Health Inspectors Find 25 Violations at Six Phoenix Restaurants

Phoenix Eateries Crack Down: Six Violators Face Heavy Penalties for Food Safety Breaches

In a sweeping March inspection across the Phoenix area, health officials scrutinized over a thousand dining establishments. The results were stark: six eateries faced severe penalties for violating critical food safety protocols—threatening public health and risking their reputations.

Below are the most alarming violations and the swift corrective actions taken by inspectors.

🏆 The Most Shocking Offenses

1. The Porch (Tempe)

• Gloves to Bare Hands: Workers handled raw chicken while wearing gloves, then improperly removed them to touch other foods—without washing hands.
• Cross-Contamination Chaos: Partially cooked wings were stacked atop cheese sauce, creating a germ-spreading nightmare.
• Quick Fix: Kitchen sanitized, raw items repositioned below cooked ones.

2. Cogburn’s Big Wings (Chandler)

• Sauce on the Wrong Shelf: A chicken box sat directly above ranch dressing.
• Expiration Alert: Potato skins and chipotle sauce were past their use-by dates—immediately discarded.
• Chemical Threat: Cleaning agents stored too close to food; inspectors relocated them on the spot.

3. AMF Bowling (Phoenix)

• Dangerously Warm: A cold table holding salsa and sour cream registered 53°F—12 degrees above safe limits.
• Cross-Contamination Risks: First aid kit and degreaser placed precariously over sinks.
• Plumbing Hazard: A disconnected hose prevented backflow contamination.

4. Chaat Express (Phoenix)

• Sanitizer Missing: Dishwasher lacked sanitizing solution.
• Raw Over Cooked: Raw chicken stored directly atop cooked chicken.
• Temperature Troubles: Rice chilled at only 50°F—far too warm for safety. The manager ordered supplies mid-inspection.

5. Poliberitos Taco Shop (Phoenix)

• Chemical Contact, Then Food: An employee handled chemicals, then touched food without washing hands.
• Cooler Crisis: Cooked beans stored at 54°F—above safe thresholds.
• Undercooked Hazard: Hot foods (should be 135°F+) only reached 118–130°F. Kitchen corrected with rapid reheating to 165°F.

6. Los Betos (Mesa)

• Hot Foods Too Cool: Steak and beans hovered below 135°F.
• Cold Chain Failure: Multiple refrigerated items ranged from 56°F to 64°F.
• Cooler Catastrophe: Walk-in unit registered 60°F—unsuitable for any food storage.

🍽️ The Silver Lining: A+ Establishments Shine

While these violations demanded immediate attention, inspectors also commended numerous restaurants that passed with flying colors. These establishments demonstrated exemplary food safety practices, keeping patrons safe and maintaining A ratings.

The crackdown serves as a critical reminder: in the food service industry, compliance isn’t optional—it’s a matter of public trust.

</article>