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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing.-----Observed no hand soap available for handwashing sink in employee restroom. Person in charge provided at the time of inspection. Please maintain soap at all handwashing sinks to allow for proper handwashing.
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.-----REPEAT VIOLATION-----Observed various TCS foods holding above 41 *F in walk-in cooler including: pico de gallo (52.5 *F), diced tomatoes (53 *F), red salsa (52 *F), shredded lettuce (52 *F), green salsa (52 *F) and shredded cheese (53 *F).
pico de gallo, diced tomatoes, red salsa and shredded lettuce had been in the unit since the previous day and were embargoed and discarded. Green salsa and cheese had been prepared 3 hours prior and were moved to other walk-in cooler to cool. Salsa was ice bathed before placing in walk-in cooler. After 1 hour, shredded cheese was still reading 52 *F internal temperature and was embargoed and discarded.
Observed cooked shrimp (44.5 *F), fried fish (45.3 *F), cooked chicken (45.8 *F) and beef tacos (50 *F) in 3 door reach-in cooler across from fryers. Employee stated all items had been placed in unit between 2-3 hours prior except beef tacos which were placed in unit 4-5 hours prior. All items except for beef tacos were moved to other cold holding equipment to cool. Beef tacos were embargoed and discarded.
Please maintain all TCS foods at 41 *F or below. Establishment is open and operating 24 hours a day but no temperature check was conducted after 2 am when manager started shift. Discussed the importance of checking temperatures of foods in all holding equipment throughout the day to ensure foods are maintaining proper temperature at all times. Spanish language cold holding log provided at the time of inspection.
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.-----REPEAT VIOLATION-----Observed walk-in cooler holding at 52.8 *F with min/max thermometer after 15 minutes. Person in charge put in a service call for unit at the time of inspection. 24 hour re-inspection required. Correct prior to re-inspection on 5/3/2022.
Observed 3 door reach-in unit across from fryers holding at 44.2 *F at the time of inspection after 15 minutes. Person in charge will have unit serviced to hold at 41 *F or below prior to re-inspection on 5/3/2022.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], 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. Inspection rights provided to 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.
