Filiberto's Mexican Food and Bar

Inspector 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. Chlorine sanitizer was added to the sink, and it tested correctly. Discussed increasing the frequency of adding sanitizer to the sink

Inspector notes: Observed two pans, raw beef and raw pork, above boxes of onion, tomatillo, and cilantro. Person in charge (PIC) relocated pans to bottom shelf, below all boxed produce. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed tomatillo salsa datemarked 8/5/25 in walk in cooler. Observed containers of cooked rice, sour cream, marinated chicken, tomato salsa in walk in cooler without datemarking. Person in charge (PIC) reports sour cream was opened and portioned into pans, marinated chicken, rice, and salsa were made on 8/13/25. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: No Certified Food Protection Manager present at time of inspection

Inspector notes: Observed soda machine drain without air gap, draining into the floor drain underneath the 3-compartment sink. Observed ice machine and other pipes draining into the kitchen mop sink without air gap. All air gap violations were temporarily corrected at the time of inspection. PIC was informed on the importance of air gaps and requested to permanently fix prior to next routine inspection

Inspector notes: Observed chopped lettuce in a prep top cooler being cooled with Ice underneath the container. The chopped lettuce had an internal temperature of 48-50 degrees F and was prepped 1.5 hours prior. The person in charge (PIC) stated that the prep-top cooler is not working, and has not worked for about 3 months. The reach-in portion of the cooler was not in use at the time of inspection. The prep-top was observed successfully cold-holding a variety of salsas, guacamole, garnishes, and sour cream with the use of exterior ice (Between 36 and 39 degrees). Successfully cold-held food items were contained in small containers which allowed for ice to contact more of the containers surface. Chopped lettuce was transferred to a smaller container and additional ice was added to achieve contact with the entire container, and the prep top lid was kept closed to avoid warming from the ambient environment. Lettuce reached an internal temperature of 41 degrees after 45 minutes

Inspector notes: Observed in reach in cooler across from 3 compartment sink cooked Adoboda with a date marking of 1/20

Inspector notes: Observed at the mop sink the vacuum breaker in disrepair with the top missing

Inspector notes: Observed facility without vomiting and diarrheal instructions and or biohazard kit

Inspector notes: Observed the facility without paper towel at the bar handwashing station. Provide paper towel at each handwashing station

Inspector notes: Observed in walk in cooler tub of pinto beans with a date marking of 9/11/24

Inspector notes: Observed walk in cooler door not self closing

Inspector notes: Observed the facility employees food stored with food product for consumers in the reach in cooler across from the microwave and above the prep line with clean plates