SUGAR FACTORY AMERICAN BRASSERIE

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following foods temperatures greater than 41F, fried cheese (66F - Cold Holding); fried potatoes (71F - Cold Holding); cut lettuce (67F - Cold Holding); cut tomatoes (51F - Cold Holding); mash potatoes (53F - Cold Holding) All were located in reach in coolers in kitchen area. Unable to determine how long food had been stored in reach in cooler. Reach in cooler in front of stove with ambient temperature of 86F and salad station reach in cooler with ambient temperature of 74F. Chef stated that he was aware that cooler was in disrepair. Chef discarded all foods. Warning - From follow-up inspection 2022-08-26: Reach in cooler in front of stove with ambient temperature of 86F and salad station reach in cooler with ambient temperature of 74F. Manager stated that they are waiting on parts. Provided emails. No food In coolers at time of inspection. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41F, fried cheese (66F - Cold Holding); fried potatoes (71F - Cold Holding); cut lettuce (67F - Cold Holding); cut tomatoes (51F - Cold Holding); mash potatoes (53F - Cold Holding) All were located in reach in coolers in kitchen area. Unable to determine how long food had been stored in reach in cooler. Reach in cooler in front of stove with ambient temperature of 86F and salad station reach in cooler with ambient temperature of 74F. Chef stated that he was aware that cooler was in disrepair. Chef discarded all foods. Warning - From follow-up inspection 2022-08-26: Reach in cooler in front of stove with ambient temperature of 86F and salad station reach in cooler with ambient temperature of 74F. Manager stated that they are waiting on parts. Provided emails. No food In coolers at time of inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only provided one at time of inspection. Warning - From follow-up inspection 2022-08-26: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only provided one at time of inspection. Warning Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in front of stove with ambient temperature of 86F and salad station reach in cooler with ambient temperature of 74F. Chef stated that he was aware that cooler was in disrepair. Warning - From follow-up inspection 2022-08-26: Reach in cooler in front of stove with ambient temperature of 86F and salad station reach in cooler with ambient temperature of 74F. Manager stated that they are waiting on parts. Provided emails. No food In coolers at time of inspection. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following foods temperatures greater than 41°F, fried cheese (66F - Cold Holding); fried potatoes (71F - Cold Holding); cut lettuce (67F - Cold Holding); cut tomatoes (51F - Cold Holding); mash potatoes (53F - Cold Holding) All were located in reach in coolers in kitchen area. Unable to determine how long food had been stored in reach in cooler. Reach in cooler in front of stove with ambient temperature of 86°F and salad station reach in cooler with ambient temperature of 74°F. Chef stated that he was aware that cooler was in disrepair. Chef discarded all foods. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F, fried cheese (66F - Cold Holding); fried potatoes (71F - Cold Holding); cut lettuce (67F - Cold Holding); cut tomatoes (51F - Cold Holding); mash potatoes (53F - Cold Holding) All were located in reach in coolers in kitchen area. Unable to determine how long food had been stored in reach in cooler. Reach in cooler in front of stove with ambient temperature of 86°F and salad station reach in cooler with ambient temperature of 74°F. Chef stated that he was aware that cooler was in disrepair. Chef discarded all foods. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only provided one at time of inspection. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in pan of cooked rotini. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Clean pots and pans not stored inverted or in a protected manner. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in front of stove with ambient temperature of 86°F and salad station reach in cooler with ambient temperature of 74°F. Chef stated that he was aware that cooler was in disrepair. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Located in kitchen area and desert station. Warning

Basic - Floor area(s) covered with standing water. Located in prep area. Warning

Basic - Floor soiled/has accumulation of debris. Located under kitchen equipment throughout prep area. Warning

Basic - Food stored on floor. Observed cases of cotton candy being stored on floor in dry storage area and on containers of juice being stored on floor in walk in cooler. Manager instructed employee to move to shelf. Corrective Action Taken Warning

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning