Over the past week, hundreds of local restaurants around greater Phoenix received their annual health inspections. Nearly all of these restaurants passed, many with flying colors. However, two restaurants, one in Phoenix, and the other in Gilbert, performed poorly. Each received a D grade, which is the lowest possible passing grade. Should these restaurants receive similar grades during future inspections the restaurants may face legal action and possibly the removal of their licenses.
On September 13, Kneaders Bakery and Cafe at 2910 South Santan Village Parkway was visited by the county health inspector. During the inspection, the inspector identified three priority violations and five priority foundation violations. The three priority violations are major violations that directly contribute to the risk of foodborne illness and injuries.
The first major priority violation came when the health inspector identified living drain flies on rolled cinnamon bread. All of the bread was discarded at the time of the inspection. Had the inspector not stopped by when they did the bread likely would have gone out to the general public. The other priority violations came in the form of proper food temperatures. All food inside a walk-in cooler and fridge must not exceed 41 degrees. Warmer temperatures increase the chance of bacteria development. Some deli meat was tested during the inspection at 45 degrees.
The second restaurant to run into problems over the previous week during its annual health inspection was Krazy Cajun Seafood & Hibachi. Located at 24 West Camelback Road (Suite H) in Phoenix, the health inspector stopped by on September 14. Throughout the inspection, the restaurant was flagged for three priority violations and two priority foundation violations.
The first priority violation came when the inspector found raw eggs being stored above cooked potatoes. In order to prevent any kind of contamination the raw eggs must not be stored above other foods. The restaurant corrected the issue at the time of the inspection.
The next issue came with the restaurant’s sanitation methods. Mechanical washing machines must use between 50 and 100 ppm of chlorine (short for parts per million, this means there must be between 50 and 100 milliliters per liter of water, or 5-10%). The restaurant was not using any chlorine in the washing machine, which means dishes were not being properly disinfected when cleaned. The restaurant was instructed to have this corrected prior to any subsequent inspections.