Inspection Report

Business Name
Chilaquiles Modern Kitchen

Business Address
830 W Southern AVE Mesa AZ 85210

Permit Number
FD2404543

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/31/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed an cook with gloved hands eating while on the cook line without removing their gloves and washing their hands. PIC stated eating should only occur in designated areas. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 food debris on the back of the meat slicer blade and guard and on both veggie dicer blades that were stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed the ambient air temp of the glass door cooler in the server expo area with an ambient air temp at 54*F when measured with a probe thermometer. Inside the cooler, observed TCS foods holding between 48-54*F when measured with a probe thermometer, including: milk, cream, whipped cream topping, butter and soy milk. Per PIC, all foods except for the opened milk and whipping cream had been in the cooler less than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held for fever than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 multiple menu offerings containing eggs cooked to order without a consumer advisory disclosure to show which items are served raw or undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. The menu was observed to have the required reminder statement but no disclosure for most cooked-to-order egg items. The chilaquiles menu section is observed to include a "*" in the header but in a different style and font. Advised PIC to clearly identify raw/undercooked foods. Corrective Action: Correct prior to re-inspection.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: Observed dry ingredient containers stored without the food name on the containers. All bulk food items not easily identifiable must be labeled with common name of food. PIC stated they would add labels to food that are not easily identifiable. Corrective Action: Correct prior to next routine inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed 15+ dishes stored as cleaned wet-stacked. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Comments/Details

A re-inspection will take place on 11/6/2025 to ensure priority foundation violation #25 has been corrected.
No County legal action will result from this inspection.
Establishment is using a rotary meat slicer for preparing raw meats that does not bear a NSF or equivalent label. Observed sharp angles, hard to clean areas, and exposed nuts and bolts that may prove difficult to clean. Observed the rotary blades cleaned at the time of inspection. Observed the label worn off so all machine information is not available for review. Owners must provide machine information for review. Advised PIC that if the machine is not NSF or equivalent and cannot be modified to be compliant with NSF standards, the use of the machine must stop.

Observed a the mop sink outside to have a leaky AVB. No hose observed connected to the mop sink at the time of inspection. Must repair AVB prior to the next routine inspection to ensure proper backflow functionality.

"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.