Inspection Report

Business Name
Filiberto's Mexican Food
Business Address
19005 N R H JOHNSON BLVD SUN CITY WEST AZ 85375
Permit Number
FD-90725
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
10/26/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Equipment Inspection E&D Class 4
This inspection was conducted with the on site contractor.
A PDF copy of this inspection report was emailed to JR P. at the time of this inspection.
No county legal action will result from this inspection.
R.S. #1317 was present for this inspection.

Complete the following prior to final permit approval;
1. Provide a certified, drinking water safe, RPZ backflow prevention device for the water supply line to the soda fountain carbonator. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. The copper piping on the downstream side of the backflow device for the soda carbonator must be removed and all backflow devices must be tested and certified.
2. All soda fountains and ice machines must be installed prior to final permit approval.
3. Ensure that drain lines from the soda fountain ice machine and ice bin do not connect to any waste lines. The soda fountain ice machine and/or ice bin must drain separately to a floor sink with minimum in. air-gaps.
4. Provide a minimum 1 in. air-gap between the end of the food prep sink drain pipe and the flood rim of the floor sink that it drains into.
5. Remove the restricted aerators from the faucets of the three compartment sink so adequate water flow is provided from these faucets.
6. Provide washable ceiling tiles above the self-service soda area and front service area where acoustical tiles are currently installed.
7. Replace the missing light bulbs beneath the cooking hood and in the walk-in refrigerator.

"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.