Filiberto's Mexican Food

Inspector's notes

Observed TCS rolled tacos 75*F and french fries 64*F held under time as a control with no time stamp at the time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Establishment has white board for time stamping however did not stamp TCS foods held under time as a control for today 6/3. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS salsa with cut tomatoes as an ingredient 64-71*F in the walk-in cooler in deep, five gallon, covered containers at the time of inspection. Per PIC, TCS salsa was prepared an hour and a half prior to the time of inspection. 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. All TCS salsa being cooled in deep containers were transferred to the prep sink in an ice bath to rapidly cool at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of dark organic matter in ice machine near ice shoot and on the soda nozzles at the soda fountain by the drive thru. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Second consecutive repeat violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of organic matter on the top interior of the ice machine. Discussed with PIC that the ice machine should be cleaned at a frequency to prevent the accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a knife in the walk in cooler on top of vegetables. Observed a cup used as a scooper for dried peppers. 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: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager certificate was available for verification. PIC said they had taken the course and exam, but were still waiting for their certificate in the mail. Please provide this information prior to next routine inspection. 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 multiple fly lights/zap lights throughout establishment with one observed above clean dish storage racks and one above shelfing holding gloves and paper towels. The fly lights observed were not enclosed and have the potential of dead pests falling from light. Replace lights with fly lights that maintain dead flies and do not set up lights above clean storage areas, food, and food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked rice in metal container sitting on top of another lidded item outside of hot holding table. Rice was observed at 108*F. PIC stated rice was re-heated 3 hours prior. PIC voluntarily discarded rice. Hot held TCS food must be kept at or above 135*F. Discussed with PIC ensuring hot held items are properly stored inside hot well and to monitor temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items at 47-52*F in various cold holding units throughout establishment: cooked beef tamales, chopped lettuce, shredded cheese, sour cream, raw portioned shrimp, cooked potatoes, pooled eggs, cooked beef with vegetables, and diced cooked ham. PIC stated all items had been in units since 6am and beyond, all over 4 hours prior to inspection. PIC voluntarily discarded items. TCS items must be held at or below 41*F to prevent growth of pathogens. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside unit of lone prep table on cookline at 45-47*F. Unit was observed holding various TCS items. Instructed PIC to contact maintenance to service the unit. Cold holding units holding TCS items must be kept at or below 41*F or otherwise working in a capacity to hold TCS items at or below 41*F. A reinspection will be conducted on Friday, 6/28. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed large pot of cooked beans approximately 2 feet deep cooling on bottom shelf in the walk-in near door. Beans were within cooling parameters. Had PIC move beans to shallow pans and place on top shelf of walk in. TCS items that are being cooled should be cooled in shallow pans and on top shelf of walk in to promote heat transfer and efficient cooling to meet the cooling parameters of 135*F to 70*F within 2 hours, and from 70*F to 41*F within 4 more hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple fly lights/zap lights throughout establishment with one observed above clean dish storage racks and one above shelfing holding gloves and paper towels. The fly lights observed were not enclosed and have the potential of dead pests falling from light. Replace lights with fly lights that maintain dead flies and do not set up lights above clean storage areas, food, and food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handles of utensils sitting in contact with various food products throughout establishment. PIC removed utensils from food at time of inspection. Handles of in use utensils may not be stored in contact with the food product to prevent spread of pathogens. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray nozzle attached to end of hose downstream from AVB at mop sink without an air gap or other testable backflow prevention device. Observed water coming from hose when PIC removed nozzle and leak was observed from AVB when PIC removed spray nozzle. Spray nozzles and other shut off valves may not be attached downstream from an AVB as it is not an approved system and could lead to pressure buildup and possible contamination of water supply. Remove spray nozzle from hose when not in active use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment to have an indoor play area. Observed no hand sanitizer available inside nor directly outside of the play area. PIC provided hand sanitizer. Install affixed hand sanitizer or hand sanitizer wipes prior to next routine inspection. Play areas must have hand sanitizer available to prevent spread of pathogens. Corrective Action: Correct prior to next routine inspection.