Sugar Factory Kitchen

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.

Observed mold-like substances on lemons and tomatoes in the main kitchen WIC. COS: PIC discarded items.

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.

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.

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.

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.

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.

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.

Observed broken floor tiles at the desert prep area and in the main kitchen. CA: Advised PIC to replace tiles.

Observed caving, dirty, and missing ceiling tiles in the main kitchen. CA: Advised PIC to replace ceiling tiles and clean them.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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)

Observed fruit flies at downstairs bar and flies in the kitchen and dinning space. Controlling Pest CA: Advised PIC to increase pest control visits

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

Observed old inside ice machine. All food All food contact surfaces shall be cleaned to sight and touch. CA-MOD will burn ice and clean tonight

Observed employee using hands to transfer cheesecake to plate. Use of gloves will be used for ready to eat foods. CA-Employee disposed of cheesecake

Observed sink plumbing problems in women’s restroom. ir. A plumbing system shall be repaired according to law; P and maintained in good repair. CA-MOD will call plumber for repair

Observed broken unit in kitchen used for storage. Good Repair. All physical facilities shall be maintained in good repair. CA-EHS advised MOD to dispose of unit

Observed floors, walls, and ceilings in kitchen area in disrepair. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. CA-EHS advised MOD to clean immediately

Observed failure to properly wash hands when changing tasks When to Wash CA: Instructed employee to wash hands and use fresh gloves. Educated PIC and employee on the dangers of improper hand washing

Observed raw eggs stored directly above RTE food in WIC Segregation CA: PIC immediately rearranged food. Advised PIC of the importance of proper food stacking.

Observed chef using same spatula for turkey burgers and beef burgers Packaged & Unpackaged Food Separation, Packaging, and Segregation CA:1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils;

Observed food debris on mixer put away as clean Equipment, Food-Contact Surfaces,& Utensils CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed fruit flies at downstairs bar Controlling Pest CA: Advised PIC to increase pest control visits

Observed clean linen stored directly on the floor in storage area Equipment, Utensil, Linens, stored 6" off floor in clean, dry location CA: 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Observed build up of grease between grills Nonfood Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed unusable items stored at back storage area Maintaining Premises, free of unnecessary items/litter CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed raw chicken stored above steaks, observed raw chicken stored next to burgers, observed raw chicken stored over tomatoes. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas.

PIC separated items.

Observed mashed potato in steam well at 98 degrees, being heated to 135. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. PIC reheated to 165.

Observed cheese, tomatoes, mayonnaise, and steak held above 41 degrees. 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.

Observed heavy black slime like buildup on interior of ice machine. Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC will drain ice machine and clean.

Observed lack of date marking and incorrect date marking (prep date OR discard date but not both indicated) throughout facility. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. PIC will provide proper date marking and train staff on how to properly date mark.

Observed cook in kitchen preparing food without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA- EHS advised PIC to provide hair restraints.

Observed drainage lines from bar guns stored directly inside the drains. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Plumber on site at time of inspection.

Observed no previous inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA- EHS advised PIC to post most recent inspection report

Observed buildup of grease between grills. Observed standing water inside of both reach in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have locations cleaned.

Observed several dented cans stored stored on kitchen shelving. Condition. Food shall be safe, unadulterated, and honestly presented. P CA-EHS advised PIC to separate damaged cans.

Observed shelled eggs and sliced tomatoes with temps higher than 41F. TCS foods shall be held at 41F or below. CA-PIC disposed of foods.

Observed roasted pork being held at temps lower than 135F. Hot holding foods shall be held at 135F or higher. CA EHS went over hot holding procedures.

Observed steamed rice hot hold under 135F. ) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P CA- PIC disposed of rice. EHS went over hot holding procures with PIC

Observed employee drinks throughout facility including sitting on top of prep table in kitchen. 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.

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.

Observed microwave with stuck on food debris. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised PIC to clean microwave

Observed several dairy items opened in WIC without any date marking. Pf

Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf CA- EHS advised PIC to use proper date marking and disposed of previously opened dairy items.

Observed cook in kitchen preparing food without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA- EHS advised PIC to provide hair restraints.

Observed bulk tubs of sugar without proper labeling. All foods outside original packaging shall have a common name label. CA-EHS advised PIC to label salt and sugar

Observed thermometer not working inside RIC correctly. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf

2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf CA-EHS advised PIC to get new thermometers for RIC immediately

Observed plumbing issues in bathroom, Kitchen, and downstairs bar area. Pipes leaking throughout facility. plumbing system shall be repaired according to law; P and maintained in good repair. CA- EHS advised PIC to call for repair immediately.

Observed no previous inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA- EHS advised PIC to post most recent inspection report

Observed single use cups being used as scoops inside sugar. Single-service and single-use articles may not be reused. CA- EHA advised PIC to use scoop with handle to prevent contamination.

Observed food debris on every shelving unit in kitchen. ) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CA-EHA suggested a deep cleaning

Observed excessive build up of grease on hood vents, and between grill in kitchen. CA-All nonfood contact surfaces shall be cleaned to sight and touch.

Observed excessive dirt and dust on and around ventilation vents upstairs and down. Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Ca- EHS advised PIC to get ventilation vents cleaned.

During routine inspection observed prep-top cooler not properly maintaining temperature with Temperature for Control Safety food items stored inside.Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04.

During routine inspection observed ventilation system not properly functioning. Inadequate as evidenced by the condensation on walls and ceiling. Advised manager to contact technician to ensure ventilation system is working thoroughly.