Food kept in trash bags among 9 violations at metro Phoenix eateries

Maricopa County health inspectors cited two metro Phoenix restaurants for nine health violations during the week of Sept. 14. Violations included storing rice in a to-go plastic bag, making a bagel sandwich with bare hands, leaving butter out of the fridge for hours and keeping expired pickled foods

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Maricopa County health inspectors cited two metro Phoenix restaurants for nine health violations during the week of Sept. 14. Violations included storing rice in a to-go plastic bag, making a bagel sandwich with bare hands, leaving butter out of the fridge for hours and keeping expired pickled foods.

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. 14, inspectors visited nearly 1,390 restaurants and other food-serving facilities in hospitals, senior homes and schools. About 385 restaurants received an "A" rating. See a sampling of the A-rated restaurants at the bottom of this

article.

5 priority violations

SoCal Fish Taco Company, 219 N. Gilbert Road, Gilbert

Raw oysters were stored above cooked meats, raw onions and salad plates in the walk-in cooler, creating a risk of contamination. The restaurant manager moved the items to proper storage during the inspection.
The sanitizer in the three-compartment sink was too weak. The chlorine sanitizer measured about 25 parts per million, below the required 50 to 200 parts per million. The restaurant remade the sanitizer and re-sanitized dishes that had been cleaned with the weaker solution.
A pan of raw grouper had been overstocked, causing some fillets to be held at unsafe temperatures. Grouper above the pan's fill line was too warm, while fillets below the line were holding at safe temperatures. The restaurant moved the warmer fillets to the walk-in cooler to cool them quickly.
Rice was stored in a plastic takeout bag inside a hot-holding pan. Takeout, trash and grocery bags are not approved for storing food because chemicals from the bags can potentially transfer to the food. The rice was discarded and the inspector told the restaurant staff to use food-safe bags instead.
A hose attached to the three-compartment sink hung below the sink's flood rim, creating a potential risk of contaminating the water supply. The hose was cut shorter so it would hang above the flood rim.

4 priority violations

Matilda's, 822 N. Sixth Ave., Phoenix

An employee handled a bagel sandwich with bare hands while preparing it for a customer. Employees should not touch ready-to-eat foods with their bare hands. The sandwich was discarded, and the employee washed their hands and put on gloves before making a new one.
Raw steaks were stored above cooked chicken and pork belly in a refrigerator, creating a risk of contamination. Raw meat should always be stored below cooked and ready-to-eat foods. The restaurant moved the steaks to proper storage during the inspection.
Butter and garlic oil were held at temperatures that were too warm because they had been left out of refrigeration for about four hours. The restaurant discarded the butter and garlic oil.
Several pickled foods had been stored for more than the allowed seven days. Pickled red onions and a muffuletta mix containing olives, carrots and onions had preparation dates more than a week before the inspection. The restaurant discarded the items.