SULTANE CUISINE & BAKERY RESTAURANT

Nonfood-grade bags used in direct contact with food. Inside white reach in freezer

High Priority - Nonfood-grade bags used in direct contact with food. Inside white reach in freezer observed food containers stored with shopping bags covering food items. Instructed operator to remove bags and replace with food grade plastic covering. **Corrective Action Taken**

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Glass Reach In - Raw Shell eggs (69F - Cold Holding). Per operator eggs have been in unit for over 48 hours. See stop sale.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Glass Reach In - Raw Shell eggs (69F - Cold Holding). Per operator eggs have been in unit for over 48 hours. See stop sale.

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) Glass Reach In - Raw Shell eggs (69F - Cold Holding). Per operator eggs have been in unit for over 48 hours. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove; Cheddar cheese (50F - cold holding) per operator item has been inside unit for over 24 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) Glass Reach In - Raw Shell eggs (69F - Cold Holding). Per operator eggs have been in unit for over 48 hours. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove; Cheddar cheese (50F - cold holding) per operator item has been inside unit for over 24 hours.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove; Cheddar cheese (50F - cold holding) per operator item has been inside unit for over 24 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove; Cheddar cheese (50F - cold holding) per operator item has been inside unit for over 24 hours. See stop sale.

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.

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 employee washing dishes then proceeded to handled clean dishes to start cooking without hand washing. Reviewed with manager proper hand washing procedures. Employee washed hands. **Corrected On-Site**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with sanitizer step, instructed operator to set up sanitizer at three compartment sink. Operator set up at 100ppm chlorine and sanitized wares **Corrected On-Site**

High Priority

Trash receptacles not provided where needed in establishment.

Basic - Trash receptacles not provided where needed in establishment. Observed no trash receptacle inside kitchen.

Basic

Water draining onto floor surface.

Basic - Water draining onto floor surface. Observed water draining on the floor at handwashing sink by three compartment sink.

Basic

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection

Intermediate

Covered waste receptacle not provided in single unisex bathroom for establishment

Basic - Covered waste receptacle not provided in single unisex bathroom for establishment

Basic

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed handwashing sink near three compartment sink with no paper towels readily available. Operator provided **Corrected On-Site** **Repeat Violation**

Intermediate

Ice buildup in reach-in freezer and/or walk-in freezer. Two white reach in freezers in kitchen with ice build up.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Two white reach in freezers in kitchen with ice build up.

Basic

Interior of microwave has accumulation of grease/food debris.

Basic - Interior of microwave has accumulation of grease/food debris.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease

Basic

Plumbing system in disrepair. Three compartment sink faucet in poor repair Hand wash sink drain pipe in poor repair

Basic - Plumbing system in disrepair. Three compartment sink faucet in poor repair Hand wash sink drain pipe in poor repair

Basic

Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to stove -

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to stove - observed food debris at the bottom of unit.

Basic