SONNY'S REAL PIT BAR B Q

Basic - Buildup of food debris/soil residue on equipment door handles. All holding cabinets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the prep area.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from cup on cook line and continue to make food. Coached operator on proper hand washing procedures.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Operator removed Ice buildup on door of walk in freezer. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed labels and rewashed rinse and sanitized clean containers in ware washing area. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Employee drinking from cup and handling sanitizer bucket and return to food service no glove change or hand wash. Coached operator on proper hand washing procedures.

High Priority - Toxic substance/chemical improperly stored. Jugs of cleaning chemicals on floor of chemical room. Operator picked all jugs off floor. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.

Basic - Floor area(s) covered with standing water. Around walk in cooler door on cook line. Operator cleaned water from floor. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits above portion eggs and condiments. Operator move produced to the bottom of the shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around the door of the walk in freezer.

Basic - Garbage can located outside has no lid or lid open/broken.. Dumpster lid is broken.

Intermediate - Handwash sink not accessible for employee use at all times. Knife in the hand washing sink located in the kitchen. The knife was removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on all the hot holding cabinets. Repeat Violation

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

Basic - Single-service articles improperly stored. Drink holders on the floor in the take out area. The manager removed from off the floor. Corrected On-Site

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. 00 ppm. Sanitizer container was empty the manager replaced the chlorine.100 ppm. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Steam cabinets and microwave.

Basic - Interior of microwave has accumulation of black substancefood debris.

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. the manager primed the dishwasher to reach 50 ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Employee used a cup to scoop the ice from the ice bin at the beverage station.

Basic - Buildup of food debris/soil residue on equipment door handles. On holding cabinets.

Basic - Cove molding at floor/wall juncture broken/missing. Walk in cooler near the grill.

Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On the prep table next to the fryer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eef (125°F - Hot Holding); brisket (126°F - Hot Holding) inside the hot holding cabinet. Kitchen manager moved the product to be reheated to the correct hot holding temperature. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Hot Holding cabinets in the kitchen.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles cracked in the kitchen back prep area.