Filiberto's Mexican Food

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large, lidded plastic bin approximately 4 inches deep inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 49°F. According to the person in charge, the tomatoes had been chopped within 45 minutes of the inspection time. Person in charge removed the lid and placed the bin of chopped tomatoes up high inside of the walk-in cooler to finish cooling down to 41°F. 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.

Inspector's notes

Observed five knives stored between the prep table and the wall on the cooking line. Discussed with person in charge that 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 an ice bucket with a large crack on bottom of the bucket. Once the bucket has become cracked, it is no longer considered smooth, durable or easily cleanable. Discussed with person in charge to replace the ice bucket. Person in charge will acquire a new ice bucket. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed some funnels that were stored with the clean dishes that were labeled for automobile use. The non-food grade funnels were disposed of. All dishware must be composed of food grade materials. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife that was stored between the prep top swinging lid and the lid hinge on the prep line. Person in charge removed the knife from that area and placed it in the sink to be washed, rinsed and sanitized. Discussed with person in charge that 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 handwashing sink by the main cooking line with a steady drip from the faucet. Discussed with person in charge to have the faucet leak repaired. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand washing sink with side panels that are starting to become detached and the caulking around the sink is missing in some areas. The sink should be smooth and flush to the wall, with all panels sealed smooth with silicone or caulking. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and other bits of waste around the kitchen area primarily in the cooking area. Discussed with person in charge cleaning more frequently to minimize the accumulation of food scraps and other debris. 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

Please ensure that a person with a certified food protection manager certification is present during normal hours of operation. Person in charge is currently working towards renewing their CFPM. 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 a container of rolled beef taquitos inside of the red reach-in cooler on the cook line with internal temperature as measured using a probe thermometer of 47°-49° F. Per the person in charge, the taquitos had been in the unit for 90 minutes. Person in charge moved the food from the red reach-in unit to the walk-in cooler to rapidly cool the food to 41°F. 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 a can of pesticide in the very back of the kitchen adjacent to the soda syrup boxes. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans stored on the drying rack that were nested with water still inside of them. Person in charge separated the nested pans so they can fully air dry. Prior to nesting the pans, the pans should be fully air-dried to prevent moisture/water from being trapped in-between the nested pans. 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 damaged gasket on red reach-in unit door in the cooking area. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 a large, deep pan of cooked, cubed pork chunks inside the walk-in cooler with an internal temperature as measured using a probe thermometer ranging from 74°F to 88°F. Person in charge rapidly chilled the pan of cooked cubed pork in an ice bath and placed the cubed pork into a shallower pan with a depth of 2-3 inches. Recommend using a thermometer to track internal food temperatures and accurately gauge when the cooling period starts and also to place the cooling food in wide, flat shallow pans to a depth of no greater than 2-3 inches for rapid cooling. Correct By: Corrected At Time Of Inspection