Lisa's Sunnyside Cafe LLC

Year by year

Inspections

1. Mar 4, 2026 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Observed handling breads with bare hands. Corrected on site. Provided education and observed proper handling after.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Foods stored on floor in WIC.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

2. Mar 6, 2025 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine test strips are expired.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. (Chlorine test strips have been ordered)

     Code 4-302.14

3. Mar 3, 2025 Routine · 2 priority, 6 priority foundation, 4 core, 3 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after changing tasks during food preparation activity and putting on new disposable gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cheeseburger soup, egg salad, and chili. The food was not separated in smaller or thinner portions allowing for proper cooling.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Diced ham in the cold line cooler missing date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine test strips are expired.

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

     Code 4-302.14

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is not located in a easily accessible location within the kitchen.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Move table in from of the handwash sink to make it more accessible.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on arm while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth observed not stored in a sanitizer solution.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

4. Sep 9, 2024 Routine · 2 priority, 3 priority foundation, 2 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands, observed bare hand contact with toast and english muffin.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed raw eggs stored over ready to eat foods in coldline cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - BARE HAND CONTACT

     Employees observed to be handling RTE products with bare hands. Review policy to ensure proper handling of RTE products.

     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

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soup in WIC. Observed soup to be cooling in WIC at 93 F with tight fitting lid in deep bins. Soup had just been placed in WIC, recommended venting and putting in shallow pans to cool.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked during inspection. Observed to be using food prep sink as handwashing sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

5. Dec 1, 2023 Routine · 2 priority, 1 priority foundation, 5 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs stored over lettuce, coleslaw, butter, sour cream, salsa, oinons in 1 door homestyle cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Chicken was reheating in homestyle oven at 135 degrees at an hour and a half.

     Correction: Chicken was spread out on shallow pans and oven temperature was increased to ensure 165 within 2 hours.

     Code 3-403.11

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for Gravy and sausage in walk in cooler in tight lided thick large plastic containers. Food was at 78-94 degrees. Bean Soup cooling on counter at 120 degrees.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Discussed proper cooling methods for all food items. Shallow containers should be used in walk in cooler and food should be left uncovrered and stirred routinely. Also discussed the option of ice baths or ice wands.

     Code 3-501.15 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep counters in kitchen.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Onions, eggs, juice, bread, meat stored directly on the floor in walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Observed 3 homestyle crock pots, 1 homestyle oven, 1 homestyle freezer, 1 homestyle upright cooler is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The back dry storage room with mop sink and dry storage next to walk in cooler is unsealed concrete and not easily cleanable. Observed exposed wood throughout the kitchen - remaining from pre inspection

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Owner stated floor will be sealed to be easily cleanable.

     Code 6-201.11

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

     Employee open pop can on the prep counter next to eggs and food in use.

     Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (A)