Filiberto's Mexican Food
Permit ID: FD-01235
Permit Type: E & D
1270 E Apache Blvd Suite 9 Tempe 85281
*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. ------ In the sliding door reach in cooler observed an ambient air temperature of 44*F when measured with a min/max thermometer. In the cooler, observed cooked chicken at 51*F, pork 47*F, cooked chilis 49*F, potato tacos 44*F, cheesecake 44*F and shredded beef at 51*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. The manager stated temperatures were taken in the morning around 8am and all foods left in the unit overnight were measured at/below 41*F. The managers stated the potato tacos and cheesecake had been in the unit overnight while the other foods had been the cooler since 9am. Since the foods had been out of temperature for less than 4 hours, the manager had the foods moved to the walk in cooler to rapidly cool and stated they will be stored in other units until the reach in is serviced and capable of maintaining food temps at/below 41*F.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ------ Establishment is using time as a control for tacos on Tuesday only but no time stamp was observed on deep fried beef tacos measured at 109*F with a probe thermometer. The manager stated that the tacos are usually sold within 1.5 hours or less of being prepared. Discussed utilizing a time stamp, log or time that can be affixed to the pan of tacos to ensure all tacos are sold/discarded within 4 hours of preparation. The cook stated the tacos had been prepared 30 minutes prior and added a time stamp to the tacos.
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. ------ In the sliding door reach in cooler observed an ambient air temperature of 44*F when measured with a min/max thermometer. In the cooler, observed measured with a probe thermometer between 44-51*F. The manager stated temperatures were taken in the morning around 8am and all foods left in the unit overnight were measured at/below 41*F. The managers stated TCS foods will be stored in other units until the reach in is serviced and capable of maintaining food temps at/below 41*F. A re-inspection will be conducted on 5/7/2021 to ensure the cooler is operating properly.
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 re-inspection will be conducted on 5/7/2021 to ensure priority foundation violation #31 has been corrected. The 72 hour Did You Know form was provided and the Notice of Inspections Rights were verbally reviewed with manager, Maria C. A copy of the report was emailed to the manager. 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.
