SUN TOYOTA

High Priority - Toxic substance/chemical improperly stored. Bleach stored next to clean equipment

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained stored on reach-in cooler at cook line. Repeat Violation Warning - From follow-up inspection 2025-12-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer lid broken at main kitchen. Warning - From follow-up inspection 2025-12-05: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2025-12-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line Warning - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container container not labeled with common name Warning - From follow-up inspection 2025-04-25: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker. Operator disconnected water hose from y-splitter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler is stained with food debris.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach-in cooler and prep table on cooks line. Employee moved knives. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on line after cracking egg removed gloves then placed on new gloves. Discussed with employee the importance of handwashing. Employee washed hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over coleslaw reach in cooler. By kitchen entrance. Employee removed to proper storage Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table employee removed Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell eggs and then touched clean equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked sausage. Operator moved the eggs to gain compliance

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table. Operator moved cell phone to gain compliance. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Warning - From follow-up inspection 2023-02-01: Time Extended - From follow-up inspection 2023-02-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in long term storage cooler bags of chicken, beef ,pork. Warning - From follow-up inspection 2023-02-01: Time Extended - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sport drinks in cooler. Warning - From follow-up inspection 2023-02-01: Time Extended - From follow-up inspection 2023-02-03: Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter portion cups held at 76F for 2 days

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. Operator will contact supplier of chemicals to recalibrate dispensing unit. Operator will mix sanitizer manually and test until repair is completed.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory and operated print and post Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - Garbage on the ground and/or pad around dumpster and grease and dirt buildup on concrete pad.

Basic - Hotel and Restaurant license decal not displayed on vending machine. Emailed operator letter on how to print new license

Basic - No handwashing sign provided at a hand sink used by food employees. Shared bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment soiled with buildup of grease and food debris throughout kitchen, slicer, microwave, equipment on cooking line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator states he sent the check 1 month ago. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (110F - Hot Holding); rice (119F - Hot Holding); mash potato (117F - Hot Holding) operator placed in oven to reheat to 165F or above, final temps within range. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed, vacuum breaker in incorrect position, needs to be moved to end of splitter with spray hose attached.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.