Filiberto's Mexican Food

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rolled chicken tacos (74°F) and a pot of cooling salsa (100-108°F) sitting out on the prep table at room temperature. Alerted manger who stated both foods were made within the hour. Both foods were immediately transferred into the walk in to rapidly cool. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Discussed the importance of ACTIVE cooling and maintaining cold temperatures to reduce bacterial growth risks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a partial container of cooked rice (51-53°F) and a partial container of shredded cheese (52-53°F) cold holding above 41°F in the walk in by the door. Alerted manager who stated the rice and cheese had been in the walk in overnight (see embargo). Discussed having TCS items moved closed to the cold holding blowing unit and ensuring the walk-in door does not stay propped open for long periods. Discussed protection of cold holding foods and frequent temperature monitoring. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, opened box of thawing frozen chicken on the prep table at room temperature. The manager was alerted and reeducated on thawing requirements. The manager moved the chicken into the walk in, at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an open coffee cup near a prep table containing single-serve salsas. Alerted staff who capped the coffee cup with a lid at time of inspection. Discussed eating and drinking requirements with staff. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a damp cloth sitting on top of the prep table's cutting board. Staff placed the damp cloth in the wiping bucket at the time of inspection. However, the sanitizer inside the wiping bucket measured at 0 PPM of chlorine. A new wiping bucket was made at the time of inspection to meet the recommended sanitizing concentration for chlorine (50-100 PPM). 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

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a plastic tub of Time Temperature Control for Safety cooked chicken measuring at 68-71°F, out at room temperature, on the counter. The cook stated the cooked chicken had been cooked an hour prior and was placed on the counter to cool. All TCS foods improperly cooled were reheated to 165°F to restart the cooling process using approved cooling procedures. Cooked TCS foods must be ACTIVELY cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed a leak from the soda machine out in the dining area. Staff stated they have a work order on the machine. Proper repair is required. Discussed the importance of keeping equipment in good repair. Staff to regularly clean the area multiple times a day while the leak is occurring to decrease the risk of attracting pests to the area. No pest activity was noted at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed staff touch their face with gloved hands and then return to the cook station. Staff was stopped and told to wash their hands and change gloves before returning to work with food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND REPEAT. Observed a metal pan of Time Temperature Control for Safety meat sauce measuring at 80°F, out at room temperature, on the counter. The cook stated the meat sauce had been cooked an hour prior and was placed on the counter to cool. All TCS foods improperly cooled were reheated to 165°F to restart the cooling process using approved cooling procedures. Cooked TCS foods must be ACTIVELY cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: 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 red salsa (48°F) in a large plastic bucket in the walk in unit above 41°F. Staff stated that the red salsa have been made a on 3/17 (more than 6 hours prior to temperature measurement) and had not fully cooled to 41°F (see embargo). Heavy amounts of condensate were observed on the lid which was covering the bucket. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Provided cooling guidance documents. 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 various salsas (49-52°F) at the customer grab and go cooling unit measuring above 41°F. Staff stated the salsas had been in the unit since 6 this morning and were embargoed. The unit measured at 39.9°F with the min max thermometer and was determined to be working, during the inspection. EHS requested the unit be closed when not in active use to help protect and preserve Time Temperature Control for Safety (TCS) foods temperatures. Discussed various methods for preserving temperatures at the salsa bar and educated staff on the importance of maintaining cold holding temperatures. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping bucket measuring at 0 PPM of Chlorine. Staff remade the sanitizer wiping bucket at the correct Chlorine concentration, at time of inspection. Reeducated staff on the recommended range of use for chlorine (50-100 PPM). Wiping buckets to be changed every 4 hours. Discussed the importance of reaching the recommended range as too little sanitizer may not disinfect the wiping cloth effectively. Also, discussed toxicity concerns when sanitizers are used above the recommended range. Correct By: Corrected At Time Of Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding. Halogen light bulbs above the hot holding table on the main cook line is missing a light shield. Install lights shield or unbreakable bulbs. Correct By: Correct Prior To Next Routine Inspection