Inspection Report

Business Name
Filiberto's Mexican Food

Business Address
5249 E BROWN RD MESA AZ 85205

Permit Number
FD-66384

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/30/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: Observed multiple priority violations. Employees were observed to be leaving TCS food items out of temperature control, and no CFPM was present. Discussed hot holding and cold holding temperatures with staff. Corrective Action: Corrected at time of inspection.

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: Observed no employees with a Certified Food Protection Manager present. A CFPM certificate is posted on the wall, but the individual was not present during the inspection. Please ensure that another employee has the CFPM certificate, as it is required that there must be at least one CFPM present during all hours of operation. Please sign up for the exam and email the inspector to show that another employee has registered prior to the re-inspection date. ***4th REPEAT VIOLATION Corrective Action: Correct prior to re-inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed rice in a pot that was holding 118-130F. Employee stated that it finished cooking an hour prior. The burner was turned off. Employee stated that it will replace the rice that is currently in the steam table once it is emptied. Employee reheated the rice to 165F. TCS food items must be held under temperature control at all times. Corrective Action: Corrected at time of inspection.

Violation #: 22

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: Observed par cooked previously frozen fries holding 71F in a container on a table. The fries were not held under any type of temperature control. Employee stated that they had been removed from temperature control less than 2 hours prior. The fries were moved to the freezer and replaced with ones starting at 41F in the refrigerator. Also observed individual cups of salsa near the drive through window holding 44-50F. Inspector placed more ice over the salsa cups as some of the product was not fully submerged in ice. TCS food items must be stored at 41F or below when cold holding. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.

Addl Notes: Observed cooked sausage in the walk-in refrigerator with a date mark of 8/20 and a "use first" sticker on the container. The product was discarded. TCS food items must not be stored for over 7 days including the prep date. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths stored over tacos and rolled tacos. Please do not use wiping cloths, as they are made of absorbant materials. Corrective Action: Correct prior to next routine inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a cutting knife stored in between the prep table and lid. The knife was removed. In-use utensils must be stored in clean areas that are frequently able to be cleaned in order to prevent contamination. Corrective Action: Corrected at time of inspection.

Violation #: 53

Repeat Violation

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed no trash can with lid in the women's restroom. Please provide. **1st REPEAT VIOLATION

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed a ceiling light near the back exit door with a missing light shield. Please replace. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.

"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.