Chow Bella

Gross Out: Los Dos Molinos on Washington Reuses Chip Bowls

"OOOOH!" a colleague said, after learning that a recent inspection at the Washington Street outpost of the famed Los Dos Molinos restaurant revealed reused chip bowls. "That's always my worst fear -- that you'll get that bowl with someone else's cuticle pieces and other stuff from their fingers in it."

Yeah, that's a bummer. No stars for Los Dos on this visit -- the Maricopa County restaurant inspector also noticed Comet and Off stored near red pepper, and organic debris on soda nozzles at the bar as well as on "many knives and other utensils".

There were no accurate thermometers in the kitchen, cheese warming (not in a good way) on the counter and "real cream butter at 84 degrees under oven."

The butter was discarded at the time. And the chip bowls were immediately sanitized. That day, at least.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Amy Silverman is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child. She’s the co-curator of the live reading series Bar Flies, and a commentator for KJZZ, the NPR affiliate in Phoenix. Silverman is the author of the book My Heart Can’t Even Believe It: A Story of Science, Love, and Down Syndrome (Woodbine House 2016). Follow her on Instagram (@amysilverman), Twitter (@amysilvermanaz), and at amy-silverman.com.