Sunrise Cafe

Year by year

Inspections

1. Jul 28, 2026 Routine · 2 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sausage and sliced ham in the undergrill drawer cooler is cold held at 48F and 46F. The operator indicates the food was within temperature approximately 2 hours prior to inspection when he checked. Food was moved to under counter cooler and WIC that were within temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Tuna Salad and Gravy in WIC have exceeded the date mark. This was voluntarily disposed of by operator.

     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.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Undergrill drawer cooler is not sufficient in capacity to hold foods at 41F or below. Sausage and ham are holding at 46F and 48F respectively. Food was moved out, and temperature in cooler increased.

     Correction: Have cooler serviced to ensure it maintains a temperature of 41F or below. I recommend placing a thermometer in the cooler versus relying on the temperature reading on the outside of the cooler.

     Code 4-301.11

2. Aug 29, 2025 Admin Follow Up · 2 priority, 1 core, 3 repeat
   • Serious Priority Repeat

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     Ice was observed coming into contact with handle of ice scoop.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Store food item utensils with the handle extended out of the food item to prevent contamination.

     Code 3-304.11

   • Serious Priority Repeat

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

     The chlorine sanitizer for the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. This will require a re-inspection.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration, 50-100ppm. Test strips should be used to check the concentration before use to ensure proper concentration to adequately sanitize dish ware. Until this is repaired and checked by your inspector, you must use the compartment sink for warewashing with a sanitizer basin with a concentration of 50-100ppm chlorine.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Soups in the WIC were observed to be unwrapped or uncovered after cooling had completed.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

3. Aug 28, 2025 Routine · 2 priority, 1 core
   • Serious Priority

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     Ice was observed coming into contact with handle of ice scoop.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Store food item utensils with the handle extended out of the food item to prevent contamination.

     Code 3-304.11

   • Serious Priority

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

     The chlorine sanitizer for the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. This will require a re-inspection.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration, 50-100ppm. Test strips should be used to check the concentration before use to ensure proper concentration to adequately sanitize dish ware. Until this is repaired and checked by your inspector, you must use the compartment sink for warewashing with a sanitizer basin with a concentration of 50-100ppm chlorine.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Soups in the WIC were observed to be unwrapped or uncovered after cooling had completed.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

4. Mar 20, 2025 Pre-inspection Follow Up · No items found

   No violations cited.

5. Mar 5, 2025 Pre-inspection Follow Up · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from food prep sink and ice bin.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in walk-in cooler is not shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

6. Mar 3, 2025 Pre-inspection · 1 priority, 1 priority foundation, 4 core
   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from food prep sink and ice bin.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • 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 Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The kitchen handwashing sink is not maintained in good repair and is leaking/not draining well.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in walk-in cooler is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in walk-in cooler is not shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walk-in cooler observed unclean and in need of more frequent cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12