SONNY'S REAL PIT BAR B Q

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink- quaternary solution 500 ppm. Employee corrected solution to 200 ppm. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket- quaternary solution 500 ppm. Employee corrected to 200 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sani bucket quaternary 500 ppm, 3 compartment sink quaternary 500 ppm too strong. Dish machine- chlorine 10 ppm not strong enough.

Intermediate - Handwash sink not accessible for employee use at all times in wait station. Sink blocked with cell phone and charger cord and bucket. Employee slid items to side of sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing in wait station. Multiple metal food lids stored in sink. Employee removed items from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station. Inspector brought it to an employees attention, paper towels were not placed at sink. Employee stated they go to the dish area to wash hands.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in wait station. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed license in lobby from 2024.

Basic - Ice buildup in walk-in freezer on floor and behind fans.

Basic - No handwashing sign provided at a hand sink used by food employees in wait station. Provided establishment with paper sign. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor has unsealed concrete. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- shredded cheese 46F, Corn 45F, diced tomatoes 46F. Operator moved items to walk-in cooler to properly cool. Ambient- 48F Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Discarded mattresses and box spring stored on grounds.

Basic - Equipment in poor repair. Make bar/reach in cooler 48F, manager moved food to walk in cooler. Do not use till unit is repaired or can hold food at 41F or less. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under back door.

Basic - Garbage enclosure area in disrepair.

Basic - No conspicuously located ambient air temperature thermometer in multiple areas.

Basic - Open dumpster side door.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in dirty water in bucket. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed coleslaw 54F and beef patties 47F time marked 10:00-12:50 with no written procedure available. Manager filled out Time as a Public Health Control Form during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting at dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad 53F and coleslaw 49F in reach in cooler under grill at 2:00. Per employee held since 1:00. Employee stored chicken salad and coleslaw on ice during inspection. New temperature at 3:00: chicken salad 41F and coleslaw 43F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened milk without date mark in walk in cooler. Manager date marked milk 02-28-24 during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of mold-like substance on ceiling in ice machine at server station.

Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed single-service plastic beverage cups stored under paper towel dispenser next to hand-wash sink at server station. Manager moved plastic cups during inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth Quaternary 500ppm at prep area. Manager corrected sanitizer solution to Quaternary 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 69F , slaw 78F, less than 4 hours per operator , set up ice table to cool Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked chicken at 109F less than 4 hours , reheated during inspection.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed hand lotion in servers area with utensils.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink set up wash, sanitize, rinse

Basic - Equipment in poor repair. Observed warmer on the cooks line not opening properly also gasket in disrepair.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not inverted to dry properly.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed macaroni and cheese at 62F 11:15am in standing water in prep sink near smoker since 11am.

High Priority - - From initial inspection : High Priority - 3 small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 dead small flying insect in box in walk in cooler and 2 dead flies in bowls; 1 was on the dry storage rack in front of walk in cooler and 1 was on the cook line. Observed employee remove dead small flying insects and clean sanitize surfaces. Corrected On-Site Admin Complaint - From follow-up inspection 2022-07-06: 0 small flying insects. Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor in kitchen in area between smoker and office. Observed employee remove roach and clean and sanitize surfaces. Corrected On-Site Admin Complaint - From follow-up inspection 2022-07-06: 0 live roaches in establishment. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach on floor underneath triple compartment sink. Observed employee remove dead roach and clean and sanitize surfaces. Corrected On-Site Admin Complaint - From follow-up inspection 2022-07-06: Observed 2 dead roaches. Observed 1 on the floor under make table in waitstation and 1 on floor in between hot boxes on cook line. Observed manager remove dead roaches and clean and sanitize surfaces. Admin Complaint Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw ribs stored in direct contact with cardboard boxes. Observed employee place ribs in food grade container. Corrected On-Site