Filiberto’s Mexican Food

Violations (7)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2.201.11(C) The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under § 2-201.13;P and (2) Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (A)(4) – (5), is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under 2-201.13(I). After discussion with Person-in-Charge (PIC), he stated that facility does not have an employee acknowledgement form from all employees stating that they are aware of the symptoms and illnesses to not work with. Facility does not have online training either regarding employee acknowledgement of when to be restricted/excluded.

  Employee Health

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (I) After engaging in other activities that contaminate the hands. Observed food employee drink from personal water bottle and began to prepare food for customers. When instructed by inspector to wash hands, food employee began to wash hands with gloves on.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed container placed in the handwashing sink near the 3-compartment sink. Observed chemical sanitizer bucket placed in basin of handwashing sink near the ice machine.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Handwashing sink near ice machine Observed no soap at handwashing sink near ice machine.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Handwashing sink near clean equipment shelving and ice machine Observed no paper towels at handwashing sink near shelves where clean equipment is stored and handwashing sink near ice machine PIC stated that they are awaiting a shipment of paper towels and that is the reason why the two handwashing sinks did not have any paper towels.

  Preventing Contamination by Hands

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Observed Temperature Controlled for Safety (TCS) foods being hot-held below 135F. PIC and food employee stated that the facility has struggled with the hot-holding equipment and it's ability to maintain temperature in the corner nearest the flattop grill area. Food employee stated that the carne asada and the rice were cooked this morning at 11AM.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed TCS foods cooling in the Coca-Cola merchandiser, PIC stated the shredded cheese was separated into smaller containers from the bulk container and placed in the Coca-Cola merchandiser to cold-hold at 41F or less.

  Food Temperature Control