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
B
1
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 chile rellenos (45.5 *F), machaca (45 *F), cooked sausage (46 *F), chopped ham (45 *F) and tomaotes & vegetables (49 *F) in bottom of prep table. Person in charge stated items had been stocked 1 hour prior and were moved to walk-in cooler to cool.
Observed cupped salsas in container near service window between 50-57 *F. Salsas were not observed on ice at time of inspection. Person in charge stated salsas had been out for 3 hours and were ice bathed down to 41 *F at the time of inspection. Salsas must be maintained at 41 *F or below at all times. If storing salsas at service counter, they must be in ice water to regulate temperature. Recommend establishment provide a small reach-in cooler for storing salsas.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep table holding between 41-47 *F at time of inspection. Observed paper towel stuck against coils in back of unit. Towel was removed and unit was observed holding at 40 *F within 15 minutes of removal with min/max thermometer. Person in charge will clean coils to remove remaining dust and monitor unit to ensure it maintains at 41 *F or below at all times.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed faucet at 3 compartment sink leaking with both water valves closed. Person in charge will have sink repaired to turn off prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Inspection rights reviewed verbally with Juan M., person in charge. Inspection report provided via email. 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.
