Filiberto's Mexican Food

Inspector's notes

In the walk in cooler, observed raw chicken stored above raw beef. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold table, observed a medium container of pico, medium container sour cream, medium container shredded cheese, and medium container shredded lettuce with internal temperature range of 55-65 degrees F. Person in charge (PIC) stated items have been in cold table for just over 2 hours and lid was open for dinner rush. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Flats of raw shell eggs stored above open bucket of sauce and package of pork chorizo in the walk-in. Employee moved items to proper storage. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Correct prior to re-inspection 10/2/25. Salsas at 60-64*F internally on salsa bar under 6 hour time control without a written procedure or marked discard time. Manager discarded the salsas and provided fresh with marked discard time. Must provide written time as a control procedures prior to re-inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. No soap at back hand washing sink. Manager provided. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pan of raw chicken and bag of raw chorizo stored in walk-in above cut lettuce and cooked chorizo. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. Beans cooked and set to cool in the walk-in in a deep pot the previous night, per manager, at 60*F internally. Embargoed, manager discarded. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked ground beef and cooked rice holding in steam wells under temperature control per manager at 128*F and 130*F internally. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut lettuce, sour cream, shredded cheese, shell eggs in cook line cold table at 60*F to 77*F internally. Manager stated they were not under time control, but were sitting above ice since the unit broke 5 hours ago. Salsas and cooked carrots in the salsa bar under temperature control per manager, at 45*F-52*F internally for unknown time. Manager stated they had been put onto the salsa bar 4.5 hours before. Embargoed, manager discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Correct prior to re-inspection 6/17/25. Cook line cold table holding TCS food 60-77*F. 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

Boxes of meat stored on the floor of the walk-in. Please move to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Boxes of to-go cups stored directly on the floor. Please move to proper storage, at least 6" above the floor.

Inspector's notes

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. No paper towels at front hand washing sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cheese, cut lettuce, pico de gallo, cut cabbage, shrimp, ham, chorizo in cook line cold table holding at 51*F to 55*F internally. PIC stated TCS foods had been in uit less than two hours and moved them to the walk-in. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection. No discard time for salsa bar items under time control and at 45*F to 52*F internally. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Corrective Action: Correct prior to re-inspection 3/25/25.. Cook line cold table holding TCS food 51-55*F in top and bottom sections. 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

Boxes of to-go cups and lids stored directly on the floor. PIC move boxes to proper storage, at least 6" off the floor. Corrective Action: Correct prior to next routine inspection.

Repeat Violation No food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. .....No soap at the back kitchen hand washing sink. PIC provided. 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. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers........Very deep large container of beans cooked five hours before, per PIC, in the walk-in at 56*F internally. Employees transferred beans to shallow, uncovered pans and moved them to the freezers to rapidly cool. Please ensure all TCS foods are cooled to 70*F within two hours , then to 41*F or below in no more than 4 additional hours. 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. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items.....Boxes of to-go lids and cups stored directly on the floor. PIC had them moved to proper storage, at least 6"above the floor. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Faucet at the 3 compartment sink is leaking at the base. Please repair. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling.........Large, very deep pot of cooked chicken in red sauce prepared more than 54 hours before, per employee, in walk-in at 84*F internally. Embargoed, manager discarded. Please ensure cooling food reaches 70*F or less in no more than two hours after cooling begins, then to 41*F orbelow in no more than four additional hours. Provided cooling guide in English and Spanish with the inspection report. 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. Correct By: Corrected At Time Of Inspection

Core-3-302.15 , C: Washing Fruits and Vegetables......Tomatoes in the process of being taken directly from the cardboard produce box and cut without being washed. PIC had the tomatoes washed. Please wash all produce before prep and use. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods......Floor is patched with a plywood panel at the grease trap. Please repair properly to non-absorbent, easily cleanable surface. Ceiling panel is missing over the back ice machine and prep area. Please replace and clean air vent next to it. Correct By: Correct Prior To Next Routine Inspection