SONNY'S BBQ

Violations (10)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked turkey (119F - Hot Holding) at warmer across cook line. As per operator for less than 30 minutes. Operator adjust unit temperature. **Corrective Action Taken**

  High Priority

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food employees touching soiled doors with gloves on and proceeded to prep fries and brisket. Gloves not change. Operator coached employee.

  High Priority

• 51-15-4

  Establishment increased seating without providing written approval from the local fire authority and wastewater provider.

  Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed non-seating establishment with 150 seats.

  Basic

• 10-08-5Corrected on site

  Ice scoop handle in contact with ice.

  Basic - Ice scoop handle in contact with ice. Observed at bar ice bin. Operator stored ice scoop properly. **Corrected On-Site**

  Basic

• 29-19-4

  Standing water on floor at cook line and ware washing area.

  Basic - Standing water on floor at cook line and ware washing area.

  Basic

• 36-02-5

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

  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in the back of the kitchen near walk in cooler

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

  Basic

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles.

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line handwash sink. Operator provided paper towels. **Corrected On-Site**

  Intermediate

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at dry storage area.

  Basic