Sugar Factory Glendale

Inspector notes: Please ensure that there is at least one person during all hours of operation with a certified food protection manager certificate (CFPM). Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed no sanitizer testing strips for the sanitizer solution at the 3-compartment sink. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than December 18th, 2025

Inspector notes: Please ensure that there is at least one person during all hours of operation with a certified food protection manager certificate (CFPM). Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed some organic matter on the inside of one of the bar gun beverage dispensers at the bar. The person in charge removed the nozzle in question to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed an employee on the cooking line preparing and handling raw burgers on a grill. The employee was wearing two sets of gloves and was observed grabbing raw burger patties from the refrigerated cabinet below. The employee then removed their first set of gloves and then grabbed the burger buns with the second set of gloves but they did not wash their hands first. Since the employee changed their gloves and they were going from working with raw foods to ready-to-eat foods, a handwash was necessary. The contaminated buns were embargoed at time of inspection (see embargo form). The employee removed their other set of soiled gloves and washed their hands at time of inspection before grabbing a new set of clean gloves to handle ready-to-eat foods. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed no high temperature thermometer or color indicating thermal testing strips available for the hot water sanitizing dish machine in the kitchen. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than October 9th, 2025

Inspector notes: Observed heavy buildup on the inside of the main soda beverage dispenser at the bar. Discussed with person in charge to clean the bar beverage dispensers on a more frequent basis to minimize buildup from occurring. Person in charge removed the nozzle from the dispenser in question to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch