Sunrise Catering

Inspector's notes

Central refrigeration unit observed holding at minimum 61 degrees Fahrenheit at time of inspection. All TCS foods on unit were newly purchased and held under packed ice in cooler separate from cold holding unit at time of inspection. PIC retrieved mechanic at time of inspection and was able to return refrigerator to 41 degrees Fahrenheit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refrigerator holding at 77°F. 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. Person in charge (PIC) called on-site mechanic to fix the cooler so it holds at 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sole reach-in refrigeration unit with an ambient temperature of 66.3*F. No food items were observed in the unit. Inadequate amount of refrigeration. Establishment must provide sufficient refrigeration to cold hold Ready to Eat and TCS food items at 41*F or below. Mobile food unit was taken to onsite mechanic at time of inspection and obtained an ambient temperature of 40.4*F.

Inspector's notes

Observed 2 overhead protective screens in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: o Filling or closing holes and other gaps along floors, walls, and ceilings; o Closed, tight-fitting windows; and o Solid, self-closing, tight-fitting doors Please correct prior to next routine inspection.

Inspector's notes

Observed small leak at three-compartment sink faucet. All plumbing shall be maintained and in good repair. Please correct prior to next routine inspection.

Inspector's notes

Observed one overhead light fixture with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection.

Core-6-202.15, C: Outer Openings, Protected Observed overhead protective screen above flat top grill in disrepair. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Recommended replacement screens be installed. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed raw chicken in to-go grocery bag stored in ice chest on the mobile unit. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Food items were embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed kitchen knives stored with clean utensils encrusted with food debris. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed standing water on floor of the mobile unit. Physical facility must be cleaned as frequently as necessary and/or not cleaned during periods when the least amount of food is exposed. Please clean standing water prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. Observed raw eggs, shredded cheese, cooked beans, sliced ham, tomato-based salsa, sausage patties, sliced cheddar cheese, raw chicken and raw chuck steak stored in reach-in refrigeration unit measuring 38*F-40*F. Excessive steps such as carry over from the previous day. Food items were embargoed at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 handwash station blocked with fruit and gallon of water. Handwash station shall be Maintained so accessible at all times and not used for other purposes than handwashing. Person in charge removed items from handwash station at time of inspection. 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 the following tcs foods out of cold holding temperature for an unknown amount of time inside the reach-in refrigerator, chorizo 45F, Monterey cheese 51F, cheddar sliced cheese 55F, hash-browns 54F. Operator voluntarily discarded the foods. Correct By: Corrected At Time Of Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces Observed rust accumulation on the shelves for the reach-in refrigerator. Remove rust. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed organic build-up accumulation on the ceiling screens. Clean screen. Correct By: Correct Prior To Next Routine Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. The following tcs foods were observed cooling down & were carrying over to the next service day; cooked rice 109F, pork chile 94F, al pastor 83F, beef steak 84F, beans 85F, salsa 48F, ground beef 46F, tomato salsa 51F, beef 106F. Operator voluntarily discarded food items. Food was embargoed. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected Observed third screen from front of mobile unit was ripped and the first screen was missing from skylight on ceiling. Operator had first screen and will replace prior to operation. Per operator, they will discussed with mechanic to replace screen from third skylight. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed knobs on hotbox were loose. Discussed with operator to tighten knobs in order to keep in good repair. Per operator, they will discuss with mechanic to tighten knobs. Correct By: Correct Prior To Next Routine Inspection