Inspection Report

Business Name
Filiberto's Mexican Food
Business Address
2710 S 107TH AVE AVONDALE AZ 85323
Permit Number
FD-76838
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
12/2/2023
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.

Observed cook carne asada in warmer unit with internal temperature of 118 degrees. Please

ensure that time-and-temperature control for safety (TCS) foods are kept hot at 135F or

warmer. Per PIC, asada was cooked less than 2 hours prior to inspection and placed in

warmer. Carne asada was moved to flat top grill to reheat to 165F and hold hot at 135F. PIC

raised temperature of warmer unit.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed raw beef tongues thawing in stagnant water in prep sink. Please ensure that thawing

foods are thawed under refrigeration, under cool running water, in a microwave, or as part

of the cooking process. PIC and employees corrected violation during inspection by removing

tongues from sink and finishing the thawing process as part of cooking the tongue.

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

Chlorine sanitizer solution in sanitizer bucket in front of house (FOH) was measured at

<25ppm. Please ensure chlorine sanitizer solutions are maintained at 50-100ppm. PIC

instructed employee to remake sanitizer solution at proper concentration to correct during

the inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a B Grade and had 1 Priority and 0 Priority Foundation violations on this inspection.

Inspection rights accepted by Julian T. Report e-mailed.

Discussed chlorine sanitizer concentration, chemical labeling requirements, and date-marking with person in charge (PIC). Provided guidance documents in English and Spanish for thawing and date-marking.

No County legal action will result from this inspection.

El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.

Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)

Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.



Award: B,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Julian Tenorio

"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.