Sonic Drive In

Observed chili (57F) inside the bain-marie under 135F. Per PIC, the chili was placed inside the unit 20 minutes prior. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: The food item was removed and placed on the grill to reheat.

Observed inadequate hot water pressure while using the front hand washing sink during the inspection. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Have the hot water pressure repaired by a reputable company for the front hand washing sink.

Observed no inspection report posted at the drive-thru. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Please post the most recent inspection report at the drive-thru window.

Observed queso 90°F and chili 87°F below 135°F inside the steamwell. Intial temperature of the water inside the steam well was 80°F increased to 172°F before leaving. Upon further investigating, the unit was powered off. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Employee removed food items to be reheated.

Observed in use sanitizer buckets with 0 and 25 parts per million (ppm) of chlorine sanitzier. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: Chlorine 50-100 ppm. Person in charge made sanitizer solution to appropriate concentration level.

Observed employee with a beard greater than one-half inch in length prepping foods without a beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee obtained a beard restraint.

Observed water dripping from the ceiling in different areas of the main kitchen, which is splattering onto the grill top and other food contact surfaces. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Have the leak repaired immediately, employees will relocate food items away from the water leak.

Observed heavy mildew like buildup along several ceiling tiles in the main kitchen near the grill. All physical facilities shall be maintained in good repair. Repair any leakage and replaced damaged ceiling tiles.