Inspection Report

Business Name
Filiberto's Mexican Food

Business Address
15602 N 35TH AVE PHOENIX AZ 85053

Permit Number
FD-58498

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/15/2024

Grade
B

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.

Observed rolled tacos along grill line with no documented discard time. Person in charge added note of discard time onto container. When using time as control, food may only be stored for 4 hours once removed for heat or cold source.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.

Observed tightly covered container of cooked/cooled carrots , peppers and onions in walk in cooler at 45*F. As per the person in charge container had been removed to portions out to go packages for customers. When returning to walk in cooler leave loosely covered until items return to 41*F.

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

Observed knife stored between prep table and sandwich prep cooler across from grill. Utensils are to be sored on or in regularly cleaned and sanitized containers or surfaces. Knife removed and cleaned.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.

Provided information for using time as control for items such as rolled tacos.

Verbally discussed Notice of Inspection Rights with Jose G.
Emailed copy of inspection report to facility.
Emailed copy of 72 hour notice with inspection.

2-102.12.(A) Certified Food Protection Manager. During site visit no staff on site with a Certified Food Protection Manager certificate. As of February 2022, all establishments must have a Certified Food Protection Manager on site during normal hours of operation. Core Violation, Correct Prior to Next Inspection.

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.

Award: B,Signer: Jose Gonzalez

"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.