SUNFLOWER CAFE,INC.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control paperwork for sushi rice Corrective Action Taken Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floors / walls soiled/has accumulation of debris. Floor under dish area soiled Wall above dish area

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi station water 68 Employee removed water Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler. Operator moved. Operator moved chicken to lower shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Lysol stored above rolled utensils. Operator removed cleaner. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Manager explained hand washing in hand sinks only Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cookline blocked by buckets and bowl in sink. Operator removed items. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator replaced with working soap dispenser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop fried rice. Metal bowl used to scoop bulk rice. Operator removed bowls Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in unopened reduced oxygen packaging in walk in cooler. Operator removed tuna from packaging. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of flip top cooler. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses at soda fountain.

Basic - Food stored on floor. Multiple items stored on floor in walk in freezer. Bucket of sauce on floor in walk in cooler. Operator placed items on shelf. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladles observed on oven door handle. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at 78F. Operator replaced with clean water at 178F Corrected On-Site

Basic - Stored food not covered. Raw shrimp and cut onions uncovered in walk in cooler. Operator placed covers Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple unwashed produce items stored over ready to eat items in walk in cooler. Operator moved all ready to eat items to higher shelves. Corrected On-Site

High Priority - Raw animal food stored over ready-to-eat food. Sushi tuna stored over sauces and cut lettuce in walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Bottles of Lysol stored by rolled silverware in server station

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only had invoices for march

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently 3 servers and 5 cooks working. Food manager came in Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time marking present. Sushi rice, butter, shelled eggs, tempura shrimp held with Time As A Public Health Control

Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. At hand sink next to ice machine

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. Cases of foods and bowl of sushi rice on floor in walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. At sink next to ice machine

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. Observed Dishwasher (Chlorine 0ppm). Operator ran machine a few times to prime Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed container of container of carrots in hand sink in kitchen, employee removed container. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door.

Basic - Food stored in a location that is exposed to splash/dust. Observed sauces stored next to hand wash sink at sushi area, employee removed sauces. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed in ice machine, employee removed ice scoop. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Equipment in poor repair. Walk in cooler gaskets torn

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled

Basic - Single-service articles not stored inverted or protected from contamination. On sushi bar

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

Intermediate - No soap provided at handwash sink. Observed missing at hand sink

Basic - Equipment in poor repair. Observed gasket torn on door of walk-in cooler

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of onions on floor in walk-in cooler

Basic - In-use tongs stored on equipment door handle between uses. Observed store on oven handles

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan of salmon stored over the hand sink in the bar area Corrected observed employee remove 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. Emailed to operator

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in sushi bar Corrected observed employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of onions stored on floor on cookline Observed employee place in walkin cooler Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles on cookline Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature Corrected observed employee place under cold running water Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed shrimp thawing in hand sink in dish area Corrected-observed employee remove Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand sink near ice machine Corrected-observed employee turn on hot water Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing soup with no hair restraint Corrected-observed employee place hair restraint on head Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed containers of rice and yum yum sauces stored on floor in walk-in cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles on cookline Corrected-observed employee place in dish area to be cleaned Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed untensils stored in water temped at 95 degrees Fahrenheit at grill top Corrected- observed employee discard water Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer stored with soda bibs and food items under prep table next to ice machine Corrected-observed employee place on chemical shelf Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a container of ginger stored on floor in dry storage room Corrected-observed employee place on shelf Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles on cookline Corrected-observed employee remove Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cookline

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks stored unsecured next to ice machine

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed cooked rice and ginger stored on floor in walk-in cooler Corrected -observed employee place food on shelf Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on door frame of walk-in freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles on cookline Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 80°F next to grill top Corrected - observed employee discard water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi bar hand sink

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled on dry storage room Corrected-observed employee label Corrected On-Site Repeat Violation