Filiberto's Mexican Food

Violations (5)

• 20CriticalCorrected on site

  Proper Cooling Time and Temperatures

  PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 pans of diced cooked potatoes at 51 deg f , also pans of shredded lettuce at 54-55 deg f . per manager prepared in the morning shift at 8-9am. guidance document regarding the cooling tcs food reviewed. suggested utilizing shallow pans in the speed rack and keeping all cooling food in the walk-in cooler till cooling verified and proper temperatures reached. manager removed. fresh pans of cooked potatoes and shredded lettuce at 41 deg f obtained. department cooling guidance document reviewed. Corrective Action: Corrected at time of inspection.

  Priority

• 21CriticalCorrected on site

  Proper Hot Holding Temperatures

  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 deep pans of cut steaks, and cooked shredded chicken at 105-116 deg f . the proper hot tcs food reviewed. also, food pan sizes reviewed. suggested keeping less food in each steam table pan, utilizing the oven. per facility manager, steam table, left well is leaking and a new steam table is being delivered next week. please ensure tcs food is kept at 135 deg f or higher. also suggested to keep lids on food pans when not being used. manager removed and reheated cooked beef and cooked chicken to 165 deg f Corrective Action: Corrected at time of inspection.

  Priority

• 2

  Certified Food Protection Manager

  Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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: discussed with the facility manager regarding the obtaining a certified food manager. per owner on site, has signed up for a CFM course. please ensure the food facility has a certified food manager. list of available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

• 41Corrected on site

  Wiping Cloths; Properly Used and Stored

  3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed in the kitchen food prep. area, sanitizer towel in use at 0 ppm. showed staff. manager showed staff. all drained and refilled. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

• 55

  Physical Facilities Installed, Maintained, and Clean

  6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: some floor damage in the cookline tile area. noted cracked tiles and missing grouts in between Tiles. please re-finish the tiles and grouts to smooth, no absorbent. Corrective Action: Correct prior to next routine inspection.