SUNCREEK CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -quinoa (89-92F - cooling since 12:30, temped @ 2:45)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -quinoa (89-92F - cooling since 12:30, temped @ 2:45)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chili (119F - Hot Holding), front line, less than four hours per operator, moved to microwave for rapid reheat, 171F Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep pans

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -panini presses

Intermediate - Handwash sink used for purposes other than handwashing. -pitcher stored in hand sink in kitchen

Intermediate - Identity of food or food product misrepresented. -menu states prime rib French dip, invoice states USDA chuck rolls Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned breakfast burritos on cook line, operator dated Corrected On-Site

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. -Ashton

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. -plastic containers in dish area

Basic - Floor area(s) covered with standing water in kitchen

Basic - Ice buildup in reach-in freezer.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. -prep sink faucet

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to single service items on front line

Basic - Time/temperature control for safety food thawed in an improper manner. -guacamole and portioned chicken

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -walk in cooler in outdoor garage area with roll up door opened. Walk in cooler door is not locked

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed strawberries over baked potatoes in reach in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chili (120F - Hot Holding), front line, held less than four hours per operator. Operator moved to microwave for rapid reheat, 169F Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -shredded chicken, diced chicken in upright reach in cooler in kitchen Repeat Violation

Basic - Equipment in poor repair. -gaskets on reach in wine cooler in bar

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -margarita rimmer in bar

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on front line

Intermediate - Handwash sink used for purposes other than handwashing. -salmon was thawing in a pan in hand sink in kitchen. Operator placed in reach in cooler 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. -pork and cheese mixture in upright reach in cooler in kitchen

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid in dish area Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung up Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw turkey over cooked carrots and macaroni and cheese in upright reach in cooler. Operator relocated. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -housemade potato salad in upright reach in cooler on front line. Operator discarded.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -housemade potato salad in upright reach in cooler on front line.

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. -2 new employees

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid in dish area.

Basic - Bowl or other container with no handle used to dispense food. -in raw tuna. Operator removed. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. -double doors at entry

Basic - Stored food not covered. -cooked chicken in upright reach in cooler in kitchen

Basic - Utensils in poor condition. -basting brushes in dish room

High Priority - Dented/rusted cans present. See stop sale. -3 cans Bush's beans

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -salmon (47F - Cold Holding), held more than four hours per operator. -Cuban sets (47F - Cold Holding); held more than four hours per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salmon (47F - Cold Holding), held more than four hours per operator. Operator discarded. -Cuban sets (47F - Cold Holding); held more than four hours per operator. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -ice dispenser at soda station -white cutting board under toaster on front line.

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. -1 new employee

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle in dry storage area containing clear liquid Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -in tuna in front upright reach in cooler, Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee making food on front line.

Basic - Equipment in poor repair. -gaskets in reach in freezer -turbochef nylon mat Repeat Violation

Basic - Ice buildup in reach-in freezer in kitchen Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chili date marked 11/24. Operator states old label. Made new label Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken wings held overnight (46F - Cold Holding); - cooked chicken <4 hours (46f-48fF - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - butter 132f found on counter. Operator put back in steam box. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. - spray bottle on counter next to togo cups operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. - in kitchen

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. - gasket on reach in freezer

Basic - Ice buildup in reach-in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls dusty over front area cook line - walls dusty over back prep area

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect near make table.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator drained and refilled. 200ppm. Corrected On-Site

High Priority - Raw shell eggs stored over ready-to-eat chicken in Reach In cooler in kitchen. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - panini presses soiled - interior of oven in front service area - self service soda machine, areas surrounding nozzles - ice chute

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Educated employee, employee removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under prep tables in front service area.

Basic - Food stored on floor, bag of sugar and bottled water on floor of dry storage. Operator relocated. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas under panini presses. Operator moved to sheet tray. Corrected On-Site

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. Cookies and brownies at front counter. Operator relocated behind counter. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter under panini presses - gasket at reach in cooler at front sandwich station

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at sandwich make stations. Operator had fruits washed. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface near make table

Basic - Sanitizer bucket stored with single-use articles paper boats under prep table. Operator relocated. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator relocated. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator refilled. 200ppm. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Walk in cooler added in downstairs basement, along with equipment and single service item storage. Access is in a garage storage area without self closing door. In order to access you travel outside the front door and down long driveway Warning - From follow-up inspection 2022-12-07: Time Extended - From follow-up inspection 2023-01-09: No return documents from plan review to date. Extended to next unannounced inspection. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer . Warning - From follow-up inspection 2022-12-07: Time Extended - From follow-up inspection 2023-01-09: Time Extended

Basic - - From initial inspection : 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. Cookies, brownies selfcservice grab and go. Warning - From follow-up inspection 2022-12-07: Time Extended - From follow-up inspection 2023-01-09: Operator has ordered label maker. Operator is presently providing cookies to guests. Time Extended

Basic - - From initial inspection : Basic - Pans not stored inverted or in a protected manner. Over poke make table Corrected On-Site Warning - From follow-up inspection 2022-12-07: Time Extended - From follow-up inspection 2023-01-09: Time Extended