Sun Health

Inspector's notes

Tuna salad, egg salad, chicken salad, sliced tomatoes, and sliced American cheese observed with internal temperature range of 48-53*F while being cold held inside the top half of the make-line unit across from fryers. The ambient temperature of the unit was 47*F according to the refrigerator thermometer inside the bottom half of the unit. It was unclear as to how long food was improperly cold held. PIC voluntarily discarded all products listed above. All food containers were removed from the unit and the ambient temperature was later observed at 42*F and dropping. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

High temperature sanitizing dish machine observed with a final rinse temperature of 152*F after several runs. PIC placed a work order for the dish machine and advised staff to sanitize all dishware at the 3 compartment sink. The quat dispenser at 3 compartment sink was dispensing proper quat solution between 200-400ppm and establishment had test strips readily available. Reviewed facilities existing policies, logs, and discussed training of employees and verification that the dish machine reaches a final rinse temperature of 160*F or higher. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. The final rinse temperature of the machine was 145*F after several runs. Chlorine test strips were available and easily accessible. PIC made several attempts to prime the dishwasher, each time, there was 0ppm of chlorine after final rinse. PIC called for service at time of inspection. Advised PIC to use the 3-compartment sink to sanitize all dishes until dishwasher is fixed. The quat dispenser at 3 compartment was dispensing proper quat solution between the 200-400ppm range and test strips were available. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. ----- High temp dish machine observed at 155*F after final rinse. The dishwasher was ran multiple times and temperature was going down slightly each time (151*F was observed on last run. Discussed the requirement for dish machine to yield a final rinse temperature of 160*F or above to ensure proper sanitization of dishes. A quat solution was set up at 3 compartment sink to sanitize dishes. Establishment had quat test strips and the dispenser at 3 compartment sink was dispensing proper quat concentration between 200-400ppm. PIC stated that they will submit a work order for the dish machine and continue to use the quat solution at 3 compartment sink for sanitizing. Correct By: Corrected At Time Of Inspection