Expired Meat, Moldy Veggies Found at Local Restaurant During Health Inspection

Mold was found at a local restaurant.Photo byNancy HughesonUnsplash

When you walk through the doors of a restaurant there’s a certain level of food quality you expect. You’re paying a premium price for food to be prepared and served to you. With the money, you want to receive quality ingredients that are safe and will not lead to any kind of illness. It’s not much to ask for, and yet there are restaurants throughout metro Phoenix that are routinely flagged for not being able to withhold their end of the transaction. While you’re not able to walk into the back and sift through the kitchen, a local health inspector does that for you. During its most recent inspection, an Italian restaurant in Mesa turned up less than desirable results. 

Early July inspection details are just now coming out. On July 3, a health inspector visited Babbo Italian Eatery at 10726 East Southern Ave in Mesa. Seven violations were found during the inspection, four of which were classified as Priority Violations. A Priority Violation is one that directly contributes to the increased risk of foodborne illness and injury. Having at least three of these violations results in an automatic D inspection grade. 

The first major violation came when the inspector found sliced squash that was nearly a full week past its expiration date. The squash was covered in mold (or “organic debris,” as inspection reports often refer to it). The spoiled squash was tossed out at the time of the inspection.

Looking through the walk-in cooler, all food, as well as the ambient temperature, must not exceed 41 degrees. Anything above this threshold allows for the growth of mold (which was already discovered on the squash). All foods within the walk-in are tested to ensure proper temperature control. However, ground pork tested at 47 degrees while shredded lettuce tested at 51 degrees. Lettuce is often overlooked when considering proper temperatures. However, with the moisture on lettuce mold can begin developing quickly (and, because of the color, it’s easy to miss). 

The Priority Violations, as well as temperature issues, continued, where grilled chicken was tested at 54 degrees, heavy cream at 53 degrees, various noodles also up to 53 degrees, plus all kinds of cheese, butter, and other products sitting with a temperature up to 56 degrees. The Person In Charge (PIC) was informed that outside of cooking, prepping, and cooling, foods must maintain a temperature of 41 degrees or below. 

The last major violation came when the inspector found sliced deli meats up to a week past expiration dates. All of the meat was discarded.