SONNYS BBQ 137

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit, brisket (130F - Hot Holding) heated to 158, operator will continue reheat Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-09-29: No brisket reheating Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table to pan pork (120F - Hot Holding); Cvap oven pork (118F - Hot Holding) Employee reheated both to 165 Corrected On-Site Repeat Violation

Basic - 2 knives stored in cracks between pieces of equipment. Under steam table at service station

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cove molding at floor/wall juncture broken/missing. At dish pit

Basic - Equipment in poor repair. Stand alone reach in freezer near two door upright oven broken.

Basic - Floor tiles missing and/or in disrepair. At service station near drain.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Employee replaced

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Banana putting handle touching food employee moved

Basic - Interior of oven has accumulation of food debris. Red one - steamer

Basic - Old food stuck to clean dishware/utensils. Utensils hanging on drying rack with old food. Manager put pack to be re-cleaned

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface. At service station

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area.

High Priority - Employee washed hands with cold water. Water temperature 73F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. half cook chicken (125F - Hot Holding), manager moved chicken to another hot holding box that was set at a higher temperature Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in server area at 0ppm, manager refilled bucket now at 200ppm Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer broken on cook line

Basic - Floor tiles missing and/or in disrepair. On cook line

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

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum, operator discussed with employee Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed operator now has breaker, but it is installed in the incorrect position, needs to be on end of splitter with spray/fill hose. Warning - From follow-up inspection 2023-03-30: operator began to move vacuum breaker to hose side of splitter Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. Discussed with operator proper ware washing procedures. Warning - From follow-up inspection 2023-03-30: Glasses at wait station Time Extended

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. Operator set up sanitizer in 3 compartment sink to complete the 3 step process until repairs can be made. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed vacuum breaker installed in incorrect position. Needs to be moved from top of splitter to end of splitter with spray hose installed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled

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

Basic - Can opener blade not kept sharp - observed metal shavings. Discussed with operator.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator will have re washed and air dried. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens on hot line soiled inside with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of Gatorade in reach in cooler on cooks line operator moved it. Corrected On-Site