Sunset Grille

Reach in refrigerator in kitchen handle is broken missing/exposed insulation - Replace handle.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit across from grill being cold held above 41°F. The AC was out and the kitchen was extremely hot, which is likely a contributing factor in the temperature abuse. The ambient temperature of unit was 47.8°F. COS by discarding.

Observed mold build-up in both ice machines. Machines must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed build-up on blade of can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC stated that they will order a new blade.

Observed dicer stored as clean but visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

Observed consumer advisory for tuna missing disclosure and asterisk. According to the PIC, tuna is the only product offered less than well.

Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Consumer advisory must be updated. This has been discussed on previous inspections.

Observed food in reach-in cooler (across fryer) exposed to substantial splash from leak and/or condensation. Box of shrimp was completely saturated in water. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. COS by discarding.

Floor tiles on cookline and in mops sink area are in disrepair. Must also repair cove basing (to left of freezer) and peeling ceiling paint. All areas must be fixed.

Observed time/temperature control for safety (TCS) foods in all three prep top units in kitchen being cold held above 41°F. The AC was out and the kitchen was extremely hot, which is likely a contributing factor in the temperature abuse. The ambient temperature of the prep on the fryer side was 49.6°F and the ambient temperature of the salad prep top was 58.6°F. The prep top unit across from the grill is working but TCS foods were out of temp because unit was left open. [SEE TEMPERATURE OBSERVATIONS]. COS by discarding. Must create ice baths of store food in other units until AC and coolers can both be fixed.

Observed TCS foods in reach-in cooler in expo area being cold held above 41°F. Ambient temperature of cooler was 43.5°F with TCS foods ranging between 45-49°F. COS by discarding.

Observed marinara being hot held at 116°F in warmer cabinet. Temperature of warmer cabinet was set to 130°F. Minimum hot holding temperature is 135°F. COS by discarding.

Observed chicken prepared around 12PM not cooled to 70°F within 2 hours. Temperature of chicken was 62°F when temped at 5PM. Chicken was stored in walk-in tightly covered in plastic wrap. Once temperature reaches 135°F, must cool to 70°F within 2 hours and to 41°F or below within 4 hours for a total of a 6 hour cooling window. COS by discarding. Must practice better cooling methods (loosely covering) and have employees monitor temperature throughout cooling process.

Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). The permit holder shall require food employees and conditional employees to report to the CFSM and PIC, information about their health and activities as they relate to diseases that are transmissible through food. Blank EHP forms can be located on DPH website under Environmental Health/Food Service. PIC must ensure all employees read and sign form.

Observed baby high chairs not being sanitized after each use. High chairs are considered food contact surfaces and must be sanitized after each use like a table top. COS by sanitizing.

Observed knives store in between equipment and visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Knives must be washed and sanitized prior to next use.

Observed several flies in kitchen area. Many were flying in prep top unit. Must address issue.

Observed fish not removed from reduced oxygen packaging (ROP) prior to thawing as stated on packaging. ROP fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by discarding.

Observed no thermometers placed in cold/hot holding units. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Thermometers must be placed in all units.

Observed heavy grease build-up on hood vents. Must clean.

Floor tiles on cookline and in mops sink area are in disrepair. Tiles in kitchen area are holding standing water. Must correct within 60 days.

Observed inspection reported not prominently displayed and partially obstructed behind bar near service window. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted in accordance with Rule.