Riliberto's Fresh Mexican Food

Inspector's notes

The cutting board at the prep-style refrigerator at the make line has numerous deep grooves and some dark discoloration. Cutting boards must be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

No employees working during the inspection have Food Protection Manager certification. 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

Hand washing sink closest to walk-in refrigerator and make line did not have any paper towels in the dispenser. Paper towels must be available at all hand washing sinks. Person in charge (PIC) provided paper towels during inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Hand washing sink closest to 3-compartment sink was completely blocked by a bus tub of diced beef. Hand sinks must be kept unobstructed and available for use by employees at all times. Employee moved the container of meat upon instruction. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment offers shrimp ceviche that is marinated in lime juice rather than fully cooked and could not provide a parasite destruction letter from the vendor. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment offers shrimp ceviche that is only marinated in lime juice as well as breakfast items, such as huevos rancheros and chilaquiles, that can be served with an undercooked egg at customer request. The menu does not have the disclosure (*) for these items or a consumer advisory reminder statement. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 5/8/2026.

Inspector's notes

The cutting board at the prep-style refrigerator at the make line has numerous deep grooves and some dark discoloration. Cutting boards must be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following TCS food items: Cut lettuce(51'F), cubed deli ham (50'F), cooked carnitas (48'F), and pico de gallo (54'F) being stored in the prep table directly in front of the flat top. Also observed the following TCS salsas: mild salsa with tomatoes, red salsa, and habanero salsa (50-52'F) being stored in the self-service salsa bar prep table in the dining area at time of inspection. Establishment operates 24 hours a day and replenishes stocks of these items every 2-3 hours for freshness. No time-as-control policy was noted at time of inspection. PIC stated that they had filled the stocks of the items listed above about 1 hour prior to inspection from the walk-in cooler. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main prep table located in front of the flat top (See Violation #22) to be operating with an ambient internal temperature of 46'F measured via min/max thermometer at time of inspection. Discussed proper cold holding parameters with PIC. PIC stated he can have it serviced within the next week. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 7/22/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked breakfast sausage (49'F), and diced ham (48'F) stored while past the fill line in plastic cambros in the main prep table on the cook line. Discussed proper cooling methods with PIC. Per PIC, the items were placed in the prep table from product in the walk-in cooler about 30 mins prior to 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 foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two full traps, with German cockroach carcasses, in the back room housing the water heater. Discussed active pest control requirements with PIC. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed caulking around prep sink, located in the back food prep area, to be missing, cracked or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mixing wand used to blend beans, and a table-mounted can opener stored as clean with visible food debris on the food-contact surfaces. Per PIC, they were used 1-2 hours prior to inspection. Discussed cleaning frequency of food-contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 200+ PPM chlorine sanitizer within sanitizer bucket adjacent to the mop sink. 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 by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed WD-40 and PVC cement being stored directly over spices used to cook, held within a dry storage closet in the office hallway. Discussed proper chemical storage with PIC. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection.

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring >>> Observed multiple dead cockroaches in the water heater room. All permitted food establishments must maintain premises free of insects and pests. Instructed PIC to have establishment serviced by a certified pest applicator. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed several sanitizer buckets throughout establishment at 0 ppm Chlorine. PIC discarded and remade sanitizer buckets at time of inspection to bring sanitizer levels to 50-100 ppm Chlorine. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>> Observed hand scoop for pico de gallo with handle in contact with food items within the walk-in cooler. PIC relocated scoop and positioned handle out of food. Discussed proper scoop storage and importance of proper scoop storage. 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 green salsa in large 5 gallon buckets with an internal temperature of 82-101*F. According to person in charge salsa was made 2-4 hours prior to inspection and was discarded at time. Discussed importance of monitoring foods to ensure they are cooled from 135*f to 70*F within 2 hours and from 70*F to 41*F within the next 4 hours. Correct By: Corrected At Time Of Inspection

? Priority Foundation-3-501.15 (A), Pf: 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. Observed large 5 gallon bucket of red salsa cooling with an internal temperature of 95*F. According to person in charge, salsa was made 1 hour prior to inspection and was divided into 4 inch pans to ensure temperature reaches 70*F within 2 hours. Correct By: Corrected At Time Of Inspection