Inspection Report

Business Name
Filiberto's Mexican Food

Business Address
1402 E CHANDLER BLVD PHOENIX AZ 85048

Permit Number
FD-16297

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/19/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: 3rd Repeat Violation. At time of inspection, no certified food protection manager (CFPM) was on the premises. A CFPM is required to be on the premises at all times of operation. Please have a CFPM present for the next inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: 2nd Repeat Violation. Upon inspection of the 3 compartment sink, observed dishes soaking in sanitizer at 0ppm of chlorine. Chlorine sanitizer must be kept between 50 and 100 ppm. Sanitizer was remade to proper concentration and dishes were re-sanitized. Corrective Action: Corrected at time of inspection.

4-601.11(A) - Priority Foundation: 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. Addl Notes: Stored on the clean dish shelving, observed a dicer with food debris still in the blades and the pusher block. Observed the table mounted can opener with black residues on the blade. All food contact surfaces must be kept clean to sight and touch. Instructed employees to have these items washed, rinsed, and sanitized before returning to clean storage. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: In the walk in cooler, observed a container of diced, cooked potatoes cooling on the shelving. Potatoes were at 115*F. Per employees the potatoes were cooked and placed in the walk in to cool 5 hours prior. Cooling, TCS foods must be cooled from 135*F to below 70*F within the first two hours of cooling. Because the potatoes were not cooled below 70*F within the first two hours, they were embargoed. Discussed cooling methods and provided cooling handouts to manager. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: 2nd Repeat Violation. In the walk in cooler, observed various cooked and raw TCS foods between 44-48*F. TCS foods included cooked carnitas, cooked salsas, raw eggs, sour cream, shredded lettuce, shredded cheeses, raw pork, raw beef, raw chicken, cooked beans, cooked beef, beef tacos and taquitos, cooked fish, and cut tomatoes. Walk in cooler was holding at 46.4 upon initial inspection and 45.1 after 20 minutes of limited use. All cold holding, TCS foods must be kept at 41*F or below. Cooked Pork, Cooked beef, cooked beef taquitos, cooked beans, cooked salsa, and sour cream were embargoed. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Upon initial inspection of the walk in cooler, it was holding at 46.4*F. After 20 minutes of limited use, the walk in cooled to 45.1*F. Because of this, many TCS foods in the walk in were above 41*F. Per employees, walk in cooler was out of temperature last night and this morning. A technician was onsite and has repaired the walk in approximately an hour and a half prior to the beginning of the inspection. All cold holding equipment actively being used for TCS foods must remain 41*F or below. Inspector will follow up tomorrow to ensure that the walk in cooler is working at or below 41*F. Corrective Action: Correct prior to re-inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed multiple cutting boards that are heavily used and scored. Cutting surfaces must remain smooth, durable, and easily cleanable. Once the cutting boards are heavily scored, they become difficult to clean properly. Please have cutting boards replaced. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-204.11 - Core: Ventilation Hood Systems, Drip Prevention Addl Notes: Observed the drip pan missing on the hood vents directly above the gas stove. Dripping of collected grease and oils could lead to contamination of foods. Please have drip pan replaced on hood vents. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed date marking, drain line air gaps, and first aid kit storage.

"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.