SUNSET GRILL

High Priority - Container of medicine improperly stored next to shaker of salt above paper towel dispenser at cook line . Employee relocated medicine Corrected On-Site Warning

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. Dish machine 0 ppm chlorine . Dish machine in use without sanitizer . Manager stated sanitizer is on order to be received this day. Manager set up triple sink for use . 200 ppm quaternary. Service provided at end of inspection . Recheck of dish machine :100 ppm chlorine Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut tomatoes with barehands in food prep area . Reviewed with employee no barehand contact with ready to eat foods . Employee washed hands and put gloves on prior cutting tomatoes . Corrective Action Taken Warning

High Priority - Food ( cut tomatoes ) with mold-like growth in walk in cooler . See stop sale. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer - empty bucket when dish machine was in use .Employee set up triple sink and sanitized dishes Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked stuffed peppers 47 F, Shepard pie 50 F,-56 F raw ground beef 47 F, cooked turkey 47 F , cooked potatoes 46 F , cooked ham 50 F , raw chicken 46 F-48 F , cooked rice 46 F , cooked stuffing 47 F , hard boiled eggs 47 F , hummus 46 F , cooked pasta 46 F , tuna salad 47 F , chicken salad 46 F, corned beef 49 F, chicken pot pie 50 F Broccoli cheddar soup 53 F , cooked pork 47 F, cooked meatloaf 47 F , cooked chicken 47 F , cooked beef 46/47 F , cut tomatoes 48 F( moldy) , coleslaw 47 F , potato salad 47 F, hash browns 46 F , shell eggs ambient air 49-50F . Mozzarella cheese 48 F , American cheese 47 F, Swiss cheese 47 F , cheddar blend 47 F , feta cheese 49 F , sour cream 47 F , garlic spread w/ milk 47 F , heavy cream 47 F , chicken soup 53 F , Greek yogurt 47 F , spreadable butter with milk, milk 45 F , sauce with cooked vegetables 47 F in walk in cooler . No temperatures taken since 2 days previously. No deliveries since Saturday . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hard boiled eggs 47 F in reach in cooler opposite stove overnight . No temperatures taken this morning . Last delivery was on Saturday and temperatures taken that day per manager -cooked stuffed peppers 47 F, Shepard pie 50 F,-56 F raw ground beef 47 F, cooked turkey 47 F , cooked potatoes 46 F , cooked ham 50 F , raw chicken 46 F-48 F , cooked rice 46 F , cooked stuffing 47 F , hard boiled eggs 47 F , hummus 46 F , cooked pasta 46 F , tuna salad 47 F , chicken salad 46 F, corned beef 49 F, chicken pot pie 50 F Broccoli cheddar soup 53 F , cooked pork 47 F, cooked meatloaf 47 F , cooked chicken 47 F , cooked beef 46/47 F , cut tomatoes 48 F( moldy) , coleslaw 47 F , potato salad 47 F, hash browns 46 F , shell eggs ambient air 49-50F . Mozzarella cheese 48 F , American cheese 47 F, Swiss cheese 47 F , cheddar blend 47 F , feta cheese 49 F , sour cream 47 F , garlic spread w/ milk 47 F , heavy cream 47 F , chicken soup 53 F , Greek yogurt 47 F , spreadable butter with milk, milk 45 F , sauce with cooked vegetables 47 F in walk in cooler No temperatures taken this morning . Last delivery was on Saturday and temperatures taken that day per manager Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98 F on counter near grill - cook reheated sausage to 185 F Corrected On-Site Repeat Violation Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher unaware of how to set up triple sink . Reviewed setup of triple sink with employee who then set up triple sink correctly Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. A container and utensil stored inside hand wash sink in dish washing area . Reviewed with manager that hand wash sinks are for washing hands only . Items removed from hand wash sink Corrected On-Site Warning

Intermediate - No soap provided at handwash sink in dishwashing area . Reviewed with manager hand wash sinks must be stocked at all times .Manager placed soap at hand wash sink Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Checked calibration of cook and inspector thermometers with cook. Reviewed with cooks and manager that temperatures must be taken regularly to ensure safe food temperatures . Warning

Basic - Cold holding equipment ( walk in cooler) not maintained in good repair. Compressor has ice accumulation. Ambient thermometer reading 48 F . Manager scheduled service for this day . Do not store time/temperature control for safety food in this unit until the unit is repaired. Warning

Basic - Standing water in mop sink outside back exit . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 76 F on counter at front line . Manager placed butter in freezer for quick chill down Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - stuffing at 125 F at steam table reheated on stove less than two hours . Cook reheated to 169 F . Reviewed reheating procedures with cook and manager Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - spoon stored inside hand wash sink at cook line .Reviewed with manager hand wash sinks are for washing hands only. Spoon placed in dishwashing area - containers in sink at front counter hand wash sink Items removed .Corrective Action Taken Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Tina lacking proof of food manager certification . Unable to locate certificate . Proof of food manager training for Parker provided

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled in dining area . Manager labeled spray bottle Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor in walk in cooler

Basic - Food stored in a location that is exposed to splash. Packages of bread stored next to hand wash sink and under paper towel dispenser at cook line . Reviewed with manager . Employee relocated bread Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled in dry storage area . Reviewed with manager

Basic - Stored food ( cooked meat and vegetables ) not covered. In walk in cooler. Reviewed with manager .