SONNY'S REAL PIT BAR B Q

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front to go area hand sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, Tiles by back smoker soiled Tiles by mop sink soiled

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook on smoker has long dreads not restrained Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart in dry storage heavily soiled with food debris Mop sink heavily soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Raw fruits/vegetables not washed prior to preparation. Prep cook was observed taking whole tomatoes from cardboard box in walk-in-cooler and immediately cutting without first washing, manager on duty discussed proper washing of produce with employee, did not remove unwashed produce, labeled and placed in refrigeration unit

Basic - Unnecessary items/unused equipment on the premises. Unused 2 door low boy and long prep table sitting out back next to dumpster area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall heavily soiled in back smoker area by mop sink

Basic - Water leaking from pipe and/or faucet/handle. AC pipes leaking in dry storage on top of speed rack with garlic bread and canned goods

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust above cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in prep area has no beard guard Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 48 hour hold on individual bags of Baked beans in walk-in-cooler not individually dated only bin that the beans are stored in large bin. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at smoker pulling up pants several times with gloves on continuing prep without proper hand washing. Manager stopped and addressed proper handwashing Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen

Basic - Clean wiping cloth supply not properly stored. Sanitizer bucket stored next to sauces under prep table Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 90° corrected to over 135° Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling rack soiled in dry storage and by walk in cooler

Basic - Standing water in bottom of reach-in-cooler. Salad cooler has standing water and front to go area Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 4/1/25, license was paid during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris Cut board on line stained Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk-in-freezer Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at drive thru soiled Mop sink soiled

Intermediate - Food-contact surface soiled with food debris Prep cutting board in prep area had some staining

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk-in-freezer by drive thru

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 holes in ceiling tiles above cooks line that old electrical equipment in has holes

Basic - Cutting board has cut marks and is no longer cleanable. Prep cutting board has cut marks

Basic - Single-service articles not stored inverted or protected from contamination. Large to go in dry storage not inverted Corrected On-Site

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by mop sink Warning - From follow-up inspection 2024-10-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tile at drive through broken with standing water in tile Tiles by dish machine area broken Warning - From follow-up inspection 2024-10-21: Time Extended

High Priority - Vacuum breaker at hose bib splitter added to hose bibb. Vacuum Installed improperly

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in storage. Manager turned on the side. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. At char grill. Staff removed Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125F on grill. Staff removed utensil Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator making coleslaw, opened box, took off tape, continued to mix product with same gloved hands Manager discussed proper hand washing with employee Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork sausage 44°; per operator sitting on counter 20 minutes Cooked rice 56°; in drawers over 2 hours made previous day Operator moved to Walk-in-freezer for immediate temperature recovery Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by Walk-in-freezer blocked by garbage can Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gasket hanging off hot holding unit at end of cooks line

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

Basic - Floor soiled/has accumulation of debris. Floor soiled behind prep table at entrance to dry storage

Basic - Food storage container/container lid cracked or broken. Container that was used to make coleslaw is cracked on the corners

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in pulled brisket on cooks line Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in prep area

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dry storage

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink prep area blocked by 2 cans Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust on cooks line Repeat Violation

Basic - Floor area(s) covered with standing water on cooks line by take out window when tiles are missing

Basic - Floor tiles missing and/or in disrepair. Floor tiles disrepair on cooks line Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers in walk-in-cooler holding corn has old labels

Basic - Standing water in bottom of reach-in-cooler. Standing water reach in cooler at to go area Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Bar area and warewashing Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking from hand sink by freezer off cooks line and hand sink at back prep area

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked on cooks line Warning - From follow-up inspection 2022-12-06: Time Extended

Basic - - From initial inspection : Basic - Light not functioning in Walk-in-freezer Warning - From follow-up inspection 2022-12-06: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler, in front take out area Warning - From follow-up inspection 2022-12-06: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2022-12-06: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies front counter by takeout counter, door to outside to gather wood for smokers is outside door by front takeout counter, operator discussed air curtains to be installed at door

Basic - Current Hotel and Restaurant license not displayed. License expires 4/1/23

Basic - Employee beverage container on shelving with open liquors at front bar Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on back prep table by smoker Employee cell phone, sunglasses and keys on bar counter with Togo items Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. All cooks on line no beard guards Corrected On-Site

Basic - Food storage container/container lid cracked or broken in walk-in-cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit front Togo cooler that holds sides Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go on line not inverted in Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (46-47°F); brisket (45-46°F - Cold Holding) Held over night.

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