SONNY'S BAR B Q

High Priority - Food placed in soiled container/equipment. Open pork put back in original shipping box.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings at 53°F Less than 4 hours per operator, left out of walk-in for delivery.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at pickup area.

Intermediate - No soap provided at handwash sink. At drive thru.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Stored food not covered. Raw pork in walk-in.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink at Togo area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46°F, Less than 4 hours per operator, door on unit left open.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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. Less than 50 ppm.

High Priority - Food placed in soiled container/equipment. Raw pork roast stored in old cardboard boxes.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink.

Intermediate - No soap provided at handwash sink. Togo sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor area(s) covered with standing water. Prep area across from dish room.

Basic - Plumbing system in disrepair. No hot or cold water at hand sink. Togo area.

Basic - Accumulation of debris inside warewashing machine.

Basic - Stored food not covered. Pork for baked beans in walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Storing lexan pan. Front sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cook line.

Basic - Food stored on floor. Bread on floor in stockroom. Properly stored during inspection.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Tea whip stored in sink.

Basic - Single-service articles improperly stored. Cups on floor in stockroom. Properly stored during inspection.

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. Less than 50 ppm.

High Priority - Toxic substance/chemical improperly stored. Glass cleaner on dishwasher.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Togo window.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor soiled/has accumulation of debris. Cook line.

Basic - Floors not maintained smooth and durable. Tile damage various areas, floor of walk-in cooler at door to walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer unit gasket on cooks line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front Togo area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee eating in a food preparation or other restricted area. In drive thru area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on counter at line.

Basic - Floors not maintained smooth and durable. In walk-in cooler in front of door to walk-in freezer.

Basic - Stored food not covered. Sheet pan of beef on speed rack in walk-in. Covered during inspection. Corrected On-Site

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. Chlorine sanitizer at 10 ppm.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dishwasher.

Basic - Single-service articles improperly stored. Cups on floor.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Toxic substance/chemical improperly stored. Liquid green soap on dishwasher. Removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, can opener blade. Cleaned during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage bag, bag removed. Corrected On-Site

Basic - Equipment in poor repair. Gasket on reach-in cooler under grill.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler on line.

Basic - Stored food not covered. Sliced cheese in walk-in cooler. Covered. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand sink in dish area.