Filiberto's Mexican Food

Inspector's notes

Observed an employee walk into the establishment from a backdoor with their phone in their hand. The employee was observed putting the phone back into their pocket and then grabbing gloves to begin preparing a food dish. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. The employee was notified of the need to wash their hands and washed their hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wiping cloth stored dry on a cutting board. 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 knife stored between the prep unit and an adjacent table on the cooking line. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dishes at the clean dishes storage area that upon separation, had water still trapped between the nested dishes. The PIC separated the dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine frequently enough to prevent the accumulation of organic matter inside the ice machine. Person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salsa cups on the drive through line that were cold holding according to the person in charge. The internal temperature of the salsa cups as measured using a probe thermometer ranged from 62°F - 67°F. According to the person in charge, the salsa cups had been on the line for less than 1 hour and were returned to the walk-in cooler to rapidly chill down to 41°F or less. It was observed that although some ice was present in the container with the salsa cups, there was insufficient ice to properly cold hold the salsa cups. Person in charge refilled the container with salsa cups from the walk-in cooler and put ice on the bottom and top of the salsa cups. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several stacked metal pans that were stored at the clean dishes rack that upon separation, were observed to have water still trapped between the stacked pans. Person in charge separated the wet pans so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of dust and lint on the overhead lights above the prep unit in the kitchen area. Discussed with person in charge to clean the light and the ceiling frequently enough to prevent the accumulation of dust and lint above the prep areas. Person in charge will have the ceiling cleaned. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

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. --Walk-in refrigerator measured an ambient air temperature between 46°F-48°F per min/max thermometer. Person in charge (PIC) notified a repair technician to service the unit. Establishment does not have adequate refrigeration to maintain operations. Reviewed cold holding equipment requirements with the PIC to ensure foods can be held at or below 41°F. Re-inspection will be conducted within 24 hours to verify the unit is holding at or below 41°F. *2nd Consecutive Violation* Correct By: Correct Prior To Reinspection

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 various cooked meats, various raw meats, pico de gallo, and shredded cheese in the walk-in refrigerator with internal temperatures between 45*F-50*F. Thermometer was calibrated on site. Per person in charge, these items had been in the unit more than 4 hours. PIC discarded items. Ambient air temperature of the walk-in refrigerator measured between 46*F-48*F per min/max thermometer. TCS foods must be held at or below 41*F to prevent growth of pathogens. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation 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. --Walk-in refrigerator measured an ambient air temperature between 46°F-48°F per min/max thermometer. Person in charge (PIC) notified a repair technician to service the unit. Establishment does not have adequate refrigeration to maintain operations. Reviewed cold holding equipment requirements with the PIC to ensure foods can be held at or below 41°F. Reinspection will be conducted within 24 hours to verify the unit is holding at or below 41°F. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 cooked TCS meats with internal temperatures ranging between 49°F to 54°F in prep cooler next to the grill. The unit had an ambient air temperature ranging between 46°F- 48°F. Per person in charge items were placed in unit about 1.5 hours prior. TCS food items were placed in walk-in cooler to cool back down to proper temperatures. Discussed monitoring cold holding temperatures frequently to ensure 41°F or below is maintained. 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 cooler next to the grill containing cooked TCS food items with an ambient air temperature ranging between 46°F- 48°F. Person in charge stated they will place a work order for unit and will keep all TCS food items in walk-in cooler until unit maintains an ambient air temperature of 41°F or below. A re-inspection will occur by 7/28/23 to ensure unit has been serviced. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed far left door of prep cooler slightly propped open due to a loose rubber door seal. Discussed repairing/replacing seal to ensure all doors remain fully closed and are maintained in good repair. Correct By: Correct Prior To Next Routine Inspection