Environmental Health

Food Inspection Search

FOOD INSPECTION DETAILS
As Governed by A.R.S. ºº 36-136(A)(6) and 36-136(D) A.A.C. Title 9, Chapter 8, Article 1
Pinal County Environmental Health Services
31 N. Pinal St., Bldg F
P.O. Box 2517
Florence, AZ 85232
(520) 866-6864
ARIZONA FOOD CODE AVAILABLE AT: www.hs.state.az.us/phs/oeh/fses/foodcode.htm
ESTABLISHMENT INFORMATION
Establishment
CHILAQUILES MODERN KITCHEN
Address
20800 N JOHN WAYNE PKWY, UNIT# 101 MARICOPA 85139
Phone
(602) 549-7717
Permit Holder (District)
Cmk Maricopa Llc
Establishment Type
Eating Establishment
INSPECTION INFORMATION
No. of Risk Factor/Intervention Violations
No. of Repeat Risk Factor/Intervention Violations
0
Rating
E
Date
09/16/25
Time In
Time Out
Permit #
PTO-25-0075
Purpose of Inspection
Routine
Risk Category
Risk 3
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

Risk Factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.

IN = In Compliance
OUT = Not In Compliance
N/O = Not Observed
N/A = Not Applicable
COS = Corrected On Site during inspection
R = Repeat Violation
COMPLIANCE STATUS
COS
R
SUPERVISION
In

Person in charge presents, demonstrates knowledge, and performs duties

In

Certified Food Protection Manager

Employee Health
In

Management, food employee knowledge and conditional employee; responsibilities and reporting

In

Proper use of reporting, restriction & exclusion

In

Procedure for responding to vomiting and diarrheal events

Good Hygienic Practices
N/O

Proper eating, tasting, drinking, or tobacco use

In

No discharge from eyes, nose, and mouth

Preventing Contamination by Hands
N/O

Hands clean and properly washed

In

No bare hand contact with RTE foods or approved alternate method properly followed

In

Adequate handwashing facilities supplied & accessible

Approved Source
In

Food obtained from approved source

N/O

Food received at proper temperature

In

Food in good condition, safe & unadulterated

N/A

Required records available: shellstock tags, parasite destruction

COMPLIANCE STATUS
COS
R
Protection from Contamination
In

Food Separated & Protected

In

Food-contact sufaces: cleaned & santized

In

Proper disposition of returned, previously served, reconditioned, & unsafe food

Time/Temperature Control for Safety
N/O

Proper cooking time & temperature

N/O

Proper reheating procedures for hot holding

N/O

Proper cooling time & temperature

In

Proper cooling time & temperature

In

Proper cold holding temperatures

In

Proper date marking & disposition

N/O

Time as a public health control; procedures and record

Consumer Advisory
In

Consumer advisory provided for raw or uncooked foods

Highly Susceptible Populations
In

Pasteurized foods used; prohibited foods not offered

Food/Color Additives and Toxic Substances
N/A

Food additives; approved & properly used

In

Toxic substanced properly identified; stored & used

Conformance with Approved Procedures
N/A

Compliance with variance, specialized process, & HACCP Plan

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
IN = In Compliance
OUT = Not In Compliance
N/O = Not Observed
N/A = Not Applicable
COS = Corrected On Site during inspection
R = Repeat Violation
COMPLIANCE STATUS
COS
R
Safe Food & Water

Pasteurized eggs used where required

Water & Ice from approved source

Variance obtained for specialized processing methods

Food Temperature Control

Proper Cooling methods used; adequate equipment for temperature control

Plant food properly cooked for hot holding

Approved thawing methods used

Thermometers used and accurate

Food Identification

Food properly labeled; original container

Prevention of Food Contamination

Insects, rodents, & animals not present; no unauthorized persons

Contamination prevented during food preparation, storage & display

Personal cleanliness

Wiping cloths; properly used & stored

Washing fruits & vegetables

COMPLIANCE STATUS
COS
R
Proper Use of Utensils

In-use utensils; properly stored

Utensils, equipment & linens; properly stored & used

Single-use & single service articles; properly stored & used

Gloves used properly

Utensils, Equipment and Vending

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Warewashing facilities: installed, maintained & used; test strips

Non-food contact surfaces clean

Physical Facilities

Hot & cold water available; adequate pressure

Plumbing installed; proper backflow devices

Sewage and wastewater properly disposed

Toilet facilties: properly constructed, supplied & cleaned

Garbage & refuse properly disposed: facilites maintained

Physical facilities installed, maintained & clean

Adequate ventilation & lighting; designated areas used

COMMENTS
In an effort to reduce foodborne illness, employers should be knowledgeable about safe food practices and behaviors. All staff shall maintain healthy behaviors when working with food, including exclusion when sick and handling food properly. Ready to Eat food items shall only be handled using utensils or gloved hands and shall continue to be held at 41*F or below until sold or discarded. All hot food shall be held above 135*F. During inspection, one food manager certificate was observed and was held by a staff member onsite. Food was observed to be in good condition and all items where packaging has been compromised shall continue to be discarded. All food must be protected and separated from any chemicals, pests, or contaminating agents, and stored above the floor. A probe thermometer and sanitizer strips are available. The level of sanitizer in dish washer is appropriate for ware washing. Any changes made to the menu, food processes, or equipment must be pre-approved by environmental health services at Pinal County. The federal, state, and local food codes as well as other resources may be found at www.pinal.gov/870/Environmental-Health.
TEMPERATURE OBSERVATIONS (Item/Locations/Temps)
Cold-holding unit (expo line)- Ambient temperature 41*F or below Steam table (expo line)- Consume 159*F Hot-holding unit (expo line)- Green salsa 137*F Cold-holding table (cook line)- Pooled eggs 41*F Steam table (cook line)- refried beans 165*F Cold-holding table (cook line)- Salsa 38*F, Pineapple slice 41*F Reach-in refrgierator (cook line)- Pooled eggs 41*F Walk-in refrigerator- Salsa 40*F Walk-in freezer- All food frozen solid Reach-in refrigerator (bar)- Milk 39*F
VIOLATIONS

Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.