Filiberto's Mexican Food

Violations (2)

• 16CriticalCorrected on site

  Food-Contact Surfaces: Cleaned and Sanitized

  PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed 0 ppm chlorine sanitizer in the 3-compartment sink, actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

  Priority

• 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 beans in a deep pot in the walk-in cooler at 90*F, per PIC had been placed in the walk-in 3 hours prior. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Provided link to Spanish AMC toolbox for Cooling. Discussed cooling methods. Corrective Action: Corrected at time of inspection.

  Priority