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.
The summer of poor food safety practices continues, with 17 Valley restaurants racking up enough infractions to warrant a "D" grade from inspectors, and one that received two "D" ratings in a single month. Most of the violators had issues keeping their raw food cold, while others faced more unusual issues, like bird infestations.
Fame Caffe (4700 North Central Avenue, #101)
"A container of pooled raw eggs was in the walk-in cooler stored above gallons of milk. The manager then moved eggs to the lower shelf."
Grandview Steak House Restaurant & Lounge (6210 East Mckellips Road, Mesa)
"Bowls of bar snacks such as goldfish crackers found on bar for general use by customers however, prior to being used this day — bartender removed snacks from bar at time. Snacks must be served on a per party basis. No re-service or multiple party use of these foods is permitted."
Main Event Entertainment (8545 South Emerald Drive, Tempe)
"Observed sliced tomatoes to be at 51°F, item had been there since the day before the inspection. Also observed Chopped lettuce salad mix, mozzarella cheese, precooked chicken, precooked meatballs to be at at temperature of 47°F-51°F inside prep refrigerator. All items were placed there since 9am and were tossed out at the time of the inspection 2pm."
Philly's Sports Grill (4855 East Warner Road, Suite A-31)
"Observed hot dog sausages wrapped in raw bacon above cooked pizza sauce and cooked chicken wings. Requested PIC to move raw bacon wrapped hot dogs below cooked items. Please follow food separation chart to prevent cross contamination."
El Sabor De Juarez Mexican Food (3515 West Northern Avenue)
"Observed cooked rice stored in plastic grocery-shopping bag in hot holding unit. Person in charge moved the rice to a food grade bag at time of inspection. Ensure food contact surfaces are always made out of food-grade materials and are easily cleanable."
Mariscos Mi Nuevo Nayarit (6740 West McDowell Road)
"In walk-in various items were holding between 66-68°F. Items were raw fish (3 boxes), raw oyster (2 boxes), raw beef/chicken (2 boxes) shrimp (2 boxes), mussels (8 boxes), shrimp ceviche, diced tomatoes, multiple 5 gallon buckets of sauces (alfredo, cream sauce, etc.) pooled eggs and shelled eggs. Per person in charge, all raw meats had been delivered within 4 hours due to failure of unit the previous day. PIC states that after unit was fixed, it was not turned backed to 41°F. PIC adjust at time but unit was holding with internal temperature of 68°F. Items that were delivered this morning were moved to freezer/ working refrigerator unit. Items that were not prepared today were embargoed."
Charleston's Restaurant (1040 North 54th Street, Chandler)
"Observed prep refrigerator unit to contain an internal temperature of 60°F. Lettuce had been placed there for an hour and was found to be at 48°F. Cook stated he knew unit was not able to maintain a temperature of 41°F or below and cycled through lettuce every hour. Lettuce was embargoed at the time of the inspection. Also observed raw chicken in refrigerator cabinet near grill are to contain a temperature of 55°F, raw chicken was prepped at 10:30 am in the morning, and placed in unit after being prepped. The temperature of the raw chicken was recorded at 2:00 pm, and tossed out at the time of the inspection. Also observed butter near grill area to be sitting out a temperature of 80°F. Item has been placed there since 10:30 am as well, and tossed out at 2:00 pm."
El Molino Mexican Cafe (3554 North Goldwater Boulevard, Suite D, Scottsdale)
"Hot water not available at the hand wash sink at the time of inspection. Hot water capacity must be able to meet the demand of the establishment. Repair prior to re-inspection."
Angie's & Jimmie's Pizzeria (3446 West Camelback Road, #138)
"Observed dry build-up of food matter on potato slicer near three compartment sink. Person in charge was unsure of exactly when it had been cleaned last, but stated they are aware it needs to be cleaned more often."
Alicia's Family Catering, Phoenix (Route #08)
"At time of inspection, bacon, eggs and raw sausages were stored at top shelving over RTE foods. PIC removed all items and place all raw products on bottom shelf and below RTE foods."
Great Wok (3646 East Ray Road, #12)
"Observed Raw beef at 66°F in cooler, temperature had been recorded at 1:20pm. The cooler in which the raw beef bin was stored was found to be at 56.9°F for ambient temperature. The PIC stated item had been placed an hour ago (12:20pm) and had adequate time to cool down. PIC refused to throw away beef when initial reading was taken. When second temperature recording of raw beef was taken a temperature at 3:45pm, PIC also refused to throw away beef and item was found to be at 46°F°. Stuffed were moved out of refrigerator unit to neighboring units to cool unit down, as well as ice being placed in raw beef bin. Please maintain TCS 41°F or below to prevent food born illness."
Restaurante Y Pupuseria El Carbonero (2722 West Indian School Road)
"Observed cooked beans cooling in a large, deep plastic tub in reach-in cooler. Observed cooked chicken cooling in a covered container in reach-in cooler. Observed cooked pork cooling in a deep, covered container in reach-in cooler. Cooling times were out of compliance and food items were embargoed at time of inspection. Ensure Time/Temperature Control for Safety (TCS) food items are cooled in shallow, uncovered containers at the top of cooling units, in ice baths, or using another approved method."
Charleston's Restaurant (1040 North 54th Street)
In a second "D" rating this month, it was observed that: "On service line in front of grills several containers of butter were being stored at room temperature. Butter and scampi butter were both between 90-102°F. Butter was out for two hours and was re-heated to 165°F prior to placing into hot holding at 135°F; scampi butter had been on line since the morning and was discarded. Make sure all TCS items are maintained 41°F or 135°F. Discussed time control policy with manager."
Taquitos Jalisco Mexican Food (1052 West Broadway Road, Mesa)
"Observed sewage bubbling up through grease trap when 3 compartment sink is drained, causing water to flow along the side of the establishment. Person in charge will have plumber repair prior to re-inspection on 6/27/17."
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Dos Gringos Grille (8000 South Priest Drive, Tempe)
"Observed 3 birds inside establishment near service area by kitchen to be landing on trays used to serve out food and holding container for tortilla chips. Please maintain establishment and kitchen/service area from of animals during hours of operation."
Supercarneceria La Hereford No 2 (8931 North Seventh Street)
"Observed multiple flies in establishment. PIC was notified and is to correct. Maintain facilities free of insects, pests, and rodents. Re-inspection to occur."
Crowne Plaza Phoenix Airport (4300 East Washington Street)
"Observed the following internal temperatures at breakfast buffet: cut honeydew 54°F, yogurt parfait 69°F, milk 65°F-68°F, PIC stated food had been there for about an hour. Many items were not on ice or ice did not reach all of the food product. PIC instructed to place items on ice. Please ensure to keep time/temperature control for safety food, cold holding at 41°F or below."
Hilal Grill (1638 North 40th Street)
"Observed employee pulling naan bread from stone oven with metal rods and taking it off the rods with her bare hands. Discussed with PIC that food cannot be touched with bare hands and to use tongs when removing naan from oven. Please ensure to not touch ready-to-eat foods with bare hands to prevent contamination of food."