Inspection Report

Business Name
Sunny's For Breakfast and Lunch

Business Address
1068 W CHANDLER BLVD CHANDLER AZ 85224

Permit Number
FD-54073

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/16/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

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

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Predefined Comment: All food-contact surfaces must be cleaned to sight and touch.

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: 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.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl 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.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl 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.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: 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.

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl 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.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Predefined Comment: Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection.

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl 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.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.

4-901.12 - Core: Wiping Cloths, Air Drying Location Addl 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.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Predefined Comment: 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.

4-602.13 - Core: Nonfood Contact Surfaces Addl 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.

Comments/Details

report emailed to facility GM, re-inspection 10days scheduled. 9-26-2024
Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.