Sugar & Flour LLC

Year by year

Inspections

1. Jan 20, 2026 Routine · 5 core, 1 repeat
   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Dry ingredients are stored in unlabeled containers throughout the establishment.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored in the ice machine the handle was in direct contact with ice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on prep-surfaces throughout the kitchen.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Coffee machine drip tray is improperly stored at the three (3) compartment sink behind faucet.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

2. Jan 31, 2025 Follow Up · No items found

   No violations cited.

3. Dec 3, 2024 Routine · 1 priority, 2 priority foundation, 5 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Tub of mushrooms were observed to be stored nesting in stainless pan of split peas in nthe walk-in cooler.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Portioned sliced cheese in the walk-in cooler were not provided with a date mark. Opened package of sliced cheese was not provided with a date mark. Plastic tub if sliced beef was not provided with a date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Several spatulas were observed to have food contact surfaces which are chipped and chewed and no longer smooth and cleanable.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep surfaces.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Food stored on wire rack adjacent to the hadwash sink is not protected from potential contamination from the handsoap location.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wiping cloths were observed to be used as slip mats under cutting boards.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES - LUBRICATING AND REASSEMBLING

     Lubricant used for stand mixers is being improperly applied; excess lubricant was observed dripping into mixing bowl..

     Correction: Use and apply only lubricants that do not contaminate the food contact surfaces.

     Code 4-902.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use wrapped utensils are being stored in cardboard boxes which are not non-absorbent and cleanable, and are visibly soiled with debris. Unwrapped utensils are being stored in plastic tub that is visbly soiled with debris. Unwrapped utensils were observed to be stored with the food cotnactr surface exposed to potential contamination.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

4. Dec 15, 2023 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Pre-cooked hash brown patties are kept at the grill line and held at room temperatures. Temperatures of the patties were at 71°F at time of the inspection. Pre-cooking and holding foods at the cookeline is done to expidite the time necessary for breakfast preparation.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Develop a system to ensure that food is cold held properly such as only removing food items from cooler as needed, installing additional refrigeration equipment at the cook line, or developing / using a Time as a public health control for potentially hazardous foods.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The prep cooler at the cookline is not sufficient in capacity to hold foods at proper cold holding temperatures. The temperature display in the unit was 42'F and foods in the unit were 43-45'F at the time of the inspection. The temperature of the upright cooler in the bake area was at 46'F. Staff is aware of this and has plans for a service call.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Suspect the cookline prep cooler unit may need to be services to aide in recovery times when in use. Staff indicates that temperatures of the equipment are checked every morning and that this refrigeration unit is maintaining proper temperatures when checked.

     Code 4-301.11