SONIC DRIVE IN #6926

Manager lacking proof of Food Manager Certification. No certification present nor any employee that is certified present. PIC has 30 days to submit a certificate for a Certified Food Safety Manager

Observed uncovered food in cold holding units.observed utensils not in use inside food continer. Consulted with PIC on covering any equipment with lids or other methods of protection from contamination.

Equipment food-contact surfaces and utensils not sanitized, not adhering to establishment's clean up schedule. Build up of food debris on facility's food contact surfaces. PIC made a quaternary sanitizing solution and able to clean onsite while inspections was conducted.

PIC not performing duties, (i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; see violations outlines further in report.

Consulted with PIC on various food safety methods and unable to demonstrate knowledge and implementation on food safety. Recommended that all managers that a food safety course.

Manager lacking proof of Food Manager Certification. No certification present nor any employee that is certified present.

Observed uncovered food in cold holding unit/dry storage area. Consulted with PIC on covering any equipment with lids or other methods of protection from contamination.

Equipment food-contact surfaces and utensils not sanitized, not adhering to establishment's clean up schedule. PIC made a chlorine sanitizing solution and able to clean onsite while inspections was conducted.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed various items in prep top, reach ins, freezer reach ins, with no date labeling methods applied. Consulted with the PIC on their methods. Items in questions were discarded and replaced.

511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, o

Observed items placed in containers in the prep cooler, reach in freezer, lacking common name of food items coming from a bulk container. Consulted with PIC, corrected in site.

Facility did not have copy of latest inspection available to public, chocking sign, non smoking sign. PIC able to print and display missing signs.

Observed ground with excess food debris on floor, observed lids wit syrup residue, observed actively containers with food debris, Consulted with PIC on implementing a cleaning schedule.