SUGAR MILL COUNTRY CLUB

High Priority - Dented/rusted cans present. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit raw burgers (47F - Cold Holding); stacked high cheese slices (45-47F - Cold Holding); cooked chicken (44F - Cold Holding); bruschetta sauce (45F - Cold Holding);place ice. Overnight. Operator instructed to discarded , burgers, and cheese slices stacked high. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun soiled with debris, Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher f water stored in cook line hand sink. Operator removed , Warning

Basic - Equipment in poor repair. TRUE glass door gasket torn. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. True glass door reach in cooler by dessert station. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked pork, walk in cooler Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ala king 11/13, opened canned artichokes 11/10, banana fosters 10/23, broccoli cheddar 11/14, beet soup 11/14, au gratin 11/14, cooked beets 11/10, fish dip 10/31, opened canned artichokes 11/5 Repeat Violation Warning

High Priority - Roach excrement and/or droppings present. Shelving in wine closet Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 in remote bar/waitstation on the floor Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler overnight: Raw chicken 47-48F, pico 48f, shrimp 47F, fish 47F, sausage 48F, sliced cheese 47-48F, blue cheese 51F, Cole slaw 47f, tomatoes 46F, bruschetta 47F, roast beef 48F, cooked onions 47T, shredded mozzarella 48F, artichokes 46F, chicken 47F. Right cookline cooler overnjght: raw chicken 48F, tortellini 50F, ham sandwich 50F, pasta 48-50F, cooked chicken 48F, cream 51F, butter 47F. Butter 50F. Raw fish 47F, raw shrimp 47F, shredded cheese 47F, Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar. Greater than 400 ppm quat. Bartender diluted Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sweet potatoes marked with frozen date 11/8 Corrected On-Site Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage from Sunday Warning

Basic - Dead roaches on premises. 1 in cabinet in the bar Warning

Basic - Food stored on floor. Cases, walk in freezer Corrective Action Taken Warning

Basic - Food stored under dripping water. Walk in cooler vegetable cooling condensation dripping on dressing Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara up to 46F in the middle. Cooked previous day Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw fish over uncovered desserts, walk in freezer Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese; raw fish over cream - walk in cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Gazpacho 10/31 in walk in cooler Warning

High Priority - Roach excrement and/or droppings present. Wine room shelving in back corner Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler: Shredded cheese 48-51F, goat cheese 50F, cooked peppers 48f, sliced cheese 48-50F, cooked onions 46F, diced chicken 48F and 47F, hot dogs 49F, wings 47F, cooked potatoes 48F, fish 51F, raw chicken 48F, burgers 49F, Right cookline cooler overnight : Raw fish 52-53F, shrimp 49-50F, steak 48-50F, pastas 48-50F, raw chicken 47F, cooked chicken 47F, cream 51F, garlic butter 48F, butter 48F, opened canned artichokes 47F. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo 120-134F, marinara 116-136F in warming cabinet. Operator removed to reheat on stove. Alfredo 180F+, marinara 212F Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ GM Michael Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used to hold pitcher Warning

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. New employees and those with no food handler training Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw meats over 48 hours Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage in storage rack over scale Corrected On-Site Warning

Basic - Food stored on floor. Case of raw chicken under shelving walk in freezer Warning

Basic - Food stored under dripping water - condensation from walk in cooler fan dripping onto case of produce and covered salad dressing containers Warning

Basic - Water leaking from pipe and/or faucet/handle. drain disconnected for handsink /three compartment in dish area Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish vacuum sealed in walk in cooler overnight per employees on duty Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available undercooked upon request Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw tuna over cooked shrimp, hoshizaki cooler in salad area a¿¿ container of raw tuna over cut melon, cake, hummus in glass True cooler Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. White rice 10/3, crab dip 10/2, Boursin 10/1, Alfredo 10/1, portioned rice 10/1, hummus 9/27 Repeat Violation Warning

High Priority - Roach excrement and/or droppings present. Corner of wine shelving storage area Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tuna poke on main dining room menu Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored on floor. Bag in the box soda area, boxes of soda Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Under fan, walk in freezer Warning

Basic - Standing water in bottom of reach-in-cooler. Upright True cooler in waitstation across from dish machine Repeat Violation Warning

High Priority - Dented/rusted cans present. See stop sale. 1 can of red beans Warning

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag storing bread Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Im the freezer on a speed rack/sheet pan, eggplant parm made with raw eggs over ice cream cake Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese made in house 5/4 and 5/6, ranch made in house 5/1, sausage gravy 3/25, clams from a can 5/6 Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dressing cooler overnight: Tcs ranch 47F and 48F, butter 47F, sour cream 48F, Cole slaw 47F, cut melon 45-47F, tcs blue cheese 45F. Repeat Violation Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chastity. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only available food handler card Josh Warning

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom Warning

Basic - Bowl or other container with no handle used to dispense food. In croutons Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over silverware Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Upright server cooler Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Flour in plastic container above prep sink Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling in walk in cooler overnight: approximately 10 gallon pot 2/3 full Turkey 50-61F, pulled pork stew 43-47F in the middle. See stop sale Repeat Violation Warning

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. 0 ppm cl main dish machine Repeat Violation Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon sealed in vacuum packaging in house. thawed out in Cookline cooler. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available medium rare upon request Repeat Violation Warning

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag, bread Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. cooked pasta 12/10, vegetable stew 12/8 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Creamed corn 47-49F, cooked black beans 50F, in 16 oz plastic containers above fill line. See stop sale. Sliced cheese 45-53F back right side. In bottom drawers, raw chicken 45F, cooked beef 46F, raw fish 44F, all in same cooler. - in dressing cooler overnight, sour cream 51F, tcs ranch 50F, butter 49F, Cole slaw 50-51F, cut melon 48F - unsalted butter left out overnight 72F Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun, bar Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 in the kitchen, 1 server Corrected On-Site Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chorizo 12/10 marked with date frozen Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current certificate Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bleach Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for coffee machine last changed 2018 Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. In croutons Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, cell phone and keys above prep table Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. Bar Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Near ice machine, employee restroom Warning

Basic - Standing water in bottom of reach-in-cooler. Right Cookline cooler Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Between 0-150 ppm quat Warning