Inspection Report

Business Name
Filiberto's Mexican Food and Bar
Business Address
8110 E MCDOWELL RD SCOTTSDALE AZ 85257
Permit Number
FD-55724
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/30/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed chopped lettuce in a prep top cooler being cooled with Ice underneath the container. The chopped lettuce had an internal temperature of 48-50 degrees F and was prepped 1.5 hours prior. The person in charge (PIC) stated that the prep-top cooler is not working, and has not worked for about 3 months. The reach-in portion of the cooler was not in use at the time of inspection. The prep-top was observed successfully cold-holding a variety of salsas, guacamole, garnishes, and sour cream with the use of exterior ice (Between 36 and 39 degrees). Successfully cold-held food items were contained in small containers which allowed for ice to contact more of the containers surface. Chopped lettuce was transferred to a smaller container and additional ice was added to achieve contact with the entire container, and the prep top lid was kept closed to avoid warming from the ambient environment. Lettuce reached an internal temperature of 41 degrees after 45 minutes. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Observed soda machine drain without air gap, draining into the floor drain underneath the 3-compartment sink. Observed ice machine and other pipes draining into the kitchen mop sink without air gap. All air gap violations were temporarily corrected at the time of inspection. PIC was informed on the importance of air gaps and requested to permanently fix prior to next routine inspection. Corrective Action: Corrected at time of inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leaking vacuum breaker on the back mop sink faucet. PIC was advised to have the AVB examined by a plumber. Observed pipes leaking onto the floor underneath the 3-compartment sink and creating standing water. PIC was requested to repair. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Report delivered via email. Establishment is now under the name "Birria's", there has not been a change in ownership.

"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.