Maricopa County, AZ

Filiberto's

Permit ID: FD-15292

Permit Type: E & D

4035 S Arizona Ave Chandler 85248

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Handwashing sink on front line near drive-thru window was observed to have an ice bin in the sink, as well as a sanitizer bucket and rag in the sink. Person in charge moved the ice bin and sanitizer bucket during the time of inspection. All handwashing sinks shall be kept clear at all times so employees have access. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. Handwashing sink on front line, near the drive-thru window was observed to have no hand soap located at the sink area. PIC placed soap by the sink during time of inspection. Hand soap shall be available at every handwashing sink at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. Handwashing sink near prep table was observed to have no paper towels to dry hands. PIC placed paper towels in the bin during time of inspection. Paper towels for hand drying shall be available at all handwashing stations at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Two knives in holder near 3-compartment sink were observed to have food residue on them. PIC cleaned knives during time of inspection. Equipment food contact surfaces and utensils shall be clean to sight and touch. Onion slicer was observed to have food residue in the slicer. PIC cleaned slicer during time of inspection. Equipment food contact surfaces and utensils shall be clean to sight and touch. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. Ice bin in back prep area was observed to have organic residue on the top rim inside the ice bin. PIC cleaned to the ice bin during time of inspection. Equipment food contact surfaces and utensils shall be clean to sight and touch. Soda nozzles in dining room area were observed to have organic residue on the nozzles and around them on the soda machine. PIC cleaned the soda station during time of inspection. Equipment food contact surfaces and utensils shall be clean to sight and touch.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. Green salsa (57*F), Red salsa (80*F), and Quemada salsa (52*F) were all observed to be above 41*F. Salsas were prepped the night before and earlier. Salsa were discarded during time of inspection. Food shall be cooled after cooking within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Eggs used for breakfast items were observed to be in bottles for instant use near the cook line. Egg bottles were temped at 46*F. PIC was notified to have eggs in ice bath or do a time as control. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Cooler on front cook line was holding ham (51*f), guacamole (54*F), pico (51*F), cheese (55-56*F), potatoes (51*F), and sour cream (51*F) all above 41*F. PIC placed food in walk-in cooler. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. Cook line cooler was observed not to be holding temperatures below 41*F. PIC placed foods that were recently placed in there inside the walk-in cooler to cool. All cold holding units shall be holding temperatures of 41*F or below.
Correct Prior To Reinspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises. Salsa bar in front lobby did not have sneeze guard. Provide a sneeze guard or lids to cover salsas when they are not in use. Food for customer use should be covered by a sneeze guard or a cover to avoid cross-contamination.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. Flour and sugar bins in back prep area were observed to not have proper scoopers with handles in them. PIC placed scoopers in the bins during time of inspection. Scoopers with handles used for food-contact shall have handle out of the food at all times.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 2 Priority, 5 Priority Foundation and 3 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager No County legal action will result from this inspection. Time as Public Health Control Guidance Document and Food-borne illnesses forms were given to PIC. Re-inspection for violation #31 will be conducted on Wednesday, October 4th.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.