Sugar Factory Kitchen

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food on the top of shelf stored where it is in the ceiling in the main kitchen dry storage area. CA: Advised PIC to move food to a lower shelf.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed RIF in the main kitchen with tears in the interior, exposing the insulation material. CA: Advised PIC to replace the freezing unit with one that has more durable material.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a mop not actively being used stored in mop water. CA: Advised PIC to store mop in a manner that will allow it to air dry.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken floor tiles at the desert prep area and in the main kitchen. CA: Advised PIC to replace tiles.

Physical facilities installed, maintained, and clean — Inspector Note: Observed caving, dirty, and missing ceiling tiles in the main kitchen. CA: Advised PIC to replace ceiling tiles and clean them.

Insects, rodents, and animals not present — Inspector Note: Observed fruit flies in the dessert prep area and main kitchen. CA: Advised PIC to increase pest control measures to ensure they are sufficient enough to control pests.

Food in good condition, safe, and unadulterated — Inspector Note: Observed mold-like substances on lemons and tomatoes in the main kitchen WIC. COS: PIC discarded items.

Food in good condition, safe, and unadulterated — Inspector Note: Observed multiple dented cans in various dry storage areas of the main kitchen, including chili sauce (4) and chipotle pepper (1). CA: Advised PIC to dispose of cans or request credit for them and make a designated dented can section for proper segregation.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black buildup on the interior of the ice machine. CA: Advised PIC to ensure ice machine is cleaned more frequently to sight and touch.

Proper date marking and disposition — Inspector Note: Observed a lack of disposition of food items in multiple RICs in the main kitchen including shrimp, pepperoni, and parmesan cheese. CA: Advised PIC to dispose of items.

Proper date marking and disposition — Inspector Note: Observed no datemarking on opened various cheeses in the main kitchen WIC including, feta, white american, mozzarella, yellow american, and swiss. Observed no datemarking in a main kithcen RIC for items including sliced cucumbers, carrots, and bleu cheese. CA: Advised PIC to datemark all items once opened with either the open or disposition date.

Food properly labeled; original container — Inspector Note: Observed several containers missing labels what appears to be housing sugar, salt and flower. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC added labels to the containers.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food containers wet stacked in the main kitchen warewash area. CA: Advised PIC that food containers should be placed in a self-draining position that allows air drying after being cleaned.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: At the time of the routine inspection, observed no secondary back up testing measuring device to measure the water temperature at the high temperature dish machine. Advised PIC to obtain temperature strips and/or a high registering irreversible thermometer to ensure minimum water temperature is reached for sanitizing at the high temperature dish machine. Ensure a secondary water temperature measuring device is available for the high temperature dish machine.

Adequate handwashing facilities supplied & accessible — Inspector Note: During the follow up inspection EHS observed the handwashing sink in the main kitchen closet to the main entry point failed to have running hot water. PIC later turn on the valve to the hot water resulting in hot water, but the water was unable to cut off when attempted. CA: PIC was advised to have a plumber to service the handwashing sink issue.

Food stored covered — Inspector Note: Observed failure to cover food (lettuce in main kitchen RIC) items in various units in the main kitchen. All foods shall be stored covered to avoid contamination. Advised PIC to cover all foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: during the inspection observed the sanitation bucket failed to have the correct amount of sanitation (200-400ppm quat), testing at 100ppm quat. COS: PIC made new sanitation bucket for use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed the ice machine had presence of black slime on the interior top of the machine (White compartment). All food All food contact surfaces shall be cleaned to sight and touch. CA-PIC will melt the ice and clean tonight

Food properly labeled; original container — Inspector Note: Observed several labels on metal pans housing raw chicken in the main kitchen written in Spanish and not English. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Wiping cloths: properly used and stored — Inspector Note: Observed failure to properly store sanitizing cloths in between uses. Observed wet wiping cloths stored on countertops and not in sanitizer bucketsCloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Physical facilities installed, maintained, and clean — Inspector Note: Observed the kitchen space near the dish pit and the ice machine unkept with dirty dishes and food spread throughout. EHS observed the mess was there from previous day. Near the ice machine there was an overflow of dirty linen

Insects, rodents, and animals not present — Inspector Note: Observed fruit flies at downstairs bar and flies in the kitchen and dinning space. Controlling Pest CA: Advised PIC to increase pest control visits

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinks throughout facility including sitting on top of prep table in kitchen and storage racks. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. CA-MOD disposed of all employee drinks.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed leftover food inside of 2 hand sinks in kitchen. No soap or paper towels in kitchen area. All hand wash stations are for hand wash only. CA-EHS advised PIC to only use water and soap in hand sink.

Food stored covered — Inspector Note: Observed failure to cover several food items in various units in the main kitchen. All foods shall be stored covered to avoid contamination. Advised PIC to cover all foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the inspection observed several containers with old stickers on them. these items were stocked on the rack where clean dishes are stored. In addition to the containers with stickers EHS observed cast-iron skillets that were rusted and had some presence of build up on them.

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed the ice machine had presence of black slime on the interior top of the machine (White compartment). All food All food contact surfaces shall be cleaned to sight and touch. CA-PIC will burn ice and clean tonight

Proper cold holding temperatures — Inspector Note: Observed cheese, tomatoes, chicken, and steak held above 41 degrees in both WIC and Prep-top Coolers. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Food items placed on ice.