Filiberto's Mexican Food

Inspector's notes

Observed within the facility soil accumulation and debris in the main kitchen and upstairs in the living quarters. The facility shall be cleaned with a frequency that will preclude soil accumulation and debris. Physical facility must be cleaned frequently enough to prevent accumulation of organic matter, and food debris. Must clean physical facility prior to next routine inspection.

Inspector's notes

*2nd repeat* Observed dead cockroaches upstairs in living quarters area. Please clean by next routine.

Inspector's notes

Observed red and green cup salsa at the drive though window sitting out between 64-70*f degrees. Per PIC salsa's had been left out for less than 4 hours and iced at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two dead cockroaches in upstairs section near the back. Please clean up dead pest activity. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Front of house hand sink blocked by chair and broom, moved at time of inspection.

Inspector's notes

Observed carne asada improperly hot holding in hot well at 108*f. Container had minimal water submersion. PIC stated item had been in well for about an hour, item reheated to 165*f. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths sitting out of sanitizer buckets on prep tables. Additionally observed the concentration of sanitizer in sanitizer buckets to range from 0-50 ppm chlorine as measured on chlorine test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. PIC placed wet wiping cloths into sanitizer buckets and added chlorine to sanitizer buckets until they measured 50-100 ppm chlorine on chlorine test strips. Discussed increasing frequency at which concentration of sanitizer in sanitizer buckets is checked to ensure it remains within 50-100 ppm chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flooring behind the prep area under the ice machine to be missing tiles, causing water to pool in the area and leaving the floor rough and not easily cleanable. Discussed with PIC having the flooring repaired so that it is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build-up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to prevent the accumulation of soil and debris. Corrective Action: Correct prior to next routine 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 container of cooked jalapeno peppers next to grill at 66-70*F. Per employee, peppers are blanched in fryer, then left out and reheated per customer orders. Peppers had been out for approximately 1 hour, and were placed into walk-in cooler to bring down to 41*F before re-using. Reviewed proper holding times and time as a control - ensure all TCS foods are kept at 41*F or below. 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 container of cooked chicken on shelf outside walk-in cooler at 77-80*F. Per employees, chicken was cooked approximately 1 hour prior, and no cooling aids present. Chicken was placed into walk-in cooler to finish rapid cooling at time of inspection, and cooling procedures were reviewed. Ensure all TCS foods are rapidly cooled within proper timeframes. Correct By: Corrected At Time Of Inspection

Core-4-603.16, C: Rinsing Procedures Observed dishes being washed in 3 compartment sink with incorrect procedure - dishes were being washed using wash/sanitize/sanitize steps, with no rinse step present. Notified employee, and proper wash/rinse/sanitize procedure was reviewed and set up - guidance document provided. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed damaged gaskets on the cold table doors on the cook line. Discussed with person in charge that all equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observe hole in wall near back door, possibly an old flush out valve. Discussed with person in charge that all physical facilities should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection