SONNY'S BAR B Q

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up on freezer door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drawer unit on cook line soiled with grease.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Employee refreshed then 200 ppm quat. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee placing corn muffins from top in pans with bare hands.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of sauce. All were moved. Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on hot box on cookline. Gaskets on reach in freezer on cookline torn. Ice buildup on walk in freezer door.

Basic - Standing water in floor drain/floor drain draining very slowly. Under ice machine near dry storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line grill drawers: chicken (44F - Cold Holding); hamburger (45F - Cold Holding). Manager stated items were placed in drawers three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer outside of office: chicken (130F - Hot Holding). Manager stated chicken was placed in warmer three hours prior to temperature being taken. Manager had employee reheat chicken in oven, 191F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for mop sink missing back flow preventer. Manager placed one on hose side of splitter during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in standing water on top of cook line grill, 116F. Employee replaced tongs and turned up grill, 154F. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager had employee change sanitizer water, 200 ppm. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hair net on head then touched sleeve of trays without washing hands. Stopped by inspector and hands were washed. Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee with long fake nails scooping ice for drinks without gloves.

Intermediate - No soap provided at handwash sink. Sink at bar with no soap.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of fountain machine at drive thru window. Moved. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee scooping ice with multiple rings on.

Basic - Employee with no hair restraint while engaging in food preparation. Two employees prepping food in kitchen area. Hair restraints were added. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under shelves near drive thru.

Basic - Food stored in a location that is exposed to splash/dust. Tea urn near fountain machine not covered. Lid was added. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on shelves in walk in cooler. Around doors of reach in cooler on cook line soiled with grease. Food debris on shelf over heat lamp on cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to wait station: cheese (46F - Cold Holding); egg (45F - Cold Holding). Manager stated items placed in cooler two hours and thirty minutes prior to temperature being taken. Manager had employee place items in reach-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer along wall next to drive thru: beef (118F - Hot Holding); beans (130F - Hot Holding). Manager stated items placed in warmer 2 hours prior to temperature being taken. Manager had employee place items in oven to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on hose side of splitter. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzles for tea machines in wait station. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelf beneath microwave along wall next to drive thru. Manager removed cardboard during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Gatorade stored in drive thru reach-in cooler. Manager removed Gatorade from reach-in cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses stored in wait station. Repeat Violation

Basic - Equipment in poor repair. Gasket for drive thru reach-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door of walk-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine outside of office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of dish machine in dish area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee touched corn with bare hands after dishing up a plate.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen are.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near hand sink near front counter has no device. At mop sink near back door, extra device added before splitter. No device located on either side of splitter bibbs. Chemical dispenser is no longer operational.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of three ice bins at fountain machines have black substance in upper corners. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station

Basic - Food stored in a prohibited area. Case of unwashed tomatoes and case of unwashed limes on shelf over beans in walk in cooler. Flour in dry storage room not covered. Manager adjusted all. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On one pan.

Basic - Open dumpster lid. One lid open on dumpster

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw burgers 51F, raw chicken 52F, manager moved to walk-in freezer, temperatures dropped to 39F and 40F. Also at the server station, slaw 48F, corn 47F, cut tomatoes 43F, eggs 47F, Manager moved all to walk-in freezer, all temperatures dropped to 39F and below. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At the server station, ice bin soiled in the back top corner.

Basic - Buildup of food debris/soil residue on equipment door handles. Hot holding equipment handles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table at the cook line, employee removed. Corrected On-Site

Basic - Equipment in poor repair. Hot holding cabinet near office area, gaskets in poor repair.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, pulled pork placed at 8:00 to reheated, at 11:00am pulled pork 141F.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, pulled pork placed at 8:00 to reheated, at 11:00am pulled pork 141F.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer under unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of thermalizer. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, chicken 130F, manager moved to oven to reheated. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the drive thru area, no paper towels also Handwash sink at the bar area no soap, manager provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Thermalizer baskets soiled.

Basic - Old labels stuck to food containers after cleaning. In use Containers with old labels residue

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer door.

Basic - Single-service articles improperly stored. At the dry storage room, ice bags on floor under shelves, Manager moved off the floor. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the prep area one live flying insect.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pulled chicken 131°, manager moved to oven to reheated. Corrective Action Taken