Sunrise Diner

Observed during the course of this inspection that the facility ice machine was beginning to buildup pink buildup inside of the unit. CA: Glynn EH instructed management to shut the machine down at end of business and ensure the internal surfaces are cleaned and sanitized. Glynn EH also instructs management to ensure that all food contact surfaces are cleaned and sanitized often enough to ensure that the are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had chemicals stored above cleaning cloths and gloves in dry storage. CA: Glynn EH instructs management to rearrange the storage area and ensure that all chemicals and potentially toxic substances are properly stored below, separate, and away from all foods, equipment, and single use items.

Observed during the course of this inspection that the prep top cooler located closest to the fryers was holding tcs foods above 41 deg f. Ambient temp of the unit was recorded to be 52/51 deg f. COS: All out of temp tcs foods were discarded. CA: Glynn EH instructs management to train staff to monitor food temps of TCS foods in all units and to discard foods that have been abused for an unknown amount of time.

Glynn EH instructs management to not use the affected unit with tcs foods until it has been repaired and is capable of holding tcs food at temps of 41 deg f or below.

Observed during the course of this inspection that the facility had white rice stored inside of a croc pot at 99 deg f. COS: Rice was discarded. CA: Glynn EH instructs management to ensure that all TCS food items are hot held at temps of 135 deg f or above. If Equipment is discovered to not be capable of this it needs to be repaired or replaced.

Observed during the course of this inspection that the facility bathroom only had 1 out of 4 sink supplied with warm water, out of the other 3 sinks the highest reading was 77 deg f. CA: Glynn EH instructs management to correct the issue and ensure that all handwashing sinks are properly supplied hot water of at least 85 deg f.

Observed during the course of this inspection that recently restocked TCS dairy creamers had been overstocked for the unit and risen to 42 deg f in the front foodservice countertop unit. COS: Out of temp creamers were removed from unit and placed into walk in cooler and quickly cooled back down to 41 deg f. CA: Glynn EH instructs management to train staff not to overstock equipment and to monitor internal food temps to ensure that all tcs foods are kept at 41 deg f or below.

Observed chemical sanitizer dishwasher operating with low sanitizer concentration at the time of this inspection. COS: Management set up a three compartment sink for manual dishwashing and sanitizing. CA: Management has called a technician to service the unit.

Observed cigarettes in an ashtray in the office with a cigarette smoke smell at the time of this inspection. CA: Tobacco products shall be used in compliance with the Georgia Smoke Free Air Act.

Observed a sugar scoop with its handle in contact with the sugar at the time of this inspection. COS: Management removed the scoops. CA: Management will retrain employees on proper utensil storage.

Observed facility did not have any in date test strips for chemical sanitizers at the time of this inspection. CA: Management stated they will purchase new test strips.

Observed chemical sanitizer dishwasher operating with low sanitizer concentration at the time of this inspection. COS: Management set up a three compartment sink for manual dishwashing and sanitizing. CA: Management has called a technician to service the unit.

Observed a sugar scoop with its handle in contact with the sugar and an ice scoop in contact with the handle of another ice scoop at the time of this insection. COS: Both scoops were removed from improper storage. CA: Management will retrain employees on proper utensil storage.

Observed food stored uncovered in the reach in cooler beside the grill area of the facility during the time of this inspection. COS: Management provided covers for foods in violation during the time of this inspection. CA: Management stated they will re train staff on properly having food covered during operation until food is served.

Observed at the time of this inspection a microwave & deli slicer with old food buildup on a food contact surface. COS: Management had these pieces of equipment restricted from service/ cleaned and sanitized. CA: Management stated that employees will be re trained on proper cleaning procedures for all food contact surfaces in the facility.

Observed during the time of this inspection that the condiment table cooler was unable to reach a temp of 41 deg f or below at the time of this inspection. COS: Management restricted the use of this piece of equipment and and all recently stocked condiments moved to approved cooling units. CA: Management stated that the equipment would not be used to store tcs food products of any kind until the unit is operating at full capacity.