SUNHILL CHEVRON health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout establishment soiled with debris (special attention to WI cooler, storage area, and restrooms.// WI fans and ceilings soiled with dust. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Replace ceiling tile in hallway leading to storage area.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Provide paper towels in restroom. 5-205.11 Provide access to hand sinks at all times.// Hand sink near 3 compartment sink blocked by equipment.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gaskets torn on various RI units throughout establishment. 4-502.11 (C) Provide ambient air thermometers to be accurate and in good repair (food holding units).// Provide ambient thermometer for RI housing TCS foods.

Clean the 3- compartment sink.// Ice bags stored in 3 compartment sink.

Clean hand sinks as often as necessary to keep them clean.// Clean restroom hand sink 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.).// Provide floor drain cover in restroom.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Ice scoop stored on cardboard box.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Raw shell eggs (1/30/2026), and whole milk (2/3/2026) past code date limit. 3-601.11 Cease the sale of food not labeled for individual retail sale as specified in law.// Unsalted butter in RI housing TCS foods not labeled for individual retail sale.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean interior of all RI units.// Shelving in WI cooler soiled with dust.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).//Bottom of ice machine cover (touching ice) soiled with black residue.

Store food at least 6 inches above the floor.//Drinks stored directly on floor.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean WI cooler floors, fans, and ceilings.

5-205.15(A) Repair the plumbing system according to law. (sewage).// Sewage from 3 compartment sink draining directly on floor.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gaskets torn on various RI coolers.

Provide access to hand sinks at all times.// Hand sink and 3 compartment sink blocked by boxes. 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Restroom hand sink reached 61F. 5-103.12 Provide hot and cold water under pressure at the ware washing sink.// 3 compartment sink reached 61F.

Provide temperature measuring devices that are accurate to + or - 2 degrees F.// PIC could not provide a thermometer for testing water temperature. 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.//PIC could not provide chlorine test strips.