Inspection Report

Business Name
CHILAKIL TO GO

Business Address
3000 N DYSART RD AVONDALE AZ 85392

Permit Number
MF2500045

Permit Type
Mobile Food Annual - MF Type 2

Inspection Purpose
Mobile Food Routine Inspection

Inspection Date
3/7/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

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: Observed 2 cases of raw eggs on table holding at 51°F. Operator had removed eggs from refrigeration and arrived at market within the past hour. 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. Operator was instructed to cease the cooking and sale of eggs overall from the unit for not operating as classified. Eggs were marked to be discarded at the 4 hour mark or otherwise be returned to refrigeration if operator intended to keep them. Corrective Action: Corrected at time of inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 1(a)(3) - Mobile Food Type II is not operating as classified. Addl Notes: Operator observed cooking/serving raw eggs for the service of chilaquiles from their Mobile Food Type II. Per MCEHC, Type 2 mobile units have limited handling and preparation that includes assemble-serve, heat-serve, and/or hold-serve of commercially processed food/beverage items. No raw animal food shall be prepared for service from the cart without a food production permit or equivalent. Operator was instructed to cease the service of eggs from raw at time of inspection. Corrective Action: Correct at once.

MCEHC Chap. 8, Sec. 3, Reg. 8f - MF Type II-The main food equipment and hand wash sink required for the operation of Mobile Food Type II food establishments shall be affixed together so as to be a single contiguous mobile unit. Addl Notes: Observed separate table adjacent to unit with small stove and hot holding station for the preparation of eggs. Per MCEHC, the main food equipment and hand wash sink required for the operation of Mobile Food Type II food establishments shall be affixed together so as to be a single contiguous mobile unit. Operator was asked to cease use of additional cooking stations and affix all cooking/heating equipment to mobile unit. Operator must obtain approval from this department to affix all prep equipment to the mobile unit for future use. Corrective Action: Correct at once.

Comments/Details

MR2600001 Desert West Market
Due to the violations noted on this inspection report, County legal action may result from this inspection.

"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.