Sunset Cafe Improves its Sanitary Rating

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in pepper **Corrected On-Site** **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. Door jam to liquor room **Warning**

Basic - Drain cover(s) missing. Mop sink **Warning**

Basic - Equipment in poor repair. Fish cooler door not closing **Warning**

Basic - Equipment or utensils not designed or constructed in a durable manner. Refrigerator grate used as burner **Warning**

Basic - Floors not maintained smooth and durable. Tile chipped **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salad dressing has soufflé cup in it **Corrected On-Site** **Warning**

Basic - Soil residue build-up on nonfood-contact surface.produce fan **Warning**

Basic - Stored food not covered in walk-in cooler. Potatoes cooked **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 54f, noodles 56f, soup 54f overnight **Admin Complaint**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Prep cooler on line **Warning**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.bar grates in server area **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jorge and Jimmy **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Warning**

Basic - - From inspection on 2016-05-09: Basic - Reach-in cooler gasket torn/in disrepair. Fish cooler **Warning** - From follow-up inspection on 2016-05-10: **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. Cole slaw has scoop in it **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on server **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Fish cooler **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. See stop sale all items in Small line cooler **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta 45f, raw scallops 44f,crab cakes 45f, **Warning**

High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Raw oysters in walk in 46f. Shucked Oysters submerged in water in walk in discarded by operator voluntarily **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Large cooler on the line holding raw fish grouper, raw scallops,raw shrimp , raw crab cakes All items 46f, overnight **Repeat Violation** **Warning**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server touched dirty dishes and touched single service portion cup **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheesecake **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tongs **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice at 46f **Warning**

Intermediate - - From inspection on 2016-03-31: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2016-04-29: **Time Extended**

Basic - Floor soiled/has accumulation of debris. Line **Warning**

Basic - Stored food not covered in walk-in cooler. Scallops **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw Grouper 46fcheese 44f, raw shrimp 45f, sliced cheese 46f in 4 door reach in cooler **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Grouper 46f. Batter station **Corrective Action Taken** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 70f **Corrective Action Taken** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage **Repeat Violation**

Basic - Faucet/handle missing at plumbing fixture. Hot water handle at kitchen sink

Basic - Floor tiles cracked, broken or in disrepair. Bar

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

Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Repeat Violation**

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in rear kitchen door **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cut washed veggies. Walk in cooler inside kitchen **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheesecake **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Kitchen manager

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar

Intermediate - No soap provided at handwash sink. Bar

Intermediate - Spray bottle containing toxic substance not labeled. Purple degreaser **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage area

Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Kitchen

Basic - Cove molding at floor/wall juncture broken/missing. Door jam areas

Basic - Gaskets/seals on holding unit in poor repair. Waitress cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in door to outside where knob was

Basic - Plumbing line from a removed fixture not capped off. Cap

High Priority - Raw animal food stored over cooked food. Raw salmon over cooked crab

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cleaner **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Green cleaner

Basic - There is slight mold growth in bar area floor

Basic - Carbon dioxide/helium tanks not adequately secured. Bar

Basic - Equipment in poor repair. Fish cooler insulation showing

Basic - In-use utensil stored in ice or ice water between uses. Ice scoop in ice bin without a handle

Basic - Leaking pipe at plumbing fixture. 3 bin sink faucet is leaking

Basic - Ripped/worn tin foil used as food-contact shelf cover on prep table bottom

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 45f, cheese 46f, shrimp 45f. Discontinue use on box until repaired

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 78f. Discarded by operator

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Prime rib 84f. Corrective action takem. Put in freezer

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Baked potatoes 78f sitting on a tray

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with nail polish

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Fish cooler on line

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. At outside bar **Corrected On-Site**

Basic - Equipment in poor repair. Inside food drawers on cook line broken and rusted.

Basic - Light shield damaged/in disrepair. Over dishmachine in front kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom

Basic - Walk-in cooler floor not maintained smooth and durable **Repeat Violation**

Basic - Walk-in cooler gasket torn/in disrepair. Back produce walk in cooler **Repeat Violation**

Basic - Wall soiled with accumulated black debris in dishwashing area.

Intermediate - Accumulation of rust on the interior back wall of the outside ice machine. **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags missing dates **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**

Intermediate - Employee used handwash sink as a dump sink. At beverage station

Intermediate - Handwash sink used for purposes other than handwashing. t bar area found quart of Island Oasis under running water. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.ceiling tiles in kitchen/dish room area **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. **Warning**

Basic - Walk-in cooler gasket torn/in disrepair. Kitchen **Warning**

Basic - Walkin cooler floor not maintained smooth and durable. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** 2 tags missing dates

Intermediate - Cutting board(s) stained/soiled. Heavily grooved **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.ceiling tiles in kitchen/dish room area **Warning**

Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. **Warning**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drink on on cook line **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**

Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. **Warning**

Basic - Interior of ice bin with rust that has pitted the surface. In bar storage area **Warning**

Basic - Soil residue build-up on nonfood-contact surface.bar counter next to hand wash sink **Warning**

Basic - Walk-in cooler gasket torn/in disrepair. Kitchen **Warning**

Basic - Walkin cooler floor not maintained smooth and durable. **Warning**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon left out over night par cooked 77°. Manager discarded. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Prime rib in reach in cooler on cooks line. Manager discarded **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef steaks stored on shelf over containers of soup **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In excess of 200ppm **Warning**

Intermediate - #10 cans in storeroom missing labels **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Intermediate - Cutting board(s) stained/soiled. Heavily grooved **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Sinks blocked with hose and stacked sanitizer buckets **Corrected On-Site** **Warning**

Intermediate - Interior of refrigerator soiled with accumulation of food residue. Coke cooler on cooks line **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish machine room **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**

Basic - Ripped/worn tin foil used as food-contact shelf cover.. Corrected on site

Basic - Plumbing system in disrepair.plumbing from island oasis maching going into the bucket

Basic - Leaking pipe at plumbing fixture.3 bin sink

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Floors not maintained smooth and durable.walk in flor peeling up. Repeat violation

Basic - Floor soiled/has accumulation of debris.outside bar

Basic - Carbon dioxide/helium tanks not adequately secured.observed co2 tank in dry storage not secured

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Same people have cards but not with them **Corrected On-Site**

Critical - No oyster warning sign with required language provided. it is a combination warning with other animal protiens Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.clams, at 46 df, not using an ice bath to keep at 41 df Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Observed insect control device installed over food preparation area.in the prep kitchen

Observed old labels stuck to food containers after cleaning.

Critical - Observed encrusted material on can opener.

Observed worn, torn and/or soiled floors/carpeting.the walkin cooler floor is in dis repair

Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.had to use a flash light

Lights missing the proper shield, sleeve coatings or covers.in the walkin freezer

Carbon dioxide/helium tanks not adequately secured.at the back door

Carbon dioxide/helium tanks not adequately secured.at the bar

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.bowl in flourRepeat Violation.

Critical - Observed hand wash sink used for purpose other than washing hands.blocking sink with pan Corrected On Site.

Critical - Observed an employee with long fingernails working with exposed food.bartender

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.water bottle on utensil shelf

Observed ripped/worn tin foil used as shelf cover.Repeat Violation.

Observed old labels stuck to food containers after cleaning.lexan pans

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

Critical - Observed toxic item stored by food.soap scum by salt Corrected On Site.

Critical - Observed toxic item stored by utensils.comet by straws in server area Corrected On Site.

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

Carbon dioxide/helium tanks not adequately secured.bar

Critical - Observed expired Food Manager Certification.paulRepeat Violation.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.baked at 58f for 20 minutes. returned to walk in Corrected On Site.

Critical - Observed food stored in a prohibited area.under non food grade bags

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.20z souflee in spiceCorrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2oz in butter Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.bowl in flour

Critical - Observed hand wash sink used for purpose other than washing hands.spatula Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner.grill press missing handles

Observed ripped/worn tin foil used as shelf cover.kitchen

Observed old labels stuck to food containers after cleaning.

Waste line missing at soda gun holster.bar

Critical - Handwashing cleanser lacking at handwashing lavatory.wait staff area

Critical - Observed live flies in kitchen.1 live Corrected On Site.

Observed wall soiled with dirt in stockroom

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.helium by front counter

Critical - Manager lacking proof of Food Manager Certification.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.Corrected On Site.Kobe on site

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk,cooked pasta cold holding 45 DF,cold holding in walk in cooler.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Prime rib,au jus,leftover soup noted 47 DF cooled overnight in deep covered pan in walk in cooler.STOP SALE.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler potentially hazardous foods found cold holding 44-45 DF.OPERATOR IMMEDIATELY CALL SERVICE COMPANY.

Critical - Observed raw animal food,shell eggs,stored over ready-to-eat food. Corrected On Site.

Critical - Observed screen door bottom seal poor repair.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk 46f waitress

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream 47f waitress

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.47 f fish dip Cook line

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef 54f overnight

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.59f pasta

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pig head 47f

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.potatos 54f

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.flounder 47f

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fish CH 47f

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.pasta ,prime

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.under grill

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cole slaw

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. cutting board

Observed cooler gasket torn/in disrepair.line

Critical - Observed rodent activity as evidenced by rodent droppings found.3 fresh in food storage area

Critical - Observed rodent activity as evidenced by rodent droppings found.2 fresh on floor under food rack in food storage

Critical - Observed live flies in kitchen.

Critical - Observed live flies in kitchen.live flies in dry storage

Critical - Observed the presence of insects, rodents, or other pests.live rat on glueboard under soda machine in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Large hole on west door

Observed wall in disrepair.metal peeling in dish area

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

No Violations Were Observed

Carbon dioxide/helium tanks not adequately secured.bar

Carbon dioxide/helium tanks not adequately secured.dry storage

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walk in produce

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.rice pilaf 52f stop sale

Critical - Exit signs not properly illuminated. For reporting purposes only.dining area

Lights missing the proper shield, sleeve coatings or covers.broken

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

Observed ceiling in disrepair.soffit nor h side

Critical - Observed live flies in kitchen.2live

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 7 quarts half and half 50f,milk 4 and a half 49f,sour cream 4 cs /25lf 50f,mozzarella 5lb bags,15 lbs 59f,monterey jack 10lbs,50f, buffalo mozzarella ,6 half gallon 49f,all overnight

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.au jus 49f-stop sale

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.crab 46f

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream 52f-stop sale

Critical - Observed raw animal food stored over ready-to-eat food.eggs over veg Corrected On Site.

Observed residue build-up on nonfood-contact surface.coils

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse Overnight

Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.

Waste line missing at soda gun holster.bar

Carbon dioxide/helium tanks not adequately secured.

Ceiling not smooth and easily cleanable.rusty vents

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.ice scoop

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.lid on wall by grill

Critical - Cold water not provided/shut off at employee handwash sink.outside bar

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Equipment or utensils not designed or constructed in a durable manner.fish drawer

Equipment or utensils not designed or constructed in a durable manner.rusty shelves in cooler

Equipment/ cooler in ice bin room missing cover plate

Critical - Exit signs not properly illuminated. For reporting purposes only.

Critical - Exit signs not properly illuminated. For reporting purposes only.inside

Floors coming up in walk in.

Critical - Hand wash sink lacking proper hand drying provisions.mens

Critical - Hand wash sink lacking proper hand drying provisions.wait sr=tation

Critical - Handwashing cleanser lacking at handwashing lavatory.mens

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

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

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.coffee

Critical - Observed food stored on floor.ice in freezer

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.beer cooler

Critical - Observed hand wash sink used for purpose other than washing hands.utensils in sink Corrected On Site.

Observed hole in ceiling.Front soffitt

Observed hole in wall.by stove

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.cup in sugar

Critical - Observed live flies in kitchen.

Observed single-service articles improperly stored.cups on bar

Observed single-service articles stored without protection from contamination.porch

Critical - Observed unlabeled spray bottle.degreaser Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.by ceiling

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door

Critical - Required consumer advisory for raw/undercooked animal food not provided.Corrected On Site.