Maricopa County, AZ

Filiberto's Mexican Food

Permit ID: FD-05546

Permit Type: E & D

1250 W Broadway Rd Tempe 85282

*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
ID

Violation Description

Violation Comments

Correct By
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco - Observed employee food and drinks being stored in the walk-in above bag of carrots and container of beef. Observed employee food and drinks being stored above salsas in reach-in cooler located at the front of house. Discussed separating the storage of employee food and personal items so there is no risk of contaminating food or food contact surfaces. Repeat violation.
Correct Prior To Next Routine Inspection
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. - Observed large pot with lid containing green salsa that had temperatures between 56 to 60*F in the walk-in. Per person in charge (PIC), salsa is made in house and was made at in the evening the previous day. Green salsa was voluntarily discarded at time of inspection. Discussed proper cooling and cooling methods with the PIC. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F.
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. - Observed diced chicken, ham, and carnitas with temperatures between 46 to 50*F stored in the prep table at the cook station. Per person in charge (PIC), items were placed in the prep table less than 4 hours prior to inspection and PIC moved items to the walk-in to rapid cool at time of inspection. Discussed with PIC about discontinuing use of the reach-in for TCS foods. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed floor grout throughout the facility be missing, cracked, or otherwise in disrepair rendering the areas not smooth nor easily cleanable. Re-seal so that areas are smooth and easily cleanable. Observed holes in door near the cook station allowing visible light to pass through. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Also observed the ceiling and walls to be cracked and peeling in multiple areas throughout the back of house. Repair so that areas are smooth and easily cleanable.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation 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. Of Note: - On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181. Report e-mailed. 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.
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