Dirty knives, poor handwashing skills among Phoenix-area restaurants' violations

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Dirty knives, poor handwashing skills among Phoenix-area restaurants' violations
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2 Maricopa County restaurants cited for health violations during week of June 5

Maricopa County inspectors perform restaurant inspections on food establishments and log violations. Video is courtesy of Maricopa County.Maricopa County health inspectors cited two restaurants for a total of nine health violations in the week of June 5. The violations ranged from touching clean dishes with dirty hands to placing food on a trash can. They were the only establishments cited for four or more priority violations during the week.

Inspectors during the week of June 5 visited more than 1,200 restaurants as well as other food-serving facilities in hospitals, senior homes and schools. More than 200 restaurants were given an A rating. See a sampling of the many restaurants that inspectors graded A at the end of this article.The bucket of chlorine in the low-temp dish machine was empty. | The bucket of chlorine was replaced, machine primed and reran until a chlorine concentration of 50-100 ppm was observed.

Liquid egg whites, liquid eggs, raw shell eggs and cooked turkey were in cold holding at the cook-line with internal temperatures of 50-54 degrees. Sour cream, milk, cooked sausage links, spinach and cut lettuce were in the server's walk-in, with internal temperatures of 48-50 degrees. | The liquid and shell eggs were discarded. Other items were moved to walk-in for rapid cooling.

A spray bottle of peroxide disinfectant was stored with the bibs, and an open bottle of liquid assure was stored on the same rack with clean silverware and slightly above a rack of clean glasses. | The chemicals were moved to the proper storage area.An employee removed a fly ribbon in the kitchen, then proceeded to wash his hands for less than 5 seconds. | Employee was directed to wash hands for 20 seconds.

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