SONNYS BBQ 106

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles on the smoker in the kitchen near the expo window. Warning - From follow-up inspection 2025-12-11: Soiled. Time Extended

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. Dishwasher loading dirty dishes and unloading clean dishes without washing his hands.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used as a dump sink in the bar area.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dry storage area.

Basic - Floor area(s) covered with standing water. Kitchen area.

Basic - Floor tiles missing and/or in disrepair. In the kitchen area.

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. Chlorine 10 ppm. Chlorine 50 ppm. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hot boxes. The manager assigned an employee to clean. Corrective Action Taken

Basic - Drain cover(s) missing. Dishwasher area. Floor drain.

Basic - Floor tiles missing and/or in disrepair. Dishwasher area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (110F - Hot Holding); chicken (128F - Hot Holding) inside the hot holding unit in the kitchen. The manager increased the temperature gauge.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the paper storage area.

Basic - Floor not cleaned when the least amount of food is exposed. Kitchen. Repeat Violation

Basic - Light not functioning. Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch raw beef burger then changed gloves and started working with garlic toast without washing hands. Manager educated employee and had them wash theirhands Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2023. Admin Complaint

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing banana pudding without wearing hair restraint Repeat Violation

Basic - Floors not maintained smooth and durable. Observed missing grout and broken floor tiles in dish area Repeat Violation

Basic - Light not functioning. On ceiling by smoker

Basic - Meat Walk-in cooler door with rust that has pitted the surface.

Basic - Employee with no hair restraint while engaging in food preparation. Observed server with long hair not adequately secured while making a salad. Employee tied up hair Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed missing floor grout in dish and prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled

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

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. Testing at 10pom

High Priority - Employee drank then touched unwrapped single-service items without washing hands. Observed prep cook drink from water bottle then put on gloves without washing hands and engage in prep.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Warmer: beans- reheating (110F - Reheating) since 9:30 am currently 11:30am. Manager stirred product. Re-temped 15 minutes later and center temped at 170f. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Observed debris clogging sprayer nozzles

Basic - Current Hotel and Restaurant license not displayed. Temp license hanging in server station.

Basic - Equipment in poor repair. Gaskets torn on salad make line