Chlorine Overload: December 2020's Restaurant D-List

Every week, the Maricopa County Environmental Services Department grades restaurants after completing routine health inspections. A D grade means the establishment has committed three or more "priority item" violations (which can directly contribute to increasing the risk of foodborne illness or injury, according to the MCESD) or four or more "priority foundation item" violations (which are indirect). At the beginning of each month, Phoenix New Times rounds up the restaurants that received a D grade the previous month and excerpts hand-picked observations from the weekly reports, listed below.

"Observed large, loosely covered container of raw chicken being stored on shelf above bottled water and yogurt, chicken was moved to bottom shelf at time."

"Probing thermometer available was approximately 20 degrees below calibration temperature at time, person in charge said this item is being replaced very soon."

"At a reach-in fridge near the grill, observed an open container of raw shrimp stored directly above an open container of salsa."

"At a red sani bucket, measured chlorine sanitizer at over 200 PPM, which is considered toxic."

"Observed worker topping cooked pizzas with parmesan cheese at time with bare hands - worker began using gloves at time."

"Meatballs found over stacked atop the pizza make cold table reach-in cooler at 45F to 50F after <4 hours per manager - manager removed top layer of meatballs and relocated them to the lower storage compartment at time."

"Observed dishes being cleaned in the 3 comp sink with a sanitizing compartment containing hot water with 10ppm chlorine when measured with a test strip."

"Observed sushi rice with vinegar added held in a sealed plastic tub with an internal temperature of 99*F when measured with a probe thermometer."

"Observed worker peeling avocados with bare hands - bare hand contact with all ready to eat foods is prohibited."

"Plastic wrapped portion of diced raw beef found laying in insert pan atop sushi preparation line cold table reach-in cooler in contact with two bagged portions (one bag open at the top) of boneless chicken pieces - manager voluntarily discarded the beef portion at time."

"Pan of mashed potatoes found at 111F inside cook line cooking/hot holding unit - manager voluntarily discarded the mashed potatoes at time."

"500 PPM Quaternary ammonium chloride found in cook line wiping cloth buckets due to an incorrect calibration of the wall mounter dispensing unit above the 3-part sink."

"Observed the hand sink near the meat slicer not supplied with a hand drying provision such as a paper towel."

"In the lower compartment of the leftmost meat display case, observed a sanitizer bucket of chicken drumsticks in water that the manager stated was in the process of cooling."

"On the shelf beneath the meat slicer, observed a sanitizer bucket with a chlorine concentration of 200+ ppm."

"Observed food employee cut orange, limes and grapefruit with their bare hands in the kitchen for margarita drinks."

"Observed empty, not in use refrigerators, tables, chairs, two broken ice machines, buffet dishes, salad bar, salad tosser machine, and vacuum sealing machine, and a fryer all not in use, some broken and stored among the establishment (behind the bar, the storage room near the womens restroom, and the back storage room by the office."