Filiberto's Mexican Food

Inspector notes: Observed several employee beverages and personal snacks stored on the top shelf above ready-to-eat foods in a small reach-in refrigerator. Please ensure employee food and drinks are stored to prevent contamination of clean equipment and food. Person in charge (PIC) moved items during inspection to correct

Inspector notes: Observed two buckets of sanitizer measured at 0PPM chlorine sanitizer at time of inspection. Discussed proper sanitizer concentrations for wiping cloths with PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed the following TCS food products to be in the cooling process after more than 6 hours under temperature control: Rolled taquitos with cooked chicken(47'F) prepared on 1/27, cooked pinto beans(55'F) prepared on 1/30, and a deep container of cooked green salsa(45'F) prepared on 1/30. Also observed two metal pans of green and red salsa(45'F) held in the display cooler behind the register wrapped with saran wrap. Discussed proper cooling methods with PIC. 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. PIC uncovered salsas in the display cooler at time of inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: Observed containers of pico de gallo(46'F), cooked red salsa(47'F) and cooked green salsa (48'F) on the salsa bar without discard times. Temperatures taken via probe thermometer. Per PIC, salsas were placed on the salsa bar approximately 1 hours prior to time of inspection and are changed out approximately 2 hours for freshness. Discussed time as a control policy with the PIC including documentation for items not under temperature control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Provided documentation on time as control. All TCS foods being held under time as a control were properly time stamped at time of inspection

Inspector notes: Observed the following TCS food items stored in the walk-in cooler in the process of cooling while covered/lidded: guacamole(with tomatoes), cooked potatoes, and cooked chorizo. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling