Maricopa County, AZ

Filiberto's No 58

Permit ID: FD-25321

Permit Type: E & D

5220 W Baseline Rd Laveen 85339

*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency Tomato slicer had accumulation of debris and dirty water on the inside of it between rubber and metal handle. Clean Time/Temperature Control (TCS) food contact surfaces after each use or at least every 4 hours. Person-In-Charge put tomato slicer in the dishwashing area to be washed, rinsed, sanitized and air-dried. Can opener also had dried accumulation of food on it. PIC moved can opener to be washed, rinsed, sanitized and air-dried.
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 Red and green salsas in small containers had internal temperatures of 51 deg F to 59 deg F. Salsas were inside of a metal container with ice and water but water and ice level were well below the top level of the food. TCS food must be kept at 41 deg F or below. Per employee, salsa had been there for an hour. Employee added ice to the salsa and put it in the walk-in cooler. Employee was shredding a large volume of cheese. Shredded cheese had an internal temperature of 56 deg F. Shredded cheese was placed in the walk-in cooler to cool. A second large block of cheese was sitting on the food prep table waiting to be shredded with an internal temperature of 49 deg F near the outer edge of the block of cheese. Discussed prepping smaller amounts of cheese at one time to ensure it gets back into temperature quickly after prepping. Leave cheese in the walk-in cooler until it is ready to be shredded. Employee put second block of cheese back in the walk-in cooler to cool down.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition 2 pounds of shredded beef and 8 pounds of shredded pork in the walk-in cooler were both date-marked 5/2/17. Reviewed date-marking policy and explained the "6+1" rule, (the day the food was made counts as day 1). Discard TCS foods kept at 41 deg F or below on or before day 7. PIC discarded shredded beef and shredded pork.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods A very large volume of shredded cheese (30+ lbs) that had just been prepped was placed in the walk-in cooler in a plastic container with the lid on. Cheese had in internal temperature of 56 deg F. To ensure foods cool back down quickly enough, keep lid off until the TCS food item reaches an internal temperature of 41 deg F.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Scoop in rice bin was improperly stored with handle touching the rice. Scoop was corrected. Store scoops with handle away from food.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. This inspection was done as a result of a citizen's complaint. No evidence was found to support the allegations made. Reviewed HandWashing, date-marking, cold-holding, hot-holding, re-heating and cooling requirements. Person-In-Charge will do some training with employees to address areas of concern. No County legal action will result from this inspection.


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.