Filiberto's Mexican Food

Inspector's notes

Observed substantial food residue buildup on interior facets of a reach-in freezer that was not operational during the inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was an open large container of salt in the storage area. The manager then covered the salt with aluminum foil. Keep all food items closed or covered while not in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a box of lids stored directly on the floor in the storage area. The manager then put the box on the shelf. Do not store food-related items directly on the floor.

Inspector's notes

One of the ice machine lids was left open. Maintain lids closed at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The interior of the ice machine lid had food debris on its surface. Maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in hot holding well by the industrial large can holder to be holding cooked beans with an internal temperature of 129*F. Discussed with Person in Charge (PIC) except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC the beans were hot holding for longer than 4 hours. 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 in prep table on the right side next to the hot holding unit to have raw steak and raw chorizo with an internal temperature of 50*F. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC the food has been in the unit for more than 4 hours. Raw steak and raw chorizo were embargoed and PIC discarded at time of inspection. PIC pulled the prep table unit further away from the hot holding unit to provide air flow. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the reach in unit behind the fryer area to have pazole (cooked pork and broth) with a date mark of 9/19. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Time as a Public Health Control (TAPHC) used on beef tacos and on beef rolled tacos. Discussed with PIC TAPHC requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Per PIC the tacos and rolled tacos were placed under TAPHC 10 minutes prior to inspection. PIC placed a 4 hour time stamp and a TAPHC policy was created with assistance at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several 5 gallon sour cream buckets filled with chopped lettuce and different salsas. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at three compartment sink, hand washing by drive thru and prep sink to have missing caulking or blue to black organic matter along the caulking on the wall and splashguards. Discussed with PIC to remove and replace all caulking to keep a smooth cleanable surface. Corrective Action: Correct prior to next routine 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 cooked pork pazole at 48'F in the walk-in in a soup pot deeper than 4 inches. Per Person in Charge (PIC), the pork pazole was cooked at 8pm the previous evening prior to the inspection. The pork pazole was embargoed at the time of inspection. PIC discarded the pork pazole. Discussed proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Provided cooling handout to the PIC. Correct By: 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 chile relleno with a prep date of 9/13, exceeding the allowed 7 days to hold RTE TCS food. Discussed with PIC that RTE TCS foods must be date marked and must not 7 days (day food is prepared is counted as day 1). Chile relleno were discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 chicken holding 110 F in prep cooler. Discussed with PIC that food items need to be cooled to 41 F prior to placing in prep table. Food items were moved to walk in to cool properly. *Prep tables are not designed to rapidly cool. Correct By: Corrected At Time Of Inspection