Inspection Report

Business Name
Filiberto's Mexican Food

Business Address
2439 E UNION HILLS DR PHOENIX AZ 85050

Permit Number
FD-70679

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/19/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

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 cooked rice in metal container sitting on top of another lidded item outside of hot holding table. Rice was observed at 108*F. PIC stated rice was re-heated 3 hours prior. PIC voluntarily discarded rice. Hot held TCS food must be kept at or above 135*F. Discussed with PIC ensuring hot held items are properly stored inside hot well and to monitor temperatures. 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 the following items at 47-52*F in various cold holding units throughout establishment: cooked beef tamales, chopped lettuce, shredded cheese, sour cream, raw portioned shrimp, cooked potatoes, pooled eggs, cooked beef with vegetables, and diced cooked ham. PIC stated all items had been in units since 6am and beyond, all over 4 hours prior to inspection. PIC voluntarily discarded items. TCS items must be held at or below 41*F to prevent growth of pathogens. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 inside unit of lone prep table on cookline at 45-47*F. Unit was observed holding various TCS items. Instructed PIC to contact maintenance to service the unit. Cold holding units holding TCS items must be kept at or below 41*F or otherwise working in a capacity to hold TCS items at or below 41*F. A reinspection will be conducted on Friday, 6/28. Corrective Action: Correct prior to re-inspection.

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 large pot of cooked beans approximately 2 feet deep cooling on bottom shelf in the walk-in near door. Beans were within cooling parameters. Had PIC move beans to shallow pans and place on top shelf of walk in. TCS items that are being cooled should be cooled in shallow pans and on top shelf of walk in to promote heat transfer and efficient cooling to meet the cooling parameters of 135*F to 70*F within 2 hours, and from 70*F to 41*F within 4 more hours. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.13 - Core: Insect Control Devices, Design and Installation Addl Notes: Observed multiple fly lights/zap lights throughout establishment with one observed above clean dish storage racks and one above shelfing holding gloves and paper towels. The fly lights observed were not enclosed and have the potential of dead pests falling from light. Replace lights with fly lights that maintain dead flies and do not set up lights above clean storage areas, food, and food contact surfaces. 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 handles of utensils sitting in contact with various food products throughout establishment. PIC removed utensils from food at time of inspection. Handles of in use utensils may not be stored in contact with the food product to prevent spread of pathogens. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed spray nozzle attached to end of hose downstream from AVB at mop sink without an air gap or other testable backflow prevention device. Observed water coming from hose when PIC removed nozzle and leak was observed from AVB when PIC removed spray nozzle. Spray nozzles and other shut off valves may not be attached downstream from an AVB as it is not an approved system and could lead to pressure buildup and possible contamination of water supply. Remove spray nozzle from hose when not in active use. Corrective Action: Corrected at time of inspection.

Violation #: 57

Description: Indoor Play Area Requirements (FD)

Comments:

MCEHC Chap. 14, Sec. 1, Reg. 3b - An affixed station or kiosk with instant hand sanitizer or sanitized hand wipes must be provided within the immediate vicinity of the indoor play area. Addl Notes: Observed establishment to have an indoor play area. Observed no hand sanitizer available inside nor directly outside of the play area. PIC provided hand sanitizer. Install affixed hand sanitizer or hand sanitizer wipes prior to next routine inspection. Play areas must have hand sanitizer available to prevent spread of pathogens. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A reinspection will take place on Friday, 6/28, for prep table. // Observed leak at AVB of mop sink when water is turned on and then off. Discussed with PIC that establishment needs to have a plumber out to check that AVB is working properly to prevent potential contamination of water supply. // Discussed with PIC that chemical pest control may not be used inside or outside of establishment and may not be stored onsite. All pest control must be administered by a certified pest control specialist.

"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.