Sonic Drive In

Observed low water pressure for the back hand sink for both hot and cold water. Manager advised that a plumber will be coming out to repair the pressure.

Observed a broken PCP pipe in the walk-in cooler, causing water to pool onto the floor instead of the floor drain. Manager advised that the plumber was on his way to replace the damaged pipe. Observed air conditioning leaking from the ceiling in front of the walk in freezer due to the conditioning catch tray overfilling.

Observed men's restroom door handle missing with paper towels used to cover the hole.

Observed mold-like substances on the exterior surface of the slushie machine underneath the dispenser.

Observed monitor equipment with dust accumulation. Observed reach in cooler shelves in need of repainting or replacing. Observed soda machine catch tray in disrepair.

Observed men's toilet in need of cleaning.

Observed floors in need of cleaning under the front reach in cooler and slushie machine. Observed pooling water in the walk in cooler and throughout the mop sink area. Observed dust accumulating on the walls and ceilings.

Observed several light bulbs in the main kitchen in need of replacing.

Observed dust accumulation on air vents throughout the main kitchen and employee restrooms. Observed women's air vent separating from the ceiling. Observed air vents in the main kitchen with paint peeling and rust.

4-2B. Observed food products not covered inside the walk in freezer. The manager corrected during the inspection.

4-2B.Interior surfaces of the reach in cooler and reach in freezer interior sliding door casing needs cleaning.

16B.Missing floor grate for the hub drain at the three-compartment sink. Also, drain line needs cleaning.

15C. Observed surfaces on the dessert station in need of cleaning. Also, observed accumulated water on interior surfaces of reach in cooler.

17D. Missing light shields on several light fixtures in the kitchen.

Observed queso cheese in the steam well hot held at 55F. Manager stated the queso was just placed in the steam well for reheating. Manager was advised that the steam well should only be used to maintain hot temperatures of food and that commercially processed foods must be rapidly reheated to 135F within 2 hours. Manager corrected on site by rapidly reheating the queso cheese to 135F.

511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P

2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P

3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P

4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. P

5. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked.

Observed white mold-like substances on the ceiling portion of the reach in cooler in the dessert station. Water was also observed pooling in the reach in cooler. Observed exterior surface of the ice cream machine dispenser in need of cleaning due to build up.

Observed both men and women toilet bowls in need of cleaning.

Observed dust on the ceiling tiles above the cook and prep line in the kitchen. Observed grease build up on walls behind the warmer drawers. Observed food debris under fryers and reach in cooler in the dessert area. Observed holes in the wall behind the hot dog station and by the drive thru window.

Observed dust accumulation on the air vents in the kitchen.

Observed whipping cream at 63F. PIC threw item away. It was suggested that item should be placed on ice in the future.

Observed brown accumulation on drink machine diffusers and staining on drink nozzles.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. Nor was the current inspection report displayed in the drive-thru window.

Observed expired test strips provided to measure quaternary ammonium sanitizer solution for wiping clothes.

Observed dust and mold-like accumulation on ceiling tiles above prep cooler, as well as dust accumulation on lights and ceiling tiles throughout the facility.

Observed rusted vents throughout the facility with rust accumulation. Vents should be cleaned and painted.

Observed American sliced cheese in the prep cooler and hot dogs in the reach-in cooler above 41 F. Employee threw out sliced cheese and PIC threw out hot dogs.

Observed mold-like substance on the interior of ice machine and white like substance on the interior of ice machine door. Brown/pink build-up was also observed in the nozzles of drink machine.

Observed wiping cloths in a Quat sanitizing solution below 200 PPM. PIC replaced the sanitizing solution in sanitizing buckets.

Observed ice machine ceiling in disrepair, reach-in cooler leaking water on the floor of the facility, another reach-in cooler not maintaining temperature, and walk in cooler with water pooling on floor.

Observed black substance on containers holding whipping cream.

Observed dust on ceiling tiles and mold-like substance on ceiling tiles above prep-top cooler. As well as dust accumulation on lighting in walk-in cooler.

Observed protective shields missing on lights throughout the facility.

Uncovered TCS & RTE foods stored in the reach in freezer and reach h in cooler.

Observed mold like substances and white crusted substances inside the ice machine. Mold like substances in drink fountain nozzles.

Observed cracks and holes inside the ice machine. Observed reach in cooler connected to the prep top cooler in disrepair.

All equipment in the establishment is in need of immediate cleaning due to grease build up and food debris.

Observed dust in ceilings and lighting throughout the kitchen and the walk-in cooler. Grease build-up and food debris on the floors in between cooking equipment.

Observed lights missing protective shields/tubing.

Hood vent panels broken.

TCS food items stored in the prep top cooler found out of temperature (greater than 41 F).

Uncovered RTE and TCS foods stored in the reach in freezer and on the countertop.

Quaternary ammonium sanitizer concentration at the three compartment sink not at an adequate concentration to sanitize and water over 70 F causing dilution of sanitizer. COS: employee adjusted concentration

Mold in the ice machine.

Garbage can doors open

Vent/SC system leaking from ceiling and panel broken.