SONIC DRIVE-IN

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle for kitchen tea machine. Cutting board on cooler next to office.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two certificates are copies.

Basic - Ceiling tile missing. Ceiling tile in front of walk-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to cook line grill. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at end of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers greasy. Fan covers in walk-in cooler greasy. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box of raw steak stored above open box of onion in reach in freezer. Manager placed steak on bottom shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer has ice build up on and behind cooling unit. Reach in freezer on cookline line has ice build up on door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. HOT HOLDING cabinet soiled with grease build up. Top of fries machine oiled with dust and food particles.

Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( salt ) from original container not labeled with name of contents. Manager placed label on container.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wearing gloves handling food tied apron and then grabbed foil for food touched bread and Chicken, without removing gloves, washing hands and putting on clean gloves. Another employee wearing gloves wiped hands on pant leg then took out Ready-To-Eat bread bun and prepared food order, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored on shelf above bread cart, manager moved the cart. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fan areas. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the drive thru area soiled, cooler at the cook line with mold-like substance, also shelves soiled on other coolers. Also observed black spots inside ice machine.

Basic - Water leaking from pipe and/or faucet/handle. Under small triple sink near office area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline. Opened cases of raw beef stored on shelf over mozzarella sticks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50F in ice bath on cookline for 30 minutes. Manager added ice to bath to bring temperature down to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer on cookline has food debris. Reach in cooler at end of cookline has food debris. Nozzles of shake machine near drive thru window soiled. Interior of reach in chest freezer soiled. Cutting board over chest freezer soiled with pink substance.

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. Training missing for 36 employees. Also, several certificates missing information. Repeat Violation Admin Complaint

Basic - Bathroom facility not clean. Toilets soiled in men's and women's room. Also, floor has trash in women's room.

Basic - Floor area(s) covered with standing water. Near Ice machine, standing water on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around interior walls of upright reach in freezer on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzles of two shake machines soiled with food debris. Exterior of reach in cooler and freezers on cookline soiled with grease and food debris.n Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screw driver on prep table next to single service items.

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. At the cook line, male employee washed his hands no antiseptic applied, inspector and manager addressed situation, employee used antiseptic Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the cook line, two male employee touched and adjusted face mask and continued working with ready to eat food, inspector and manager instructed to washed hands, employees washed their hands properly Corrected On-Site

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. At the cook line, hot dogs no time marked, manager set timers. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the end of the cook line, hot dogs no date marked.

Intermediate - Manager or person in charge lacking proof of food manager certification. Two managers on site (male and female).

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. Eight employees

Basic - Floor area(s) covered with standing water. On multiple area around the establishment Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled, also with mold like substance