Every week, the county's health inspectors within Maricopa County Environmental Services give restaurants grades after completing inspections. Participation in the rating system, however, is voluntary, which means owners or managers do not have to accept a grade after an inspection; instead, the restaurants are listed online as "not participating." And in some cases, grades posted online may change, which typically means a restaurant has provided necessary documentation for food safety or fixed a critical issue that led to a low grade. Here's a more detailed explanation of last month's report.
Ten restaurants in the metro Phoenix area bombed their health inspections. Violations included handling trash and then touching food without washing hands, failure to sanitize cooking utensils, food stored at improper temperatures and raw fish stored next to ready-to-eat food items. These eateries all received a D rating from the Maricopa County health inspector in the month of November.
1864 South Country Club Drive, Mesa
“Observed employee picking up trash from ground, then handle trash can, and proceed to handle lettuce and other foods without washing hands. Discussed proper hand washing with the PIC (person in charge) and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC.”
2990 North Dobson Road, Chandler
“Observed dough cutter stored in hand-washing sink at the time of inspection. Hand-washing sinks are for washing hands only and should be used for no other purpose.”
14620 North Cave Creek Road
“Large open carton of eggs being stored on shelf above open ready-to-eat salsa, had person in charge move eggs to shelf away from open food. Please ensure all raw animal products are stored in a way to prevent cross contamination with ready-to-eat products.”
Filiberto's Mexican Food
2001 South Seventh Avenue
“Observed employee wash a spatula with soap and water, rinse the items, and return them to the clean dish area without sanitizing. Observed employee washing and rinsing dishes to air dry; when the manager was asked about ware-washing process, she stated that they do not sanitize, only wash with soap and water. Ware-washing must include a sanitizing step.”
Athen's Pita Greek Grill
3 South Second Street, #107
“No certified food protection manager on staff, more than 1 Priority violation observed. Please ensure a member of staff obtains a food protection certificate from an ANSI accredited program.”
114 West Adams Street, Suite C-101
“Raw fish stored above ready-to-eat food items such as celery and rice noodles in small reach-in cooler at end of cook-line. Person in charge moved raw fish to bottom shelf. Please store raw animal food items below ready-to-eat food items.”
Ruchi Indian Cuisine
2051 West Warner Road, Chandler
“Observed low temp dishwasher not dispensing chlorine sanitizer at the time of inspection. Sanitizer bucket was observed empty, person in charge replaced and dishwasher was dispensing at 50 ppm by the end of inspection.
Observed cut lettuce at 58 *F at buffet line and cut cabbage at 52 *F inside top of prep table. Buffet line cabbage was cooled with ice and cabbage from prep table was discarded. Ice being used in buffet should be maintained at the same height of the food you are trying to keep cold. Please maintain cut leafy greens and other TCS foods at or below 41 *F to prevent bacterial growth.”
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The Rogue Tomato
18561 North 59th Avenue, #122, Glendale
“Internal temperature of grilled onions under heat lamp measured at 96 Deg. F. Per manager, onions left out 4 hours prior to inspection. Discussed hot holding requirements with owner and manager (135 Deg. F. or higher).”
La Taqueria De Jalisco
3015 East Thomas Road, #4
“Person in charge was questioned regarding cold holding temperatures, hot holding temperatures, date marking and cold holding unit storage and was able to answer correctly. PIC was questioned regarding reportable diseases and symptoms but was unable to mention all the symptoms. Please ensure person in charge maintains a food protection manager certification from an ANSI accredited program and keeps a copy available at all times.”
Suh Noi – The Little Thaiger
7150 East Thomas Road, Scottsdale
“Observed basin of hand-washing sink occupied with sanitizer bucket, utensils and thawing raw fish. Discussed proper maintenance of hand-washing sinks with person in charge. All hand-washing sinks must be maintained accessible for employee use at all times and used for no other purpose.”
*Date of inspection was 10/31/18 for Suh Noi, D rating reflected on the November report.