chilaquiles modern kitchen

Inspector's notes

**3RD CONSECUTIVE VIOLATION** Observed meat slicer, can opener, and knives in knife box all stored as clean with food debris buildup. All food contact surfaces must be clean to sight and touch to prevent contamination. All items were set aside to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**3RD CONSECUTIVE VIOLATION** Observed TCS items such as pico de gallo, mascarpone based frostings, cheese, and sauces in reach-in cooler on the cook line with internal temperatures of 46-52*F when measured with a probe thermometer. Observed items such as meats and cheeses in reach-in cooler drawers below grill with internal temperatures ranging from 46-50*F. According to manager, all items had been in coolers for more than 4 hours. All TCS food must maintain internal temperatures of 41*F and below. All items were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**3RD CONSECUTIVE VIOLATION** Observed reach-in cooler on the cook line next to the hand sink with an ambient temperature of 49*F when measured with min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. Please repair cooler prior to re-inspection on 10/1/26. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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 cooked potatoes cooling in the walk-in with the lid on, and stored underneath another container. Potatoes had an internal temperature of 65*F. All cooling must be done in shallow pans of 4 inches or less, with lids removed to ensure proper air flow for quick cooling. Discussed spacing out pans on the speed rack for better air flow. Pan and lid were removed from potatoes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's 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 reinspection on 6/8/26

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours of operation. Please have manager certified prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw eggs stored above ready-to-eat (RTE) sauces and tomatoes in the small cooler on the cook line. 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. PIC 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. Eggs were moved below RTE items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bar dishwasher dispensing 0ppm of chlorine sanitizer in final rinse cycle. All chemical dishwashers must dispense 50-100ppm of chlorine to ensure proper sanitization of food contact surfaces. All bar dishes will be redirected to the main dishwasher until bar dishwasher is fixed. Service call was made at time of inspection. 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: Observed slicer stored as clean in the walk-in with food debris on the blade and on the food contact surface. All food contact surfaces must be clean and free of food debris to prevent bacterial growth. Slicer was set aside to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS (time and temperature controlled for safety) items such as salsas and cooked meats cooling on a speed rack at ambient temperature, with internal temperatures at 75-85*F, when measured with a probe thermometer. According to cooling log, items had been cooling for more than 2 hours. 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. Discussed corrective actions for food that does not cool within time and temperature parameters. All TCS foods were reheated to 165*F or above to restart the cooling process at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked jalapenos and hollandaise sauce hot holding at 120*F when measured with a probe thermometer. According to manager, these items had been hot holding for less than 2 hours. All hot held TCS foods must maintain internal temperatures of 135*F and above. Jalapenos and hollandaise sauce were reheated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items such as salsa, cut tomatoes, cheese, and pancake sauces containing dairy inside reach-in cooler on the cook line with internal temperatures of 47-56*F when measured with a probe thermometer. According to manager, unit had stopped working this morning. All TCS items were moved to the walk-in to rapidly cool back to 41*F. All TCS foods must maintain internal temperatures of 41*F and below. Discussed using ice baths with containers completely submerged in ice water if units fail. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large containers of red salsa in the walk-in dated 12/29. 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). Salsa was discarded at time of inspection. Discussed using a standardized method for date marking, date marking all TCS items for 7 days, with the day of prep being day 1. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in cooler 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 or below. A re-inspection will be conducted on 1/15/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed hand sink at bar with no drain connection, draining straight onto the floor when in use. All sinks must be connected to a drain to prevent contamination and to allow sinks to be used properly. All plumbing must be in good repair at all times. Please provide a drain to the floor sink by re-inspection on 1/8/25. Corrective Action: Correct prior to re-inspection.