Maricopa County, AZ

Filiberto's Mexican Food

Permit ID: FD-41874

Permit Type: E & D

1050 W Chandler Blvd 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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure---Observed employee wash their hands for approximately 5 seconds. Spanish liaison spoke with employee about hand washing. Employee took their gloves off and washed their hands again for 20 seconds. Hand washing needs to be a total of 20 seconds.
Corrected At Time Of Inspection
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 TCS items above 41'F in the prep table: Shredded beef 53'F, ham 49'F, cooked chicken 52'F, sausage 58'F, shrimp 57'F, fried fish 44'F, pork carnitas 53'F, pork Adobada 50'F, cooked steak 54'F, stuffed peppers 50'F, flat tacos 52'F, rolled tacos 51'F, pooled eggs 47'F, shredded lettuce 46'F, cooked potato 51'F, shredded cheese 47'F, pico de gallo 45'F. PIC stated these items were put into the prep table at 6 am. PIC moved all the TCS items out of the prep table into the walk-in to rapidly cool (see #31). All TCS foods must maintain a temperature of 41'F or colder. ***Repeat violation.
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment---Observed the prep table near the walk-in with an internal temperature of 59'F. Do not use this prep table until it can be repaired or replaced. Re-inspection scheduled for 10/30. ***Repeat violation
Correct Prior To Reinspection
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe---Observed a black trash bag being used to store dry chilies. PIC removed the chilies from the bag and put them in a food grade container. All food needs to be stored in food grade containers.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Re-inspection scheduled for 10/30 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. Inspection conducted with Spanish Liaison (RS 1197) who can be reached at 602-376-8565. No County legal action will result from this inspection.

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.