SUNRISE CAFE

Intermediate - Food-contact surface soiled/ stained with food debris, mold-like substance or slime. -white cutting board on cooked line stained Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks and spoons not inverted on side station in front counter area

Basic - Employee with no hair restraint while engaging in food preparation. One employee with no hair restraint Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Behind the bar Corrected On-Site

Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. 1)Cutting board on sandwich top reach in cooler on cooks line across from stove 2) soda gun nozzle at the bar

Basic - Clean ladles not stored inverted or in a protected manner on clean item shelf next to dishwasher Corrected On-Site

Basic - In-use tongs stored in can opener holder across from ovens in prep area Corrected On-Site

Basic - Light not functioning in dry stick room to the left when entering the kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Pineapples in prep kicthen Manager addressed Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw bacon 53F on speed rack by ovens less than 4hours per manager. placed in walk-in cooler for temperature recovery. Then was 42F forty minutes later. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter under dishwashing station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Can opener soiled in cookline. 2) Nozzles on coffee dispensers in coffee beverage station

Basic - Ceiling/ceiling tile shows damage or is in disrepair on cookline I've microwave.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at buffet line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline by three compartment sink Repeat Violation

Basic - Opened employee beverage container in a reach in cooler with food to be served to customers on cook line. Operator removed. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -Apples on buffet line Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee water bottle in reach in cooler in the kitchen. -Employee cup on dish rack in ware washing area.

Basic - In-use tongs stored on equipment door handle between uses. On stove handle in the kitchen Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen at the end of cooks line Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from cooks line. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On the side of hand sink in the kitchen Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gallon milk 47° operator placed in freezer for quick cooling. New temperature: 35° Garlic in oil 50F per operator garlic has been out 60 minutes. Operator placed in freezer for cooling recovery. New temperature: 31° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Ajax Chemical stored next to clean utensils on drying rack in dishwasher area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cooks line . Soda nozzle at servers coffee station soiled. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at buffet not individually wrapped. Operator removed washed and wrapped apples. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelving above three compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Alto Sham interior in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of baking ovens

Basic - Old labels stuck to food containers after cleaning. Observed old labels on drying rack in kitchen. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored handles side down in drying rack. Serving utensils stored handle side down on drying rack in dishwasher area. Corrected On-Site

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. Test at 0ppm.

High Priority - Food with mold-like growth. See stop sale. 2 clam shell strawberries 3 whole onion

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up over cook line

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor at the end of prep line near dry storage .

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink faucets (2) slow drip. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling over make tables.

Basic - Equipment in poor repair. Gaskets on make table door are torn.

Basic - Food storage container/container lid cracked or broken. Lids on sausage gravy

Basic - Old labels stuck to food containers after cleaning. Plastic containers stored in dish.

High Priority - Raw animal food stored over or with unwashed produce. Raw salmon over ready to eat vegetables. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box in kitchen less than four hours per manager Cooked potatoes 109 Cooked sausage links 97 Sliced cooked chicken 113 Placed in oven to rapid reheat 30 minutes later Cooked potatoes 188 Cooked sausage links 189 Sliced cooked chicken 169 Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on back prep table next to cutting board. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Behind the condenser.

Basic - No suitable facilities provided to store employee clothing and other possessions. Multiple jackets hanging from rack where plates are stored. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Plastic containers

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the hose under the dish machine . - From follow-up inspection 2022-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Metallic stem thermometer reading 16F when calibrated. - From follow-up inspection 2022-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alex Zamoraa has the ServSafe food handler which is not approved but ServSafe with safe staff is approved. - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps in dry storage next to dish room. - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Three Lights not functioning. 1) walk in freezer 2) stock room across from walk in freezer 3) employee female restroom. - From follow-up inspection 2022-02-07: Time Extended

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. 0 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken breast on the sandwich top,cooler in the kitchen 64°F and from yesterday per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken breast on the sandwich top,cooler in the kitchen 64°F and from yesterday per manager.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for operator and they placed at the host stand. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the sink on the cooks line 81°F

Basic - In-use tongs stored on equipment door handle between uses of the oven door handle on the cooks line Corrected On-Site

Basic - Two Lights not functioning on the hood system.

Basic - Unwashed strawberries and cherry tomatoes stored with ready-to-eat food in the walk in cooler. Corrected On-Site