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
2
Violation
ID

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed tomato dicer with heavy organic matter build up between the handle and the black plastic part and was coming out of the sides. Kitchen associate placed the dicer at three compartment sink to be washed, rinsed, and sanitized. Ensure food contact surfaces are cleaned to sight and touch.
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. 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/4614/AMC-Toolbox---Hot-Holding. Rolled tacos with an internal temperature of 79 degrees F were sitting on the counter next to the fryer. Kitchen associate stated that the rolled tacos were cooked in the fryer and then moved to the side to hold. Once an order is made then the rolled tacos are placed into the fryer again to heat back up to 135 degrees F. Rolled tacos were discarded. Spoke with PIC regarding either hot holding the tacos after cooking in the fryer or utilizing time as a control option for holding the rolled tacos. Ensure all TCS items are hot holding at 135 degrees F or above.
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. Chorizo, cooked sausage, cooked shrimp, and cut tomatoes with internal temperatures between 46 degrees F and 49 degrees F cold holding in a prep table across from the cook line. Ambient temperature of the prep table was determined to be 40.6 degrees F by using a min/max thermometer. PIC stated that the items had been placed into the prep table after preparing them about an hour prior to inspectors arrival. TCS ingredients in the prep table were moved to the walk-in to cool to 41 degrees F or below. Spoke with PIC about placing TCS items directly into the walk-in cooler after preparing them to ensure that they cool to below 41 degrees F before moving them into the prep table. Ensure all cold holding TCS items are held at 41 degrees F or below.
Corrected At Time Of 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. 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). Fifth consecutive violation. Spoke with owner on the phone and they stated that they would forward a picture of the certificate to the inspectors email once they returned home for the day. https://www.maricopa.gov/5114/Food-Restaurants Inspected with Supervisor RS#1258 Inspection rights reviewed with Julio O. Inspection report emailed. Discussed portioning salsa and time as a control. 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.


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