OLD SUGAR MILL PANCAKE HOUSE

Basic - Equipment and utensils not properly air-dried - wet nesting. -clean cups not air dried before stacking. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Wine bottles stored under soap dispenser. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

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. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over shredded cheese in reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomato and coleslaw at 45°f in reach in cooler. Per temperature log coleslaw and sliced tomatoes at 36°f at 7:45 am this morning.

Intermediate - Handwash sink used for purposes other than handwashing. -employees filling water pitchers at handwashing sink.

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.

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

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -establishment cooking sausage on flat grill in kitchen.

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

Basic - Equipment in poor repair. -reach in cooler door detached at top hinge.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. -sandwich press.

Intermediate - Handwash sink not accessible for employee use at all times. Bus tub stored on top of hand wash sink. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. -unsealed concrete in kitchen. Warning - From follow-up inspection 2024-07-01: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -cooking bacon on electric flat griddle in kitchen. -table top fryers in use. - From follow-up inspection 2024-07-01:

High Priority - Metal stem-type thermometer soiled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense granola. Corrected On-Site

Basic - Employee jackets, purses hanging on rack containing to store food.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, cooler in server area.

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at front counter.

Basic - Water leaking from faucet at handwash sink at front counter.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Flat of shell eggs with 4 cracked shell eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter at front counter at 53f. Out of cooler 30 minutes. Provided operator with time as a public health control form.

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.

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.

Basic - No handwashing sign provided at a hand sink used by food employees, hand sink by dish machine. Corrected On-Site

Basic - Sanitizer bucket stored next to bag of sugar. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar. Corrected On-Site

High Priority - 1 Live, small flying insects in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter at 52°f. Out of cooler 1 hour. Advised operator to use metal container and surround container with ice. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs. Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to dispense chocolate chips, strawberries and blueberries.

Basic - Employee beverage container on ice machine.