SONNY'S BBQ

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. soiled leather apron hanging on shelf with single service lids. Manager moved apron. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( plastic bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water by ice machine in tray. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on door and behind cooling unit in walk-in-freezer Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service boat trays not inverted or protected. Manager inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler by drive thru window .

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( lemons ) stored over ready-to-eat food ( butter ) in walk in cooler. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cooking utensils on cookline in water at 128F. Manager removed utensils. Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. One old dry rodent dropping on top of hot water heater in the back room of the dry goods storage area. Manager cleaned off top of water heated and discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. HOT HOLDING Queso 128F on cookline, Manager instructed employee to reheat queso Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of rubbing alcohol stored with single service container. Manager moved alcohol. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Grill on cookline has accumulation of carbon on cookline. Mold like substance on the inside food contact surface of the ice bin at two of the server soft drink dispensing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stapler stored on top of napkins at drive thru window. Manager removed stapler. Soiled oven gloves stored above prep table in kitchen Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( metal bins in dishwash area )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor area(s) covered with standing water. Standing water by back handwash sink and by ice machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. reach in freezer on cookline has build up inside on top of unit.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. One by four wood strip on wall on right side of ice machine not sealed, smooth and cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Manager wiped gasket. Hood filters soiled with grease Door handles of hot box in kitchen had accumulation of grease Corrective Action Taken

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution on cookline showed visible grease on water surface and soiled wiping cloth. Manager had solution discarded and new solution in bucket. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Per manager, a non functioning meat slicer stored in back prep area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box and no statement that produce has been washed ( lemons ) stored over ready-to-eat food ( salad dressing bottles ) in walk in cooler. Manager moved lemons Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. sanitizer bucket on floor in pickup area. Manager removed bucket. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet underneath drop off table in dish area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of wait station tea machine.

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handle. Employee placed tongs on top of grill. Corrected On-Site

Basic - Missing drain plug at dumpster. Right side dumpster in parking lot.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from kitchen smoker. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to ware washing area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid for banana pudding in wait station reach-in cooler. Manager discarded lid. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of wait station soda machine. Hood vents above cook line grill. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of kitchen ice machine. Cutting board on prep table across from cook line fryers stained. Soda gun in bar area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in wait station hand washing sink. Employee removed pans from hand washing sink. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to mens restroom not tight fitting.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.

Basic - Equipment in poor repair. Handle for warmer on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water, 97F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line fryers greasy. Wall behind cook line grill greasy. Area behind soda nozzles of wait station soda machines. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler in bar area.

Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath drive thru hand washing sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler in drive thru area: coleslaw (51F - Cold Holding); potato salad (53F - Cold Holding). Items dated 9/15.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler in drive thru area: coleslaw (51F - Cold Holding); potato salad (53F - Cold Holding). Items dated 9/15. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer next to drive thru area: ribs (111F,105F - Hot Holding). Manager stated ribs placed in warmer two hours prior to temperature being taken. Manager moved ribs to oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from smoker. Repeat Violation

Basic - Drain cover(s) missing. Drain in mop sink area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to pan of ketchup in drive thru area. Manager placed drink on bottom shelf. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Dumpster on side of building missing lid.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood behind grill and fryers greasy. Top of dish machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf in walk-in cooler. Manager turned containers over. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Floor behind and beneath fryers and grill greasy.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (56F - Cold Holding); cheese (58F - Cold Holding); hot dog (52F - Cold Holding); lettuce (58F - Cold Holding); coleslaw mix (53F - Cold Holding) items in reach in cooler drawers on cooks line, operator moved items to reach in freezer to rapidly chill items. Retemps were taken on all items and all items had dropped at or below 40F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (130F - Hot Holding); chicken (124F - Hot Holding); pork (128F - Hot Holding) operator turned warmer up, retemps were taken and all items had risen above 135F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle by cranberry juices behind bar, manager moved chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top of ice machine.

Basic - Equipment in poor repair. Multiple cut marks on cutting boards.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoops handle directly in Mac n cheese in steam table, manager moved scoop. Tongs hanging on rack connected to cooking equipment on cooks line, exposed to lossless cross contamination. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug light installed over magnetic knife holder on wall outside of office, employees moved knives and holder. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzle backsplash. Interior keg cooler. Reach in freezer door jam on cooks line.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly by the prep sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs 119° on a prep table. These were moved t9 the walk-in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. One was added. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles through out with dried food debris.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the walk-in freezer employee food stored over customer food it was moved below. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed 1 floor tile chipped by the walk-in cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in area where smoker is located.

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. Observed pan of fried onions on cook line with no time mark. Manager stated item was prepared at 11:00 a. Manager labeled during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink located in server station and handwash sink located in bar area have no soap. Manager added soap to dispensers during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker device and personal drink on counter next to slicer. Manager removed during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed moisture inside clean stacked plastic bins on storage shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled debris on bottom shelves underneath steam table and flat top grill.

Basic - Old labels stuck to food containers after cleaning. Observed old labels attached to clean plastic containers on shelf.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line next to fryer is heavily soiled on shelves, bottom and gasket.

Basic - Single-service articles improperly stored. Observed case of single service knives on floor in storage area. Manager removed during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease-like build up along wall above steam table.