Filiberto's Mexican Food

Inspector's notes

The person in charge at the start of the inspection was not a certified food manager. The certified manager was phoned, and he arrived before the inspection was completed. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed green chili pork/77-80F in a metal stock pot about 12 inches deep. 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. The improperly cooled chili pork was discarded by PIC at time of inspection. Cooling procedures reviewed. Emailed guidance document. Corrective Action: Corrected at time of inspection. *2nd Consecutive Violation

Inspector's notes

At the steam table, observed carne asada/110F in a pan on top of the inserts, and rice 85-133F in insert. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The TCS foods were within safe time holding parameters and were reheated to 165°F at time of inspection. Staff was instructed to discontinue storing above the inserts and to stir products frequently to maintain even heat distribution. Corrective Action: Corrected at time of inspection.

Inspector's notes

Exterior of reach-in refrigerator is covered with peeling shrink wrap. Remove the shrink wrap and maintain all surfaces smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three unlabeled chemical spray bottles. Common names of contents were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. 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

In the walk-in cooler, observed cooked chicken in sauce/62-64F and cooked pinto beans/47. Both were prepared the day before. 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. Reviewed cooling procedures and emailed guidance document. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitization towel in handwash sink, blocking the drain. Handwash sinks must be maintained in a state to promote handwashing and only used for handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all TCS and raw foods in the walk-in fridge at 50°F. Foods included shredded meat, pooled eggs, and chopped lettuce. 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. Per PIC, walk-in was under maintenance and the refrigeration was turned off for less than an hour at time of inspection. PIC finished maintenance and the walk-in had sufficient temperature to rapidly cool the TCS foods inside within the next hour. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in fridge in establishment at 52°F ambient temperature at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Per PIC, walk-in was under maintenance for less than an hour prior to inspection. PIC completed maintenance and the walk-in fridge showed 39°F ambient temperature by the end of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen chicken thawing under still water in the prep sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC switched to an approved thawing method at time of inspection. Corrective Action: Corrected at time of inspection.