Maricopa County health inspectors cited 3 metro Phoenix restaurants for 17 health violations during the week of March 31. Violations included acquiring meats from unapproved sources, contaminated food containers and a lack of handwashing.
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 March 31, inspectors visited about 1,500 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.
8 priority violations
Stellar66, 1829 E. Baseline Road, Gilbert
- A rack of lamb was being held at room temperature, and two whole lamb heads with organs were cooking. A restaurant manager said the lamb was purchased from a backyard slaughterhouse in Laveen with no receipts. It was later confirmed the source was not approved for restaurant service. A whole lamb carcass without an inspection seal was also found, and no proof of approved sourcing could be provided. The lamb products were embargoed and placed in the freezer until the re-inspection. Staff were told they must move, discard, take home or destroy the meat.
- Two plastic containers of spice blend and sauce were found on the floor under a sink where they were contaminated with cleaning spray. The food was thrown out and staff were reminded how to store food safely.
- In the walk-in cooler, raw ground pork was stored above ready-to-eat noodles and sauces. Cooked duck was touching the packaging for raw fish. In a prep cooler, raw beef and raw eggs were stored behind ready-to-eat vegetables and BBQ chicken. A restaurant manager rearranged all items based on required cooking temperatures.
- A meat slicer used for raw beef had a heavy food debris buildup. It was not approved for commercial use. Staff were told to discard the slicer and replace it with a certified model.
- The chemical dishwasher was in use with no measurable chlorine sanitizer. Even after priming and running multiple cycles, sanitizer levels remained too low. Food-contact items were moved to the manual sink for proper cleaning, and a service call was made to fix the machine.
- Beef placed in a prep cooler was still at 70-79 degrees after three hours. It had not cooled properly and was discarded. Staff were told not to use prep coolers for cooling and to use walk-ins, freezers, or ice baths instead.
- Fried rice in a steamer was found between 118-133 degrees. It needed to be kept above 135 degrees. A restaurant manager said it was made less than 2 hours prior and intentionally held cooler. It was reheated to 165 degrees on the spot.
- Tofu, chicken, raw beef, cut cabbage, bok choy, and other items were sitting on the counter at 47-66 degrees. Ice meant to keep them cold had melted. The food was moved to a working cooler and staff were told to stop leaving food out and consider buying another prep cooler. An inspector also found another prep cooler that was holding food at 54-68 degrees. It was overloaded with hot foods, which likely caused it to fail. Affected food items included chicken, shrimp, pork, cabbage, raw beef, eggs, and BBQ chicken, all of which were discarded and staff were told to only store foods that had already been cooled in that unit.
The establishment was re-inspected on April 10. Inspectors found there were no priority violations and all corrections had been implemented.
5 priority violations
Maskadores Taco Shop, 1721 E. Warner Road, Tempe
- An employee put on gloves and started handling food without washing hands first. The employee was told to wash their hands.
- An employee handled cut lime garnishes with bare hands. The limes were thrown away.
- A pan of raw fish was placed above cooked beans in the walk-in cooler. The items were reorganized as raw meats must be stored below cooked or ready-to-eat foods to avoid contamination.
- A sanitizer bucket had chlorine levels over 200 ppm. The solution was diluted to safe levels, which are about 50-100 ppm.
- Bottles of hand sanitizer, lotion and medicine were stored above food prep areas and spices. The chemicals were moved away from food and food-contact surfaces.
4 priority violations
Local Jonny’s, 6033 E. Cave Creek Road, Cave Creek
- An employee was cutting cucumbers for salads with their bare hands. The cucumbers were discarded.
- The dish washing machine had no measurable chlorine sanitizer. Dishes were moved to be properly washed and sanitized by hand.
- Cooked black beans were found at 100 degrees in the walk-in cooler. Hot foods must be cooled from 135 degrees to 70 degrees within two hours, and to 41 degrees within four more hours. The improperly cooled beans were discarded.
- Pickled green beans dated March 24 and vegan chorizo dated March 21 were still in the walk-in cooler. The expired foods were thrown away.
‘A’ rated restaurants
Phoenix
- Otto’s Empire Diner, 3502 W. Greenway Road
- Coconuts Fish Cafe, 7000 E. Mayo Blvd.
- San Salvador Tipica Comida Salvadorena, 7611 W. Thomas Road
- ESSO Coffee, 4700 N. 12th St.
- Dream City Cafe, 13613 N. Cave Creek Road
Scottsdale
- Caramba, 7318 E. Shea Blvd.
- Corso Italia, 7704 E. Doubletree Ranch Road
- Karsen’s Grill, 7246 E. First St.
- Happy’s Hamburgers, 10435 N. Scottsdale Road
- Dickey’s Barbecue Pit, 7919 E. Thomas Road
East Valley
- Kobe Steak House, 1125 W. Elliot Road, Tempe
- Gyros Place, 1829 N. Power Road, Mesa
- Pescado Borracho, 2540 S. Val Vista Drive, Gilbert
- Fresh Sugarcane and Boba Juice Bar, 225 W. Warner Road, Chandler
- Dulce Churro Cafe, 1674 N. Higley Road, Gilbert.
West Valley
- Kawaii Cuisine, 8385 W. Deer Valley Road, Peoria
- Brushfire Tacos Y Tapas, 14240 N. 43rd Ave., Glendale
- Rosie’s Taco Shop, 1709 N. Dysart Road, Avondale
- El Camaron Gigante LLC, 8343 W. Van Buren St., Tolleson
- JiMichael’s Diner, 13039 N. 103rd Ave., Sun City
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