SUNRISE OF FIVE FORKS

Observed vomit/ diarrhea kit without approved disinfectant. Person in Charge (PIC) produced steamer for dining room carpet, but no procedures were written. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf).

Observed hot dogs and hamburgers holding below 135F. (see temp log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P).

Observed yellow American cheese (opened 09/14/2026), coleslaw (made 09/14/26), grilled chicken (made 09/15/26), and evaporated milk (09/14/26) being held past 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P).

Observed spray disinfectant being stored on prep sink. Observed multiple containers of chemicals being stored on shelf above 3-compartment sink. Butane can and eye drops stored on same shelf as glasses. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P).

Observed three containers of vanilla pudding that were expired, two expired in May 2026 and one in August 2026. Two gallons of milk in walk-in cooler expired 09/20/2026. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P).

Hand sink by oven is nonoperational. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C).

No person in charge (PIC) present. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

No vomit/ diarrhea kit or procedure on site. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf).

Observed employee eating in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C).

Observed employee washing dishes wearing a bracelet and another employee was prepping cake wearing a watch. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C).

Observed a container holding utensils with food debris, racks in the walk in cooler with build up of debris, and shelving in kitchen above prep table with buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C).