Sunbar

Inspector's notes

Observed missing or separated caulking on the fixed parts of the ventilation system on the cook line. Discussed with PIC all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust accumulation on the fans and shelving in the kitchen. Discussed with person in charge (PIC) nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 door reach-in fridge near prep area in disrepair at time of inspection. 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.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. - Observed Pico de Gallo and salsa Verde in reach-in fridge with temperatures between 51 to 83*F near prep station in deep containers with lids on. Per employee's items were made less than two hours to inspection and removed the lids from salsa Verde and Pico de Gallo at time of inspection. Observed cooked pasta (75*F) and cut tomatoes (50*F) in prep table . Per person in charge (PIC), all items were prepped less than 2 hours to inspection and were moved to the walk-in to rapid cool at time of inspection. Discussed proper cooling methods with person in charge (PIC) -shallow pans, ice baths, lids off. Discussed proper cooling and cooling methods with the PIC. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. Provided cooling guidance documents at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed dishwasher with over 200 ppm concentration when ran. Establishment had not yet used the dishwasher for the day. Discussed with person in charge (PIC) about not utilizing dish machine until it's concentration is between 50 to 100 ppm at time of inspection. PIC called out technician at time of inspection to repair dish machine. All equipment must be in good repair and proper adjustment. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 employee walk into kitchen from outside. take a drink from a personal drink, and then grab food to run to tables. Observed employee change task and scoop ice without washing hands at the bar. Employees washed hands at time of inspections. Discussed proper hand washing with person in charge (PIC) and when hand washing is required. Employee washed hands at time of inspection. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink by the 3-compartment sink in the dish area. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Repeat violation. Repeat Violations: 3rd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. - Observed two containers of sausage gravy with temperatures between 113 to 121*F on top of the oven on the cook line. Per employee sausage gravy had been out less than an hour prior to inspection. Sausage gravy was reheated to 165*F at time of inspection. All food held hot must be maintained at 135*F or above at all times. Discussed monitoring of TCS foods held hot to verify all TCS food being hot held are maintained at 135*F or above at all times. 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. - Observed chicken batter containing egg sitting on the prep table next to the fryers with an ambient temperature of 59*F. Per employee chicken batter was brought out about an hour prior to inspection. Employee put batter on ice to rapid cool at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leak from faucet of 3-compartment sink in the prep area. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee drinks stored on the upper shelves of the walk-in fridge above food utilized for customers. Observed employee’s food stored above establishment drinks in the reach-in bar fridge. Discussed with operator about proper storage location for their personal food and about the risk of cross contamination if storing food with food items that are for the customers. PIC moved items to proper storage at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 bartender process a customer credit card and then scoop ice without washing hands at the bar. Discussed proper hand washing with PIC and when hand washing is required. Employee washed hands at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap at two handwashing sinks at large bar outside. Bar has three hand sinks. Also observed no hand soap at hand sink on cookline at time of inspection. PIC stated no food service was taking place and establishment only operates as a bar on Friday nights but cook was in earlier same day conducting food prep. Hand sinks must be stocked with hand soap at all times to promote proper handwashing. PIC provided hand soap. 3rd Consecutive Violation Corrected At Time Of Inspection Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at handwashing sink on cookline and no paper towels at hand sink next to three compartment sink. Hand sinks must be stocked with an approved, single use drying provision to promote proper handwashing. PIC provided paper towels. 2nd Consecutive Violation Corrected At Time Of Inspection Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed white and green fuzzy organic matter growth on pickles, cut raw scallions, cut romaine lettuce, and sliced raw carrots in water in right hand prep table on cookline. PIC discarded all items. Discussed importance of disposing of adulterated foods immediately to prevent contamination. Food must be unadulterated. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 low-temp chemical dishwasher utilizing chlorine in kitchen to be at 0ppm. Machine was ran and primed several times and observed at 0ppm. PIC will call for service on machine. PIC agrees to use three compartment sink for proper dishwashing or mechanical dishwasher at bar (observed at 50ppm chlorine at time of inspection) until kitchen dishwasher is observed between 50-100ppm. Chlorine concentration must be between 50-100ppm for proper sanitation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Observed pan of thick, white gravy approximately 4 inches deep cooling in walk-in at 92-95*F. Cook had logs that stated gravy was put into walk-in at 6pm at 155*F, approximately 2.5 hours prior. Cooling protocol was explained to PIC and gave PIC option to re-heat gravy to 165*F and re-cool. PIC voluntarily discarded gravy as no one was present to re-heat gravy. Cooling of TCS items must take place from 135-70*F within two hours and from 70-41*F within an additional 4 hours to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Observed container of coleslaw dressing dated as 8/25, container of vegan cheese dated as 8/18, and container of hollandaise sauce dated 9/9 in clear front fridge in prep room of kitchen. PIC voluntarily discarded all items. TCS items must be used or discarded within 7 days (prep date + 6 days) and upon expiration date to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-208.11 (B), P: Storage-First Aid Supplies; Storage Observed container of burn cream sitting on ledge of large ice machine in kitchen. PIC moved cream to proper storage at time of inspection. Medicines must be stored in a way to prevent possible contamination of food, equipment, utensils, and other food contact surfaces. Corrected At Time Of Inspection Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed several unlabeled spray bottles containing clear, yellow/green, and blue liquids in kitchen and at outdoor bar. PIC was able to identify some of the bottles and labeled accordingly as “disinfectant” at time of inspection. PIC discarded those bottles that PIC was unaware of the contents. Working bottles of chemicals and other toxic materials must be labeled with common name to prevent contamination and misuse. Corrected At Time Of Inspection Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no quat test strips available at time of inspection. Establishment utilized quat sanitizer for sanitizing food contact surfaces, the 3-compartment sink, and sanitizer buckets. Discussed importance of having quat test strips to determine concentration of sanitizer levels. Observed no chlorine test strips available at time of inspection. Establishment utilized chlorine sanitizer for sanitizing food contact surfaces via their dishwasher. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels. Obtain prior to re-inspection on 10/3. Correct By: Correct Prior To Reinspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak at head of hand washing sink faucet on cookline. Repair and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd