SUGAR FACTORY

High Priority - Dented/rusted cans present. See stop sale. Observed a can of crushed peppers. The manager threw out the can. Corrected On-Site Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at the bar chlorine sanitizer at 0.00 ppms, the manager charged the empty sanitizer bottle for a full one and chlorine sanitizer is now 100 ppms. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed beef of pine apples in the back room walk-in cooler. The chef moved the beef to another walk-in cooler on the correct shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager had the ice discarded and the ice machines cleaned. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. O by the walk-in cooler.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager moved the straws behind the bar. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of water chestnuts dented.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The chef is having the triple sink to sanitize. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a server handle dirty plates and then pour 3 cups of ice water. The chef had the employee put the cups to wash and had the 'employee was his hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs of fruit in the walk-in cooler. The chef moved the eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 tuna filets and 5 salmon filets in the walk-in cooler at an internal temperature of 42°F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar and cook line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided and signed by several employees.. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of sprinkles and flour. The chef inverted the handles. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 tuna filets and 5 salmon filets in the walk-in cooler at an internal temperature of 42°F.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Observed several lose and cracked floor tiles by the ice machine.

Basic - Food stored on floor. Observed a case of pancake mix on the floor. The chef moved the item. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops in a water temperature of 79°F. The chef poured out the water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler gasket soiled. Observed the hand washing sink by the ice machine soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed in two of the walk-in coolers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed br the dish machine.