Sunny's Diner

Inspector's notes

Observed no signage instructing employees to wash hands at hand sink in server area of kitchen, in men's restroom, or in women's restroom. Handwashing signage is required at all designated hand sinks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping cloth stored in quat sanitizer bucket at 100 PPM. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (for quat, 150-400 PPM). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cabinets under soda dispenser and cabinet/ drain under coffee dispensers to be damaged and no longer smooth and easily cleanable. Observed metal shelving in walk in cooler to be worn and no longer smooth and easily cleanable. 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.

Inspector's notes

Observed a sewage backflow in floor sink closest to walk in freezer in back of facility storage area. PIC had a plumber responding to it at time of inspection. Observed all other floor sinks and drains working properly, floor sink by walk in freezer was repaired at time of inspection. Continue to ensure all floor sinks and drains are conveying sewage properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed enchilada sauce, chopped lettuce, cantaloupe, honeydew, cooked sausage, tamales, sour cream, and raw steaks in the 3-door reach-in cooler with temperatures between 46 to 52*F at time of inspection. Observed ambient temperature of reach-in cooler at 51.9*F at time of inspection. Per chef, all items except raw steaks were placed in the reach-in cooler the day prior to inspection and steaks were put in cooler less than 2 hours prior to inspection. Chef moved steaks to walk-in cooler to rapid cool at time of inspection. All other items were voluntarily discarded at time of inspection. Discussed with PIC about proper cold holding procedures at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed retail cottage cheese and feta cheese containers stored as clean in warewashing area, as well as being re-used to store food items (diced/cooked meats, sauces, other cheeses, and cooked potatoes) throughout establishment. Discussed with person in charge that all containers used for food must be food grade, easily cleanable, and designed to be durable enough to withstand being washed, rinsed, and sanitized multiple times. These containers were not designed for this purpose. Discussed with person in charge that cottage cheese, feta cheese, and other retail food containers should be phased out over time and replaced with food-grade containers designed to be easily cleanable and durable such as NSF metal containers or NSF plastic containers. Corrective Action: Correct Prior To Next Routine Inspection. REPEAT VIOLATION (5TH CONSECUTIVE).

Inspector's notes

Observed cooked pork stored in Home Depot orange 5-gallon bucket in walk-in freezer. Per manufacturer, buckets are not considered food safe. Use of non-food grade bags and containers (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Person-in-charge (PIC) relocated cooked pork to a food grade container at time of inspection. Discussed with PIC obtaining more food grade containers to utilize for food storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of brown organic matter on inside of soda nozzles at beverage station. All food-contact surfaces must be cleaned to sight and touch. Discussed with person-in-charge following wash, rinse, and sanitize procedure when cleaning any food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed retail cottage cheese, feta cheese containers stored as clean in warewashing area, as well as being re-used to store food items (diced/cooked meats, sauces, and other cheeses) throughout establishment. Discussed with person in charge that all containers used for food must be food grade, easily cleanable, and designed to be durable enough to withstand being washed, rinsed, and sanitized multiple times. These containers were not designed for this purpose. Discussed with person in charge that cottage cheese, feta cheese, and other retail food containers should be phased out over time and replaced with food-grade containers designed to be easily cleanable and durable such as NSF metal containers or NSF plastic containers. Corrective Action: Correct Prior To Next Routine Inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Observed retail cottage cheese, feta cheese containers being washed, rinsed, and sanitized, as well as being re-used to store food items (cut fruits, diced meats, sauces) throughout establishment. Discussed with person in charge that all containers used for food must be food grade, easily cleanable, and designed to be durable enough to withstand being washed, rinsed, and sanitized multiple times. These containers were not designed for this purpose. Discussed with person in charge that cottage cheese, feta cheese, and other retail food containers should be phased out over time and replaced with food-grade containers designed to be easily cleanable and durable such as NSF metal containers or NSF plastic containers. Corrective Action: Correct Prior To Next Routine Inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed ice buildup on condenser of under counter reach in refrigerated unit in beverage area. All time/temperature controlled for safety foods observed at 41*F and below. 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.

Inspector's notes

Observed cold water handle removed from back hand sink. Cold water can still be turned on. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed retail cottage cheese, feta cheese containers being washed, rinsed, and sanitized, as well as being re-used to store food items (cut fruits, diced meats, sauces) throughout establishment. Discussed with person in charge that all containers used for food must be food grade, easily cleanable, and designed to be durable enough to withstand being washed, rinsed, and sanitized multiple times. These containers were not designed for this purpose. Discussed with person in charge that cottage cheese, feta cheese, and other retail food containers should be phased out over time and replaced with food-grade containers designed to be easily cleanable and durable such as NSF metal containers or NSF plastic containers. Corrective Action: Correct Prior To Next Routine Inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed baked potatoes with an internal temperature of 97*F in a 6-inch-deep plastic bucket in the freezer. Employee indicated that they boiled the potatoes at 5 am and finished baking them at 6:40 am (~3 hours before inspection). Cooked TCS (time/temperature controlled for safety) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed proper cooling methods such as spreading the baked potatoes on a sheet pan and leaving them uncovered in the walk-in freezer. Guidance emailed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods in the small beverage refrigerator in the kitchen with internal temperature between 46*F - 50*F: yogurt, sour cream, and milk. Person in charge indicated they had been in the unit for ~2 hours. The measured ambient temperature of the unit using a min/max thermometer was 47.6*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed the following TCS foods in the small undercounter refrigerator in the front of house with internal temperature between 48*F - 49*F: milk, chocolate milk. Person in charge indicated they had been in the unit since last night. The measured ambient temperature of the unit using a min/max thermometer was 48.3*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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

Observed the following TCS foods in the small beverage refrigerator in the kitchen with internal temperature between 46*F - 50*F: yogurt, sour cream, and milk. Person in charge indicated they had been in the unit for ~2 hours. The measured ambient temperature of the unit using a min/max thermometer was 47.6*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed the following TCS foods in the small undercounter refrigerator in the front of house with internal temperature between 48*F - 49*F: milk, chocolate milk. Person in charge indicated they had been in the unit since last night. The measured ambient temperature of the unit using a min/max thermometer was 48.3*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 prior to re-inspection on 10/28/24.

Inspector's notes

Observed retail cottage cheese, feta cheese containers being washed, rinsed, and sanitized, as well as being re-used to store food items (cut fruits, diced meats, sauces) throughout establishment. Discussed with person in charge that all containers used for food must be food grade, easily cleanable, and designed to be durable enough to withstand being washed, rinsed, and sanitized multiple times. These containers were not designed for this purpose. Discussed with person in charge that cottage cheese, feta cheese, and other retail food containers should be phased out over time and replaced with food-grade containers designed to be easily cleanable and durable such as NSF metal containers or NSF plastic containers. Corrective Action: Correct Prior To Next Routine Inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use Observed retail cottage cheese containers being washed, rinsed, and sanitized, as well as being re-used to store food items throughout establishment. Discussed with person in charge that all containers used for food must be food-grade. Discussed with person in charge that cottage cheese containers should be phased out over time and replaced with food-grade containers. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.>>>Observed an employee adjusting their hat with food service gloves on, then refill sanitizer wiping buckets, and then start preparing food on the cook line. The employee was informed that they must wash their hands after changing tasks and/or whenever they touch their hair/face/body. The employee took their gloves off, washed their hands, and then returned to preparing food. Observed an employee washing dirty dishes and then immediately unload the clean dishes from the dish washer; the employee was informed they must wash their hands after handling dirty dishes before handling clean dishes. The employee washed their hands. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed plastic containers of raw chorizo stored directly above fruit such as cantaloupe in the walk-in refrigerator. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Person in charge moved the chorizo so it was on the bottom shelf. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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.>>>Observed the dish washer washing food storage containers and utensils. Observed 0 ppm chlorine off of the containers. The machine was run again and 0 ppm chlorine was observed again. It was determined that the chlorine concentrate was completely depleted. The chlorine concentrate was replaced and the machine was primed; on the next run 100 ppm chlorine was observed on the containers. Discussed with person in charge verifying chlorine concentrate volume prior to starting dishes and checking the concentration of chlorine sanitizer prior to running the dish washer as well. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed raw bacon in an open package stored directly above baked potatoes in the walk-in refrigerated; person in charge moved bacon to the bottom shelf. Also observed raw sausage stored directly on top of boxes of raw whole shelled eggs in walk in refrigerator; person in charge moved the sausage to the bottom shelf. Observed buckets of raw chorizo stored directly above honey dew melons and other fruits in the walk-in refrigerator; person in charge moved the raw chorizo to the bottom shelf. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods; the establishment must store ready to eat foods next to or above raw animal foods. Separating different types of raw animal foods from one another during storage, preparation, holding and display will prevent cross-contamination from one to the other. The required separation is based on a succession of cooking temperatures (i.e poultry must be stored below ground meat/pooled eggs; ground meat/pooled eggs must be below raw intact non-poultry meats/whole eggs). Correct By: Corrected At Time Of Inspection

Repeat Violation 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.>>>Observed the following time/temperature controlled for safety foods in the walk-in refrigerator with internal temperatures between 44*F - 51*F: feta cheese, salsa, shredded cheese (pepper jack, cheddar), cooked sausage gravy, cooked pork chili, cooked shredded potatoes, cooked chicken breast, yogurt, milk, sour cream, cream cheese, blocks of cheese (pepper jack, cheddar), pooled pasteurized egg whites. The unit had a measured ambient temperature of 41.9*F using a min/max thermometer. Kitchen manager indicated they did not cooked any of the food today and these foods had been in the walk-in for more than 4 hours. Also, the kitchen manager indicated they did not take any internal temperatures today. Person in charge willingly discarded of all of the food listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F) too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed bottles of steel cleaner, rust remover, and caulking stored above cutting boards and a 2 compartment prep sink in the kitchen. The person in charge indicated they do not use the 2 compartment sink but they do use the cutting boards. Also observed glue stored above syrup sitting on a prep table. All of the chemicals were moved so they were stored below or away from foods or food contact surfaces. Person in charge informed that food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens>>>Observed boxes of take out containers and straws stored directly on the floor. Person in charge indicated they would move them at least 6 inches off of the ground to prevent contamination. All food, food contact surfaces, equipment, utensils, linens and single-service and single-use articles must be stored at least 6 inches off of the ground to prevent contamination. Correct By: Correct Prior To Next Routine Inspection