Sugar Shack

Observed during the course of this inspection that during the remodel the facility failed to place a handwashing sink on the other side of the divider wall in the new ice cream dispensing area. CA: Glynn EH instructs facility to place a handwashing sink in the newly added portion of the facility.

Observed several souvenir reusable water bottles being stored with bleach containers in bathroom at the time of this inspection. COS: Manager removed water bottles. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed facility was storing small souvenir "shot cups" in a box on the floor in dry storage area at the time of this inspection. COS: Manager removed cups from floor. EH instructs management to ensure that all food related equipment is stored 6 inches off of the floor. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 6 inches (15 centimeters) above the floor.

Observed during the course of this inspection that the facility had bleach and glass cleaner stored above and mixed with single service items and equipment. CA: Glynn EH instructs management to ensure that all chemicals or potentially toxic substances are stored in areas where the do not pose a contamination risk to equipment, food prep/storage areas, and single service items.

Observed that only the bathroom handsink had signage. CA: Glynn EH instructs management to ensure that all handwashing sinks have signage posted instructing employees to wash hands.

Observed during the course of this inspection that the facility had souvenir cups stored inside a trash bag directly on the floor. COS: Glynn EH instructs management to ensure that all food related equipment is stored 6 inches off of the floor.

Observed during the course of this inspection that the facility had a large box of Styrofoam to go cups stored directly on the floor. CA: Glynn EH instructs management to ensure that all single service items are being stored at least 6 inches off of the floor.

Observed back exit door did not close flush with the door frame and was letting light in, also there was a whole by the door knob at the time of this inspection. CA: Exit doors should close flush with the door frame to prevent the entrance of pests.