Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2

Violation Description

Violation Comments

Correct By
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. ------ In the walk in cooler on the speed rack, observed plastic wrapped sheet pans containing beef tacos, potato tacos, rolled beef tacos and shredded beef closely packed on shelves. Observed beef tacos with internal temperatures between 49-51*F, rolled tacos between 44-47*F, potato tacos at 48*F, and shredded beef between 44-55*F when measured with a probe thermometer. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. The manager stated the beef was cooked at 8am, cooled on the counter for an hour and then all tacos were assembled at 9am before being plastic wrapped and placed in the walk in cooler. Discussed fully cooling the shredded beef before assembling tacos to ensure foods cool in the allotted 6 hours. Discussed leaving cooling foods uncovered and spaced out on the speed rack to allow air to pass between the foods to aid in cooling. Since the tacos and beef did not cool properly, the manager voluntarily discarded the tacos and beef (see embargo). In the walk in cooler and reach in cooler near the soda machine, observed a 5 gallon bucket of tightly packed shredded lettuce with internal temperatures ranging from 43*F on the outside and 48*F on the inside. The manager stated the lettuce was sliced at 10am from chilled lettuce before being placed in the cooler. Discussed loosely packing lettuce, cooling smaller quantities of lettuce or utilizing ice water to rapidly cool cut lettuce. Because the lettuce had been cooling for more than 4 hours, the manager voluntarily discarded the lettuce at the time of inspection (see embargo). continued in general comments:
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. ------ In the sliding door reach in cooler observed an ambient air temperature of 42*F when measured with a min/max thermometer. In the cooler, observed cooked chicken at 48*F, pork 46*F, cooked chilis 45*F, potato tacos 48*F, flan 47-50*F, milk 44*F, cabbage 44*F, pooled eggs 45*F, and shredded beef at 47*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 and all foods measured at/below 41*F but had noticed temperatures rose during the day. The managers stated the potato tacos had been in the cooler since 10am and that had been in the cooler for 2 days were voluntarily discarded at the time of inspection (see embargo). All other foods had been restocked between 1-2pm and were moved back to the walk in to rapidly cool. Discussed that the unit is NSF but intended only for bottled or prepackaged foods. Advised manager to replace unit with another NFS unit intended for open foods or use it to store prepackaged foods and non-TCS foods only. Discussed that the warm kitchen and cooling chicken inside the unit may have caused the ambient air temperature to rise during the day while able to maintain temperatures during less busy times of day. Discussed storing TCS foods in other units until the reach in is serviced and capable of maintaining food temps at/below 41*F.
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 42*F when measured with a min/max thermometer. In the cooler, observed TCS foods held between 44-50*F when measured with a probe thermometer. The manager stated temperatures were taken in the morning and all foods measured at/below 41*F but had noticed temperatures rose during the day. Calibrated manager and inspectors thermometer at the time of inspection. Discussed that the unit is NSF but intended only for bottled or prepackaged foods. Advised manager to replace unit with another NFS unit intended for open foods or use it to store prepackaged foods and non-TCS foods only. Discussed that the warm kitchen and cooling chicken inside the unit may have caused the ambient air temperature to rise during the day while able to maintain temperatures during less busy times of day. Discussed storing TCS foods 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 10/1/2021 to ensure the cooler is working properly and being used to store only prepackaged or non-TCS foods.
Correct Prior To Reinspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. A re-inspection will take place on 10/1/2021 to ensure priority foundation violation #31 has been corrected. 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. (continued from violation #18) In the sliding glass reach in, observed cooling chicken at 109*F. The cook stated the chicken had been prepared at at 1:30pm and had been cooling in the sliding door cooler for 2 hours in a small metal pan, uncovered. Discussed that foods should only be cooled in NSF reach ins or walk ins intended for open TCS foods. Discussed performing all cooling in the walk in cooler and holding cooled foods in reach in coolers. Discussed that the warm chicken may have caused the unit to fail causing TCS foods inside the cooler to warm. Since the chicken did not cool to 70*F or below in the allotted 2 hours, the manager voluntarily discarded the chicken at the time of inspection (see embargo). 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.