Dirty Dining Feb. 21: Violations include moldy brisket, hot dogs not date marked

PHOENIX (3TV/CBS 5) - The last thing you want when you go to eat out this weekend is to end up sick to your stomach after visiting your favorite restaurant. That's why each week Dirty Dining lets you know who's keeping a clean kitchen and who's not.

[WATCH: Mesa golf club and Laveen restaurant top this week's Dirty Dining]

Every week, CBS 5 News is sent a list of restaurants that have been recently inspected by Maricopa County's Environmental Services Department. Restaurants with some of the highest numbers of "risk factors," considered as major health code violations by inspectors, are selected. For more details on the restaurant inspection scoring system, visit Maricopa County's website.

[SPECIAL SECTION: Dirty Dining]

Here are the Valley restaurants that did not make the grade for Feb. 21, 2020.

Mekong Plaza Grocery Store

66 S. Dobson Rd, Mesa

4 violations

Among the violations:

• Mallets used for fish slaughtering in disrepair

• Raw pork stomach and liver stored above eggs

PHO- Bowl Vietnamese Cuisine

5185 W. Baseline Road, Laveen

6 violations

Among the violations:

• Cook washed hands but didn’t use soap

• Items in fridge with date marks

Augusta Ranch Golf Club

2401 S. Lansing, Mesa

6 violations

Among the violations:

• Package of hot dogs and pepperoni not date marked

• Eggs and blue cheese out of temperature

• Moldy beef brisket found in cooler

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Dean’s List - Perfect Health Inspection Scores:

Filiberto’s

1993 W. Elliot Rd

Chandler

85224

Tony’s Café

301 W. Main Street

Avondale

85323

Subway

10659 NW Grand Ave

Sun City

85351

Long Wongs

7124 E. Thomas Road

Scottsdale

85251

Tailgaters Sports Grill

15529 W Bell Rd

Surprise

85374

Jimmy Johns

1515 N. Gilbert Road

Gilbert

85234

[APP USERS: Click here for map of recent Dirty Dining Dean's List restaurants]

DIRTY DINING TOOLS: 

Helpful links: Find a report or file a complaint

"A" for food safety: How restaurants are graded

Dirty Dining: Why and how we do it