Sunrise Diner hit with 22 health violations

April was a tough month for Sunrise Diner, which racked up 22 violations during two health inspections.

County health inspectors use more of a “carrot” than “stick” approach to ensuring health-code compliance from food establishments.

“We focus on education to help them develop active managerial control over issues so they can have a more proactive approach to food safety,” said Chris Reimus, Pinal County’s assistant director of Public Health – Environmental Health Services.

Reimus said the County has “enforcement options open to us for restaurants that are unwilling or unable to demonstrate food safety, but it is quite rare that it comes to that.”

Sunrise earned a “Satisfactory” rating, which is provided to establishments with violations that are corrected during inspection.

APRIL 12 INSPECTION

When to Wash
Employee picked lemon off the floor, removed their gloves, blew their nose and continued with food prep.

Handwashing Cleanser, Availability; Hand Drying Provision
Wait station did not have hand soap. Wait station, restroom and dish pit hand sinks did not have paper towels.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness
Chlorine sanitizer in in-use bar sink and kitchen dish machine tested to be 0.0 parts per million chlorine. Proper level is 50-100 ppm.

Cooling
REPEAT VIOLATION: Internal temperatures of cooked chicken, pasta, mashed potatoes, ground beef held in plastic bags in reach-in and walk-in coolers were 49-53°F. Chilled foods to be kept at ≤41°F.

Time/Temperature Control for Safety Food, Hot and Cold Holding
Internal temperatures of cooked beef, chicken, cream sauce held in steam well for about one hour were 99-114°F. Hot foods to be ≥135°F.

Time/Temperature Control for Safety Food, Hot and Cold Holding
Internal temperatures of ham, Canadian bacon, turkey held in walk-in cooler were 55-59°F. Chilled foods to be ≤41°F.

Ready-To-Eat Time/Temperature Control for Safety Food, Disposition
Boiled eggs, ground beef, rice, sausage dip, meat loaf, chicken, ham and Canadian bacon had expired or no date marks. Date marks not to exceed seven days, including the day item made/prepped.

Food Temperature Measuring Devices
Operator does not have a working food probe thermometer.

Good Repair and Proper Adjustment-Equipment
Gaskets on the upright reach-in cooler, wait station prep cooler and cook line prep coolers are dirty and severely damaged.

Fixed Equipment, Spacing or Sealing-Installation
Large space between wall and hand sink and drain board on dish machine. Adjust equipment to be fixed and sealed to walls.

Sanitizing Solutions, Testing Devices
Operator uses chlorine and quat-based sanitizers without testing strips.

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Nonfood Contact Surfaces
Excessive food debris and build-up on grill, stove, oven, prep coolers, waffle iron, blender base and cold holding drawers.

Toilet Room Receptacle, Covered; Cleaning of Plumbing Fixtures
Ladies restroom trashcan had no lid. Toilet bowl dirty.

Cleaning, Frequency and Restrictions
Build-up of debris, grease and food residue on the floors throughout the facility.

Ventilation Hood Systems, Filters
Build-up of grease on hood filters.

APRIL 15 INSPECTION

Handwashing Cleanser, Availability
Hand soap not available at wait station.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
Manager asked to run dish machine to verify correction. Machine was run three times and tested at 0.0 ppm. Sanitizer container was empty.

Cooling
Internal temperatures of ground beef held in deep metal pan and potato salad and ground beef held in plastic bags in reach-in cooler were 47-51°F. Internal temperatures of cooked pasta held in deep metal pan in walk-in cooler were 48-50°F. Chilled foods to be ≤41°F. Repeat violations require Risk Control Plan.

Time/Temperature Control for Safety Food, Hot and Cold Holding
Internal temperature of sausage held in steam well was 115°F. Water was 125°F. Hot foods to be ≥135°F.

Conditions of Use
Chlorine sanitizer in in-use bar sink and wait station sanitizer bucket tested to be at least 200 ppm. Manager notified. Solution corrected to be at 50-100 ppm.

Cooling, Heating and Holding Capacities-Equipment
Water in right side of steam well recorded at 125°F and resulted in critical hot holding violation. Repeat violation. Hot foods to be ≥135°F.

Controlling Pests (Pf)
Excessive flies in kitchen and dining areas. Front and back doors propped open.