Inspection Report

Business Name
Filiberto's Mexican Food

Business Address
1158 W WASHINGTON ST TEMPE AZ 85281

Permit Number
FD-14480

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/29/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.

Observed employee crack raw, unpasteurized eggs onto cooktop with gloved hands and then handle RTE tortillas with same gloved hands without washing hands. Discussed with PIC that hands must be washed after cracking raw, unpasteurized eggs prior to continuing cooking non-raw items and/or handling clean items to prevent spread of pathogens. Had employee wash hands at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Observed pan of raw chorizo stored over pan of cooked chile relleno in prep fridge on cookline. Also observed box of raw fish stored over heads of lettuce, pan of raw pork stored over ketchup bottles, and bag of raw shrimp being stored over boxes of tomatillos in walk-in. Had manager move all items according to minimum cooking temperature at time of inspection. Raw animal proteins must be stored according to minimum cooking temperatures to prevent cross contamination and spread of pathogens.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 immersion blender and vegetable peeler stored as clean back of house to have visible food debris. Had Manager re-wash, rinse, and sanitize items. Food contact surfaces must be clean to sight and touch to prevent spread of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

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.

Observed two metal containers of cooked pinto beans at 114-127*F in hot holding unit at far end of cookline. PIC stated that items were cooked that morning at 6am and had been in unit since. At time of inspection, items had been out of temperature for more than 2 hours. Items were discarded. Hot held TCS foods must be at or above 135*F to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.

Observed cooked tomatillos cooling in lidded, large metal pot more than 10 inches deep in walk-in. PIC stated tomatillos are boiled and then placed in an ice bath to cool prior to placing into walk-in. Had PIC split tomatillos to two pans and keep unlidded until items reach below 41*F. TCS items must be cooled in a way to meet cooling parameters to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Observed sink basin in women's restroom to be cracked and caulking to be in disrepair. Repair/replace so that areas are smooth, easily cleanable, and prevent seepage of liquids.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Of note: Discussed renewing recently expired Certified Food Protection Manager certificate with PIC. // Discussed replacing light cover on ceiling light outside of walk-in and replacing heavily rusted metal shelving inside walk-in as it is no longer smooth and easily cleanable.

A pattern of non-compliance is developing for Priority violation #[13], [3.302.11 (A1-2)], 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.

This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspection conducted with RS 1197.

Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 15,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: Complete- MM 1/30/24,Signer: Norma Castam

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.