Sunnyside Grill Improves its Sanitary Rating

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. Bowl inside Mac cheese noddles. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cutting tomatoes not wearing hair restraint. **Repeat Violation**

Basic - Gaskets with slimy/mold-like build-up. Reach in cooler,the freezer top.

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Observed grease lighting setting in prep tanked. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food inside walk in cooler held more the 24 hours not date marked. **Repeat Violation**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Food stored on floor. Cooking oil on the storage room floor. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit in the dining area.

Basic - Single-service articles not stored inverted or protected from contamination., on the cook line.**Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor.cooking oil.

Basic - Garbage dumpster the located outside has no lid or lid open/broken.

Basic - Large amount of unused equipment/supplies present outside.

Basic - No conspicuously located ambient air temperature thermometer in holding unit in the waitress station.

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Working containers of food removed from original container not identified by common name. Sugar.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Basic - Bowl or other container with no handle used to dispense food.observed employee using a cup to dip ice in the waitress station.

Basic - Dusty Air conditioning vent covers in the waitress station.

Basic - Employee with no hair restraint while engaging in food preparation.cook on the line

Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.

Basic - Food stored in dry storage area not covered. Observed coffee inside the filter in the waitress station not covered.

Basic - Garbage can soiled in the kitchen area

Basic - Reach-in cooler gasket torn/in disrepair on the three door reach in cooler

Basic - Soiled reach-in cooler gaskets in the waitress station

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook picking up biscuit with his bar hands **Corrected On-Site**

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a customer come in the waitress station and refill there tea.

Portable fire extinguisher is inaccessible. For reporting purposes only. Observed extinguisher setting on the kitchen floor

Basic - Bowl or other container with no handle used to dispense food.flour.

Basic - Employee with no hair restraint while engaging in food preparation.cook. **Corrected On-Site**

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

Basic - Reach-in cooler gasket torn/in disrepair next to open fryer.

Basic - Working containers of food removed from original container not identified by common name.flour

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor.observed cooking oil setting on the kitchen floor,

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed ground beef setting inside the three compartment sink without running water.

Basic - Soiled reach-in cooler gaskets throughout all reach in coolers

Basic - Wall soiled with accumulated food debris behind the steam table.

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 66? f , cut lettuce 66? f , sliced tomatoes 72? f , egg wash 48?, milk 51?f . **Warning**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Fried chicken 118? f in steam table . **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Vegetable beef soup made at 11 am at 88? f , at 111? f at 1:53 pm . **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Boiled potatoes at 88?. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Egg wash stored over cooked ham , gravy , cheese. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**

Basic - Equipment in poor repair. Glass door cooler not maintaining at 41? f, **Warning**

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

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**

Basic - Build-up of food debris on spice shelving . **Warning**

Basic - Cleaned and plates stored on soiled cloth. **Warning**

Basic - Wall soiled with accumulated food debris. **Warning**

High Priority - Wiping cloth sanitizing solution bucket stored near food. **Warning**

High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Beans **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Rare roast beef over mushrooms **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Soups, gravy, sauces, and cooked potatoes

Basic - Knife in poor repair.

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

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - Toxic substance/chemical stored over cooked potatoes. **Corrected On-Site**

No Violations Were Observed

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw opened beef patties stored over shrimp in freezer

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed employee improperly washing hands.

Critical - Observed interior of microwave soiled.

Observed reuse of single-service articles.

Floors not maintained smooth and durable in walk in cooler .

Observed food debris accumulated on kitchen floor.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - No proof of required employee training provided . All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 12/15/12.

Critical - Observed uncovered food in holding unit/dry storage area. pork , chicken walk in cooler

Critical - Observed hand wash sink used for purpose other than washing hands. food debris in cooler

Critical - Observed uncovered ham in walkin cooler.

Critical - Observed unlabeled spray bottle.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

No Violations Were Observed

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Butter milkCorrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta Repeat Violation. 3/17/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44- rice-reach in cooler. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit.Repeat Violation.3/17/11

Critical - Observed employee handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. (before putting away clean dishes ) Corrected On Site. 3/17/11

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of soiled water.

Observed residue build-up on steamtable

Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 15 in dry storage area. Contacted Kenny. This violation must be corrected by : 5/12/11.

Critical - Observed live flies in kitchen.

Critical - Observed unlabeled spray bottle.

Critical - Observed shell eggs in use or stored with cracks or broken shells in reach in cooler behind front counter.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked sliced ham, Green beans, limas beans in reach in cooler. Repeat Violation, 1/10/11.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler end of cookline.

Critical - Observed onions stored on floor behind front counter. Repeat Violation, 1/10/11.

Critical - Observed uncovered food in holding unit/dry storage area. Raw hamburger patties, cooked pork, cooked green beans, cooked lima beans, cooked sliced ham, raw fish, raw chicken in reach in cooler behind front counter. Repeat Violation, 1/10/11.

Critical - Observed uncovered food in holding unit/dry storage area. Cooked Turkey, beef, new potatoes, foods in walk in cooler.

Critical - Observed unsanitized bottom surface of container sitting directly on uncovered hamburger patties in reach in cooler. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed scrubbie in handsink behind front counter. Repeat Violation, 1/10/11.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.Repeat Violation, 1/10/11.

Critical - Observed employee improperly washing hands. Observed soap put on hands and immediately placed under running water. Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Observed salad bowl with no handle inside green beans in reach in cooler.Repeat Violation, 1/10/11.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer was empty. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Covered waste receptacle not provided in women's bathroom.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sausage

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter 56, and ham 54. Corrected On Site.

Critical - Observed food stored on floor. potatoes

Critical - Observed uncovered food in holding unit/dry storage area.sausage

Critical - Observed hand wash sink used for purpose other than washing hands. untensils in sink

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Observed bowl in food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled with old dried food.

Critical - Observed unlabeled spray bottle.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Observed ice scoop setting on the side of the ice machine not protected.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair on the 3 door reachin cooler needs replacing.

Observed gaskets/seals on cold holding unit in poor repair the black reachin cooler on the front line.

Critical - Observed soiled reach-in cooler gaskets on the reachin cooler.

Critical - Observed soiled reach-in cooler gaskets on the walkin cooler door.

Critical - Observed uncovered food in holding unit/dry storage area.Observed coffee inside the filter setting out the not covered by the coffee machine.

Critical - Working containers of food removed from original container not identified by common name in the walkin cooler.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed garbage on the ground and/or pad around dumpster.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed nonfood-contact equipment in poor repair...(x2) glass door cooler handles missing...

Critical - Observed uncovered food in holding unit/dry storage area.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Hand wash sink lacking proper hand drying provisions hand sink on the cook line.

Critical - No handwashing sign provided at a handsink used by food employees hand sink on the cook line.

Observed gaskets/seals on cold holding unit need replaced on the reachin black cooler on the front line.

Critical - Observed raw animal food stored over ready-to-eat food.Observed raw chicken over fried chicken and patotes.

Observed single-service items stored on floor cases of soft drink on the stockroom floor.

Critical - Observed unlabeled spray bottle by the front door.

Observed unnecessary items on the premise.Observed trash outside in the back by the backdoor.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.HAM,SAUSAGES ,DICE HAM,ROAST BEEF,GREENS,EST.

Critical - Vacuum breaker mising at hose bibb infront of the restaurant.

Wet mop not hung to dry by the refrigerator infront on the restrooms.

Wet mop not hung to dry outside by the backdoor.

Wet wiping cloth not stored in sanitizing solution between uses on the cook line.

Critical - Working containers of food removed from original container not identified by common name.Ham,SAUSAGES ,DICE HAM,ROAST BEEF,GREENS,EST.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.

(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.

(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.

(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.

Critical - Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Critical - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ''oysters on the half shell (raw oysters),'' ''raw-egg Caesar salad,'' and ''hamburgers (can be cooked to order);'' or (2) 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. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.''

Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

Critical - Please see inspection report for more details.