Filiberto's Mexican Food

Violations (2)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  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 chicken nuggets and assorted tamales with internal temperatures of 59-61 degrees Fahrenheit in a reach-in countertop cooler that was not holding cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employee, the items were placed in the cooler the previous day, more than 4 hours prior to the inspection. The unit was measured with an ambient temperature of 66F with min-max thermometer and is not critical to establishment's cold-holding capacity for TCS foods. Employee voluntarily discarded the items during the inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 44Corrected on site

  Utensils, Equipment and Linens; Properly Stored, Dried, Handled

  4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed numerous food containers (1/6 size pans, bain marie pans) drying while stacked together and still visibly wet on the clean side drainboard at the 3-compartment sink while. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Employee unstacked containers during the inspection to correct to allow them to continue to air dry. Corrective Action: Corrected at time of inspection.