Filibertos Mexican Food

Inspector's notes

No personal with a CFPM onsite at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep line hand sink stocked with hand sanitizer. No soap available at station. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese, pico, ham, cooked potatoes, chorizo, adobada, and cooked chicken 44-57*f degrees inside cookline fridge. Also observed salsa bar holding green and red salsa's 45*f degrees. Per PIC all items had been out of temp less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four chemical spray bottles throughout establishment without any identifying information. All containers properly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

*3rd repeat* Observed cooked beans in active cooling process 69*f degrees inside walk-in fridge in a pan with a depth greater than 4 inches. Per PIC item had been cooling process for just over 2 hours. Pan split in half to two separate trays to rapidly cool. Observed cooked taquitos sitting out on line cutting board at 73*f degrees. Per PIC item was cooked 30 minutes prior and left out to cool. Item sent to walk-in to cool. Corrective Action: Corrected at time of inspection.

Predefined Comment: 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

Cook observed using fingers to place food in mouth followed by continuing to handle and prepare quesadilla without washing hands. Instructed cook to wash hands. Reviewed with person in charge must wash hands after eating. Instructed person in charge to not allow employees to eat in food cook/preparation areas.

Inspector's notes

Full 4-gallon pot of beans cooling on the floor of the walk in cooler from 46 degrees F outer edge to 50 degrees F in the middle. Full 2-gallon pot sitting next to 4-gallon at 44/48 degrees F. As per person in charge product was finished cooking between 6:30 am and 7:00 am. Instructed person in charge to reheat to over 165 degrees at inspection. Half 200 pan filled with diced chicken sitting out on shelf at 80 degrees F. As per person in charge chicken was finished cooking at 8:00 am. Product reheated to over 165 degrees F at inspection. Reviewed proper cooling times, temperatures, process and how to check thermometer calibration using ice water at 32 degrees F. Provided cooling guidelines information packet.

Inspector's notes

Observed container of cooked diced potatoes with a 7/29 date mark sticker. Per person in charge (PIC), date mark sticker denoted day the diced potatoes were cooked. Ready-to-Eat (RTE)/TCS foods requiring date marking shall be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All cooked diced potatoes past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 98°F internal temperature, per probe thermometer, of cooked chicken inside bottom compartment of prep cooler across from cookline. PIC stated chicken was cooked, placed on shelf for 30 minutes to cool to 135°F, and then placed into prep cooler 20 minutes prior to inspection to cool to 41°F. TCS foods shall 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. PIC moved cooked chicken to equipment designed to rapidly cool and placed time as control sticker on container to discard cooked chicken at 12pm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no current employee is a Certified Food Manager. Obtain within 90 days, and keep onsite for verification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment does not have written procedures or dedicated clean up kit for bodily fluid spills. Provided guidance document/written procedures at time of inspection, and reviewed requirements. Ensure written procedures and/or dedicated kit are available in case of bodily fluid spills (vomit/diarrhea). 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large, deep (>4 inches) and covered pot of cooked red chicken in walk-in cooler at 48-56*F. Per employees, chicken had been cooked previous night and placed into walk-in to cool overnight- more than 6 hours prior. 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. Chicken was discarded at time of inspection, and proper cooling procedures were reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed minor leak in plumbing underneath hand sink near grill area. Repair as needed so that all plumbing is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Printable procedures were discussed and sent via email to PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

A large pot of beans was observed on a burner between 97°F - 102°F in the corner of the main kitchen. PIC said it was put on the burner about 8am. Because beans were improperly hot held for 2 hours, PIC discarded product. Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two green salsas, one red salsa, and cooked carrots between 45°F and 49°F at the self serve salsa bar in the front area. PIC stated they've been out for about 2 hours. PIC voluntarily relocated all TCS foods improperly cold held to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Advised PIC they could add ice, or use time as a control if they mark, and replace TCS items after four hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded beef 64-67°F, cooked carrots 95-102°F, and cooked potatoes 116-124°F stored in pans at room temperature on shelving next to the office with no active cooling method in place. PIC stated product was moved there to cool for an hour to an hour and a half. PIC moved product to properly cool in the walk in. 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. Corrective Action: 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. Cut lettuce and pico with tomatoes in top of reach in across from grill area, shredded beef, cooked and cubed chicken, cooked beef and cheek meat, carne asada and chili rellenos in bottom of same reach in, temped at 48F to 50F with thermocouple for less than 4 hours per employee. Reach in temped at 57F with thermocouple. Employee moved all items from reach in to walk in refrigerator and called for repair. Repair/replace as necessary. Utilize walk in until reach in is repaired. Discussed importance of maintaining all TCS foods at 41F. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation. Wiping cloths stored in sanitizer bucket of bleach measuring at < 50 ppm. Employee remixed sanitizer to appropriate level of 75ppm. Correct By: Corrected At Time Of Inspection