SUNRISE CARIBBEAN GOURMET RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over washes produce in walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked curry chicken at temperatures of 91F stored in oven on cook line. Curry chicken was prepared earlier in day and meant to be held on. Chicken was moved to oven for reheating. Cooked curry chicken (91F - Hot Holding) Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple containers of heat-treated teas prepared on site with no date markings stored in standing reach in freezer in kitchen.

Intermediate - Packaged food not labeled as specified by law. Observed multiple packages of cakes with time/temperature control for safety ingredients in icing with no labeling stored in reach in cooler for customer self-service by front counter. Person in charge added labels. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining bottom shelf of prep table across from steam table in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table on cook line. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed house-made cake slices with date markers of 8/20 and expiration dates of 8/29. Person in charge adjusted all dates to proper 7 day time frame. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked fish with date markers of 08/10, 10 days prior.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items prepared on site with no date marker stored in walk-in cooler. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining bottom shelves of 2 metal prep tables with food items on top.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles stored on bottom prep shelf next to food items across from ovens.

Basic - Missing drain plug at dumpster. Observed missing drain plug on dumpster at side of establishment.

Basic - Utensils in poor condition. Observed knife with broken tip stored on knife storage rack near three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on top shelf of prep table across from cook line. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown stew chicken 123f curry chicken 130f in oven hot holding, placed in other oven to reheat Corrective Action Taken

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Plastic juices made on site in glass cooler no labels, employee provided labels for the juices 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. Jerk wings, curry chicken, cooked vegetables,cabbage and corn beef . No date marking manager labeled Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large container of white substance, manager labeled flour Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed containers of raw beef and raw chicken stored over unwashed produce in walk-in cooler in back of establishment. Person in charge rearranged food items to proper storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of ox tail stored on prep table across from cook line with temperature of 127F. Person in charge stated it was cooked 45 minutes prior. Person in charge moved ox tail to heated oven. Cooked ox tail (127F - Hot Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed; soiled cutting board on cook station across from stove top. Soiled interior of microwave in hallway with to go window.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed bottles of house made Irish moss drink and house made beet juice in tall reach in cooler by kitchen entrance with no date marking. Person in charge stated they make the beverages on site, freeze them, then place them in the reach in cooler for thawing. All bottles still frozen at time of inspection. Person in charge added date marks to bottles. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed soiled card board with food items on top on bottom shelf of prep table across from ovens.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed Caribbean Red Snapper thawed in its reduced oxygen package. Box of Caribbean Red Snapper indicates to remove package before thawing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on prep station across from stove tops. Person in charge removed all beverages. Corrected On-Site

Basic - Food stored on floor. Observed bags of onions and carrots stored on floor in walk-in cooler at back of establishment. Person in charge moved all food items off the floor.

Basic - Missing drain plug at dumpster. Observed missing drain plug at dumpster to side of establishment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; sides of stove tops on cook line soiled. Hood filters soiled. Wall behind stove tops and ovens soiled.

Basic - Stored food not covered. Observed container of ox tail with no covering in walk-in cooler person in charge stated was cooked the day prior. Person in charge covered ox tail. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on shelf above prep station across from stove tops.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket on cook line under hot holding units person in charge stated was chlorine solution testing at 0ppm. Person in charge voluntarily discarded and set up new sanitizer bucket testing at 100ppm. Sanitizer Bucket (Chlorine 0ppm) Sanitizer Bucket remake (Chlorine 100ppm) Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In large white chest freezer in kitchen, raw chicken stored directly in to go bags. Chicken removed from bags and placed in food grade container. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cooked porridge stored in walk in cooler prepared 4/21. Porridge discarded.

Intermediate - Records/documents for required employee training appear to be falsified. Multiple employee records appear to have training dates altered.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor and wall by triple sink near front of kitchen. Ceiling vent cover in middle of kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large white chest freezer in front of walk in cooler. Operator states she will defrost this week. Corrective Action Taken Repeat Violation

Basic - Missing drain plug at dumpster. Dumpster outside of establishment. Operator stated she will call dumpster company to obtain. Corrective Action Taken

Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. At front counter, shelves and beams where food is stored is not sealed/painted.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Supplied operator with DBPR form 5030-104 Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by back door blocked by empty boxes.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has old test strips, not measuring chlorine concentration accurately.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by back door, no paper towels. Front dining area restroom missing handwash sign.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen near back door repaired with drywall, not sealed.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen have grease and dust build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on chest freezer in kitchen. Multiple personal items on front counter shelves with single service and food items.

Basic - Equipment in poor repair. At front counter area, meat pie warmer has one door cracked with tape.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly light on chest freezer in kitchen.

Basic - Food stored on floor. In walk-in cooler, crate of cabbage heads stored on floor. Manager moved to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer across from steam table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On lower shelf at cook line, complete seasoning container exterior soiled. Lower shelves of prep tables at cook line have build up.

High Priority - Priority: High Priority Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In kitchen walk-in cooler, .4 pan of chicken wings dated 9 days prior.

High Priority - Priority: High Priority Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In kitchen walk-in cooler, .4 pan of chicken wings dated 9 days prior.

Intermediate - Priority: Intermediate Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. EmIled operator DBPR form 5030-104.

Intermediate - Priority: Intermediate Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/ food-lodging/food-manager/ 4 employees present at time of inspection, no Certified Food Manager present. Certified Food Manager arrived during inspection. Corrected On-Site

Intermediate - Priority: Intermediate Observed: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present, hired for approximately one year, no proof of training.

Intermediate - Priority: Intermediate Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator DBPR form 5030-103.

Basic - Priority: Basic Observed: Current Hotel and Restaurant license not displayed.

Basic - Priority: Basic Observed: Wood food-contact surface not properly sealed. Wood shelves at dining room not sealed, used for dry storage.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In kitchen walk-in cooler, .4 pan of chicken wings dated 9 days prior.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In kitchen walk-in cooler, .4 pan of chicken wings dated 9 days prior.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. EmIled operator DBPR form 5030-104.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present at time of inspection, no Certified Food Manager present. Certified Food Manager arrived during inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present, hired for approximately one year, no proof of training.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator DBPR form 5030-103.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wood food-contact surface not properly sealed. Wood shelves at dining room not sealed, used for dry storage.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on cook line.

High Priority - Nonfood-grade bags used in direct contact with food. Observed freezer near entrance of kitchen to have raw chicken stored in non food grade bag. Manager placed Raw chicken in correct food grade bag. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 6-1-22

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat onions in walk in cooler. Operator removed fish to properly store. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the sanitizer bucket exceeded 200ppm. Manager remade sanitizer solution and retested the bucket at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of Milk opened on Sunday not date marked.operator date marked milk Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on cook line soiled/ stained

Basic - Ceiling tile missing. Multiple Missing ceiling tiles in dining room Area. Repeat Violation

Basic - Drain cover(s) missing. Drain cover taken off grease trap next to mop sink. Operator placed lid back on grease trap Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal belongings stored in dry food storage.

Basic - Food stored on Floor. buckets of vegetables stored on the floor in walk in cooler

Basic - Hole in or other damage to wall. Walls in dining area in disrepair. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed self packaged juices in self serve cooler not labeled properly. Employee placed correct label on juices. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink near walk-in cooler in kitchen slow to drain

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cookline 0ppm. Operator remade solution retested at 100ppm Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, Sanitizer Bucket (Chlorine 200ppm); employee added water to bucket, Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in reach-in cooler near drive thru, prepared a day ago per manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by steam tables. Employee supplied. Also, no handwash signs at sinks by back door, steam table and men's restroom. Corrective Action Taken Repeat Violation

Basic - Ceiling tile missing. Three ceiling tiles in dining area missing. Repeat Violation

Basic - Food storage container/container lid cracked or broken. In walk-in cooler, one black plastic lid cracked and chipped. On storage cabinet by drive thru, one black plastic lid cracked.

Basic - Hole in or other damage to wall. Walls in dining room, by hallway to restrooms, paneling is breaking apart.

Basic - Water leaking from pipe and/or faucet/handle. Drain line on handwash sink n men's restroom.