Inspectors hit 2 metro Phoenix restaurants with 8 health violations

Maricopa County health inspectors cited two metro Phoenix restaurants for eight health violations during the week of Sept. 28. Violations included handling a pan that had fallen on the floor, using bare hands to put ice into a drink, and keeping several foods such as birria, guacamole and cheese at

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Maricopa County health inspectors cited two metro Phoenix restaurants for eight health violations during the week of Sept. 28. Violations included handling a pan that had fallen on the floor, using bare hands to put ice into a drink, and keeping several foods such as birria, guacamole and cheese at unsafe temperatures.

A priority violation is a major violation that directly increases the risk of foodborne illness or injury. If listed in inspection reports, remedies implemented during the inspection are noted.

During the week of Sept. 28, inspectors visited nearly 1,390 restaurants and other food-serving facilities in hospitals, senior homes and schools. About 375 restaurants received an "A" rating. See a sampling of the A-rated restaurants at the bottom

of this article.

4 priority violations

BJ's Restaurant, 7151 W. Ray Road, Chandler

An employee handled a pan that had fallen on the floor and began preparing to handle food without washing their hands or changing gloves. Another employee handled dirty dishes and then clean dishes without washing their hands. The employees were told to wash their hands properly, and the affected dishes were rewashed and sanitized.
A bartender used their bare hand to guide ice into a drink. The drink was discarded, and the employee was told not to touch ready-to-eat items, including ice, with bare hands.
The dishwashing machine had no detectable chlorine sanitizer. The restaurant used its three-compartment sink to sanitize dishes while the machine was restarted. The machine was functioning and sanitizing properly before the inspection ended.
An employee dipped clean plates in quaternary ammonia sanitizer for only 1.5 to 2 seconds, instead of the manufacturer's required minimum of one minute. The dishes were sanitized again according to the required contact time.

The Taco Spot, 20 W. Adams St., Phoenix

The three-compartment sink had no detectable sanitizer. The restaurant manager adjusted the dispenser and refilled the sink to reach the proper concentration.
The birria consomé was held at 125 degrees, below the required 135 degrees for hot-held foods. The restaurant discarded the food.
Cheese was stored in an ice bath at 52 degrees for more than four hours and was discarded. Guacamole with tomatoes was stored at 50 degrees for about two hours and was moved to a working refrigerator to cool to at least 41 degrees.
A shut-off valve was connected downstream from an atmospheric vacuum breaker on a mop sink. The manager removed the valve to prevent potential water contamination.