Maricopa County Logo

Filibertos Mexican Food

Permit ID: FD-17713

Permit Type: E & D

3033 E Indian School Rd Phoenix 85016


*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
D
4
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed line cook handling raw meat and then handle clean dishes that were to be used for cooked meat without disposing gloves and washing his hands. Line cook was instructed to dispose of gloves, wash his hands and wear new gloves. PIC sent dishes to be washed and sanitized. Please ensure employees wash their hands when necessary.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed cut tomatoes used for sandwiches in immediate contact with shell eggs. Tomatoes were discarded by PIC (see embargo form). Also observed raw chicken in the walk in cooler stored over raw beef, and ceviche made with raw shrimp over chopped salsa. Observed raw chicken placed over pork in reach in freezer. No evidence of dripping or cross contamination. PIC moved chicken and ceviche according to minimum cook temperatures. Please separate raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed container of cooked chicken stored under grill at an internal temperature of 92F. Per PIC, chicken had been stored under grill for over 2 hours. Chicken was discarded by PIC (see embargo form). Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
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 Observed the following items inside the cold holding prep unit by the cook line: cut tomatoes at an internal temperature of 58F, eggs at an internal temperature of 58F. Per PIC, tomatoes had been on the cold holding prep unit for 3 hours. PIC voluntarily discarded tomatoes. Eggs were placed in walk in cooler. •Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens Establishment serves raw shrimp on their ceviche tostadas. There is no consumer advisory posted at the main menu above the cashier. Please correct prior to reinspection.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods Observed salsa at an internal temperature of 49F being cooled in a deep pot by the 3 compartment sink. Per PIC, salsa had been cooling for 3 hours prior to inspection. Pot does not allow for proper cooling. PIC placed salsa in shallow containers for cooling. PIC must ensure acceptable methods of cooling are used at the establishment. Acceptable methods include: Placing food in shallow pans, Separating the food into smaller or thinner portions., Using rapid cooling equipment (i.e. a blastchiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Discussed employee health policy with PIC. Discussed and provided handouts on time as a control and parasite destruction with PIC. No County legal action will result from this inspection. Inspection conducted with RS 1119


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.


Quick Search