Health Department Discovers Major Violations at Three Maricopa County Restaurants

Health officials in Maricopa County found 17 health problems at three restaurants. People broke the rules by putting moldy hot dog buns on the menu and cutting lemons with their bare hands at the bar.

A priority violation is a big violation that directly raises the risk of getting sick or hurt from food. If they are included in inspection reports, the fixes that were made during the inspection are mentioned.

Tres Amigos, 253 E. Broadway Road, Mesa

• An employee started cooking without washing their hands. The back sink had no paper towels or soap. The employee washed their hands in the restroom, which is against protocol before cooking. Returning to work required handwashing at the front kitchen sink.
• A used bag of hot dog buns had mold-like white, black, and grey fluff. The supervisor threw away the buns.
• Poorly stored raw animal proteins in the reach-in chiller. Above chopped limes, salsas, and onions were raw shelled eggs and pig chorizo. Raw bacon topped cooked meats and jalapenos. Above whole onions and cilantro were raw bacon-wrapped hot dogs and raw al pastor. The study does not suggest personnel stored food properly.
• Cabbage debris contaminated the food processor for over four hours. The supervisor cleaned the slicer.
• All tables had condiment shakers with huge spherical chili peppers that couldn’t fit through the perforated lid. The manager claimed customers remove the containers to pick out a few chilis, which they crush over their food. The supervisor took the chili dispensers from all tables and threw out the chilis.
• A fabric softener bottle and window cleaner were above the soda fountain and water heater, respectively. The supervisor relocated the chemicals.
• The chest freezer housed raw beef in black plastic shopping bags. The manager put the beef in food-safe containers from the packs.

Skippy’s Grille & Cantina, 23858 S. Power Road, Queen Creek

• Raw shell eggs were atop ready-to-eat goods in the walk-in cooler. Moved eggs to suitable storage.
• After cleaning dishes, an employee dried a pan on a rack. Pan was too big for mechanized dish washer. Returning the pan for sanitization.
• Stacks of April 16 and 18 refried bean pans were at 46F-45F. The manager replied the beans were still in the cooler. Food embargoed.
• The cook line had 48F sausage and 45F ham. Food moved.
• Customer drink ice held a canned drink. Removed the can and tossed the ice.

Timo Wine Bar, 8801 N. Central Ave, Phoenix

• The bartender worked without gloves, cutting lemons. The supervisor told the bartender to stop, discard the chopped lemons, wash their hands, and put on gloves before handling ready-to-eat items.
• The pizza oven prep fridge held raw beef over ready-to-eat, precooked seafood. They stored all containers openly. The supervisor separated the raw meats from the precooked ready-to-eat seafood and stored them at minimum cook temperature.
• Sanitizer was missing from the bar and back prep room mechanical dishwashers. The supervisor ordered servicing and put up a three-compartment sink for manual ware-washing.
• A mini-cooler in the back prep area had 54F-57F cooked cheese, spinach, and artichoke dip. The individual in charge said the containers were in the micro fridge for over 4 hours on April 15. Discarded containers.
• The back prep room by the pizza oven included prep coolers with food older than seven days. They featured spinach, artichoke, and cheese dip, brie soup, roasted veggies and potatoes, and cheese risotto.