Sonny's BBQ

Observed container of ranch dressing uncovered at the time of this inspection in the reach in cooler. Observed multiple meat items being stored uncovered in the walk in cooler, after being completely cooled the prior day. CA: Ensure food items are stored covered when being stored. COS: PIC placed coverings over uncovered food items.

Observed entirety of tongs left in container of cold slaw at the service station at the time of this inspection. CA: Ensure that utensils are stored in a way that protects from contamination and handles are kept away from food products.

Observed facility storing and stacking wet dishes and containers ontop of each other at the time of this inspection. CA: Ensure that all dishes and utensils are dried prior to stacking.

Observed facility storing spatulas in the grating of the shelving at the time of this inspection. CA: Ensure that all utensils are stored in a clean area not at risk of contamination.

Observed facility with severe staining on the wall and ceiling tiles of the smoker area of the kitchen. Observed build up and black spotting on vents above the prep area of the kitchen. CA: Increase cleaning frequency, replace damaged or severely stained walls, ceiling tiles, and/or vents.

Observed that walk-in freezer had a big ice buildup on the floor and on the cooling unit at the time of this inspection. CA: Physical facilities shall be kept clean and in good repair.

Observed several ceiling panels with a moldlike buildup in the dining area as well as several ceiling panels covered in grease in smoker area at the time of this inspection. CA: All physical facilities shall be kept clean and in good repair.

Observed several cups of ranch dressing being stored uncovered in a reach-in cooler in the server area at the time of this inspection. COS: Manager covered cups. CA: All food must be stored covered to avoid vertical contamination.

Observed three Quat. sanitizer buckets (Bar, ice machine area, grill area) with a sanitizer concentration above the allowed 200 - 400 ppm at the time of this inspection. COS: Manager replaced sanitizer. CA: Quat. Sanitizer solutions shall not exceed 400 ppm to prevent contamination.

Observed a plastic "squeeze" bottle was left inside a warming cabinet beside a tray with cooked chicken in the grill area at the time of this inspection. COS: Manager removed and discarded bottle. CA: Plastic bottles shall not be stored in warming cabinets to avoid contamination.

Observed that walk-in freezer had a big ice buildup on the floor and on the cooling unit at the time of this inspection. CA: Physical facilities shall be kept clean and in good repair.

Observed sanitizer solution in 3 compartment sink was bellow the allowed 200 ppm - 400 ppm of Quaternary ammonium at the time of this inspection. COS: Manager replaced sanitizer solution. CA: Sanitizer solution should be monitored to ensure it is always within the allowed range (200 ppm to 400 ppm for Quat. sanitizer)

Observed that walk-in freezer had a big ice buildup on the floor and on the cooling unit at the time of this inspection. CA: Physical facilities shall be kept in good repair.

Observed containers of coleslaw being stored inside melted ice water with a lid allowing water to go inside as well as bits of coleslaw to come out into the water being stored under the flat top in the main kitchen at the time of this inspection. COS: Manager discarded the coleslaw in water. CA: Manager stated he will retrain staff to ensure the ice is replaced and food product isn't allowed to sit under water.

Observed the handle of the scoop inside the ranch mix under the preptop in the main kitchen at the time of this inspection. COS: Manager removed the scoop to have it cleaned and sanitized. CA: Manager stated staff will be retrained to store the scoop with the handle up.

Observed during the course of this inspection that multiple knives located in a knife box were designated ready to use but had grease buildup and food particles still on them. COS: Management removed the knives and sent them to be cleaned. CA: Management stated that staff will be trained to inspect utensils after the cleaning and sanitizing process to make sure they are completely cleaned and free of grease residue and food particles.

Observed during the course of this inspection that the microwave located closest to the grill displayed significant old food buildup on the inner ceiling food contact surface. CA: Management had the surface cleaned and sanitized. COS: Management stated that staff will be trained to clean and sanitize the surface multiple times a day as opposed to once nightly when they close.

Observed during the course of this inspection that multiple stacks of parchment paper and to-go boxes were being stored on a shelf that had old food debris and old grease/sauce buildup on it. COS: Management designated which items were still usable and which weren't. CA: Management stated that there will be a cleaning schedule for the surface created and maintained.