Inspection Report

Business Name
Filiberto's Mexican Food
Business Address
2320 W CAMELBACK RD PHOENIX AZ 85015
Permit Number
FD-34468
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
1/30/2025
Grade
C
Priority Violation
2
Inspection Status
Re-inspection required

Violations

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: Observed cooked chicken internal temperature of 71, per probe thermometer, inside bottom storage area of cookline prep cooler. Person in Charge (PIC) stated the cooked chicken was cooked at 1am on the day of inspection, then placed on counter to cool down before being placed into bottom storage of prep cooler. Other cooked TCS food items in same storage area of prep cooler were measured at or below 41°F, per probe thermometer. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC voluntarily discarded 71°F cooked chicken. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.14 - Priority: Backflow Prevention Device, Design Standard

Addl Notes: Observed mop sink faucet without an approved backflow device installed onto faucet. Must install an approved backflow device to mop sink faucet prior to re-inspection. Discussed with PIC risk of waterline contamination. Re-inspection will be conducted on 2/11/25 to ensure installation of approved backflow prevention device. Corrective Action: Correct prior to re-inspection.

Comments/Details


No County legal action will result from this inspection.
Re-inspection will be conducted on 2/11/25 to ensure installation of approved backflow prevention device. Discussed thermometer usage, food storage, and container labeling.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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