Aunt Chilada

Inspector's notes

Observed raw beef stored in walk-in cooler above cooked, ready-to-eat meats. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked meats, cheese sauce, and sour cream at 45-48 °F in cook line prep cooler. Foods had been placed in cooler less than four hours prior as per person in charge. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. All TCS foods improperly cold held were relocated to alternate functioning refrigeration unit to rapidly cool to 41 °F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using quat sanitizer with no quat test strips on site. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Must provide test strips prior to reinspection. Corrective Action: Correct prior to re-inspection on Friday, 3/6/2026.

Inspector's notes

Observed ice straws and citrus in the handwashing sink in the bar. PIC had the debris removed. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes and Pico de Gallo in the salad station with a temperature of 67-68*F. Ambient air temperature of the unit was 62*F with a min/max thermometer. Per PIC, the food had been placed into the unit at 2pm. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. This is a 2nd Consecutive Repeat Priority Violation.

Inspector's notes

Observed an ambient air temperature of 62*F in the salad station cold holding unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC will utilize the walk-in cooler in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pico de Gallo, hard boiled eggs, salsa verde, and black beans with a temperature of 50-51*F in the salad station cold holding unit. Ambient air temperature of the unit was 44*F with a min/max thermometer. Per PIC the food had been placed into the unit at 3pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 44*F in the salad station cold holding unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The PIC will utilize the walk-in until the unit has been serviced by a technician and the temperature is below 40*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken tortilla soup in hot holding in the back of house by the prep area with internal temperature of 118-125*F. Per PIC had been there since 11 am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

Observed two sodas being stored inside of the ice machine near the dish machine. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks to prevent contamination of the ice. The PIC had the top layers of the ice removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the sprinkler on the ceiling of the walk-in cooler, closest to the cook line, is leaking. 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.

Repeat Violation Core-6-202.15, C: Outer Openings, Protected Observed a large hole in the back door near the dish machine. This door leads directly outside. Please repair to prevent potential entry of pests. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.14, P: 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. Observed 2 containers of cooked chicken slices, made yesterday, with internal temperatures ranging from 49-53*F. Proper cooling consists of going from 135*F to 70*F in the first two hours, then 70*F to 41*F in the next four hours, for a total of 6 hours of cooling to prevent the growth of pathogens. PIC voluntarily discarded the chicken. Discussed proper cooling methods i.e. not covering and stacking the food until they are 41*F or lower. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator Observed a pesticide (Raid) in the liquor room near the bar dish room. Pesticides should only be applied by a licensed professional to prevent contamination of food or drinks. PIC removed the pesticide. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed a large hole in the back door near the dish machine. This door leads directly outside. Please repair to prevent potential entry of pests. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed severe ice build-up in the walk-in freezer closest to the cook line. The water is dripping on the food in the freezer then freezing on the products. All equipment must be in good repair. Correct By: Correct Prior To Next Routine Inspection