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Filiberto's Mexican Food

Permit ID: FD-37856

Permit Type: E & D

2001 S 7th Ave Phoenix 85007


*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 - No manager certification available, and priority violations have occurred. Please obtain certification prior to next inspection.
Correct Prior To Next Routine Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning - Observed employee wash a spatula with soap and water, rinse the items, and return them to the clean dish area without sanitizing. Observed employee washing and rinsing dishes to air dry; when the manager was asked about warewashing process, she stated that they do not sanitize, only wash with soap and water. Warewashing must include a sanitizing step. Establishment uses chlorine sanitizer for their wiping cloth buckets. Use chlorine between 50-100 ppm for sanitizing dishes. Provided handout for the steps of warewashing. Manager had employee properly sanitize dishes.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling - Observed 5 deep buckets of red and green salsa in the walk-in, ranging from temperatures between 45-72*F. Three of the buckets had the lid on. Per PIC, the salsas had been cooked at midnight, were left out in the cooking area for a 2-3 hours, and then placed into the walk-in. Had PIC discard the 5 buckets of salsa. Discussed proper cooling methods, including using a shallow pan and leaving items uncovered while cooling under refrigeration.
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 - In the walk-in fridge, observed a bucket of red enchilada sauce dated from 10/17, containing cooked tomatoes. Had PIC discard the item. Please keep prepared/cooked food for 7 days maximum (the day it was made + 6 days).
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing - Observed a bag of raw chicken sitting in a prep sink filled with water. There was no running water. Had PIC turn on the faucet and unplug the drain to allow the circulation of water. Please thaw using running water to prevent the growth of bacteria.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices - Observed three non-functioning thermometers in the kitchen. Inspector placed the thermometers in an ice bath and did not observe a change in the reading in two of them. One of the thermometers could not be calibrated due to a bend in the probe. Another thermometer only displayed temperatures between 50-200*F. Please obtain a working thermometer that reads from 0-165*F.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -The floor of the walk-in refrigerator is broken and flimsy when weight is applied to it. The flooring almost seems to be caving in. Please repair to allow for smooth surface that is easily cleanable, and not dangerous to stand on. Also observed the freezer door was unable to be closed completely. Please repair prior to next inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Conducted with RS1119. Provided vomit/fecal cleanup guidelines.


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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