Sunrise Grille JL, Inc.

Observed during the course of this inspection that the facility had a package of ready to eat turkey thawing in the same sink as frozen raw chicken and the facility also had ready to eat shrimp stored under a container of raw chicken. COS: Glynn EH instructed management to remove the ready to eat turkey meat and sanitize the outside of the package. Management complied. Glynn Eh instructed management to rearrange foods in the cooler in proper stacking order. Management complied. CA: Glynn EH instructs management to ensure that foods are properly separated by cooking temp at all times and that ready to eat foods are always stored separate from raw foods.

Observed during the course of this inspection that the facility was thawing chicken in one portion of the 3 comp sink while another portion was holding a large amount of soapy dishwater. COS: Glynn Eh instructed management to remove thawing chicken from the sink. Management complied. CA: Glynn EH instructs management to ensure that all foods are protected from contamination during thawing ang prep. Glynn EH instructs management to train staff that food can only be thawed at the 3 comp sink once it has been completely drained and washed, rinsed, sanitized and then after thawing it must once again be washed, rinsed, sanitized before being used for dishwashing again.

Observed during the course of this inspection that in the facility storage room there was liquid soaps, grill cleaners, and scour pads with cleaner inside stored above clean linens, tortilla shells, and a box of bloody mary mix. COS: Management instructed staff to begin rearranging the stored items.
CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored in a way that they do not pose a contamination threat to food, equipment and linens.

Observed during the course of this inspection that the facility was thawing a large piece of beef in a bus tub without any temp regulation. COS: Management instructed staff to put the meat back into the freezer. CA: Glynn Eh instructs management to ensure that all foods are properly thawed either as part of the cooking process, under cool running water, or under refrigeration.

Observed during the course of this inspection that the facility had multiple squeeze bottles of not TCS product that displayed old food residue and buildup on them. CA: Glynn Eh instructs management to ensure that the outsides of bottles are cleaned and sanitized often enough to prevent the buildup on the non food contact portion of the items.

Observed during the course of this inspection that the facility had "ready to eat" Deli turkey and ham stored directly underneath raw shell eggs and pressed against ground beef logs all was still in original or secondary packaging. COS: RTE products were moved to another unit. CA: Glynn EH instructs management to ensure that all foods are properly stored in refrigeration based on cook temp with ready to eat foods stored above all raw animal foods.

Observed during the course of this inspection that the facility had a small no handled cup being stored inside a container of marinara sauce. COS: Cup was removed. CA: Glynn EH instructs management to only use handled scoops so that during pauses in dispensing and food prep the handle can be stored above food product.

Observed during the course of this inspection that in the main kitchen soiled wiping clothes were being stored out of sanitizer on multiple counter tops. COS: A container of sanitizer was created and cloths were stored inside of it. CA: Management stated that they will re train staff to properly store wiping clothes in sanitizer when not in use.

Observed during the course of this inspection that the facility was storing paper napkins inside of the box directly on the floor in storage. CA: Glynn EH instructs management to acquire equipment that will allow for all single service items to be stored at least 6 inches off of the floor in a clean dry location.

Observed during the course of this inspection that multiple serving plates displayed deep grooves inside of them from the cutting of foods on them. CA: Since serving plates can't be resurfaced Glynn Eh instructs management to ensure that staff only use plates without deep grooves and begin replacing old plates as needed.

Observed during the course of this inspection that the facility soda gun nozzle had buildup on a non food contact surface. COS: Staff cleaned and sanitized the surface. CA: Glynn EH instructs management to ensure that staff is keeping food/nonfood contact surfaces of all equipment properly cleaned and sanitized often enough to prevent buildup.

Observed during the course of this inspection that the facility could not locate a small diameter probe thermometer. CA: Management stated that they will ensure that a small diameter probe thermometer is available at all times for staff to monitor the internal temperatures of tcs foods.

Observed during the course of this inspection that the facility did not have the most recent inspection report displayed. CA: Management stated that they will display the most recent inspection report displayed for public viewing at all times.

Observed during the course of this inspection that the facility had "to-go boxes" stored in an area that exposed them to food splash contamination with splash debris present on some containers. COS: Management discarded containers with residue present. CA: Management stated that they will either store the items covered, in bags, or in a different location to prevent splash damage.

Observed during the course of this inspection that the facility had sausage patties that were recently cooked and sitting in a container over the fryer holding at 100 deg f. COS: Management reheated the patties to 170 deg f and above and then created a steam pan to store them on the stove top for hot holding during service. CA: Management stated that the cooked patties will only be hot held in equipment that can maintain temps of 135 or above after initial cooking has finished.

Observed during the course of this inspection that multiple knives located on a magnetic strip next to the prep top cooler had significant old food debris and grease of the food contact surface of the knife blade. COS: Management sent the knives to be cleaned and sanitized. CA: Management stated that all multi use pieces of equipment with food contact surfaces will be cleaned and sanitized before initial use at the start of the day and as often as necessary afterwards.

Observed during the course of this inspection that the facility was using no date marking system for tcs foods. CA: Management stated that staff will be trained to properly label all tcs with an initial prep date and a 7 day discard date while in storage.

Observed during the course of this inspection that the facility was storing multiple chemicals over a sink that was being used for food prep. COS: Management relocated all of the chemicals below the sink. CA: Management stated that staff will be trained to properly store all chemicals away and below from food contact/preparation surfaces.

Facility had significant dust and debris and old dirty equipment buildup located throughout the main kitchen area. CA: Management stated that they will increase the deep cleaning of the main kitchen area to decrease the amount of buildup.

Observed during the course of this inspection that the facility handwashing sink in the main kitchen was not supplying hot water. CA: Management stated that all employees will wash hands at the bar hand sink which is appropriately supplied with hot water until repairs are made.

Observed during the course of this inspection that biscuits on a prep table as well as scallops in a reach in cooler and crab legs in a reach in freezer all stored uncovered. COS: PIC covered food items. CA: Management stated that staff will be re trained to properly cover all foods when in storage and not direct use.

Observed during the course of this inspection that grill cooler was holding tcs beef and seafood at 48 - 50 deg f at the time of first observation 9am. Management indicated that the food had been recently prepped and would need time to cool down. Temperatures were checked again at the end of the inspection 10:15am and were found to have risen to 52 to 57 deg f. COS: Foods were discarded and grill cooler was restricted from holding TCS foods. CA: Management stated that they will contact the service technicians to identify why machinery is not properly cold holding or cooling down equipment. Glynn EH will follow up.

Observed during the course of this inspection that in the main kitchen soiled wiping clothes were being stored out of sanitizer on multiple counter tops. CA: Management stated that they will re train staff to properly store wiping clothes in sanitizer when not in use.

Observed during the course of this inspection that the facility had multiple areas of the main kitchen where walls, piping, and ac units were displaying significant dirt, debris, dust, and old egg splashes. CA: Management stated that the facility will increase the deep cleaning frequency of the main kitchen area to address these issues.