Inspection Report
Filiberto's Mexican Food
1727 W GLENDALE AVE PHOENIX AZ 85021
FD-73359
Food Establishment - Eating & Drinking
Food Routine Inspection
11/9/2023
C
2
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.
Observed employee handling cooked shredded beef and rolling tacos at the prep table, while touching clothing and handling cell phone with gloves used to handle ready to eat food. The employee then walked away from the prep table still wearing same gloves and continue touch clothing, reach in to pants pockets, remove and replace headphones from ear then return to the prep table to continue rolling tacos without changing gloves or washing hands. Spoke with employee to stop handling food, the employee disposed of gloves, washed hands and donned new gloves before returning to handling food at the prep table. Discussed changing gloves and washing hands after engaging in other activities that may contaminate the hands.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.
Observed to-go containers of red and green salsas with internal temperature of 59F inside a bucket of melted ice water. The person in charge stated the salsas were not under time as a control and had been placed in the bucket less than 2 hours ago then moved the salsas into the walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or less.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-102.11, Pf: Common Name-Working Containers
Observed a spray bottle with yellow/green liquid and no label on a storage rack next to a reach in freezer. The person in charge stated the spray bottle contained chemical cleaner and labeled the bottle at the time of inspection. Discussed labeling working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Correct By: Corrected At Time Of Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed a sanitizer bucket with 0 ppm chlorine sanitizer solution. The person in charge disposed of the solution and made a new sanitizer solution with 50-100 ppm chlorine. Discussed frequency of changing sanitizer solution and testing solution for proper sanitizer concentration.
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 ice scoops with the handle in direct contact with ice for consumption in the ice bins behind the front counter and by the drive thru window. The person in charge removed the ice scoops and placed clean ice scoops in a containers by the ice bins.
Observed a knife stored between equipment of the prep cooler and hot holding station at the prep line. The person in charge removed the knife for washing then placed the clean knife in a clean container by the prep line.
Discussed storage of in use utensils between use to prevent contamination.
Correct By: Corrected At Time Of Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manager onsite at the time of inspection. A food protection manger must be present during all hours of operation.
No County legal action will result from this inspection.
Inspection report delivered via email.
On 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.
Signer: Marisol Flores,Award: C
"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.
| 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.