Filiberto's Mexican Food

Inspector's notes

Observed a large bucket in the kitchen with a wiping cloth that was measured with a chlorine sanitizer solution concentration of 0ppm. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. Person in charge (PIC) directed an employee to remake the sanitizer solution to correct during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chef's knife stored in the space in between two stainless steel prep tables in a station with active food handling. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. PIC moved knife to warewashing area to be washed, rinsed, an sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several employee beverages and personal snacks stored on the top shelf above ready-to-eat foods in a small reach-in refrigerator. Please ensure employee food and drinks are stored to prevent contamination of clean equipment and food. Person in charge (PIC) moved items during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two buckets of sanitizer measured at 0PPM chlorine sanitizer at time of inspection. Discussed proper sanitizer concentrations for wiping cloths with PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following TCS food products to be in the cooling process after more than 6 hours under temperature control: Rolled taquitos with cooked chicken(47'F) prepared on 1/27, cooked pinto beans(55'F) prepared on 1/30, and a deep container of cooked green salsa(45'F) prepared on 1/30. Also observed two metal pans of green and red salsa(45'F) held in the display cooler behind the register wrapped with saran wrap. Discussed proper cooling methods with PIC. 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. PIC uncovered salsas in the display cooler at time of inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection.

Inspector's notes

Observed containers of pico de gallo(46'F), cooked red salsa(47'F) and cooked green salsa (48'F) on the salsa bar without discard times. Temperatures taken via probe thermometer. Per PIC, salsas were placed on the salsa bar approximately 1 hours prior to time of inspection and are changed out approximately 2 hours for freshness. Discussed time as a control policy with the PIC including documentation for items not under temperature control. 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. Provided documentation on time as control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food items stored in the walk-in cooler in the process of cooling while covered/lidded: guacamole(with tomatoes), cooked potatoes, and cooked chorizo. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 paper debris in hand wash sink by cash register resulting in slow drainage. Debris was removed at the time of inspection. Hand wash sinks may only be used for hand washing. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep table with a minimum ambient air temperature of 53.4'F and maintaining all TCS foods at 41'F or above at the time of inspection. PIC had just restoked prep table, and moved TCS food items to alternative refrigeration at time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Please repair walk-in such that the walk-in maintains all TCS foods at 41'F or below. Will re-inspect on 5/3/2024. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing >>> Observed raw shrimp thawing in bucket in standing water within the 3-comp sink. PIC turned water on in sink to thaw under cold running water at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items being thawed must be thawed under refrigeration or under cold running water. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>> Observed wet sanitizer cloth left on the food prep countertop. Ensure wet cloths are kept in a sanitizer bucket to avoid bacterial growth. PIC placed wiping cloth in sanitizer bucket at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking >>> Observed employee beverages stored throughout kitchen on top of prep tables and coolers. Employee beverages and employee foods must be stored in a dedicated place to prevent contamination. Provide approved and designated storage area for employee drinks and beverages prior to next routine inspection. Correct By: Corrected At Time Of Inspection