Filiberto's Mexican Food

Inspector's notes

Observed no employees with Certified Food Manager Certificates onsite at time of inspection. 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. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed faulty gaskets on side reach-in doors of walk-in cooler. When main walk-in door is shut completely, side doors open and stay open. All equipment must be maintained in good repair at all times. Replace gaskets prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite at time of inspection. 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 employee handle a bag of raw beef, then change gloves without a handwash. 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. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the PIC. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of raw shrimp stored above containers of lettuce and onions. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. No visible contamination had occurred, so PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken and raw shrimp in walk-in with temperatures from 44°F to 49°F prepared the day prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the hot holding station, observed nacho cheese sauce being held in the hot holding unit but not having it directly in contact with the unit. Nacho Cheese sauce had an internal temperature of 106*F and had been placed at the unit for more than 4 hours prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed section of floor tile near 3-compartment sink that was damaged and no longer easy to clean. 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed section of floor tile near 3-compartment sink that was damaged and no longer easy to clean. 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

Chlorine sanitizer solution concentration at in-use 3-compartment sink was measured at <25ppm during inspection. Chlorine sanitizer solutions for food contact surfaces shall be maintained at a concentration of 50-100ppm. Employee remade sanitizer solution and re-washed, rinsed, and sanitized recently-washed dishes to correct during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed folding table with avocados being prepped blocking only hand washing sink at cook line while food is being prepared and linen laundry baskets blocking only hand washing sink near in-use 3-compartment sink. Also observed container lids stored in hand washing sink basin. Hand washing sinks shall be maintained accessible for use by employees at all times and shall only be used for washing hands. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed individually packaged swai fillets thawing in a container of still cold water. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection and moved to prep sink to continue thawing under running cold water. Provided thawing guidance documents via e-mail. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. >>>Observed in the walk-in two shallow pans of cooked carrots, onion and jalapeno mix having a date marking of 11/22/2023. Instructed person in charge (PIC) to dispose of the carrots, onion and jalapeno mix at the time of inspection. Embargoed the carrots, onion and jalapeno mix and PIC voluntarily discarded the mix. Discussed the importance of disposing any time/temperature control for safety (TCS) foods that are past 7 days (first day made/opened + 6 days after) due to increase bacterial growth after this time period Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee drinks to be open and stored on shelf above table where employee was actively cutting tomatoes. Employee moved drinks at time of inspection. Employee food, drinks, and personal belongings must be stored in a way to prevent contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed food debris on the following dishes stored as clean on clean dish rack by three compartment sink: tomato dicer, immersion blender, slice and grater blades for food processor, and shoot of food processor. Employee had all items moved to three compartment sink to re-wash, rinse, and sanitize. Food contact surfaces must be clean to sight and touch to prevent growth of bacteria. 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 taquitos and tacos with cooked beef in plastic, lidded and stacked containers in walk-in at 45-53*F. Unit observed at 37-38*F. All other TCS items were observed at 41*F or below. PIC stated that items are made with cooked and cold beef. After being wrapped/folded, the taquitos/tacos are stacked in plastic containers less than 6 inches deep, lidded, and stacked in walk-in. It was deemed that improper cooling was the cause for the items being out of temperature because of the length of time it takes to make the taquitos/tacos and the process of stacking them immediately following preparation. PIC stated that all items were prepared yesterday. PIC voluntarily discarded items. TCS items must be cooled from 135-70*F within 2 hours and from 70-41*F within an additional 4 hours. Items must cool back down below 41*F within 4 hours after being out of walk-in for purpose of production to prevent growth of bacteria. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed escutcheon plates around plumbing protrusions at mop sink to be unsealed to wall. Caulk so that areas are smooth, cleanable, prevent seepage of water, and prevent entry of pests. Correct By: Correct Prior To Next Routine Inspection