Sunshine Market

Violations (6)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  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 packaged TCS food items with internal temperatures between 46-52F in the reach in cooler by the back wall. TCS food items included cooked hummus, sour cream, cottage cheese, dairy based dips, yogurt, raw shelled eggs, milk, dairy creamers, raw cookie dough, variety of sliced/shredded cheeses, gouda cheese, butter, whipped cream, deli meats (hotdogs/sausage), and raw chorizo. The person in charge stated the food items had been stored in the cooler for more than 4 hours. Predefined Comment: All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

  FD2500661

• 2

  Certified Food Protection Manager

  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 Addl Notes: Observed no certified food protection manger on site at the time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

  FD2500660

• 5

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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. Addl Notes: Observed no written instructions for cleaning bodily fluids or bodily fluid clean up kit. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection.

  FD2500660

• 33

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  FD2500660

• 36

  Thermometers Provided and Accurate

  4-203.11 - Priority Foundation: Temperature Measuring Devices, Food-Accuracy Addl Notes: Observed no food probe thermometer for taking internal food temperatures. 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. Corrective Action: Correct prior to re-inspection.

  FD2500660

• 33

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: Observed reach in cooler with minimum ambient temperature of 47.3F as measured by inspector min/max thermometer. Observed exterior digital thermometer show 46-47F and two ambient thermometer inside the cooler show 48-50F. TCS foods stored in the cooler had internal temperatures of 46-52F. Observed cold brew tap refrigerator with interal temperature of 45F. Predefined Comment: 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. Corrective Action: Correct prior to re-inspection.

  FD2500661