Sunshine Breakfast Bar - Tempe

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lettuce, diced tomatoes, cut cherry tomatoes, and sliced cheeses at 49 F - 55 F above prep table next to waffle station. Per inspectors min/max ambient temperature was 48.7 F. Per PIC, mobile temperature logs indicated prep table was at 31 F less then 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no handwashing sign for sink in front of cook line next to walk in. Informed PIC 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken sausage above raw beef sausage in walk cooler on ground floor. Informed PIC raw poultry must be stored on the bottom. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drain line from dish machine next to 3 comp going below flood rim of the floor drain, creating an air break instead of an air gap. Discussed with the PIC that the drain line must be at least 1 inch above the floor drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed drain line from dish machine next to 3 comp going below flood rim of the floor drain, creating an air break instead of an air gap. Discussed with the PIC that the drain line must be at least 1 inch above the floor drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand washing sign for sink in front of cook line next to walk in. Informed PIC 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken sausage above raw beef sausage in walk cooler on ground floor. Informed PIC raw poultry must be stored on the bottom. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Quat strips for Quat being used in 3 comp sink. PIC had chlorine strips to test chlorine used in ware washer. Advised PIC that a re-inspection would be conducted on 5/1/26. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items in left prep table on cookline with internal temperatures between 47*F-53*F: cut lettuce, cut tomatoes, feta cheese, ricotta cheese, cooked sausage, sliced cheese, boiled eggs, milk, lemon ricotta, and waffle batter containing raw eggs. Ambient air temperature of unit was at a minimum of 48.2*F, via min/max thermometer. Per person-in-charge (PIC), all items except for waffle batter had been left in unit overnight and internal temperatures had not been verified. 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. Establishment observed to have adequate refrigeration. PIC stated unit will not be used to hold TCS foods until unit can be repaired. Corrective Action: Corrected at time of inspection.