Sugarcane Cafe

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of raid pest control spray. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak at 3-comp sink's faucet neck at time of inspection. Discussed repair timeline with PIC. PIC will have a plumber on-site to address the issue. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink adjacent to the cooking range unable to dispense cold water under pressure at time of inspection. Discussed the importance of hot/cold water availability with PIC. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. A reinspection will occur on or prior to 3/17/2026 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leak at 3-comp sink's faucet neck at time of inspection. Discussed repair timeline with PIC. PIC will have a plumber on-site to address the issue. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple bulk containers of white powders below sink in prep area. PIC identified these as sugar, salt, and flour. PIC labeled all items in bulk containers at time of inspection. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef out on kitchen prep table with an internal temperature of 110F. Person in charge states that item was cooked about an hour and a half to two hours ago and was set there to cool before putting in fridge. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures.

Inspector's notes

Observed parsley in walk in fridge being stored in store plastic bags made of nonfood safe material. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Had person in charge move item to food safe storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered deep pan of grilled chicken in walk-in unit measured at 60'F. PIC stated food item was made the day prior and have been in walk-in since. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also observed multiple cooked food items being cooled with lids covered. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Provided proper cooling guidance and proper cooling methods guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (raw marinated beef, raw beef, raw marinated chicken, cooked goat pepper soup, cooked spinach, cooked okra, cooked melon seeds, cooked goat curry, cooked vegetable mix curry at 136'F, cooked rice at 135'F) measured 47-52'F in walk-in unit at time of inspection. PIC stated food items in question with the exception of cooked vegetable mix curry and cooked rice have been in walk-in for longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in with an ambient temperature of 50.3°F. PIC could not provide temperature log of last known time walk-in was functioning properly at 41'F or below. All TCS food items were either embargoed and discarded (see embargo list) or moved to alternative refrigeration. Walk-in unit was emptied of TCS food items at time of inspection. Until fixed, PIC agreed to all food will be kept in other functioning refrigeration units. Reinspection will occur within 24hours. Corrective Action: Correct within 24 hours.

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Observed no air gap at PVC pipe from ice machine draining into floor sink located by 3-comp sink. An air gap of 1.5 is required for backflow prevention. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. --- Observed cooked tomato sauce at 90'F sitting in ambient temperature by the cook line. Chef stated that the tomato sauce was cooked in-house and cooled in the walk-in the night before. Cooked tomato sauce was brought out from the walk-in at 9am on day of inspection and was reheated and held at ambient temperature since. Sauce was embargoed as it has been out of temperature for longer than 4 hours. PIC discarded item at time of inspection. Observed metal pan of cooked chicken curry at 119'F sitting in ambient temperature on food prep table. Chef stated the chicken was cooked between half-hour to an hour ago and is to be hot-held in steam unit. Chef was instructed to reheat chicken to 165'F and store in steam unit at time of inspection. Steam water was measured at 178'F. Hot-holding TCS food items must be held at 135'F or above. Discussed with PIC the importance of monitoring hot-holding temperatures for food safety. Suggested PIC to use time as control for certain food items and provided time as control guidance via email. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Observed no air gap present for pipes connecting from food prep sink and 3-comp sink designed to outflow into floor drain located by the 3-comp sink. Observed no air gap present for pipe connecting from freezer and handwashing sink designed to outflow into floor drain located by the freezer unit. An air gap of at least 1-inch from floor drain must be present. PIC was instructed to have this fixed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. --- Observed mutton curry measured at 109'F cooling in deep plastic round pan in the walk-in cooler. Chef stated the item was cooked less than 2 hours ago at time of inspection. PIC reheated the item to 165'F at time of inspection. Cooked food items must be cooled from 135'F to 70'F in the first two hours and from 70'F to 41'F in the 4 hours that follow. Cooling food items must be cooled with the use of proper cooling methods. Provided PIC with resources on proper cooling methods via email. Correct By: Corrected At Time Of Inspection