Filiberto's Mexican Food
Permit ID: FD-63872
Permit Type: E & D
13517 N Litchfield Rd Surprise 85379
*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
Not Participating
1
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.... Cooked green salsa with internal temperatures between 50 degrees F to 54 degrees F cooling in large plastic containers inside the reach-in cooler in the dry storage area and the walk-in cooler. Cooked shrimp with an internal temperature of 90 degrees F cooling on prep counter. PIC stated that the cooked green salsas were placed into the coolers 5 hours prior to inspectors arrival and the cooked shrimp was on the counter for about an hour. PIC directed associates to place the salsa into smaller pans and move to the walk-in to rapidly cool. PIC placed the shrimp into a shallow pan and put in the walk-in to rapidly cool. Discussed cooling methods with PIC. TCS foods must be cooled from 135 degrees F to 70 degrees F within two hours and then from 70 degrees F to 41 degrees F in four hours.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.... Observed two bags containing onions being stored on the floor of the dry storage area. PIC moved onions to shelving unit. Food must be stored 6 inches off the floor.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager. Each food establishment that provides open foods and/or TCS (Temperature Controlled for Safety) foods, shall have at least one (1) Certified Food Protection Manager (CFPM) on site during operation hours. Provide a Certified Food Protection Manager certificate from an ANSI approved program (see link). Second consecutive violation. https://www.maricopa.gov/5114/Food-Restaurants Inspection rights reviewed with Jesus M. Inspection report emailed. Discussed cooling methods.
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.
