Health Inspectors Find 25 Violations at Six Phoenix Restaurants

In March, officials checked more than a thousand eateries in the Phoenix area. Six places earned big penalties because they broke food safety rules. At The Porch in Tempe, workers handled raw chicken while wearing gloves, then removed the gloves and touched other foods without washing hands. The kitchen was cleaned up right away. The same spot stored partially cooked wings on top of cheese sauce, a mistake that could spread germs. Food was rearranged to keep raw items below cooked ones. At Cogburn’s Big Wings in Chandler, a chicken box was kept above ranch dressing. The manager fixed the order of items during the visit. Potato skins and chipotle sauce were past their use‑by dates, so they were thrown out. Cleaning chemicals were stored too close to food; inspectors moved them away. At AMF Bowling, a cold table held salsa and sour cream at 53 degrees—well above the safe limit of 41.

The first aid kit and a degreaser were placed over sinks, where food touches could happen. A hose that could let dirty water flow back into the kitchen was disconnected. Chaat Express had no sanitizer in its dishwasher, and raw chicken sat on top of cooked chicken. Rice was kept at 50 degrees, too warm for storage. The manager ordered more cleaning supplies during the stop. Poliberitos Taco Shop had an employee touch chemicals and then food without washing hands. Cooked beans were in a cooler at 54 degrees, above the safe range. Hot foods that should stay at least 135 degrees were only at 118–130, so the kitchen heated them to 165. Los Betos in Mesa had steak and beans below 135 degrees, and many cold items were between 56 and 64 degrees. A walk‑in cooler was reading 60 degrees, too warm for any food storage. The inspectors also noted many restaurants that passed the check with an “A” rating. These places showed good habits and kept their food safe.

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