Inspection Report

Business Name
chilaquiles modern kitchen

Business Address
1804 S SIGNAL BUTTE RD MESA AZ 85209

Permit Number
FD2500402

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/28/2026

Grade
Not Participating

Priority Violation
4

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: Observed 3 repeat Priority violations. Observed several entries in past cooling logs where the 2-hour temperature was documented to be over 70*F with no corrective action. According to manager, TCS foods that are cooling are frequently left at room temperature for 2-3 hours. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Discussed implementing training for employees and verification of logs and employee practices by manager on duty. Discussed necessary corrective actions for cooling. Corrective Action: Correct prior to next routine inspection.

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 dishwasher with gloved hands go from handling dirty dishes to handling clean dishes without removing gloves and washing hands. Once a contaminating task occurs, such as handling dirty dishes, hands must be washed for 20 seconds with soap and water before donning new gloves to change tasks such as handling clean dishes. Employee removed gloves and washed hands properly at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 no hot water available at hand sinks or in establishment. According to manager, a new hot water heater was installed 3 weeks ago and has been going in and out. All hand sinks need a supply of hot water of at least 100*F to ensure proper hand washing is taking place. A 24 hour re-inspection will be conducted for hot water. Corrective Action: Correct within 24 hours.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: **2ND CONSECUTIVE VIOLATION** Observed main dishwasher actively being used and dispensing 0 ppm of chlorine sanitizer in the final rinse. Observed that the sanitizer bucket was empty. Sanitizer bucket was refilled and a concentration of 100 ppm of chlorine was achieved in the final rinse cycle. Observed bar dishwasher actively being used and dispensing 0 ppm of chlorine in the final rinse. Observed machine to not be pulling sanitizer. A work order was placed and all bar dishes will be redirected to the main dishwasher until bar dishwasher is fixed. All chemical dishwashers must dispense 50-100 ppm of chlorine to ensure proper sanitization of food contact surfaces. Corrective Action: Corrected at time of inspection.

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: **2ND CONSECUTIVE VIOLATION** Observed meat slicer stored as clean with buildup of food debris on the back of the slicing blade. All food contact surfaces must be washed, rinsed, and sanitized until clean to sight and touch with no remaining food debris to prevent pathogen growth and contamination. Meat slicer was cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Repeat Violation

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: **2ND CONSECUTIVE VIOLATION** Observed pans of carne asada on the speed rack at room temperature with internal temperatures of 80-86*F when measured with a probe thermometer. According to employee, carne asada had been cooling for about 3 hours. No cooling log was available for the carne asada. All prepared TCS (time and temperature controlled for safety) foods must be cooled from 135*-70*F within 2 hours, and from 70*-41*F within the next 4 hours, for a total cooling time of 6 hours. Carne asada was embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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: **2ND CONSECUTIVE VIOLATION** Observed pans of tomato, lettuce, and pico de gallo in the walk-in with internal temperatures ranging from 52-56*F when measured with a probe thermometer. According to manager, these items were stored in a non-functioning cooler on the line for a short period of time. Observed several items in the walk-in with internal temperatures of 45*F. According to manager, a delivery was received shortly before the inspection and the walk-in door was left open. Observed salsas and cantaloupe in the cooler on the expo line with internal temperatures of 47-49*F when measured with probe thermometer. According to employee, items were stocked about 3 hours prior. Walk-in was working properly at time of inspection and all items were uncovered and moved to the walk-in to rapidly cool. All TCS foods must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: **2ND CONSECUTIVE VIOLATION** Observed glass top cooler on the expo line with an ambient temperature of 46*F when measured with a min/max thermometer. Observed cooler next to the hand sink on the cook line with an ambient temperature of 50*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. Please repair coolers or remove from establishment if they are not able to be repaired. A re-inspection for the coolers will be conducted by 6/8/26. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Observed molcajetes not in use but stored on the cook line. Some molcajetes were smooth and easily cleanable, while some were pitted and not easily cleanable. Discussed removing pitted molcajetes and only using the smooth ones. An AMC training visit was scheduled for 6/8/26 at 8AM. Inspection report emailed.

"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.