Romaine Lettuce Violations: Phoenix Health Inspection Guide

Temperature Control and Cold Storage Violations

Phoenix health inspectors enforce Arizona Department of Health Services (ADHS) regulations requiring romaine lettuce to be stored at 41°F or below. Violations occur when refrigeration units fail, thermometers are missing or inaccurate, or lettuce sits at ambient temperature during food prep. The FDA Food Code, adopted by Phoenix, requires monitoring with calibrated thermometers at multiple points. Common citations include reach-in coolers without functioning temperature displays, broken seals on refrigerated storage units, and lettuce left unrefrigerated for more than 2 hours during service.

Cross-Contamination and Raw Produce Handling

Phoenix inspectors frequently cite improper separation between raw romaine lettuce and ready-to-eat foods or raw animal proteins. The FDA and ADHS require raw produce to be stored below cooked foods and separate from fish, poultry, and meat to prevent pathogenic transfer. Violations documented include storing romaine on the same shelf as raw chicken, using unwashed cutting boards between raw produce and ready-to-eat items, and staff handling romaine without hand washing between tasks. Inspectors assess handwashing stations, utensil sanitization protocols, and separate prep areas designated for raw vegetables.

Improper Storage, Labeling, and Supplier Verification

Phoenix health inspectors verify that romaine lettuce is stored in food-grade containers with proper labeling showing date received and use-by dates, as required by the FDA Food Code. Violations include missing or illegible date marks, storage in non-food-grade bins, and failure to maintain supplier documentation for trace-back purposes. Following produce contamination events tracked by the CDC and FDA, inspectors increasingly verify that restaurants source from approved suppliers and maintain records. Failure to discard romaine beyond the recommended 7-day storage window, storing lettuce in direct contact with ice without proper barriers, and inadequate air circulation in storage units are commonly cited deficiencies.

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