SUNSET CAFE GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over stuffed potatoes inside reach in cooler. Operator relocated products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored on top of oven. Operator properly stored can. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) at front counter. Operator added more water for final concentration Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Equipment in poor repair. Observed broken reach in cooler not in use at front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (44F - Cold Holding) inside reach in cooler in back kitchen area. As per operator has been there since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (44F - Cold Holding) inside reach in cooler in back kitchen area. As per operator has been there since previous day.

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

Basic - Food stored on floor. Observed container of oil stored on floor in kitchen. Operator picked up container and placed on shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter near coffee. Operator labeled sugar. Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 200ppm), located at front counter. Employee added water Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - - From initial inspection : Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-04-12: Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended

Basic - - From initial inspection : Basic - Observed cutting board has cut marks and is no longer cleanable, located at front counter. - From follow-up inspection 2024-04-12: Observed cutting board has cut marks and is no longer cleanable, located at front counter. Time Extended

Basic - - From initial inspection : Basic - Observed ice buildup in standing reach in freezer, located across the preparation area. - From follow-up inspection 2024-04-12: Observed ice buildup in standing reach in freezer, located across the preparation area. Time Extended

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling tiles throughout the kitchen.

Basic - Observed shelves with rust that has pitted the surface, located above three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, located on top of prep table at front counter. Operator removed it, and placed in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator added some bleach to water and retested at 50ppm Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and then touched utensils at counter without washing hands. Discussed with operator about hand washing procedures. Operator will discuss with employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (60F - Cold Holding)in reach-in cooler near back door. Observed cardboard covering shelf above eggs preventing cold air from fan above to circulate to eggs. Operator stated eggs were placed in cooler less than 2 hours ago. Operator removed cardboard and temperature rechecked at end of inspection. Egg temp at 53-54F Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in warewashing area, prep area and front serving area not smooth, nonabsorbent and easily cleanable.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter. Operator removed wet cloth to properly store. 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 beans (98F - Hot Holding) in the steam table as per operator less than 30 minutes, operator placed food in the stove to be reheated. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm), operator added water to solution, observed Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with water damage in the area.

Basic - Equipment in poor repair. Observed hot box lid in poor repair at the front counter area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (109F - Hot Holding) in the steam table as per operator less than 2 hours, operator higher temperature of the steam table. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) operator added water to the solution observed 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed lids stored inside the hand sink, operator removed lids. 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 flan dessert with no date marked in the front counter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (47°F - Cold Holding); cheese (47°F - Cold Holding) stored in the cooler located at the front counter area, as per operator less than 2 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (100°F - Hot Holding) in the steam table as per operator less than 1 hour, operator reheated rice in the oven.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler not working properly at the front counter no food was stored inside at the time of the inspection. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint prepping food. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in the kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Triple Sink (Chlorine 25ppm), operator added bleach observed 100ppm. Corrected On-Site