Filiberto's Mexican Food

Inspector's notes

No Food Protection manager on site. (Repeat)

Inspector's notes

No Food Protection Manager Certificate on site.

Inspector's notes

A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed soda nozzles in drive way area with organic matter. Discussed the importance of cleaning frequency to eliminate organic matter build up and had person in charge clean nozzles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items in walk in fridge such as cooked beans, beef, sour cream, and pico de gallo with an internal temperature of 47F. Found walk in fridge with an internal temperature of 48F. Had person in charge discard TCS items at time of inspection. Also, observed salsa on salsa table and take out section to have an internal temperature of 46F. Had person in charge add more ice and water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cans of raid pest eliminators in back of facility. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items in walk in fridge such as cooked beans, beef, sour cream, and pico de gallo with an internal temperature of 47F. Found walk in fridge with an internal temperature of 48F. Had person in charge discard TCS items at time of inspection. Also, observed salsa on salsa table and take out section to have an internal temperature of 46F. Had person in charge add more ice and water. Corrective Action: Correct prior to re-inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Inspector's notes

Observed organic matter build up inside soda nozzles. Discussed cleaning frequency wit person in charge and had them clean nozzles during time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing tiles and large cracks on floor making surface area uncleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed Raid as well as other chemicals used to kill vectors. Discussed that only a licensed pest control can apply such chemicals. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak under three compartment sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed salsa in buckets by front counter in small containers with an internal temperature of 51. Person in charge states that thy were put out about three hours ago. Had person in charge put salsa in walk in fridge to cool down to temperature. Observed cooked shredded beef and diced pico de gallo with an internal temperature of 48. Person in charge states that items were prepped yesterday. Had person in charge discard items being held out of temperature longer than 4 hours. Discussed proper more efficient cooling methods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cooked Machaca meat and Suela with date marks from 4/30 and 4/27 with the current date being 5/7. Ready to eat foods to not exceed the 7 day marc with the first day being prepared being day one. Had person in charge discard items during inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed salsa sitting in bin of ice at 56 F by the front counter as well as one bin of pico de gallo made 2/5/24 and three bins of cooked shredded beef made yesterday with an internal temperature of 46F in the walk in fridge. Had person in charge discard salsa, cooked beef, and pico de gallo. All TCS foods to be maintained at 41F. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice scoop handle in contact with ice in ice bin. Had Person in charge take out ice scoop and clean in three compartment sink. The handle of the ice scoop must not touch ice to prevent contamination. :

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ----observed front hand wash sink, without any towels/hand drying provision readily available. Employee restocked paper towels at time of inspection. Hand washing sinks must be maintained stocked with towels to promote proper handwashing. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed gap at the bottom of backdoor leading outside, discussed with PIC that outer openings shall be protected against the entry of insets and rodents. PIC will be installing weather strip to close gap. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed cook from the line use a cell phone and continue back to cooking without removing gloves, washing hands, and replacing gloves. Instructed him to remove gloves and wash his hands. Discussed when to wash Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed container of cracked eggs sitting on counter without ice. The eggs measured with an internal temperature of 61 degrees F. They had been out of refrigeration for less than an hour. Kitchen staff placed them back in the refrigerator for rapid cooling. Discussed cold holding and proper storage of TCS food items. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cooked chicken and Chile Relleno on a cooling rack at room temperature, measuring with an internal temperature of 100 degrees F, per PIC item had been cooling for approximately 1 hour. Instructed PIC to place in refrigeration to properly cool. Reviewed cooling parameters. Active cooling must begin at 135 degrees F Correct By: Corrected At Time Of Inspection