SONIC AMERICA'S DRIVE-IN

Observed the 3 compartment sink hanging off the wall. The water pipes are keeping compartment sink from falling. Observed meat deep freezer seals in disrepair. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised to have repaired.

Observed the outside of the chicken warmer drawers unclean with heavy grease build up. Observed outside and inside cooler seals and reach in freezer and meat deep freezer unclean with debris build up. Observed shelves inside reach in cooler unclean with debris build up. Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep clean and increase cleaning frequency.

Observed floors under fryers with debris build up. Wheels and hoses on Prep top table, fryers with heavy grease build up. Walls near 3 compartment sink with black residue build up.
Observed broken tiles through out main kitchen. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have floor deep cleaned and increase cleaning frequency. Advised to repair grout on floor to prevent standing water.

Observed floors under fryers with debris build up and light fixtures and screens with dust debris build up. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have floor deep cleaned and increase cleaning frequency.

Observed 2 lights out in main kitchen. C/A:511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Advised to have replaced.

Observed ice cream machine unclean to sight and touch. Black substance on machine dispenser. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected onsite: Machine was place out of service until can be deep clean.

Observed both restrooms without handwashing signage. Corrective Action: 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Advised to place handwashing signage in restrooms.

Observed cutting board at ice cream station unclean with debris build up. Corrective action: 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Advised to have deep cleaned.

Observed the outside of the chicken warmer drawers unclean with heavy grease build up. Observed outside and gaskets of reach in cooler, reach in freezer and meat deep freezer unclean with debris build up. Observed shelves inside reach in cooler unclean with debris build up. Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep clean and increase cleaning frequency.

Observed floors under fryers, drink machines, dry storage, unclean with debris build up. Floors near fryer are no longer easy cleanable with missing grout which allows for pooling water in main kitchen. Corrective Action: 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised to have floor deep cleaned and or replace grout.

Observed vent near ice machine unclean with dust build up. Corrective Action: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned.

Observed light bulbs in walk in freezer not working. Corrective Action: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Advised to have replaced.

Observed gaskets inside reach in prep top cooler unclean with black substance build up. Advised to have deep cleaned.

Observed dry storage units unclean to sight and touch.

Observed floors under fryers unclean with grease build up. Advised to deep clean fryers.

Observed hot dogs(44), pulled pork (46) stored in reach in cooler with an ambient for 47F not holding a TCS temp of 41F or below. COS- hot dogs and pulled pork were discarded. Advised PIC cooler shall not be used to store TCS food until serviced.

No paper towels available at front hand sink. COS- PIC provided paper towels.

Observed multiple items in reach in cooler stored without covers. COS- all items were covered and advised cover shall remain on food items at all times.

Observed syrup for soda stored on floor. COS- syrup was moved to shelf.

Observed employee wearing 2 bracelets and apple watch in main kitchen. COS- arm jewelry was removed and hands were washed and sanitized.

Observed light bulbs in walk in freezer not working.

Current inspection report was not posted.

Observed pooling water in bottom of prep top cooler advised to have serviced.

Observed gaskets inside reach in prep top cooler unclean with black substance build up. Advised to have deep cleaned.

Observed inside of reach in freezer unclean with food debris. Advised to deep clean.

Observed floors under fryers unclean with grease build up. Advised to deep clean fryers.

Observed Cheese (62F), Cut Lettuce (59F) and Sliced Tomato (57F) not holding TCS temp of 41F or below. Ambient reading for prep top- 50F. COS- Cheese,Cut lettuce and sliced tomato were discarded by PIC.

Observed employee cups on food prep top counter. COS- all cups were discarded without prompting.

Observed prep top not holding a TCS temp of 41F or below. Advised to have repaired.

Observed inside of reach in freezer unclean with food debris. Advised to deep clean.

Observed Gaskets on prep top with black build up around gaskets. advised to deep clean.

Observed floors under fryers unclean with grease build up. Advised to deep clean fryers.

Observed several ceiling tiles with dust build up near vents. Advised to deep clean.

Observed serval light bulbs out in main kitchen. Advised to have replaced.

Observed heavy grease build on exhaust hood. Advised to have deep cleaned.