SONNYS BBQ 32

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front bar used to store glassware. Item was removed/relocated. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with buildup of debris under cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in walk-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under chargrill with heavy buildup of burnt residue.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers at front bar with old beer residue.

High Priority - Live, small flying insects found 1 live fly by drive through window 1 live fly in dry storage 2 live flies by soda machine I'm wait station. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line grooved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in back of restaurant over food.

Basic - Equipment in poor repair. Soda gun in bar broken and covered in plastic wrap.

Basic - Food stored on floor. Food stored on floor of walk in freezer. Operator placed food to appropriate area. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door rusted.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers in dry storage.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cook line shelves are rust putted

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in on cook line Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with debris.

High Priority - Live, small flying insects found 1 fly in bar area. 1 fly on the wall in the watewashing area. Operator killed and sanitized are. Did not observe flies land on food contact surfaces. Operator states they receive pest control minimum monthly Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near warehouse washing area blocked by cart. Operator relocated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator filling water pitcher in the hand wash sink. Discussed with manager.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Both microwaves on cook line soiled. Discussed with manager.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to rack if cutting boards.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers, oranges, limes and tomatoes above ready to eat pickles and liquid margarine. Operator reorganized Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the seating area 1 live fly in prep area landed on prep table, staff cleaned and sanitized the area. 2 live flies total No contamination observed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork 130F hot hold

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 130F

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron stored on wire rack containing food Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw Pork 60F cooling after being thawed beyond 41F under running water. Pork was out of temperature for less than 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife on magnet. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bar glass scrubber located in hand wash sink. Operator removed glass scrubber.

Intermediate - No soap provided at handwash sink. Behind bar. Operator stocked soap during inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. Operator replaced sign at hand wash sink during inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of convection oven

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect spotted in kitchen and 2 flying insects in bar area. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes (46F - Cold Holding); shredded cheese (47F - Cold Holding); whipped cream (47F - Cold Holding); banana pudding (45F - Cold Holding); tossed salad (46F - Cold Holding) Cut lettuce (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw (44F - Cold Holding) second temp 40F at 4:25pm; Sour cream (45F - Cold Holding) second temp 41F at 4:25; Ranch (46F - Cold Holding) second temp 40F at 4:25pm. Operator moved into walk in cooler. Cut tomatoes (46F - Cold Holding); shredded cheese (47F - Cold Holding); whipped cream (47F - Cold Holding); banana pudding (45F - Cold Holding); tossed salad (46F - Cold Holding) cut lettuce (46F - Cold Holding). See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stacked food containers soiled with food debris. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager on duty replaced paper towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Handle of scoop in flour container.

Basic - Clean utensils or equipment stored in dirty food container. Discussed with operator the importance of storing utensils on clean surfaces. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline and behind bar warped/deep grooves

Basic - Equipment in poor repair. Gaskets on hot box torn. Reach in cooler unable to hold temperatures. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Cook line, prep area, storage areas and walk in cooler. Repeat Violation

Basic - Food stored on floor. Bucket of butter stored on walk in cooler floor. Operator moved bucket off of floor. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in floor drain/floor drain draining very slowly. 2 floor drains in kitchen area near hot box draining slowly. Operator was able to plunge the standing water from area. Per operator, there is a scheduled cleaning with plumbing company. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly observed in side prep area near ice machine. No contamination observed.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on prep table. Operator moved spray bottle to chemical storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with accumulated dry food debris. Operator could not determine when it was last used.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles to hot boxes have an accumulation of grease.

Basic - Equipment in poor repair. Gasket hanging from hot holding unit

Basic - Floor soiled/has accumulation of debris. Accumulation of grease on floor on cook line and prep areas

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in prep sink at room temperature. Operator placed under cool running water Corrected On-Site

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. Dish washer touched soiled dishes and did not wash hands before touching clean dishes. Discussed the importance of proper hand washing with operator

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 126F hot hold. Pan was not completely sealed. The pan was placed at the front of the unit. Other items in the box were 135F and above Corrective Action Taken

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. Handout provided via email

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. Education provided via email

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch bag stored on lower shelf of prep table on the left as you enter the kitchen. Corrected On-Site

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed during inspection 1 near dish wash area and 1 near mop sink. No cross contamination observed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cinnamon butter 45F cold holding, ambient temperature of unit 38F.

Intermediate - Spray bottle containing toxic substance not labeled. Large sprayer containing degreaser not labeled. Operator label sprayer Corrected On-Site

Basic - Floor area(s) covered with standing water. Prep area, condensation coming from air conditioner. No cross contamination observed.