Filiberto's Mexican Food
Permit ID: FD-00541
Permit Type: E & D
1993 W Elliot Rd Chandler 85224
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.-----Observed shredded cheese (47 *F) and shredded lettuce (47 *F) inside walk-in cooler. Cheese had been prepared the night before and was observed packed, inside 6 inch plastic container with a lid. Lettuce was prepared at 8 am in the morning per employee and had been packed in deep plastic buckets with lids. Person in charge discarded at the time of inspection. Discussed cooling methods with person in charge. Food should not be stored in deep, packed containers until it is 41 *F or below. Open, shallow metal containers should be used to re-cool food from ambient temperature back down to 41 *F. Containers should not be covered with lids, plastic wrap or other coverings to allow air circulation into the food for proper 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. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.-----Observed rice holding between 126-137 *F inside hot holding unit. Container was not fully submerged in water. Rice was reheated in microwave then placed back in unit in a smaller container so entire container was in contact with hot water. Please ensure hot foods are maintained at or above 135 *F to prevent bacterial growth.
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. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.-----Observed salsa cups holding at 64 *F in container at service window. remnants of ice could be seen in the container but had mostly melted down. Person in charge restocked salsas and ice at the time of inspection. Please ensure TCS foods are maintained at or below 41 *F to prevent bacterial growth.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.-----Observed shredded cheese prepared at 10 am holding at 47 *F in deep, covered plastic container in the walk-in cooler. Person in charge portioned out cheese into 2 2.5 inch food trays and placed on top shelf of speed rack in walk-in cooler directly in front of fan to cool. Prepped foods and foods prepared from ambient temperature must be rapidly cooled back to 41 *F to prevent bacterial growth. Shallow metal containers should be used when cooling. Plastic containers should be avoided when cooling foods. Foods should be stored no deeper than 4 inches and loosely packed to allow airflow into the food.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [18], [3-501.14] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspection review notice provided at the time of inspection. Report emailed. Inspection conducted with Spanish Liaison (RS 1197) who can be reached at (602) 376-8565 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.
