Sunset On The Water Grill & Bar

Year by year

Inspections

1. Oct 6, 2025 Re-inspection · No items found

   No violations cited.

2. Sep 29, 2025 Routine · 4 priority, 9 priority foundation, 2 core, 4 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat (RTE) foods (cheese, burger bun, and cooked chicken) with their bare hands.

     Correction: Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Training provided to the employee during the inspection regarding no bare hand contact with RTE foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Diced onion, diced tomatoes, and shredded cheddar cheese are cold held at 54°F, 45°F, and 49°F, respectively in a shallow pan of ice on by the kitchen cookline.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The food items were transferred into shallow pans and moved into the walk-in cooler to cool.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     A container of cooked rice in the walk-in cooler was dated with a 9/21 date and has exceeded its date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. The establishment voluntarily discarded the food.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The kitchen dishmachine tested at 0PPM for the sanitization cycle and is not sanitizing dishes and utensils.

     Correction: Provided training to employees on proper use and concentration of their chlorine sanitizer at the 3-compartment sink. Trained the employee to make a 100PPM chlorine sanitizer concentration for manual warewashing and sanitization. Repair the warewashing equipment to provide proper sanitizer concentration. Until the dishmachine is repaired, use the 3-compartment sink for warewashing. Repair the dish

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PERSON IN CHARGE - BARE HAND CONTACT

     The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled.

     Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

     Code 2-103.11 (M)

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Three individual packs of reduced oxygen packaged salmon are being improperly thawed in the walk-in cooler with the vacuum packaging intact and unopened. The label on the product states to remove the fish from the vacuum packaging prior to thawing. The person-in-charge stated that the packaging has not been cut or opened prior to thawing.

     Correction: Training provided to the employee to remove the fish from the vacuum packaging prior to thawing in the cooler. The establishment discarded the fish.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory on the menu is not asterisking the animal−derived FOODS requiring DISCLOSURE.

     Correction: REMINDER on the menu shall include asterisking the animal−derived FOODS requiring DISCLOSURE to a footnote per Food Code 3-603.11.

     Code 3-603.11 (C)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking the chlorine sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at the cookline handwashing sink, warewashing room handsink, at the prep kitchen hand sink, and at the employee bathroom handsink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at the bar employee handwashing sink for hand drying. The establishment is re-using cloths for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of white detergent powder are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The sanitization cycle of the kitchen dishmachine is not working and tested at 0PPM chlorine sanitizer.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Beverage Air prep unit at the cookline is not maintained in good repair. The left cooler cabinet door has a missing steel panel, exposing the foam insulation. The cover for the top cold well is also broken off the unit.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single-use plastic containers of sour cream was observed being reused to store other foods.

     Correction: Discard single-use articles after initial use.

     Code 4-502.13 (A)