Metro Phoenix eateries had dirty knives, unsafe food during inspection

Maricopa County health inspectors cited two metro Phoenix restaurants for eight health violations during the week of Aug. 31. Violations included not using sanitizer to clean dishes, leaving food debris on knives and not keeping foods at safe temperatures on the buffet line. A priority violation is

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Maricopa County health inspectors cited two metro Phoenix restaurants for eight health violations during the week of Aug. 31. Violations included not using sanitizer to clean dishes, leaving food debris on knives and not keeping foods at safe temperatures on the buffet line.

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 Aug. 31, inspectors visited more than 1,300 restaurants and other food-serving facilities in hospitals, senior homes and schools. About 380 restaurants received an "A" rating. See a sampling of the A-rated restaurants at the bottom of this article.

4 priority violations

Asian Buffet, 1230

S. Gilbert Road, Mesa

Raw chicken was stored above cooked dumplings and raw fish in a refrigerator, while raw beef was stored above raw shrimp in the walk-in fridge. The restaurant manager rearranged the foods and stored the raw proteins properly based on their required cooking temperatures.
Peanut chicken, potstickers, spareribs and cooked fish were too cold on the buffet. The manager said the foods had been prepared about three hours earlier and voluntarily discarded them.
Cut watermelon, honeydew, cantaloupe and lettuce salad on the buffet line were too warm. The manager voluntarily discarded the food during the inspection.
The ware-washing machine's chlorine sanitizer concentration was too high. The manager set up a three-compartment sink with sanitizer at the proper concentration and contacted a technician to repair the machine. The restaurant was instructed not to use the dishwasher until it is repaired and passes reinspection.

Paik's Noodle, 1135 S Dobson Road, Mesa

Packages of raw beef were stored above containers of cooked mushrooms, and raw chicken was stored above raw pork and beef. The restaurant manager rearranged the foods and stored the raw proteins properly based on their required cooking temperatures.
The three-compartment sink had no sanitizer. An employee was washing a bowl at the time of the inspection. The restaurant manager said the sanitizer had not been replaced after the sink was serviced. The manager made new sanitizer using bleach, and the bowl was washed, rinsed and sanitized again. The restaurant will use bleach or the dishwasher until the sanitizer is restocked.
Knives stored in a clean knife holder had food debris on their blades. The manager moved the knives to the three-compartment sink and cleaned and sanitized the knife holder. The knives and other food-contact surfaces were moved to the ware-washing area to be properly washed, rinsed and sanitized.
Five-gallon containers of dry goods, including salt, sugar and rice, were stored on the same shelf as a five-gallon bulk container of cleaner. The manager moved the cleaner to the designated chemical storage rack.