SUNNYSIDE GRILL

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind counter. Operator provided paper towels at time of inspection. Corrected On-Site

Basic - Broken window near cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on side of deep fryer.

Basic - Open dumpster lid.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Operator connected new sanitizer to machine at time of inspection and primed machine, tested at 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over lettuce in walk-in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pancake batter, eggs, diced tomatoes, sliced cheese and ham held on time, no time marking for any of the items. Operator marked times on a note pad during inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certification for Glenn Bowker.

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

Basic - Equipment in poor repair. Torn gasket on server tea cooler. Finish flaking off of shelving in 3 door upright reach in.

Basic - Outer openings not protected with self-closing doors. Back door to establishment not self closing.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of pink liquid.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance inside ice bin. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled area in ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill up cambro with water in hand wash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for cut potatoes and shelled eggs. Will email operator time form.

Basic - Stored food not covered. Observed oil and margarine in floor of dry storage area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine, 10ppm chlorine after priming machine. Three compartment sink setup at time of inspection.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed clean plate handled with same hand that cracked shell egg. Plate was sent to dish pit for washing. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Upon arriving at establishment, observed employee putting chopped lettuce in a container with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham 60F, sliced American cheese 49F, approximately 3 hours per manager. No written procedures for using time as a public health control, time not marked.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. employee retrieved paper towels at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on prep table by cutting board. Employee removed drink from area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table with knives and cutting board. Employee put cell phone in window sill. Corrected On-Site

Basic - Floor has accumulation of debris. Dishes, food debris, and other garbage on floor by walls around dish area, chest freezer, and behind cook line.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side and top of cooler next to fryer. Debris on top of toasters.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink used for other purposes with a knife inside the sink.