Maricopa County health inspectors cited five metro Phoenix restaurants for 22 health violations during the week of Aug. 18. Violations included moldy strawberries and food stored at unsafe temperatures.
A priority violation is a major violation that directly contributes to an increased risk of foodborne illness or injury. If listed in inspection reports, remedies implemented during the inspection are noted.
During the week of Aug. 18, inspectors visited more than 1,420 restaurants and other food-serving facilities in hospitals, senior homes and schools. About 420 restaurants received an “A” rating. See a sampling of the “A”-rated restaurants at the bottom of this article.
5 priority violations
Applebee’s Neighborhood Grill & Bar, 2032 E. Baseline Road, Mesa
- Two containers of strawberries with mold and decay were found in a cooler and thrown away.
- The kitchen dishwasher had no chlorine sanitizer. Staff switched to washing dishes in a three-compartment sink until repairs were made.
- Marinara sauce was sitting at 79 degrees instead of the required 135 degrees or higher. It was discarded.
- Large amounts of food, including meats, soups, cheeses, vegetables, dips and sauces, were stored in the walk-in cooler and refrigerator at unsafe temperatures above the cold holding requirements. The person in charge at the restaurant voluntarily discarded all food items. This was the third repeat violation for cold holding.
- A sprayer hose was improperly attached to the mop sink, which could cause contamination. It was removed during the inspection.
Anhelo, 7007 E. First Ave., Scottsdale
- Raw eggs were stored above vegetables in the cooler, which can cause cross-contamination. They were moved to the correct spot.
- Sauces left on a burner were only 115 degrees instead of the required 135 degrees. The inspector found the burner was off. The burner was turned on, and the sauces were reheated.
- Foods like risotto, mushrooms, onions and sauces were found between 46 and 51 degrees instead of the required 41 degrees or colder. They were moved to a working cooler.
- Vegetable stock and cooked filet past the seven-day limit were found in the cooler and discarded.
- An unapproved Y-valve was attached to the mop sink line. The restaurant needed to install a dedicated water line for the chemical dispenser before reinspection.
4 priority violations
Cooper’s Hawk Restaurant & Winery, 3325 W. Chandler Blvd., Chandler
- An employee touched clothing while wearing gloves and then handled food without changing their gloves or washing their hands. The employee also touched raw fish and then touched the butter dispenser and utensils without washing their hands. They were told to wash their hands, and the equipment was sanitized.
- The main dishwasher was set to chemical sanitizing but had no chlorine and only reached 148 degrees, which is not hot enough for heat sanitizing. Staff switched to manual sanitizing in the three-compartment sink.
- Cooked rice and potatoes were held at 112 to 123 degrees instead of the required 135 degrees. They were reheated to safe temperatures.
- The bar dishwasher had chlorine levels above 100 ppm, which is too strong. The restaurant manager determined sanitizer levels had been manually modified. The dishwasher was drained and refilled to proper levels.
Silverleaf Club, 18701 N. Silverleaf Drive, Scottsdale
- An employee handled ready-to-eat fruits and vegetables with bare hands. The food was thrown out.
- Cooked hash browns were found at 110 to 125 degrees instead of the required 135 degrees. They were reheated to safe temperatures.
- Several foods, including raw proteins, cooked vegetables, sausages, lettuce, tomatoes and deli ham, were stored at 45 to 60 degrees instead of 41 degrees or colder. They were either moved to working coolers or placed in ice baths. Staff were advised to fix gaskets and ensure salad bar equipment held safe temperatures.
- Couscous, cooked duck, and a tomato mixture were found past the seven-day limit in coolers and discarded.
Ramen Time, 1857 N. Scottsdale Road, Tempe
- Eggs and raw pork were stored above ready-to-eat chashu in a fridge, creating a risk of cross-contamination. They were moved to the correct storage spots.
- Cooked rice was found at 80 to 110 degrees instead of the required 135 degrees or hotter. The rice was thrown out.
- Several foods, including mushrooms, tofu, bamboo shoots, chicken, pork and fish cakes, had no date labels. They were labeled during the inspection.
- Bar sinks were not draining properly and lacked adequate hot water pressure. Inspectors also noted a missing required air gap in the drain line. Repairs needed to be made before the next inspection.
‘A’ rated restaurants
Phoenix
- Caroun Restaurant, 18425 N. 19th Ave.
- El Guanaquito Restaurant, 1438 E. McDowell Road.
- Lunch Time, 3330 N. 35th Ave.
- The Fusion Cafe, 1811 N. 24th St.
- Smallcakes Ahwatukee, 4302 E. Ray Road.
East Valley
- FujiSan, 1225 N. Gilbert Road, Gilbert.
- The Original Nello’s Pizza, 2950 S. Alma School Road, Mesa.
- Pho Mai, 393 W. Warner Road, Chandler.
- Stemistry, 6601 E. McDowell Road, Scottsdale.
- Yellow Spruce Roasters, 3839 N. Drinkwater Blvd., Scottsdale.
West Valley
- Tempo Urban Bistro and Coffee Bar, 21067 W. Main St., Buckeye.
- Rio Mirage Cafe, 13863 W. Bell Road, Surprise.
- Cubanitas Kitchen, 5702 W. Glendale Ave., Glendale.
- El Barrilito del Sabor, 7450 S. 59th Ave., Laveen.
- Campbells Mercantile, 9098 W. Pinnacle Peak Road, Peoria.
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