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
4/22/2025

Grade
A

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: 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. Addl Notes: Observed accumulation of black and yellow organic matter inside the interior food contact surface of the ice machine. Establishment must clean non-tcs food contact surfaces like the inside of the ice machine at a frequency to preclude the accumulation of dirt, dust, soiling or debris. Establishment must clean. Discussed proper cleaning process for the ice machine. Correct by next routine inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed two different wiping cloth buckets on the cook line holding wiping cloths in a solution of 25 ppm chlorine. Per Person in Charge (PIC), wiping cloth buckets were prepared multiple hours ago. Buckets were changed and replaced at time of inspection. Wiping cloth buckets with solution of 100 ppm were observed after corrections.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed wide spread use of single-use sour cream buckets across the establishment to hold sanitizer bottles, hold cut lettuce, and sugar. Also observed single use sour cream buckets stacked and stored on the floor to hold wiping cloth buckets of sanitizer solution. Establishment must use food contact surfaces that are designed for multiple uses to hold food items. Discussed cleaning difficulties when stacking sour cream containers on top of each other and chemical contamination risk when sour cream buckets are used to store chemicals and food. Instructed establishment to stop using re-using single-use sour cream buckets at time of inspection. Correct by next inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-603.12 - Core: Precleaning Addl Notes: Observed clean container and in-use containers across the establishment with multiple, old day dot stickers that were not removed from previous uses. Establishment must remove day dot stickers before cleaning at the three compartment sink. Instructed PIC to clean all containers and remove all previous day dots before next use. Correct by next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Establishment has large amounts of equipment (food contact surfaces - pans, containers, food processors, open top prep table, etc.) both inside the kitchen and in the dining area that (per PIC) are no longer used. Instructed PIC that items that are not in use in the establishment must be removed from the kitchen. Correct by next routine inspection.

Comments/Details

Report emailed. No County legal action will result from this inspection.

"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.