Sunset Bistro

Inspector's notes

Observed 0ppm sanitizer at mechanical dish wash unit. Sanitizer to be dispensed at 50ppm. Attempted priming dishwasher, no sanitizer moved through unit. Until fixed, staff must use three compartment sink for sanitizing dishes. Advised staff to use test strips at dishwasher to verify correct sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce and sliced tomatoes at open top prep line refrigerator at 50*F. As per the kitchen staff both items were washed and prepared just before lunch. Items were placed in walk in cooler to chill back to 41*F. Advised staff to use their metal stem thermometer to check temperatures after meal rushes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish being thawed in food prep sink with only a stream of water flowing over. Fish should be submerged in water with flow allowing any broken off product to be flushed away. Product thawing must not exceed 70*F (product in sink 30*F).

Inspector's notes

Observed wiping cloths with sanitizer <100ppm. Chlorine for sanitizer to be at 100ppm for wiping cloths. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 0ppm sanitizer at mechanical dish wash unit. Sanitizer to be dispensed at 50ppm. Attempted priming dishwasher, no sanitizer moved through unit. Until fixed, staff must use three compartment sink for sanitizing dishes. Advised staff to use test strips at dishwasher to verify correct sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce and sliced tomatoes at open top prep line refrigerator at 50*F. As per the kitchen staff both items were washed and prepared just before lunch. Items were placed in walk in cooler to chill back to 41*F. Advised staff to use their metal stem thermometer to check temperatures after meal rushes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three door open top prep cooler had an ambient internal temperature of 49.3*F using max/min thermometer. Refrigeration equipment must be able to keep food at 41*F or lower. Person in charge contacted owner for repair. Foods were placed in other refrigeration units that can hold food. Ice bath may be used for on top items - staff must maintain and check that food is at 41*F or lower. Will return on or before Monday Aug 24, 2026 to verify refrigeration is able to store food at 41*F or lower. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed fish being thawed in food prep sink with only a stream of water flowing over. Fish should be submerged in water with flow allowing any broken off product to be flushed away. Product thawing must not exceed 70*F (product in sink 30*F).

Inspector's notes

Observed wiping cloths with sanitizer <100ppm. Chlorine for sanitizer to be at 100ppm for wiping cloths. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed meat sauce (45*F), Marinated chicken (48*F), and marinated Shrimp (49*F) in upright refrigerator next to grill. Cold hold of food to be 41*F or lower. Items were embargoed and discarded. During inspection observed that the top shelf was overfilled with bread not allowing cold air to easily flow in unit, also two hot containers of soup was added to cool in unit during the inspection. With more airflow, refrigerator dropped to 40*F. Advised staff to not cool foods in refrigeration units used for service. Cool in Walk in Cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gyro meat (80*F) in walk in cooler and soups (125*F and 120*F) being cooled in the up right refrigerator next to grill in tightly covered containers. When cooling food, foods should remain uncvered or loosely covered to allow for easy access to stir to assist in cooling. 135*F - 70*F within 2 hours and then from 70*F - 41*F within an additional 4 hours. Not to exceed 6 hours. Items were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoops stored on soda syrup containers in kitchen.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A large bag of cheese and several small packages of meat were observed thawing at room temperature on prep table. Brought to attention of kitchen staff who moved items into refrigeration. Discussed proper thawing procedures with kitchen staff. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Door and screen door leading from outside into kitchen were propped open. Brought to attention of kitchen staff who closed screen door. Outer openings shall be be protected to prevent pests from entering. Corrective Action: Corrected at time of inspection.

Inspector's notes

Top of handwashing sink in kitchen is not connected to wall and sink is beginning to pull FRP panel away from wall. Ensure that sink is properly connected to wall. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler the following TCS items measured an internal temperature of 47-49'F: gyro meat, baked potatoes, shredded and sliced cheese, salsa, ranch, bleu cheese dressing, mashed potato, auerkraut, raw beef, and raw chicken. Temperature of food had been verified <4 hour prior. Ambient air temperature of walk-in cooler measured 47.1'F with min/max thermometer. As walk-in was not holding proper temperature, person in charge had staff begin moving TCS foods into other refrigeration in kitchen. 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. Second consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk-in cooler measured an internal temperature of 47.1'F with min/max thermometer. Person in charge had staff relocate TCS foods to other refrigeration in kitchen. Service call was made for cooler and person in charge stated someone will be out the following morning. Do not hold any TCS foods in walk-in cooler until it is able to hold them at 41'F or lower. A 24 hour reinspection will be conducted. Second consecutive. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In walk-in cooler, a pan of gravy had several patches of white and grey-green fuzzy growth on the top layer. Two containers of strawberries had white fuzzy growth on several of the berries. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler the following TCS food measured an internal temperature of 48-50'F: heavy cream, buttermilk, mashed potatoes, beans, gravy, cooked cabbage, soup, slice tomato, cooked gyro meat, raw shell eggs, shredded cheese, cream cheese, cut melon, raw beef, and raw chicken. Temperature of cooler/food had not been verified within the past 4 hours. As it was unable to be determined how long food had been out of temperature it was embargoed. 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

Walk-in cooler measured an ambient air temperature of 45.3'F with min/max thermometer. Person in charge contacted company to service unit. A 24 hours re-inspection will be conducted. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

External temperature gauge of walk-in cooler is broken. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-6-501.19, C: Closing Toilet Room Doors ---Restroom door in kitchen was propped open. Brought to attention of person in charge to have closed. Toilet room doors shall be kept closed except when cleaning or undergoing maintenance. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ---Back of handwashing sink in kitchen is separated from wall. Brought to attention of person in charge to have sink properly sealed to wall. Correct By: Correct Prior To Next Routine 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. ---Dishwasher in kitchen measured a chlorine sanitizer level <50ppm. Chemical levels were checked and machine was run again with no change in concentration. Attempted to prime sanitizer and found that no sanitizer was dispensing from line despite being connected to sanitizer bucket. Person in charge contacted company to have someone come out and service unit. Establishment will manually sanitize until dishwasher is able to dispense chlorine sanitizer at 50-100ppm. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. ---In walk-in cooler the following TCS items measured an internal temperature of 51-58'F: heavy whipping cream, cooked stew meat, baked potatoes, chili, refried beans, stew, pre-packaged salad mix, cooked ham, shredded cheese, salsa, and broth. Per person in charge cooler had been discovered to be out of temperature upon opening for day, approximately 3 hours prior. Cooler had been serviced and had been functioning again for approximately 1 hour. At time of inspection cooler measured an ambient temperature <40'F. TCS foods shall measure an internal temperature of 41'F or lower when cold holding. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling. ---In walk-in cooler several pans of gyro meat and mashed potatoes that were still in acceptable cooling time frame had covered with several layers of plastic wrap. Brought to attention of person in charge to have wrapping removed. Discussed cooling procedures with person in charge. Cooling shall be performed in a manner that facilitates maximum heat transfer. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ---In kitchen, back of handwashing sink and prep sink are not connected to wall. Properly seal back of sinks to wall. In front of 3-compartment sink in kitchen a portion of flooring has cracked flooring and is dipping inwards. Repair flooring. Ensure that facilities are in good repair and are easily cleanable. Correct By: Correct Prior To Next Routine Inspection