Maricopa County Logo

Filiberto's

Permit ID: FD-32755

Permit Type: E & D

3855 W Ray Rd Suite 8 Chandler 85226


*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
4
Violation Description
Violation Comments
Correct By
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 chicken stored directly above cut lemon in walk in cooler --- addressed health code violation --- owner relocated chicken down below at time of inspection.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding---shredded chicken in red broth was not properly reheated to a minimum of 165 degree F on stove prior to place at the hot holding unit --- all TCS made on site shall be rapidly reheated to proper temperature method prior to place on hot holding unit --- DO NOT reheat on holding unit. --- shredded chicken is now reheated on flat grill to 165 degree F at time of inspection.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling----green chili, 4 tongues (12 pounds), per owner, were made last night and are being cooled improperly inside walk in cooler (lids noted on containers) and did not make within cooling time and temperature requirement -- at time of inspection these items probed at 44-45 degree F. internally---these items had now been re-heated to 200 degree F on flat stove at time of inspection.
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--10 pounds of -shredded pork (refer to embargo form for details) probed in the range of 44-45 degree F. due to walk in cooler was not properly worked through out the night --- walk in cooler has repaired and reached down to 42 degree prior to inspector arrival---at the end of inspection, walk in cooler reached to 38 degree F.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 4 Priority, 0 Priority Foundation and 0 Core violations on this inspection. 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.


Quick Search