Sonny's Real Pit Bar B Q

Observed a bag of Nilla Wafers and a bag of brown sugar stored open in the dry storage room. Food shall be stored covered by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge (PIC) discarded the Nilla Wafers and vacuum sealed the bag of brown sugar.

Observed several employees in the kitchen prepping and handling food with beards longer than half an inch without wearing 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. Have employees wear a beard restraint if their facial hair is longer than half an inch.

Observed the hot water at the hand sink in the drive-thru area at 68 F. The Person In Charge (PIC) informed me that one of the water heaters is not working properly, which could be a possibility of why the sink does not have the correct hot water temperature. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have the water heater replaced/repaired, and make sure the hand sink has the proper hot water temperature.

Observed a big gap at the bottom of the walk-in cooler door, where there is a possibility of the ambient air exiting from the inside of the unit. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with the manufacturer's specifications. The door must be repaired/replaced as soon as possible.

Observed the ambient air temperature inside the reach-in cooler (48 F) above 41 F. The Time/Temperature Control for Safety (TCS) foods were at the correct cold holding temperatures, but the unit was too warm. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrected on Site (COS): TCS foods moved to another unit. Please have the unit serviced/repaired. Per PIC, a repair representative is enroute to make repairs on the unit.

Observed the grease receptacle lid open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. PIC closed the lid on the receptacle.

Observed the outside of the grease receptacle was heavily soiled with grease buildup. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent from developing buildup of soil or becoming attractants for insects and rodents. Clean the grease receptacle.

Observed the grease receptacle lid open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. PIC coached employee to close the lid after use.

Observed the outside of the grease receptacle heavily soiled with grease buildup. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Clean the grease receptacle.

Observed in use sanitizer buckets and the sanitizer at the three compartment sinks with 0 parts per million (ppm) of QAC solution. 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: 150-400 ppm. Have the sanitizer dispenser serviced. Facility will manually disperse sanitizer and check for accuracacy using their test strips.

Observed several Time/temperature control for safety foods (TCS) being stored above 41F inside chef's cooler: Raw Chicken 47°F, egg rolls 50°F, raw burger patties 44°F. Ambient air temperature of unit is 43°F. Foods were placed inside the unit this morning. 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 or below. Food relocated to walk in cooler. Ambient temperature of the unit went down to 39F. Recommend unit needs to be set lower, ambient temperature in the kitchen needs to be cooler, or place bags of ice inside next to the food for the unit to always keep the products at 41F or below at all times.