Filiberto's Mexican Food

Inspector's notes

Observed red salsa and green salsa at salsa bar and in pre-packaged containers with an internal temperature of 46*F. PIC added more ice to help rapidly chill salsa to 41*F. Discussed importance of incorporating enough ice to help maintain temperatures below 41*f at all times.

Inspector's notes

Observed salsa cooling in walk-in cooler covered in saran wrap. Please leave uncovered while cooling.

Inspector's notes

Observed clean containers with old day dots. Please remove all day dots when washing, rinsing and sanitizing dishes. Day dots were removed at time of inspection.

Inspector's notes

Observed a purse and backpack stored on a shelf near equipment and food. PIC moved the items. Designated areas must be acquired for proper storage and to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large food container stored inside the hand sink basin located by the grill. PIC removed the container. Hand sink basins must be empty and used only for hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all of the TCS food items in the walk in refrigerator holding 44-51F: chopped ham, shredded cheese, sour cream, chopped lettuce, raw chicken, raw beef, pooled eggs, red and green salsa. PIC moved some items to a freezer, or a working refrigerator, and placed ice baths over the remaining items. TCS food must hold 41F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in refrigerator holding 47F. PIC called for maintenance. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no soap at back hand sink by the grill. Manager added new soap. Ensure there is soap at each hand sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed end of faucet at 3 compartment sink was well below the flood rim level of the basins. Manager added connector piece to connect hose to shelving, will get plumber out on Friday for a long term correction. Ensure that the end of the faucets are always at least 1 inch above the flood rim levels of sink basins. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law Addl Notes: Observed shut off nozzle on the end of a hose, attached to mop sink, with an atmospheric vacuum breaker. Shut off nozzle was removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no employees with a Certified Food Protection Manager present. A CFPM certificate is posted on the wall, but the individual was not present during the inspection. Please ensure that another employee has the CFPM certificate, as it is required that there must be at least one CFPM present during all hours of operation. Please sign up for the exam and email the inspector to show that another employee has registered prior to the re-inspection date. ***5th REPEAT VIOLATION Corrective Action: Correct prior to re-inspection. ***PIC has 2 employees signed up to take the CFPM exam on 9/28, per email sent to inspector. Will follow up on 9/29.

Inspector's notes

Observed no trash can with lid in the women's restroom. Please provide. **1st REPEAT VIOLATION

Inspector's notes

Observed a ceiling light near the back exit door with a missing light shield. Please replace. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no employees with a Certified Food Protection Manager present. A CFPM certificate is posted on the wall, but the individual was not present during the inspection. Please ensure that another employee has the CFPM certificate, as it is required that there must be at least one CFPM present during all hours of operation. Please sign up for the exam and email the inspector to show that another employee has registered prior to the re-inspection date. ***5th REPEAT VIOLATION Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no trash can with lid in the women's restroom. Please provide. **1st REPEAT VIOLATION

Inspector's notes

Observed a ceiling light near the back exit door with a missing light shield. Please replace. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple priority violations. Employees were observed to be leaving TCS food items out of temperature control, and no CFPM was present. Discussed hot holding and cold holding temperatures with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no employees with a Certified Food Protection Manager present. A CFPM certificate is posted on the wall, but the individual was not present during the inspection. Please ensure that another employee has the CFPM certificate, as it is required that there must be at least one CFPM present during all hours of operation. Please sign up for the exam and email the inspector to show that another employee has registered prior to the re-inspection date. ***4th REPEAT VIOLATION Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed rice in a pot that was holding 118-130F. Employee stated that it finished cooking an hour prior. The burner was turned off. Employee stated that it will replace the rice that is currently in the steam table once it is emptied. Employee reheated the rice to 165F. TCS food items must be held under temperature control at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed par cooked previously frozen fries holding 71F in a container on a table. The fries were not held under any type of temperature control. Employee stated that they had been removed from temperature control less than 2 hours prior. The fries were moved to the freezer and replaced with ones starting at 41F in the refrigerator. Also observed individual cups of salsa near the drive through window holding 44-50F. Inspector placed more ice over the salsa cups as some of the product was not fully submerged in ice. TCS food items must be stored at 41F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage in the walk-in refrigerator with a date mark of 8/20 and a "use first" sticker on the container. The product was discarded. TCS food items must not be stored for over 7 days including the prep date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored over tacos and rolled tacos. Please do not use wiping cloths, as they are made of absorbant materials. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a cutting knife stored in between the prep table and lid. The knife was removed. In-use utensils must be stored in clean areas that are frequently able to be cleaned in order to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no trash can with lid in the women's restroom. Please provide. **1st REPEAT VIOLATION

Inspector's notes

Observed a ceiling light near the back exit door with a missing light shield. Please replace. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 a dicer put away in the storage area with tomato debris on and around the blade. The dicer was washed. TCS food contact surfaces must be cleaned every 4 hours and cleaned prior to being put away in the clean storage area. 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 rolled beef tacos 107F and beef tacos 76F in a metal container in the reach in cooler on the assembly line. PIC stated they had started cooling around 10:30am. Discussed proper cooling methods such as utilizing freezers, ice baths, and shallow pans for cooling. PIC reheated all of the items to 165F. Cooling must be monitored when food temperatures drop below 135F and must reach 70F within 2 hours, and 41F after 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 multiple food items in the reach in cooler on the assembly line with old dates that had not been removed. PIC stated that most items are held for one day but some of the meat products are stored for 3-4 days. PIC placed new dates on the containers. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no trash can with lid in the women's restroom. Please provide a lid to prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed an employee bag stored above boxes of tortilla. Employee moved the item to a designated area. Personal belongings must be stored in designated areas to prevent contamination. 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 fried beef tacos holding 74F and tacos with cooked beef holding 53F in a container on the table across from the fryer. The cook stated that these menu items are the specials of the day and were cooked 15 minutes prior. The items are sold frequently throughout the day. Discussed using 4 hour time as control for any TCS food items that are preferred to be held out of temperature control. Discussed requirements for a 4 hour time as control policy with the staff. Emailed the operator a guidance document if they wish to use this holding method. Also observed containers of red salsa holding 45F and green salsa 51F by the drive through window. The establishment was out of ice and an employee delivered ice during the inspection. The ice was placed into the container of salsa. Discussed keeping the salsa containers in the refrigerator if there is no available ice. 4 hour time as a control is also permitted if the salsa holding is properly documented in the policy. TCS food items must remain at 41F or below when cold holding. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Observed a box of latex gloves stored near the assembly line. Please use non-latex gloves only, to prevent allergic reactions/food contamination. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed the prep sink and hand sink across from the 3 compartment sink with parts that are unattached to the wall. Please repair/reseal. Correct By: Correct Prior To Next Routine Inspection