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Filiberto's Mexican Food

Permit ID: FD-63789

Permit Type: E & D

9666 E Riggs Rd Suite 100 Sun Lakes 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
D
3
Violation Description
Violation Comments
Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---The person in charge was unable to demonstrate food safety knowledge on the priority violations that were observed today. The AMC tool box was shown to the PIC in charge, and explained to the PIC that our Spanish liaison would be available to conduct a long term intervention based on any repeat priority violations noted in today's inspection.
Correct Prior To Next Routine Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision---Observed no paper towels at the hand sink in the kitchen. PIC provided paper towels at the time of inspection. Paper towels need to be available at every hand sink. ***Repeat violation
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination---Observed raw cow tongue in the upright refrigerator on a shelf directly above cooked beef. PIC moved the cooked beef away from any raw meat. Raw animal foods need to be separated during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. ***Repeat violation
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling---Observed cooked chicken in the walk-in with an internal temperature of 105'F. PIC stated that the chicken was put in the walk-in 3 hours ago. PIC discarded the chicken at the time of inspection. Also observed ground beef with an internal temperature of 46'F. PIC stated that the ground beef was cooked yesterday. PIC discarded the ground beef. All cooked foods that are cooled 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 6 hours of total cooling.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding---Observed beef taquitos sitting in a container on the stove with an internal temperature of 116'F. PIC stated that the taquitos were cooked 30 minutes ago, and that they typically leave them out and get cooked again when they are ordered. PIC moved the taquitos to the walk-in to rapidly cool. Discussed with PIC that the taquitos can not stay out at room temperature after being cooked and then cooked again when an order is made for these particular food items. They must be hot held at 135'F or held cold at 41'F
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking---Observed no date on cooked beans, and cooked beef taquitos in the walk-in. PIC stated that these items were cooked 2 days ago. PIC dated these items at the time of inspection. All RTE/TCS foods must be date marked after 24 hours and must be used or discarded within 7 days. Day 1 starts on the day when the food product is prepared. ***Repeat violation
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed 3 spray bottles in the kitchen without a label. One spray bottle contained a purple liquid (fabuloso), the second bottle contained a brown liquid (oven cleaner), and the third spray bottle contained an unknown liquid. PIC labeled the two spray bottles, and discarded the spray bottle with the unknown liquid.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable---Observed cardboard being used to dry dishes. The cardboard had water and grease stains on it. PIC discarded the cardboard. Discussed with PIC that cardboard can not be used to dry dishes or store any food on it. It is not NSF approved and is not smooth and easily cleanable.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices---Observed no chlorine test strips in the establishment. PIC stated they ran out of test strips a few days ago. Test strips were left with the PIC at the time of inspection. Please obtain test strips prior to next re-inspection on 10/25.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Observed hand sink in the kitchen leaking from the pipes when the water is turned on. Please repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 6 Priority Foundation and 2 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager---2nd consecutive violation. Please obtain a certified food managers card from an accredited company prior to next routine inspection. A pattern of non-compliance is developing for Priority violation # [13], [3-302.11 (A1-2], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. NOTE: Discussed AMC toolbox with PIC, and recommended a long term intervention with Spanish liaison to prevent future repeat violations. Re-inspection scheduled for 10/25 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.


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