THE SUNNESS

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

High Priority - Employee handled soiled equipment and utensils and then touched clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. 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. Observed cook cutting raw onions without wearing gloves - per cook raw onions are for salads. Cook discontinued cutting raw onions. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Grouper ceviche on "Specials" menu. Operator stated he would remove from menu until proper parasite records are available. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - right drawers - raw beef burgers stored over raw fish. Operator stored all items properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by garbage can. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves. Operator cleaned during inspection. Corrected On-Site

Basic - In-use ice scoop stored in visibly soiled container between uses.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site

Basic - Objectionable odors by floor drain at bar.

Basic - Stored food not covered. Ice cream in chest freezer - operator covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked vegetables (50-55F); butter (50-55F); cooked noodles (50-55F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed ice buildup on condenser area. Operator placed all items in ice bath to quick chill. Corrective Action Taken Warning - From follow-up inspection 2025-03-13: Cookline - left flip top - ice bath - cooked noodles 50-55F, cream sauce 43-48F, diced tomatoes 39F, shrimp 39F. Per operator, items held in unit approximately 1/2 hour, no items prepped or portioned today. Observed ice/water solution too low. Operator increased ice/water solution to quick chill. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked vegetables (50-55F); butter (50-55F); cooked noodles (50-55F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed ice buildup on condenser area. Operator placed all items in ice bath to quick chill. Warning - From follow-up inspection 2025-03-13: Cookline - left flip top - ice bath - cooked noodles 50-55F, cream sauce 43-48F, diced tomatoes 39F, shrimp 39F. Per operator, items held in unit approximately 1/2 hour, no items prepped or portioned today. Observed ice/water solution too low. Operator increased ice/water solution to quick chill. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw beef stored over ready to eat cooked pasta. Operator stored all items properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - right unit - raw ground beef burgers stored over raw fish. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - hot dogs in a blanket (90-93F). Per operator holding less than an hour. Operator placed on Time as a Public Health Control. Provided form for operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pizza area. Operator made accessible. Corrected On-Site

Intermediate - Mussel and oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza area. Operator replaced. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Intermediate - No soap provided at handwash sink. Pizza area and back prep room. Operator replaced. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided advisory to operator and operator posted. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Pizza area. Operator posted. Corrected On-Site