Filiberto's Mexican Food

Inspector's notes

Observed bagged fries (77°F) slacking on the counter by the frier above 41°F. Fries had been on the counter for over one hour and were moved to a refrigeration unit at time of inspection. Discussed requirements for proper slacking with staff. When slacking frozen fries for the frier they must maintain temperatures in the cold holding range at or below 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of plastic wrapped beef chubs directly on the wet walk-in floor. Alerted staff who removed the plastic wrapped beef chubs from the cardboard box and placed them on shelving in the walk in. No direct contamination of food observed. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed the importance of keeping foods stored in a way to reduce the risk of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths sitting on the counter by the prep tables. Alerted staff who moved them to wiping buckets at time of inspection. 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: Corrected at time of inspection.

Inspector's notes

Observed a small leak from the ceiling near the back door. Establishment is currently working with maintenance to repair the roof and has a bucket down underneath the leak. Discussed not having any foods travel under the leak and always cover foods when in the area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 outside trash dumpsters, one with no lids and one with the lids open. Flies observed around the trash and in the dumpsters. All dumpster should have lids and be closed at all times. Correct prior to next routine inspection.

Inspector's notes

Observed no staff on site with a certified Food Protection Manager Certification on site.

Inspector's notes

Observed single use coffee cup on bottom shelf of prep tables in kitchen. Single use cups may be in an assigned break area only. Drink was removed

Inspector's notes

Observed 0ppm bleach sanitizer at three compartment sink. Sanitizer to be 50 ppm at dish wash three compartment sink. More sanitizer added to water to be at 50 ppm. Advised staff to check levels prior to washing any utensils. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot hold items such as the rolled tacos and small tacos at grill line and container of fries for breakfast burritos with no discard time documented. Employee added discard times.

Inspector's notes

Observed 0 ppm bleach based sanitizer for wiping cloths. Sanitizer level to be 100 ppm. Sanitizer water was remixed to be 100 ppm Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken/red sauce in large metal pot in walk in cooler with a temperature of 50*F. As per the person in charge, the staff cooked the product the night before and placed in walk in cooler more than 8 hrs prior to inspection. Cold hold of food must be stored at 41*F or lower. Chicken/red sauce was embargoed and discarded at time of inspection. Advised staff to verify cold hold temperatures in walk in cooler using their metal stem thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed area in cabinets beneath soda fountains and salsa bar with old cups and food. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed carne asada at steam table at 110*F. As per the staff the asada was grilled and cut into small pieces earlier today and placed on steam table to keep hot. Carne Asada was reheated on the grill to 165 and returned to steam table. Advised employees to reheat carne asada after preparing and then keep hot at 135*F. Observed rice on stove top with no heat source at 120*F. As per the employees on site, rice was finished cooking at 2:00pm and was to be used once rice on steam table was discarded. Rice was reheated to 165*F and placed at steam table. Once cooked hot food must be held at 135*F. Advised staff to keep food on heat source and hold at 135*F. Use metal stem thermometer to verify food is held at 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on site shredded cheese prepared on 3/26/205 in tightly closed containers over 12 inches deep at 45*F. As per person in charge, the cheese had just been shredded and placed in walk in cooler to chill. Temperature control for safety foods must be kept at 41*F during preparation and storage. Once prepared, food items must be rapidly cooled back to 41*F in shallow and uncovered containers, or by other methods. Shredded cheese was split into smaller containers to cool rapidly Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tortilla chips beneath heat lamp for customer self service with no sneeze guard protection. Items for self service must have protection from customer contamination. Staff removed self service tortilla chips Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping clothes in sanitizer buckets with 0 ppm chlorine sanitizer. Sanitizer for wiping cloths are to be at 100 ppm. New sanitizer buckets were prepared at 100 ppm. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 rolled tacos along grill line with no documented discard time. Person in charge added note of discard time onto container. When using time as control, food may only be stored for 4 hours once removed for heat or cold source. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 tightly covered container of cooked/cooled carrots , peppers and onions in walk in cooler at 45*F. As per the person in charge container had been removed to portions out to go packages for customers. When returning to walk in cooler leave loosely covered until items return to 41*F. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knife stored between prep table and sandwich prep cooler across from grill. Utensils are to be sored on or in regularly cleaned and sanitized containers or surfaces. Knife removed and cleaned. 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 numerous food items (see embargo form) at three door sandwich prep cooler at temperatures above 41*F. Cold hold of food to be held at 41*F or lower. As per the person in charge the refrigerator was changed out at shift change and all new food was added. Food at were recorded at or above 45*F. Items were embargoed and discarded. 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 two door sandwich prep cooler across from grill with an ambient temperature of 47.1*F using a maximum/minimum registering thermometer. Cold hold units must be at a consistent temperature to hold food at 41*F. Unit was emptied and top portion cooled to 40*F. Refrigeration repair company was called, unit to be unplugged and defrosted and turned back on. Person in charge set up ice bath for easy access for cook to prepare meals until unit is serviced. Monitor cold hold temperatures to ensure food remains at 41*F. Reinspection to verify refrigerator is holding food at 41*F to be completed on or before Thursday August 24, 2023 Correct By: Correct Prior To Reinspection