SUNNYSIDE CAFE

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel under microgreens, spinach, and leaf greens Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blueberry cheese cake at 46° in refrigerated display case for 3 hours. Advise operator to move back into walk-in cooler for temperature recovery. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice in steam table at 133° over 2 hours. Advised operator they must reheat to minimum of 165°. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter is expired after 1 year. 6/24

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine in prep area

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches

Basic - Food storage container/container lid cracked or broken. Broken lid on container in reach in cooler. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer on front line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching chicken salad. Operator removed scoop. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Labels on metal pan in dish area

Basic - Silverware/utensils dried with a towel/cloth. Observed employee using dry towel to dry quarter pan.

Basic - Single-service articles improperly stored. Single use items stored on floor in dry storage area.

Basic - Stored food not covered. Macarons in walk in freezer not covered

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose in bottom of mop sink Operator removed Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored over bananas in walk in cooler Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese danish out for 2.5 hours per operator (64F - Cold Holding) blueberry cheesecake in display cooler for less than 4 hours per operator (46F - Cold Holding) Provided operator time plan for display items, filled out on site Corrected On-Site Repeat Violation

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/ Manager came during inspection Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted

Basic - Equipment in poor repair. Gasket torn on reach in cooler at front counter Lift doors for reach in freezer at front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop and ice pick handles in frozen banana chips in chest freezer at front counter Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink at front counter Gasket in reach in cooler at front counter

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over individual bottles of orange juice in walk in cooler Unwashed strawberries and blueberries over containers of milks in reach in cooler at front counter Operator moved Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Various baked goods, including cheesecake, cream cheese carrot cake, and macarons in display case on front counter 45F-50F, stored in case overnight per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various danish containing cream cheese sitting at room temperature on the front counter 52F since 7am, per operator. Suggested Time as a Public Control for those items. Various baked goods, including cheesecake, cream cheese carrot cake, and macarons in display case on front counter 45F-50F, stored in case overnight per operator.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quaternary sanitizer. Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer was reading various temperatures.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees are trained through ServSafe not contracted with SafeStaff. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front line handwash sink, operator provided bottle of soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid and blue liquid in spray bottles unlabeled.

Basic - Cutting board has cut marks and is no longer cleanable. 2 On front counter line. Corrected On-Site Repeat Violation

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment cooks eggs to "soft-boiled" without monitoring initial cook temperature of at least 155F , then cools and cold holding 41F, then reheats eggs without monitoring final temperature of at least 155F. Provided operator with Non-Continuos Cooking procedure plan and discussed action plan to maintain compliance in the future. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep table where produce is being cut. Bleach stored in cabinet with cans of Dijon mustard and single-service items, Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary strips available, dishmachine is chlorine.

Intermediate - No color/concentration comparison chart available for quaternary test kit used to check sanitizer.

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/. Person-in-charge in role approximately 60 days. 4 total employees present at start of inspection. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 certificates.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine cleaned by operator. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Scoops in front counter stored not inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. In use in back prep area.

Basic - Dishmachine has no data plate/operating specifications. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on top of ice machine next to scoops Corrected On-Site

Basic - Employee lockers located in a food preparation, food storage or warewashing area. In dry storage room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of coffee and bag on top of water in dry storage.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on top of clipboard with papers, next to keys. Corrected On-Site

Basic - Open dumpster lid. Lid broken.

Basic - Single-service articles improperly stored. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt per operator. Operator labeled. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-08-02: Operator applied for class Time Extended

Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food - From follow-up inspection 2023-08-02: Time Extended

Basic - Ceiling tile missing. In kitchen Operator put back Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking on line wearing watch Operator coached employee to not wear any jewelry while cooking Employee removed watch Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2022-06-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed large container with water in hand wash sink at front counter - From follow-up inspection 2022-06-24: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above 3 completed sink - From follow-up inspection 2022-06-24: Time Extended

Basic - - From initial inspection : Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go containers at front counter - From follow-up inspection 2022-06-24: Time Extended