SONNYS BBQ 171

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in main kitchen area pulled chicken (119F - Hot Holding); pulled pork (122F - Hot Holding) Person in charge placed in oven to reheat and pulled pork start time 12:05pm-12:25pm (178F - Reheating); chicken start time 12:00pm end time 12:20pm (179F - Reheating) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.observed on cooks line soiled food pans in handwashing sink. Person in charge removed and cleaned sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed in main kitchen area employee preparing food with watch on wrist .employee removed watch and washed hands. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation in back kitchen area by smoker. Employee put on beard guard and washed hands. Corrected On-Site

Basic - Floor area(s) covered with standing water. Dish room and fountain beverage station floor covered with standing water.Person in charge mopped floors. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris under and behind grill,stove and fryers.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: Observed Walk-in cooler shelves with rust that has pitted the surface.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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.observed in dish washing machine area employee went from soiled dishes to clean dishes and failed to wash hand before touching clean dishes. Person in charge had employee rewash dishes and wash hands before putting away clean dishes. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in main kitchen area plastic glasses wet nesting. Person in charge separated to air dry. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Floor area(s) covered with standing water. Dish room floor covered with standing water.Person in charge mopped floors. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill in main kitchen area hood filters soiled with grease

Basic - Observed Walk-in cooler shelves with rust that has pitted the surface.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed salad food preparation employee in main kitchen area wearing watch. Person in charge had employee remove and wash hands As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in main kitchen area food containers and plastic glasses wet nesting. Person in charge separated to air dry. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge separated to air dry. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Dish room floor covered with standing water. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Single-service articles improperly stored.Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed on cooks line employee with gloves on picked up a lid on the floor and touched the inside of the garbage pail, then grabbed a single service container and place 2 cornbread in container and failed to change gloves and wash hands. Person in charge had employee stop,discard corn bread and container,remove soiled gloves,wash hands and put on clean gloves. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on cooks line employee with gloves on picked up a lid on the floor and touched the inside of the garbage pail, then grabbed a single service container and place 2 cornbread in container and failed to change gloves and wash hands. Person in charge had employee stop,discard corn bread and container,remove soiled gloves,wash hands and put on clean gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line pork (107F - Hot Holding) Educated Person in charge on Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge placed in oven to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed in dishwasher area handwashing sink used as a dump sink. Person in charge cleaned sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in main kitchen area ice machine bin and ice paddle soiled with black mold like substance.

Basic - Dish room floor covered with standing water. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook in main kitchen area wearing bracelets. Person in charge had employee remove and wash hands As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in main kitchen area food containers and plastic glasses wet nesting. Person in charge separated to air dry. Corrective Action Taken

Basic - Garbage can located outside lid open/broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed in main kitchen area single service containers not inverted.Person in charge inverted. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler across from fountain Beverage machine Cole Slaw (56F - Cold Holding); Milk (51F - Cold Holding); Hard Boiled Eggs (55F - Cold Holding); Cheddar Cheese (53F - Cold Holding); Cut Lettuce (57F - Cold Holding) Person in charge stated that all food was in Reach in cooler from 1/15/24. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items. Corrective Action Taken Warning - From follow-up inspection 2024-01-18: No food in cooler Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2024-01-18: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground Beef over Beef Brisket in Walk in cooler in back area of kitchen. Educated pic on cold food storage. Person in charge removed Ground Beef . Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit in Walk in cooler in back kitchen area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Person in charge a copy

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Person in charge a copy

Basic - Drain cover(s) missing in dish room area in back area of main kitchen. Person in charge put cover back on .

Basic - Equipment and utensils not properly air-dried - wet nesting on plastic glasses by fountain beverage machine in main kitchen area.. Person in charge gave to dishwasher in dish area. Corrective Action Taken

Basic - Floor area(s) covered with standing water in dishwasher area in main kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing over entrée make station in main kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in front kitchen area above grill and fryers hood filters soiled with grease. Observed over entrée make station air return and light shield soiled with dust.