Sugar Factory American Brasserie

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

Observed interior of ice machine soiled near chute of unit.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed multiple air vents and ceiling tiles throughout kitchen soiled.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Observed clean dishes not inverted stored on clean drying rack.

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Observed Dishmachine at 0ppm not sanitizing all dish ware properly.n Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed employee drink stored on clean prep table on cook line

Employee removed and stored properly. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee store phone on flip top cooler on cook line

Employee removed and stored properly. Corrected On-Site

Basic – Food stored on floor

Observed open case of onion rings stored on floor of walk-in cooler.

Basic – In-use tongs stored on equipment door handle between uses

Observed Tongs held on oven located on cook line

Observed knives stored next to wall and hand sink located at the end of cook line

Employee removed and stored properly. Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted

Observed establishment without choking poster. Repeat Violation

Basic – No copy of latest inspection report available

Observed establishment without last inspection available.

Basic – No handwashing sign provided at a hand sink used by food employees

Observed multiple hand washing sinks without hand washing signs.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee engaging in food preparation touch phone and continued to engage in food preparation

Spoke to person in charge regarding hand washing.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed one flying insect in bar area.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw shell eggs over butter in reach in cooler at the end of cook line

Observed in walk-in cooler Raw chicken stored over ready to eat pasta

Employee removed and stored properly. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Observed hash browns being held hot at 78F. See stop Sale

Employee stated was made at time of open. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed cut tomatoes at 50F on the flip top cooler

The cooler is cooled with ice and observed that ice was not touching pan of tomatoes

Employee placed more ice in cooler

Took second temperature of tomatoes at 42F. Corrected On-Site Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Observed chicken wings, chicken strips and Hamburger meat at 109F-116F being held hot in free standing hot cabinet

Employee removed and reheated to 165F. nSpoke to person in charge and until the holding cabinet is working properly they will use time control on everything store in holding cabinet nPerson in charge completed time control document during inspection.Corrective Action Taken Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Observed spray bottle with cleaning solution stored on table next to food and single service items

Person in charge moved and stored properly. Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Observed splitter installed at mop sink and no back flow device on non chemical side of splitter. Repeat Violation Admin Complaint

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Observed person in charge unable to answer questions regarding foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Inspector provided copy of Big 6 Foodborne Illnesses.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Observed Blenders and waffle makers soiled on table in preparation area.

Intermediate – Handwash sink not accessible for employee use at all times

Observed spoon in hand washing sink on cook line

Employee removed spoon from sink. Corrected On-Site

Intermediate – Manager or person in charge lacking proof of food manager certification

Observed establishment lacking proof of food manager certification. Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Observed No proof of required state approved employee training provided for any employees. Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Observed house made macaroni and cheese without date marking

Employee stated macaroni and cheese was made 2 days ago. Warning