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
C
2
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 cooked beef ( 121 F) on stove. Discussed with person in charged that hot holding temperatures need to be minimum 135 F. Person in charge chose to discard of beef.
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 from 46-51 F in prep cooler including: pico de gallo ,(tomato, peppers, and onion) mix, shredded lettuce , sour cream, cooked potatoes, ham, eggs, egg yolk, cooked sausage, and chili relleno and shredded cheese.
Please maintain all TCS foods at 41 *F or below. 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
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.
Observed in walk in cooked chicken, (tomato, pepper, onion) mix, and cooked potatoes with no date marking. Per person in charge items were placed there two days prior. Person in charged date marked items.
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 prep cooler holding at 48 *F with min/max thermometer after 15 minutes. Person in charge put in a service call for unit at the time of inspection. Correct prior to re-inspection on 8/11/2022.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices
No probing thermometer for checking food temperatures. Have by re-inspection.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Observed several flies inside facility. Contact license pest control to provide treatment. Provide receipt of application by re-inspection.
Re-inspection by 8/11.
Core-6-202.15, C: Outer Openings, Protected
Observed no self closing doors or windows. Assure that opens of outside of building are self closing. Correct by next routine inspection.
Observed light coming from bottom back door. Facility needs to seal opening on back door.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) C Grade and had 2 Priority, 3 Priority Foundation and 1 Core violations on this inspection. Establish is signed up for mandatory AMC class for August 10 at 8:45. RS-691 present at time of inspection. Inspection report provided via email. Due to the violations noted on this inspection report, County legal action may 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.
