SUNRISE BAR AND GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty pan in hand wash sink. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sinks paper towels empty. Operator replaced Corrected On-Site

Basic - Stored food not covered. In glass front cooler, foods stored uncovered. Operator covered

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat foods in 2 door cooler inside kitchen. Operator reorganized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen handwash sink area, observed no paper towels operator refilled Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ceiling tile missing. Ceiling tile above dining room left ajar. Operator placed back in correct spot Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed cut lettuce, tomatoes, and pickles to plate a burger with bare hands. Employee remade order with gloves on. Reviewed handwashing with operator.

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen hand wash sink, strainer and food debris found in sink. Operator removed strainer and cleaned and sanitized sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop found on top of employee lockers. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Bar Manager replaced soap Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Food stored on floor. Bags of drink ice on floor in Walk In Cooler

Basic - Ice scoop handle in contact with ice. Manager removed Ice scoop Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over dressings. Operator moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Equipment in poor repair. Torn gasket on 2 door standup reach in cooler

Basic - Food stored on floor. Jugs of oil in dry storage. Operator moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At rear service bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler are soiled. Hoods and surrounding surfaces have an accumulation of grease

Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves in kitchen

Basic - Smoking or vaping in an enclosed indoor workplace. Ashtrays and hookah's in establishment

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws on bar top in reach of customers. Operator moved Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe dish machine at 0ppm.. Discontinue use and set 3 compartment sink up for sanitation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Philly Steak mixed with raw shrimp and cheese steaks Observed raw chicken stored over raw steak in standing reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with at cook line with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink inaccessible with dirty pots inside. Operator cleaned and sanitized sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice, spinach dip, cheese sauce, raw shrimp. Made more than 24 hours not date marked.

Basic - Accumulation of debris inside warewashing machine. Observed dish machine with built up lime scale on racks and interior of the machine

Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up on gaskets on reach in coolers Observed gaskets on reach in coolers torn.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee wearing no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up in reach in freezer located at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave accumulation of black substance/grease/food debris.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean sanitized pans in dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Delfield refrigerator- operator stored raw chicken and raw beef inverted. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Kitchen- frying oil.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep Station- butter (67°F- room temperature) explained proper holding options to operator. Chef decided TPHC would be more convenient- Reviewed and provided TPHC FORM to operator- chef placed time mark on the butter. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Glass door cooler- cooked rice and mashed potatoes prepared 2 days ago, per chef. 2) Premium reach in cooler- cooked pasta prepared 2 days ago, per chef.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Single-service articles not stored inverted or protected from contamination.