Inspection Report

Business Name
Sunshine Bowls AZ
Business Address
3933 N DRINKWATER BLVD SCOTTSDALE AZ 85251
Permit Number
MF-23-0921
Permit Type
Mobile Food Annual - MF Type 2
Inspection Purpose
Mobile Food Routine Inspection
Inspection Date
1/31/2025
Grade
B
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

2-301.15 - Priority Foundation: Where 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. Addl Notes: Observed PIC (person in charge) take order from service window and being to place gloves to prepare an order. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC removed gloves and washed hands at the hand sink before placing gloves to prepare the order. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: At time of inspection observed a box of sealed coconut milk, apple juice and flavored syrup stored on the floor below the prep table. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC placed items 6 inches off the ground at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

Comments/Details


No County legal action will result from this inspection.
MCEHC Chap. 8, Sec. 3, Reg. 8g (1)
A 3-compartment sink for the purpose of washing and sanitation may be installed
provided the following requirements are met:
(1) A potable water system under pressure, supplying hot and cold water, with a
minimum capacity of 30 gallons shall be permanently installed for utensil washing
and sanitization, and handwashing.
• At time of inspection observed a three compartment sink and a hand wash sink with a 10 gallon fresh water tank. Discussed with PIC that the three-compartment sink shall be disabled due to the sizing of the fresh water tank not meeting the requirements of 30 gallons. Please correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 8i (1)
The cab or driving portion of the vehicle shall be separated from the food preparation and serving area of the vehicle by a permanent solid wall partition or a door. If a screen door is installed, a minimum 16 mesh per square inch is required.
• At time of inspection the door separating the food preparation area from the driving portion was removed. Please provide door prior to next routine 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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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