One of our worst offenders in August had a violation noted by the inspector that included the following: "Whisk, slicer, and knife stored as clean with dried food debris and contaminate matter on surfaces" and many cooked foods stored but not date marked. How would anyone know when to discard them?
© Judy Hedding
My list represents those restaurants (not schools, caterers, corporate cafeterias, bakeries or other food processing businesses) that had five or more Risk Factor violations -- those are considered a risk for foodborne illness -- during their last inspection. There is no magic to that number; a restaurant that had that many Risk Factors would be one that I'd avoid, at least until they had subsequent inspections showing more understanding of safe food preparation standards and concern for their patrons.
Here is the list of those restaurants in Maricopa County which had 5 or more Risk Factors noted on their last inspection. After you peruse that, please take a look at the many Phoenix area restaurants that achieved perfect inspections during the month of August 2012.
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