SUNNYSIDE LAKESIDE DINING

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher go from dirty to clean without washing their hands. Reviewed proper procedure with them. Corrective Action Taken

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoops in standing 90F water. Operator turned on the water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing hand wash sign at the employee restroom. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drinks tried on the back cook line. Operator removed it. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris and grease build up beneath their fryers.

Basic - Missing drain plug at dumpster. Observed them missing a drain plug in their dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs in the kitchen at this time.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish being stored beneath raw chicken in the walk in cooler. Operator moved the fish. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish being thawed in standing water. Operator turned on the water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Chopped tomatoes (68F - Cold Holding); Cut lettuce (70F - Cold Holding) Operator stated they had been out for approximately 30min. Operator placed them in the reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black build up on the can opener.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on multiple ceiling vents in the kitchen. Repeat Violation

Basic - Single-service articles improperly stored. Observed coffee filters not stored protected. Operator placed them back in their container. Corrected On-Site

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black build up on the walls of the warewashing area. Warning - From follow-up inspection 2024-01-03: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed approximately 6 pounds of butter chips at temps at 73F. Chips were located on dining room tables. Manager notified and food disposed of. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed approximately 6 pounds of butter chips at temps at 73F. Chips were located on dining room tables. Manager notified and food disposed of. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker located on wrong part of hose. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food on meat slicer.

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. Corrected On-Site

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. Employees that need training: Ignacio Gamboa and Casey Willis

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lip of ice bin had green buildup Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler gasket showed signs of buildup.

Basic - Dumpster rusted out on bottom. Rusted out holes on bottom of main dumpster.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda located over prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floors under main line grills had build up of food.

Basic - Food stored on floor. Observed pickles on the floor of the walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in ice cream chests.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop located inside of the closed flour and panko containers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops in standing water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder had buildup.

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for hot water sanitizer at Dishwashing Machine. Warning - From follow-up inspection 2023-03-21: observed no measuring device for hi temperature machine Time Extended

Intermediate - - From initial inspection : 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. Observed no employee reporting agreements. Emailed operator Employee Health Reporting Agreement Corrective Action Taken Warning - From follow-up inspection 2023-03-21: Observed no agreements. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs in bathrooms. - From follow-up inspection 2023-03-21: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets at 74F on tables in dining room. Employee stated that butter had been out for approx 2 hours, employee placed butter backs in refrigeration to cool and was educated on butter and temperature control process and possible using time as a control measure for the butter. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kits for amino acid or peroxide sanitizer.

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. Observed no training available for two of the newer kitchen staff, others had certificates.

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

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of vacuum breaker at mop sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed case of tiramisu cake on floor in walk in freezer. Employee moved cake to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat muffins in walk in freezer. Employee moved muffins. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Lacking vacuum breaker at mop sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation