SONNYS REAL PIT BBQ

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. Dish machine chlorine tested multiple times not reading proper ppm. Recheck 50ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands less than 15 seconds after fixing dish machine components before going back to cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine top of inside soiled and hard water buildup

Basic - Employee with no beard guard/restraint while engaging in food preparation. Discussed with manager and she had staff put one on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled trough out entire kitchen area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave spied with food debris

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. 0ppm operator changed sanitizer bucket and ran machine. Recheck 50ppm Corrected On-Site

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. Victoria

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. Dishwasher swept floor, touched dirty glasses then touched clean glasses, no hand wash. Discussed with manager on duty and staff.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed with manager on duty

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen 4 flies in dish room, on wall, operator killed 1 fly in bar Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard under microwave, operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White board on cook line.

Basic - Floor soiled/has accumulation of debris. Floor drain under prep table, walk in color floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between fryer and prep table, moved to dish room Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black wall fan in kitchen

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical two door cooler by entrance to kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line - too many towels in bucket, not submerged in solution. Discussed with manager on duty. Some towels removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in bar area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in kitchen area. Cloth moved to sanitizer bucket. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in cook line area on warmer cabinet 1 live fly in dish machine area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (112F - Hot Holding) in warmer drawer at cook line. Operator moved to heating cabinet to reheat to 165F. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm at cook line. Operator made fresh bucket. Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on hot holding cabinet in back prep room soiled Warning - From follow-up inspection 2022-07-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line, at kitchen entrance Warning - From follow-up inspection 2022-07-06: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3:00pm pulled pork ends (105°F - Hot Holding); pulled brisket (130°F - Hot Holding) food was moved to hot box and reheated pulled pork ends (165°F - Hot Holding); pulled brisket (165°F - Hot Holding Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Rusty shelf in walk in cooler.

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