Sugarcreek Restaurant

Basic – Bowl or other container with no handle used to dispense food

Bowl used to scoop salsa in reach-in cooler across from grill.

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tanks stored in dry storage area across from ice machine. Repeat Violation

Basic – Cardboard used to line food-contact shelves

Cardboard on old oven next to kitchen entrance.

Basic – Duct tape used to repair nonfood-contact surface

Doors in between front counter and kitchen.

Basic – Employee eating in a food preparation or other restricted area

Employee eating biscuit in kitchen. Manager had employee stop eating and discard food. Corrective Action Taken

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee tuna fish stored on shelf in walk-in cooler.

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

Employee phone on Reach-in cooler next to three compartment sink

Employee coat on box of ketchup located on shelf across from kitchen entrance.

Basic – Equipment and utensils not properly air-dried – wet nesting

Cups stored behind front counter.

Basic – Equipment in poor repair

Outside of ice machine rusty.

Basic – Floor area(s) covered with standing water

Floor next to three compartment sink.

Basic – Floor tiles missing and/or in disrepair

Floor in between dish area and cook line.

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment

Fly tape hanging over reach-in cooler across from oven. Manager removed tape. Corrected On-Site

Basic – Food stored on floor

Bag of onions and cooking oil stored on floor on cook line. Repeat Violation

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface

Dumpster behind building.

Basic – Hole in or other damage to wall

Hole in wall beneath hand washing sink next to soda box stand.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Reach-in freezer across from fryer.

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

Tongs stored on fryer handle.

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

Reach-in cooler across from grill. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood above cook line greasy

Pipes underneath three compartment sink soiled

Top of dish machine soiled

Pass through shelf next to grill greasy

Fan covers in walk-in cooler dusty

Walk-in cooler gasket

Area behind soda nozzles

Fan above three compartment sink greasy. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Pans stored on shelf beneath prep table across from walk-in cooler.

Basic – Open dumpster lid

Dumpster behind building

Dumpster also missing drain plug.

Basic – Outer openings not protected with self-closing doors

Back door to kitchen.

Basic – Shelf with rust that has pitted the surface

Shelf underneath dish dropoff table.

Basic – Single-service articles improperly stored

To go containers stored on floor in dry storage area across from dining room

To go containers stored on shelf in back of kitchen not inverted. Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

Reach-in cooler next to kitchen entrance.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall in dish area.

Basic – Water leaking from pipe and/or faucet/handle

Pipe beneath hand washing sink across from grill. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop stored in mop bucket next to three compartment sink.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wiping cloth on prep table across from walk-in cooler.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine, 0 ppm. Manager stated dishes and pans would sanitized in three compartment sink. Repeat Violation Admin Complaint

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from outside and began handling plates without washing hands. Manager had employee wash hands. Corrective Action Taken Warning

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

Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Warning

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

Employee touched face and handled pancakes without washing hands. Manager had employee wash hands and reheat pancakes. Corrective Action Taken Warning

High Priority – Hands not washed as needed after changing tasks

Employee went from eating food to handling clean plates without washing hands. Manager had employee wash hands. Corrective Action Taken Warning

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

Observed two flies in area behind front counter

Observed two flies in kitchen area.

High Priority – Nonfood-grade bags used in direct contact with food

Hash browns in reach-in freezer across from ice machine stored in to go bag.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired on 6/1/2023.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Coleslaw in walk-in cooler dated 6/20, manager stated item should be dated 6/30. Manager placed proper date on item. Corrected On-Site

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

Items in reach-in cooler across from grill: ham (45F – Cold Holding); sausage (46F – Cold Holding); cheese (47F – Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F

nItems in reach-in cooler next to three compartment sink: cheese (49F – Cold Holding); boiled eggs (48F – Cold Holding); ham (47F – Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F. Warning

High Priority – Time/temperature control for safety food re-served to customers

Butters left on tables in between customers to be reused. Manager discarded butters. Corrective Action Taken

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

Item held on cook line stove top: eggs (97F – Reheating). Manager stated eggs cooked 15 minutes prior to temperature being taken. Manager placed eggs on grill to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

First aid kit stored on top of soda boxes

Manager moved first aid box to shelf with chemicals. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

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

Blade of can opener on prep table

Mixer heads of table top mixer on prep table next to walk-in cooler

Cutting board stored underneath prep table across from walk-in cooler

Microwave on prep table across from grill. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Pans stored in hand washing sink across from grill.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

No proof of employee reporting agreements. Repeat Violation

Intermediate – No soap provided at handwash sink

No soap at hand washing sink across from grill.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Establishment has proof of training for two employees. Establishment has five employees.