Filiberto's Mexican Food

What the inspector found

• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. ||Addl Notes: Observed an employee walk into the establishment from a backdoor with their phone in their hand. The employee was observed putting the phone back into their pocket and then grabbing gloves to begin preparing a food dish. Discussed the importance of proper hand washing and when hand washing is requi
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed a wiping cloth stored dry on a cutting board. 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. Corrective Action: Corrected at time o
• In-Use Utensils; Properly Stored: 3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a knife stored between the prep unit and an adjacent table on the cooking line. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensi
• Utensils, Equipment and Linens; Properly Stored, Dried, Handled: 4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed several dishes at the clean dishes storage area that upon separation, had water still trapped between the nested dishes. The PIC separated the dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after proper

As listed in the inspection report.