SONNYS BBQ 217

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed macaroni and cheese 120f, queso 103f in hot hold cabinet # 1 on cook line (less than 4 hours per manager). Also observed cooked chicken 126f, ribs 126f, macaroni and cheese 112f, chicken wings 118f (less than 4 hours per manager) in hot hold cabinet # 2 on cook line. Manager removed all items for reheating during inspection. Corrective Action Taken Repeat Violation Warning

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Upon inspection, observed pork shoulder roast 120f in upper hot holding cabinet. Less than 4 hours per manager. Manager removed roast for reheating during inspection. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection, observed accumulation of mold like substance on interior upper portions of ice machine at establishment.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Upon inspection, observed employee preparing salad with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw beef patties stored over French fries in reach in freezer on cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed coleslaw in make bar with temperature of 47f. Manager stated over 4 hours. Also observed cooked diced eggs in reach in cooler in rear of establishment with temperature of 47f. Manager stated over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed rack in rear of establishment with cooked ribs 68f and cooked chicken wings 66f. Manager stated less than 4 hours. Manager placed food back into refrigeration during inspection. Also, observed coleslaw in make bar with temperature of 47f. Manager stated over 4 hours. Also observed cooked diced eggs in reach in cooler in rear of establishment with temperature of 47f. Manager stated over 4 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed cooked bone-in chicken in hot holding cabinet on cook line at 132f. Manager stated less than 4 hours. Manager removed chicken and placed on sheet pan for reheating during inspection. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Upon inspection, observed 4 or more employees engaged in food preparation with no certified food manager present at establishment.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed metal pans on rack in dishwashing area wet nesting.

Basic - Stored food not covered. Upon inspection, observed large bowl of potato tots in walk in freezer not covered.