Filiberto's Mexican Food

Inspector's notes

Air curtain was not functioning properly at time of inspection. Backdoor was missing air curtain. Please repair./replace prior to next routine inspection.

Inspector's notes

Filters above hood had large gaps. Please replace prior to next routine inspection.

Inspector's notes

Observed inoperable air curtain for garage door. Front door of establishment was not broken at time of inspection. All air curtains must be functioning properly while door is open to prevent pest activity. Must repair prior to next routine inspection.

Inspector's notes

Observed employee washing dishes and proceed to put on gloves to prepare food. Employee was instructed to wash hands prior to handling food and did so at time of inspection.

Inspector's notes

Observed 15 gallon buckets of red salsa cooling in walk-in cooler with an internal temperature of 63*F. According to PIC, salsa had been made previous night and had date mark of 10/1.

Inspector's notes

Observed sanitizer bucket with 200 ppm of chlorine sanitizer. PIC drained and refilled bucket at time of inspection.

Inspector's notes

Observed single service cups being used for scooping in sugar and salt bins. In use utensils must have handles stored out of product to prevent contamination.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 red salsa cooling in deep plastic 10 gallon containers with an internal temperature of 48-50*F. According to PIC, salsa was made day prior to inspection and was instructed to discard. Discussed cooling TCS foods in shallow metal containers and advised purchasing ice wands to help with the cooling process. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed shredded beef tacos and flimsy bacon bits with an internal temperature of 80-112*F on counter. PIC stated tacos are used within 2 hours of cooking but could not provide documentation for time as a control. Discussed importance of maintaining hot TCS foods above 135*f at all times or maintaining logs and policy if time as a control is used for safety. Correct By: Corrected At Time Of 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 shredded cheese, pico de gallo, ham, sausage, adobada, diced cooked potatoes, shredded beef, fajita mixture (with tomatoes), chorizo, shrimp, shelled eggs, grilled chicken, carnitas, fish and chiles rellenos in make table with an internal temperature of 46-48*f. According to PIC, items had been previously stocked within 1 hour prior to inspection and was moved back to walk-in cooler to rapidly chill. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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 main make table holding ambient air temperature of 51*F. All cold holding equipment must be at or below 41*F at all times. Please make repairs prior to 5.7.24 Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing Observed pork thawing in standing water in prep sink with an internal temperature of 34*f. PIC, moved pork to walk-in cooler to thaw properly. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed bacterial growth and soda debris in the soda nozzles by the drive through window. Also observed a heavily soiled can opener. Please clean. Correct By: Correct Prior To Next Routine 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 pooled eggs holding 70F. PIC stated that the eggs were taken out of temperature control for some time when preparing breakfast foods. Discussed using 4 hour time as a public health control with an approved policy only, or keeping the eggs on an ice bath when out of the refrigerator. PIC moved the eggs to the freezer for rapid cooling as it had been under 2 hours. Also observed chopped tomato salsa holding 45-48F in the open salsa bar in the dining area. PIC stated that the salsa had been in the unit since the opening shift. PIC discarded the salsa. TCS food must be stored at 41F or below when cold holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers Observed an unlabeled spray bottle of degreaser stored by the chemicals. PIC labeled the bottle. Refillable bottles must be properly labeled at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 pinto beans at 48-51F on rack in walk-in cooler. Per PIC, beans were cooked, placed in walk-in cooler the day prior to inspection, and had not been removed from walk-in cooler. The cooked beans were embargoed at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage--- Observed bottle of surface cleaner and degreaser stored over clean sanitized dishes. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Correct By: Corrected At Time Of Inspection