Sonny's BBQ Restaurant

Observed female employee prepping food without a hair restraint in the back kitchen area. (i) Hair Restraints.

1. 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. EHS informed the PIC who then instructed employee to put on a hair restraint

Observed containers on the drying rack in the dish pit area that were wet-stacked. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. EHS informed the PIC that all equipment is to air-dry before stacking; dishes are to be re-washed.

Observed bar kegerator door still damaged. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC of the need to have the door repaired.

Observed facility's need to clean walls and ceiling from splatter and dust accumulation on vents. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to establish a cleaning routine.

EHS observed facility lacking access to employee health reporting forms. PIC informed EHS that the admin has access to forms at corporate office. PIC had blank form. Secretary stated that employees are able to access file from personal phone/accounts with facility.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and Informed PIC to have hard copies on file to ensure they can be verified. This must be corrected by 05/14/25. PIC did print out a blank copy and signed himself.

Upon inspecting bar area, EHS went to open beer cooler and door fell off hinges.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have door repaired or replaced. This must be corrected 05/15/25

EHS observed food debris at bottom of reach in freezer next to fryers in WIC.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have reach in freezer cleaned. This must be corrected by 05/14/25

EHS observed facility lacking access to employee health reporting forms. PIC informed EHS that the admin has access to forms at corporate office. PIC had screenshots but not for the specific employees

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and Informed PIC to ensure that health forms are always easily accessible. This must be corrected by 11/5/24

EHS observed flies swarming in main kitchen area. EHS also observed facility lacking pest control records. EHS asked PIC for pest control, and PIC inform EHS records are kept at corporate office.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Informed PIC to ensure that pest control records are accessible at all times. EHS also suggested that an air curtain be placed at side and back doors to help keep flies out. EHS also informed PIC that doors are kept close at all times and cleaning frequently to eliminate any attraction for flies. This must be corrected by 11/8/24

EHS observed plates stored above make line with food contact surface facing upwards.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(ii) Covered or inverted. PIC informed employees to invert plates. This was COS.

EHS observed stained walls in prep area in main kitchen. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls cleaned. This must be corrected by 11/8/24

EHS observed the need to clean floors in WIF area. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have WIF floors cleaned and cleaned at frequency to avoid build up. This must be corrected by 11/8/24

Observed items in the Cvap units and heated drawers below 135F. *Temperatures noted in the temperature table.(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above. EHS informed PIC of the need to reheat items to 165F and that items in the hot holding units should not drop below 135F after they are cooked or reheated.

Observed employees prepping food without a hair restraint. (i) Hair Restraints.

1. 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. EHS informed PIC of the need for staff to wear hair restraints when prepping or cooking food.

Observed two employees on the prep/cook line, one with a watch on her wrist and the other with hair ties on his wrist; male employee in dish pit area with a watch on his wrist. g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.EHS informed PIC that no jewelry is allowed except for a plain wedding band.

Observed multiple items in the hot holding wells and Cvap units not within hot holding temperatures; EHS questioned PIC and he stated that the items were hot holding; EHS found that the items were not heated to 165F before placing items to be held hot. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. EHS informed PIC to reheat items; items were supposedly reheated and placed on the line. EHS proceeded to re-temp the items and observed they still weren't hot. PIC instructed employee to reheat items.

Observed multiple employees working without a hair restraint and beard guard.(i) Hair Restraints.

1. 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

EHS informed PIC that all staff working with prep or in the kitchen are required to wear hair restraints.

Observed employee soda can at the front register and an energy drink can on top of the heat lamp area of the makeline. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS informed PIC that employee drinking is to occur from a disposable cup, lid, and straw and must be kept separate from prep and storage areas.

Observed male employee on the phone on the prep line. Employee walked away before EHS could inform management. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed management that employee activities are to occur in a designated area away from food prep and storage.