Filiberto's Mexican Food

Inspector's notes

Observed wet wiping cloths in sanitizer buckets with 10 ppm chlorine sanitizer. 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 warewashing in three-bay sink with sanitizer concentration above 200 ppm chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted to between 50 and 100 ppm chlorine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clamshell containers, disposable cups, and cup lids stored on floor of dry storage closet in rear of establishment. Equipment, Utensils, Linens and Single-Service and Single-Use Articles must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single-use takeout containers and cups stored on floor of outdoor storage closet near chemical containers. Equipment, Utensils, Linens and Single-Service and Single-Use Articles must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Corrective Action: Correct prior to next routine inspection. 4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed wet pans stacked tightly on drying rack. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Correct prior to next routine inspection.

Inspector's notes

Observed employee drinks, food stored next to and above open containers of food for service in the restaurant in the prep cooler by the cook line and the walk in cooler. Observed employee personal items such as cell phones and earphones stored over prep cooler with open food containers and food prep area. Discussed with the person in charge to properly label employee food items and personal items to be stored in designated area seperate from food, food equipment, and food prep areas. The person in charged moved all employee items to designated area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use ice scoops stored between uses on top of the fountain drink drain cover. The ice scoops were used to handle ice for consumption and the food contact surface of the ice scoop was in direct contact with the drain cover. Discussed proper betweeen use storage of in use utensils. The person in charge replaced the ice scoops with clean ice scoops to be stored in a clean and sanitized container next to the ice bins. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the 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 cooked beef rolled tacos with internal temperature between 80-85F in a container by the fryer. The person in charge stated the rolled tacos had been fried 1.5 hours ago. The person in charge discarded the rolled tacos at the time of inspection. Discussed TCS hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed several spray bottles with different colored liquids and no labels. The person in charge stated the spay bottles contained degreaser and sanitizing solution and labeled the spray bottles accordingly. Discussed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. Observed employee handling cooked shredded beef and rolling tacos at the prep table, while touching clothing and handling cell phone with gloves used to handle ready to eat food. The employee then walked away from the prep table still wearing same gloves and continue touch clothing, reach in to pants pockets, remove and replace headphones from ear then return to the prep table to continue rolling tacos without changing gloves or washing hands. Spoke with employee to stop handling food, the employee disposed of gloves, washed hands and donned new gloves before returning to handling food at the prep table. Discussed changing gloves and washing hands after engaging in other activities that may contaminate the hands. Correct By: Corrected At Time Of Inspection

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 to-go containers of red and green salsas with internal temperature of 59F inside a bucket of melted ice water. The person in charge stated the salsas were not under time as a control and had been placed in the bucket less than 2 hours ago then moved the salsas into the walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed a spray bottle with yellow/green liquid and no label on a storage rack next to a reach in freezer. The person in charge stated the spray bottle contained chemical cleaner and labeled the bottle at the time of inspection. Discussed labeling working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a sanitizer bucket with 0 ppm chlorine sanitizer solution. The person in charge disposed of the solution and made a new sanitizer solution with 50-100 ppm chlorine. Discussed frequency of changing sanitizer solution and testing solution for proper sanitizer concentration. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice scoops with the handle in direct contact with ice for consumption in the ice bins behind the front counter and by the drive thru window. The person in charge removed the ice scoops and placed clean ice scoops in a containers by the ice bins. Observed a knife stored between equipment of the prep cooler and hot holding station at the prep line. The person in charge removed the knife for washing then placed the clean knife in a clean container by the prep line. Discussed storage of in use utensils between use to prevent contamination. Correct By: Corrected At Time Of Inspection