SUNRISE CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under cooking equipment.

Basic - Floor tiles missing and/or in disrepair in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -white refrigerator.

Basic - Reuse of single-service or single-use articles. -sour cream containers reused for food storage.

Basic - Time/temperature control for safety food thawed in an improper manner. -sliced ham and sausage thawing at room temperature. Operator moved to cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground beef patty at 52°f. In top area of cooler less than 2 hours. Advised operator to not place food above fill line. Operator moved to bottom of cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter at 100°f.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -plumbing being repaired at time of inspection. Pressure restored during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler door handles.

Basic - Floors not maintained smooth and durable in kitchen.

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored on top of ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wall behind prep cooler soiled with grease. -shelf above hand sink soiled with grease.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. Warning - From follow-up inspection 2025-02-20: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease behind fryers. Warning - From follow-up inspection 2025-02-20: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs over ready to eat foods in reach in cooler.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -eggs Benedict, poached eggs. Corrected On-Site

Basic - Floor soiled/has accumulation of grease under cooking equipment.

Basic - Floors not maintained smooth and durable. -dish washing area. -under coolers. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey dated 02/12.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced turkey dated 02/12.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 44°f in black refrigerator. Operator turned down unit.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink being used for food prep. 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. Cooked sausage in reach in cooler. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Equipment in poor repair. Interior of reach in cooler lid detached and hanging.

Basic - Floors not maintained smooth and durable, damaged tiles at cookline and dish wash area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, black refrigerator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease/dust. -fan at cookline soiled with grease/dust

Basic - Standing water in bottom of reach-in-cooler.

Basic - Cloth used as a food-contact surface. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair in kitchen by dish machine and in front of salad cooler at cookline. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on wire shelving in dish wash area. -grease buildup on hood filters.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 46°f and cheese 46°f in top area of reach in cooler. Advised operator to keep lid closed when not in use.

Basic - Floor soiled/has accumulation of debris at cookline.

Basic - Floors not maintained smooth and durable by dish machine.

Basic - Wall soiled with accumulated grease behind fryer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrective Action Taken

Basic - Employee cellphone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Floors not maintained smooth and durable in the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Nonfood-contact surface soiled with dust, hood filters.