Inspection Report
Filiberto's Mexican Food
13821 W GLENDALE AVE GLENDALE AZ 85307
FD-32898
Food Establishment - Eating & Drinking
Food Routine Inspection
4/25/2024
Not Participating
1
Completed
Violations
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: 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. Pan of cooked beans date marked 4/24 found in large 3 door refrigeration unit at an internal temperature 60*F. Per PIC, date mark correct on container. When cooling, ensure that the food starting from 135°F reaches 70°F within 2 hours and reaches 41°F or less in 4 hours (for a total of 6 hours from the time it is 135°F to 41°F or less). Pan of cooked beans failed to cool within cooling parameters. Pan of beans were embargoed (see embargo sheet). ----------- PIC discarded beans at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Improper cooling methods witnessed. 2 large pans of cooked beans with depths greater than 4 inches and date marks of 4/25 found in 3-door refrigeration unit at internal temperatures of 65*F and 68*F respectively. Per PIC, pans of beans were cooked earlier in the day, and have cooled within proper cooling parameters. Use acceptable cooling method(s) to properly cool foods. Acceptable methods include:
o Placing food in shallow pans.
o Separating the food into smaller or thinner portions.
o Using rapid cooling equipment (i.e. a blast chiller).
o Stirring the food in a container placed in an ice water bath.
o Using containers that facilitate heat transfer.
o Adding ice as an ingredient.
o Other effective methods.
------------- Beans were removed from deep containers and placed in shallow containers with ice bags atop of product. Assure foods are properly cooled by using probe thermometers to assure temperatures and time are being met.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Utensils (i.e. knives, spatulas, tongs etc.,) found stored between pieces of equipment. Properly store food equipment in a manner to prevent food contact surface from becoming potentially contaminated.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Reviewed facility's procedures and protocols for:
--Proper cooling time & temperatures;
--Proper cooling methods used; adequate equipment for temperature control
--Proper cold holding temperatures (i.e. - walk-in cooler)
Provided following MCESD handout(s) via email:
--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)
--New Owner Packet
"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."
No County legal action will result from this inspection.
Emailed inspection report.
Award: Not Participating,Embargo Lbs: 15,Signer: Leo Guevara
"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.
| 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.