Inspection Report

Business Name
Tulum Modern Mexican

Business Address
6770 N SUNRISE BLVD GLENDALE AZ 85305

Permit Number
FD-23-01044

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/11/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 some thick, pink organic matter on the inside of the ice machine in the kitchen. Discussed with person in charge to clean the ice machine on a more frequent basis to minimize buildup in the machine. The person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

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 two clear plastic tubs filled with cooked and cooled mashed potatoes inside of the walk-in cooler. The internal temperature of the mashed potatoes as measured using a probe thermometer ranged between 51°F - 54°F. According to the person in charge, the mashed potatoes had been cooked and cooled the night prior and had not been taken out of the walk-in cooler. Based on the time of inspection and the cooling parameters of cooling cooked time and temperature controlled for safety foods from 135°F - 70°F within the first 2 hours and then from 70°F to 41°F within the next 4 hours for a total cooling period not to exceed 6 hours, the mashed potatoes did not cool properly and were embargoed at time of inspection (see embargo form). It was observed that the mashed potatoes were cooled in a container that was at least 8 inches in depth. Discussed with person in charge to cool time and temperature controlled for safety foods in wide, flat shallow metal pans at a depth of less than 4 inches deep and uncovered and placed up high inside of the walk-in cooler, by using an ice bath or by other effective means that will sufficiently cool the food. 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. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed a large, clear plastic tub filled with cooked pinto beans inside of the walk-in cooler with a date mark of 11/29. According to the person in charge, the beans had not been frozen prior. Based on the date marking on the beans, the beans should have been disposed of by the end of the day on the 5th of December. The bucket of beans was embargoed at time of inspection (see embargo form). 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). Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed a handwashing sink across from the soda fountain syrup boxes in the kitchen that is detaching from the wall. Discussed with person in charge to attach the sink to the wall using silicone or caulking so that the sink is smooth and flush to the wall. The person in charge will reseal the handwashing sink. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed air-drying dishes and dish washing machines in the main kitchen and at the bar.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.