Filibertos Mexican Food

Inspector's notes

No covered receptacle in female restroom. Informed PIC that Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified food protection manager on duty 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. Repeat violation: 3rd.

Inspector's notes

Observed a dicer, mechanical slicer and a spatula with dried up food debris while stored as clean. The mechanical slicers was on the prep table across from the 3 compartment sink; dicer and spatula were stored on the clean dish rack adjacent to the 3 compartment sink. The dicer also had broken/chipped pieces of plastic. PIC stated that they will replace the piece that's broken. Dicer and spatula were placed at the 3 compartment sink to be washed, rinsed and sanitized. Discussed clean-in-place procedure with PIC regarding the mechanical slicer. Please ensure food contact equipment is properly cleaned and sanitized before being placed in clean storage for future use. Food contact equipment shall be clean to both sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

No covered receptacle in female restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was observed open and operating. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat violation (2nd consecutive).

Inspector's notes

Observed employee fill container with water to be used for cooking at handsink on cookline. Handwash sinks may not be used for purposes other than handwashing so to prevent the risk of contamination of clean food-contact surfaces and equipment. Facilities must be maintained in a condition that promotes 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

No Certified Food Protection Manager was available onsite during time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. 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 a plastic cambro sitting in 0ppm of chlorine in the sanitizer compartment at the three-compartment sink. PIC stated that the sanitizer may have been left from the night prior. Informed PIC that food contact surfaces must be sanitized in a 50-100ppm concentration of chlorine for a contact time of at least 10 seconds. All food contact surfaces were properly sanitized at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large pot of sauce cooling on the floor of the walk in. Observed buckets of salsa stored on the floor of the walk-in refrigerator. Discussed with PIC that all food must be stored at least 6-inches off of the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloths stored in a sanitizer bucket with a concentration of 0 ppm chlorine. Informed PIC that wet wiping cloths need to be stored in a sanitizer bucket with an approved sanitizer concentration. PIC stored the wiping cloths in an approved concentration at time of inspection. Discussed the importance of using test strips and monitoring the sanitizer concentration. 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

Corrective action: Correct prior to re-inspection on 5/1/25. 1. Have the backflow preventer of the soda fountain station tested. 2. The tea machine must be connected to a different backflow preventer. There is one backflow preventer connection for the tea machine, please use the dedicated backflow preventer for each machine. 3. Certify the testable backflow preventers and provide reports. 4. Re-attach the drainpipe from the ice machine. It was not properly glued and can fall off. Ensure there is one inch air gap from the finished for the drainpipe. 5. Ensure hand soap and paper towels must be available at all hand sinks. Hand sink at the ware wash/ food prep area is not stocked with soap or paper towels. Per manager, staff are not using this hand sink.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 1. Replace dim/ burnt lights inside the facility. 2. Replace broken light shield at the mop sink's area. 3. Cover any foods that are not in cooling process. 4. Relocate the extension outlets next to the hand sink at the front service counter. 5. Do not use hand sink as drying area for equipment. 6. Provide hose reel to keep the hose off the floor.