Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
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.... Cooked shrimp, cooked chicken, shredded lettuce, pico de gallo, shredded cheese, sour cream, and cooked potatoes with internal temperatures between 48 degrees F and 52 degrees F cold holding in a prep table across from the flat-top grill. Ambient temperature of the unit was found to be 46.7 degrees F using a min/max thermometer. PIC adjusted the thermostat of the prep table to see if that would lower the temperature. A repair technician will be called if the unit does not hold an ambient temperature below 41 degrees F. TCS ingredients will be held under time as a control until the unit is repaired. All cold holding TCS items need to be held at a temperature of 41 degrees F or below.
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.... Cooked shrimp, cooked chicken, shredded lettuce, pico de gallo, shredded cheese, sour cream, and cooked potatoes with internal temperatures between 48 degrees F and 52 degrees F cold holding in a prep table across from the flat-top grill (see violation 20.) Ambient temperature of the unit was found to be 46.7 degrees F using a min/max thermometer. PIC adjusted the thermostat of the prep table to see if that would lower the temperature. A repair technician will be called if the unit does not hold an ambient temperature below 41 degrees F. A re-inspection will occur on or before 5/12 to verify that unit has been repaired and holding an ambient temperature below 41 degrees F.
Correct Prior To Reinspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 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 website) Third consecutive violation. https://www.maricopa.gov/5114/Food-Restaurants Inspection rights reviewed with Jorge G. Inspection report emailed. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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 or call 602-506-6824.


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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