Inspection Report
Sunbar
24 W 5TH ST TEMPE AZ 85281
FD-64904
Food Establishment - Eating & Drinking
Food Routine Inspection
9/29/2023
Not Participating
6
Completed
Violations
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
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
Violation #: 8
Repeat Violation
Description: Hands Clean and Properly Washed
Comments:
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
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
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
Violation #: 16
Repeat Violation
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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
Violation #: 20
Repeat Violation
Description: Proper Cooling Time and Temperatures
Comments:
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
Violation #: 23
Repeat Violation
Description: Proper Date Marking and Disposition
Comments:
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
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
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
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
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
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
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
Comments/Details
Of note: Observed leak from AVB at plumbing of mechanical dishwasher in kitchen. Prior to next routine inspection, have backflow device serviced by a plumber or backflow specialist to ensure backflow device is in good repair. // Discussed cleaning ice machine and outside of waffle irons at a frequency to preclude buildup of food debris and organic matter. // Discussed with PIC that water must reach 100*F within 60 seconds at hand sinks. // Discussed replacing missing ceiling tile above three compartment sink in kitchen dish pit. // Discussed proper set up of three compartment sink/dish pit area so that clean dishes stay on sanitizer side of sink and dirty dishes stay on wash side of sink. // Discussed that in use utensils must be stored dry, in running water, or at water above 135*F to prevent growth of pathogens.
Core-2-102.12(A), C: Certified Food Protection Manager. Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.
2nd Consecutive Violation
This establishment is not participating in the award program at this time and had 6 Priority, 4 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspected with RS 1471.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 39,Food Manager Licenses: 0,Request Notes: Hold for review,Review Complete: CHECKED,Review Notes: QA-CR,Signer: Garrett Graham
"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.
| 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.