SUNNYSIDE UP BREAKFAST & LUNCH

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (109F - Hot Holding) Plant Foods (106F - Hot Holding), moved to grill, reheated to 168F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Microwave interior Can opener

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 - Ceiling tile missing. In ladies room Wall soiled in kitchen

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Inspector needs flashlight on cook line to see shelves

Basic - In-use tongs stored on equipment door handle between uses. On oven door, operator moved Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled Microwave interior

Basic - Vending machine exterior soiled. Floor fan on cook line Frame around doors of lift top cooler on cook line

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

Exit door locked. For reporting purposes only. Corrected On-Site

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. 0 ppm, operator primed machine, still, 0 ppm. Repeat Violation

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. Corned beef hash, opened 1 hour ago, operator wrote time on board. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 118F reheated to 171F Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and base Cutting boards stained Microwave on cook line

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/ 1 cook, 4 servers , manager on duty

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food, opened beverages in refrigerator with food served to public, operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler Wall fans in kitchen

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. Chlorine 00ppm corrected to 50ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw eggs and then touched clean equipment with out hand wash or glove change. Discussed proper hand washing with operator.

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 pork in reach in refrigerator. Operator placed chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 52°F cold hold stored over the top of prep table wells. Operator placed on ice for quick cool. Corrective Action Taken Repeat Violation

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 and the time removed from temperature control cannot be determined. Eggs, hash browns and home fries, operator was able to determine the foods were placed on time and marked them accordingly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 118°F hot holding less than 4 hours. Operator reheated to 179°F Sausage links 108°F hot holding less than 4 hours reheated to 182°F Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meats sliced Operator able to determine the prep date and will date accordingly Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Squeeze bottle and other utensils stored as clean with an accumulation of grease and food debris. In soiled food container. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line employee beverage no lid stored on clean prep table on cook line Repeat Violation

Basic - Food stored on floor. Box of potatoes stored on the floor of dry storage. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line has an accumulation of soil residue.