Sugarberry's Restaurant

Observed a box of moldy onions in the walk in cooler at the time of inspection. CA:A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.COS: Box of onions voluntarily discarded.

Broken pipe on the back side of building allowing sewage water to flow to the ground surface. CA:Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Bathrooms water conveys to that area where the pipe is broken. Must be corrected within 24 hours or dine-in shall not be allowed till correction is made to prevent runoff from occurring.

Surfaces of multiple items including the reach in cooler, grill and oven areas covered with food and soil residues on the exterior non-food contact surfaces. CA:Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude (prevent) the buildup of dirt, soil, and food residues. Correct within 1 week.

Puddling water by the 3-compartment sink, leak observed on one of the elbows beneath the sink.

Excessive moisture in leading to wood wall near the dish machine to rot and be eaten away at. Multiple areas throughout the kitchen have bare wood showing due to paint peeling. There is a hole in the ceiling above the washing machine with insulation or wood flakes falling out of it. Observed very mold-like substance on the exterior of the ceiling in the dish room, spreading from one end to the other.

Observed box of moldy bell peppers in the walk in cooler at time of inspection.

Observed shrimp in kitchen sitting out of temperature control at 68 degrees Fahrenheit. CA:Time/temperature control for safety food being cold held shall be maintained at a temperature of 41 degrees Fahrenheit or below. COS: Shrimp had been out for over an hour sitting on the counter but not more than 4 hours so it was allowed to be placed back in the reach in cooler beside it to cool back down before cooking.

When dishwashing machine was run, grey water was running onto the floor instead of being conveyed to the proper disposal area. CA:Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Must be corrected in 24 hours.

Observed employee washing a utensil out in the hand sink.

All spray bottles (4) on the server rack were not properly labeled with a common identifier name.

Multiple food itmes along the prep tables in the kitchen area stored uncovered (BBQ sauce, margarine, raw fish).

Observed multiple racks in the walk-in cooler rusted and covered in food soils.

No drainplug in place on the dumpster outside allowing for grease and other tainted liquids to run onto the ground beside it. CA:Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Correct within 72 hours.

Excessive moisture in leading to wood wall near the dish machine to rot and be eaten away at. Multiple areas throughout the kitchen have bare wood showing due to paint peeling. There is a hole in the ceiling above the washing machine with insulation or wood flakes falling out of it. Observed very mold-like substance on the exterior of the ceiling in the dish room, spreading from one end to the other.

Observed cottage cheese on the salad bar at a temperature of 55 degrees Fahrenheit.

Observed fried fish in the back of the house under the heat lamps at a temperature of 120 degrees Fahrenheit.

Septic system distribution box lid is cracked in pieces leaving it open to the elements.

Observed old food residue and grime built up on the exterior of multiple different seasoning shakers, and food equipment such as the fryers and the grill. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude (prevent) the buildup of dirt, soil, and food residues. Correct within the week.

Excessive moisture in leading to wood wall near the dish machine to rot and be eaten away at. Multiple areas throughout the kitchen have bare wood showing due to paint peeling. There is a hole in the ceiling above the washing machine with insulation or wood flakes falling out of it. Observed very mold-like substance on the exterior of the ceiling in the dish room, spreading from one end to the other.

Observed box of apples and some stray tomatoes that were on the bottom shelf of the walk in cooler covered in a mold-like substance.

Observed food in the walk in cooler that was prepped on 4/8/2025, the date of inspection is 4/16/2025.

Observed handwash sink with peas and ice in it from someone draining them out in the sink.

Damage evident to the lid of the dumpster outside not allowing it to fully close and deter pest.

Kitchen area around main equipment has lots of burnt old food and debris beneath it. Physical facilities shall be cleaned at a frequency to prevent accumulations.

Observed fried fish in back of house and in front food service area out of temperature. Fried fish was at 125F in BOH and 109 in FOH. Hot holding items must be maintained at 135F or above. COS: BOH fish re-fried to above 165F and FOH fish discarded.

Observed two 55-gallon drums of "slop" meant to be taken of by a local who uses it for feed, but he has since stopped picking it up, leaving it to accumulate uncovered in the back behind the facility. Refuse shall be removed in an appropriate manner and frequency to deuce odors and pests.

No shellstock tag attached to box or available on for the single box of oysters to identify shipper info, or when and where the oysters were harvested. Shellstock tags shall remain attached to the box until the last oyster is removed from the box and then maintained on file for 90 days. COS: CFSM chose to discard food.

No hot water at handwash sink in kitchen or any of the bathroom sinks. Handwash sinks shall be maintained to provide hot water at a temperature of 100 degree F through a mixing valve.

Multiple areas of the facility without hot water running to them. Hot water generation and distribution systems shall be sufficient to meet peak hot water demands of the facility.

Observed old food and old food residue all over the floor of the walk-in-cooler. Non-food contact surfaces shall be cleaned at a frequency adequate to prevent buildup of food and food residues.