Sunny's For Breakfast and Lunch

Inspector's notes

Observed a large buildup of organic growth on the underside of the ice production area in the ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in freezer, observed 4 large bus tubs of whole cooling potatoes with internal temperatures ranging from 52-115*F when measured with a probe thermometer. Observed 4-5 layers of cooling potatoes reaching 8-10 inches high. PIC stated the potatoes had been in the cooling phase for less than 1.5 hours. PIC separated the potatoes into single layers in metal pans and moved to the walk in freezer to rapidly cool. Advised PIC to cool in the freezer on sheet pans or to cut potatoes in half to help provide more surface area for cooling. Also observed two large, plastic buckets of cooling sausage gravy with internal temperatures ranging from 94-173*F and 64-120*F. PIC the first bucket had been cooling for 30 minutes and the second for one hour. Observed 12"+ of cooling food in each containers with a hardened layer of gravy on the top. PIC stated they had not stirred or monitored either container since placing in the freezer. PIC separated into shallow metal pans to continue cooling. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various single-use plastic containers previously holding food reused to hold other foods throughout the establishment. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Observed the previous labels on several containers not fully removed with a residue left behind. Discussed these containers are food grade but not intended to be reused for food service. Replace containers with plastic or metal NSF or equivalent containers prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large buildup of dust surrounding multiple air vents throughout the establishment, especially over the dishwasher. Clean vents to ensure they are not a source of contamination to food or food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple sanitizer buckets with 500+ ppm concentration of quaternary ammonium. Observed the 3 compartment sink dispensing quaternary ammonium sanitizer at 500+ ppm concentration. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020 (200-400 ppm for establishment's quat). Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cooler under the microwave, observed a container of cooked sausage with no date mark. Person in charge (PIC) stated item was prepared yesterday morning. In the reach in under the cold table near the walk in, observed a container of gravy with no date mark. PIC stated item was prepared yesterday morning. PIC added date marking at time of inspection. In the egg cooler next to the cooks line, observed a container of cooked bacon with a date mark of 09/30. PIC stated item was frozen the day it was made and pulled from the freezer yesterday. PIC updated with correct discard date. On the cooks line cold table, observed a container of cooked chicken with date mark of 09/29. PIC stated item was frozen the day it was prepared and pulled from the freezer yesterday. PIC updated item with correct discard date. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sanitizer bucket at the bar counter with 500ppm concentration of quaternary ammonium. Observed the 3 compartment sink dispensing quaternary ammonium sanitizer at 500 ppm concentration. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a container of Raid pest spray on the bottom shelf of the chemical storage rack. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, establishment only had expired test strips from 2021 available to test quaternary ammonium sanitizer. Accurate test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/20/2025.

Inspector's notes

In the cold top next to the ice bin, observed 3 containers of sour cream and 1 container of salsa with a probed temperature of 46-47 degrees F. Person in charge (PIC) stated items have been in unit under 4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. In the reach in under the cold table, observed two containers of milk with an internal probed temperature of 50 degrees F. PIC stated milk had been in unit overnight. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach in under the bar counter, observed a container of open V-8 with a date mark of 06/25. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. In the bar cooler across from the soda machine, observed 3 open bottles of bloody mary mix with no date marking. PIC unable to determine date items were opened. PIC discarded bloody mary mix. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking drain pipe under the handwash sink at the prep line. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter build up on the inside of the ice bin. Ice bine must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: The deli slicer in the back food prep area was stored away clean. Observed visible food debris on back side of blade. All food-contact surfaces must be cleaned to sight and touch. Person in charge will wash, rinse, and sanitize the blade prior to using machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Raid spray on the bottom shelf of metal shelving next to the cooks line. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Person in charge (PIC) removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC (person in charge) to not have CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 3rd repeat violation. Correct prior to next routine inspection.

Inspector's notes

Observed written procedures not present at establishment. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with printed out procedure. Corrected at time of inspection.

Inspector's notes

Observed lack of handwashing signage at designated handwash sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Provided PIC with handwash sink stickers. Corrected at time of inspection.

Inspector's notes

Observed dishwasher to automatically dispense improper level of sanitizer (chlorine measured 10ppm). Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine should measure at 50-100ppm. Instructed to PIC, the dishwasher to not be used until fixed. Dishes were moved from dishwasher to three compartment sink to be properly rewashed. Dishwashing machine was fixed by the end of inspection (chlorine was measured at 100ppm). Corrected at time of inspection.

Inspector's notes

Observed 2 sausages in hot holding container to be at 132*F for less than an hour stated by PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All sausages were reheated to 165°F at time of inspection. 2nd repeat violation. Corrected at time of inspection.

Inspector's notes

Observed large pot of cooked pork and pork broth actively being cooled in freezer on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrected at time of inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

observed multiple knives not in use placed on the knife holder, observed organic buildup. frequency of the cleaning for the food cutting utensils reviewed. manager removed all knives, washed and sanitized them, also the magnetic knife holder was scrubbed, cleaned and sanitized at the time of inspection. corrected.

Inspector's notes

multiple pans of deep plastic tubs filled with baked cooked potatoes placed by the walk-in door shelf, temperatures at 65 deg f . inquired regarding the tcs food cooling strategies. per manager, hot potatoes placed in tubs at 7am. 2 tier cooling reviewed. manager removed all, tcs , placed in flat metal pans and placed in walk-in freezer to facilitate a rapid cooling to establish 41 deg f . corrected. please monitor cooling for onsite prepared tcs.

Inspector's notes

In the facility cookline, platic buckets of cooked meats, and cheese placed in the steam table, temperature at 116-122 deg f . informed manager. per kitchen staff at 1pm, metal pans are removed and food pans are transferred to plastic tubs . suggested to monitor hot holding. please utilize the onsite steam tables with metal pans and lids for each tcs food. manager removed food, reheated to 165 deg f . please monitor hot holding.

Inspector's notes

observed in the cookline reach-in coolers, pans of shredded cheese at 54-56 deg f , pans overfilled. also deli ham, onsite pico degallo at 52 deg f . manager removed. placed food in ice bath and additional food was relocated to walk-in cooler. please monitor cold holding. please ensure rte/tcs is kept at 41 deg f.

Inspector's notes

inquired food staff regarding the thermometer used to check food temps. staff were unable to locate a food thermometer, please obtain a metal stem thermometer to monitor, verify cooling, , hot holding and cold holding for tcs conducted on site. manager will order some food thermometers.

Inspector's notes

observed numerous wet wiping cloth left on the food prep. surfaces, . informed manager. manager removed all wet towels. use of a designated sanitizer towel solution bucket reviewed.

Inspector's notes

observed at the cookline , under the reach-in food coolers, excessive organic build up and debris and articles. manager removed all articles on the floors, and cleaned the floors. corrected. frequency of floor cleaning reviewed.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in-use knives kept between the sides of the equipment at cook line. Knives removed and returned to dish washing facility at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap Observed the pressure nozzle directly connected to the Atmospheric Continuous Pressure Backflow device through water hose at the mop sink. Address plumbing code violation at time of inspection with Certified Manager. Manager removed the pressure nozzle from hose and elevated the hose above the sewer flood level of the mop sink. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Inside ice machine noted with excessive build up. Please maintain clean. 1st repeated violation. Correct By: Correct Prior To Next Routine Inspection