SUNSET CLUB

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen, Coleslaw 53°f (cold holding), Sliced tomatoes 54°F (cold holding), Sliced cheese 47°F (cold holding) Cooked rice 56°F (cold holding) Raw chicken 54°F (cold holding), Cooked chicken 53°F (cold holding). Operator stated held in cooler less than two hours. Operator moved all items to different cooler to chill. Not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen, Coleslaw 53°f (cold holding), Sliced tomatoes 54°F (cold holding), Sliced cheese 47°F (cold holding) Cooked rice 56°F (cold holding) Raw chicken 54°F (cold holding), Cooked chicken 53°F (cold holding). Operator stated held in cooler less than two hours. Operator moved all items to different cooler to chill. Not prepared or portioned today. **Warning**

High Priority

Wall soiled with accumulated grease, food debris, and/or dust. On cook line by prep table, wall soiled with accumulation of dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line by prep table, wall soiled with accumulation of dust. **Warning**

Basic

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, ice machine soiled with mold like substance.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, ice machine soiled with mold like substance. **Warning**

Basic

Handwash sink used for purposes other than handwashing. On cook line, handwashing sink used to fill up plastic containers. Discussed with operator that handwashing sink are only for handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. On cook line, handwashing sink used to fill up plastic containers. Discussed with operator that handwashing sink are only for handwashing. **Warning**

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/ Certified food manager Sebastian Alvarez not present with four or more employees. No other managers or employees have manager certification.

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/ Certified food manager Sebastian Alvarez not present with four or more employees. No other managers or employees have manager certification. **Warning**

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In kitchen, sushi rice has time stamp for 4 hours, but no written procedures provided.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In kitchen, sushi rice has time stamp for 4 hours, but no written procedures provided. **Warning**

Intermediate

Handwash sink not accessible for employee use at all times. In kitchen by ice machines, handwashing sink blocked with large fan.

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen by ice machines, handwashing sink blocked with large fan. **Warning**

Intermediate