Maricopa County, AZ

Sunrise Catering No 04

Permit ID: MF-17-0619

Permit Type: Mobile Food Type III

Route

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
D
2

Violation Description

Violation Comments

Correct By
13
Food separated & protected
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 shelled eggs stored above RTE food such as deli meats and cheese. Also observed raw pork chorizo stored above hot dogs and pre-cooked chicken. Also observed the comingling of raw chicken and raw beef juices on the bottom shelf. All food was embargoed per MF violation (Carryover). Reviewed proper segregation of raw food by cook temperature using metal pans so that juices don't comingle. Ensure that all TCS food is properly stored based on cooking temperature vs RTE to prevent cross contamination.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
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 7 dozen of eggs with internal temperatures of 61-74deg F inside of the reach in refrigerator. Also observed a package of American cheese 54deg F and cooked tripa (beef) 55deg F. Food was embargoed per MF carryover violation. Ensure that TCS items in cold holding are maintained at 41deg F or below to prevent bacterial growth.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the base of the faucet at the three compartment sink corroded and in need of replacement. Ensure that the faucet is replaced so that base is properly sealed prior to next routine inspection.
Correct Prior To Next Routine Inspection
MF
Mobile food regulation compliance
~MCEHC Chap. 8, Sec. 3, Reg 1(a)(4); Mobile Food Type III is not operating as classified. Observed multiple TCS items that were to be carried over from the days work to tomorrow per PIC. TCS food included: chicken patties, pork chorizo, ham, pastrami, raw chicken, raw beef, roast beef, and eggs. Food was embargoed at the time of inspection. Ensure that TCS items are disposed of at the end of operation.
Corrected At Time Of Inspection
Inspection Comments

Inspection was conducted at MVS Commissary located on 22nd Ave and McDowell. This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. 1 MF violation was noted at the time of inspection. No County legal action will result from this inspection.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.