Sonnys Bbq Of Starke Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in tub of flour in prep area. Manager removed bowl. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of ranch dressing stored on floor of walk-in cooler. Employee moved box off the floor. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep area. Manager discarded cutting board. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Employee purse and wallet stored above single service items and food prep. Manager moved items to proper location. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on shelves in kitchen. Manager adjusted containers. **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle in container of coleslaw not stored above food. Manager moved handle to proper location. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In single door reach-in cooler in dry storage area. Manager added thermometer to unit. **Corrected On-Site**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution stored on prep table next to food prep. Manager moved bucket below prep table. **Corrected On-Site**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.brisket (125°F - Hot Holding) held in kitchen. Manager stated that the brisket was placed in unit approximately 30 min earlier. Manager moved brisket to be rapidly reheated to 165F. **Corrective Action Taken**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants and belt buckle then touched clean equipment.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed two life flies in the kitchen area.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. sausage (117°F - Hot Holding) held in kitchen. Manager stated that they were unsure of how long sausage had been in hot holding unit.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw hamburger patties not commercially sealed over raw shrimp. Manager moved hamburger patties below shrimp. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. sausage (117°F - Hot Holding) held in kitchen. Manager stated that they were unsure of how long sausage had been in hot holding unit.

High Priority - Toxic substance/chemical stored by or with food. Bottle of WD40 over ready to eat food (seasonings) in storage room. Manager moved chemical to proper location. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl with not handle used as a scoop in smoked Chipolte marinade. Manager removed bowl and replaced with proper scoop. **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage stored in walk in cooler not properly identified and segregated. Manager voluntarily discarded the beverage. **Corrected On-Site**

Basic - Single-service articles improperly stored. Single service cups stored on the floor of storage shed behind establishment. Manager moved cups off the floor. **Corrected On-Site**

Basic - Walk-in cooler and walk-in freezer gaskets soiled with slimy/mold-like build-up. Outside establishment behind kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes stored on prep tables in kitchen. Employees moved the wet wipes to proper location. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Container of pepper not labeled in kitchen. Employee properly labeled the container. **Corrected On-Site**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork held at 128F for hot holding in kitchen. Employee stated that the pork had been in holding unit approximately 1 hr. Employee rapidly reheated pork to proper temperature. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked beens hot held at 111F in kitchen. Employee stated that the beans had been out approximately 30 min. Employee quickly reheated beans to proper temperature. **Corrective Action Taken**

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw salmon not commercially packaged stored over ready to eat chicken in walk in freezer. Manager moved salmon to proper location.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs stored over ready to eat butter in reach in cooler in back of kitchen. Manager moved the eggs to the bottom of reach in cooler. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw pork in walk in cooler in kitchen. Employee moved chicken below the pork. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Gaskets and door of ice bin has accumulation of mold like substance in kitchen. **Repeat Violation**

Basic - - From inspection on 2016-02-04: Basic - Food storage container/container lid cracked or broken. Multiple containers and lids throughout kitchen **Repeat Violation** **Warning** - From follow-up inspection on 2016-02-08: Multiple container lids in dry storage room, manager stated he has purchased new containers and lids and has more ordered, manager voluntarily discarded cracked lids **Time Extended**

Intermediate - - From inspection on 2016-02-04: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top **Repeat Violation** **Warning** - From follow-up inspection on 2016-02-08: Slight mold-like substance on interior top **Time Extended**

Basic - Food storage container/container lid cracked or broken. Multiple containers and lids throughout kitchen **Repeat Violation** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In inside walk in cooler, manager stated cover has been ordered **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 1 door make table in server area across from pick up window, manager provided thermometer **Corrected On-Site** **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Tea filters in dry goods room, manager put filters in box **Corrected On-Site** **Warning**

Basic - Soiled reach-in cooler gaskets. 1 door make table in salad prep area **Repeat Violation** **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in prep area, employee moved to shelf **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. creamers (78°F - Cold Holding) in dry storage room, manager stated establishment usually gets shelf stable creamers but supply company was out and substituted with different product, cole slaw (47°F - Cold Holding); milk (55°F - Cold Holding) in 1 door make table in server area across from pick up window, manager voluntarily discarded product **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. creamers (78°F - Cold Holding) in dry storage room, manager stated establishment usually gets shelf stable creamers but supply company was out and substituted with different product, cole slaw (47°F - Cold Holding); milk (55°F - Cold Holding) in 1 door make table in server area across from pick up window, manager voluntarily discarded product **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top **Repeat Violation** **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in server area across from pick up window, manager stated opened two days ago, milk voluntarily discarded **Corrected On-Site** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Ambient temperature 46° **Warning**

Intermediate - Slicer blade guard soiled with old food debris. Inside top of guard on slicer on cook line **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to 1 door reach in cooler near cook line, manager discarded cup **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses in wait station, plastic containers on shelf in dry goos room, metal containers on shelf in smoker area **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Multiple cracked plastic lids on shelf in dry goods room

Basic - Soiled reach-in cooler gaskets. 1 door make table in salad area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 46° in 1 door make table in salad area, employee moved eggs to walk in cooler, baked beans 48° in outside walk in cooler, across from storage shed, manager stated not sure when bean meat was put into baked beans, date on containers 8/2/15, manager voluntarily discarded beans **Corrective Action Taken**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. baked beans 48° in outside walk in cooler, across from storage shed, manager stated not sure when bean meat was put into baked beans, date on containers 8/2/15, manager voluntarily discarded beans

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of ice machine **Repeat Violation**

Basic - Clean cups/glasses not properly air dried - wet nesting. In server station

Basic - Reach-in cooler gasket torn/in disrepair. 1 door reach in cooler near ice machine

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top

Intermediate - Cutting board(s) stained/soiled. Cook line **Repeat Violation**

Intermediate - Encrusted material on can opener blade. Near smoker room **Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris. In salad prep area

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reading 99°

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed concrete. Block on floor of kitchen.

High Priority - Live, small flying insects in food storage area.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In outbuilding. To go cups.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle drink on top,of pork in Walk-in Freezer.

Basic - Employee personal items stored in or above a food preparation area. Cell phone and keys on prep table in prep area. **Corrected On-Site**

Basic - Food stored on floor. In Walk-in Freezer. Ribs in another. In Walk-in cooler. Chicken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage shed.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed concrete. Block on floor of kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On back prep table with can opener. **Corrected On-Site** **Repeat Violation**

High Priority - Live, small flying insects in food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 48°. Cottage cheese 52°. Pasta salad 48°. Cheese 46°. On salad bar. Corrective action. Items move to Walk-in Freezer to drop temperature.

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef above French fries. Reach in cooler at end of cook line.

Intermediate - Cutting board(s) stained/soiled. On cook line. Shelf. In salad area on Reach in cooler. **Repeat Violation**

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Bottle rinsed in Hand washing sink in prep area.

Basic - Bowl or other container with no handle used to dispense food. In dry storage area. In nuts. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In carry out area. On table next to bread. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back prep area on table next to food.

Basic - Fan had accumulation of dust/debris. Above cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. At prep area **Corrected On-Site**

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Apron on top of boxed food in dry storage.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At salad bar. Chicken salad 45°. Potato salad 46°. Corrective action. Product was stacked above effective cooling area. Discussed keeping product less stocked with manager.

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw fish above cooked chicken wings.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Above chicken in smoker area. **Corrected On-Site**

Intermediate - Accumulation of yellow/green mold-like substance in the interior of the ice machine.

Intermediate - Cutting board(s) stained/soiled. Under microwave/on rack next to cook line. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of hamburger buns on floor in walk in freezer **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dry storage, scoop in chicken rub **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Walk in cooler, scoop in potato salad. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Throughout facility

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 48° in reach in cooler by pick up window. Corrective Action Taken: Items moved to walk in cooler to cool.

Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Walk in cooler, BBQ pork pans stacked. BBQ temp at 52° **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Insect control device installed over food preparation area.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Reheating parameters for pork. **Corrected On-Site**

Intermediate - Records/documents for required employee training do not contain all of the required information.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato salad in reach in cooler 44 degrees.

Critical - Observed food being cooled by nonapproved method. Comminuted meat in walk in cooler covered. Corrected On Site.

Critical - Observed cloth used as a food-contact surface. Cloth under cutting board on cookline. Corrected On Site.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic bins in storage area. Corrected On Site.

Observed old labels stuck to food containers after cleaning. Plastic bins in storage area.

Critical - Observed buildup of green slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles. Carry out window and wait station.

Equipment and utensils not properly air-dried. Metal bins in storage area wet nesting.

Observed single-service articles stored without protection from contamination. Take out containers at wait station not inverted.

Observed single-service articles stored without protection from contamination. Plastic gallon and half gallon jugs uncovered in storage area.

Critical - Hot water not provided/shut off at employee hand wash sink, throughout.

Critical - Observed toxic item stored in food preparation area. Sanitizer bucket on prep table. Corrected On Site.

Critical - Observed toxic item improperly stored. Chemicals above single service items in storage shed. Repeat Violation. Corrected On Site.

Critical - Unlabeled toxic container does not bear identifying label. Sanitizer bucket. Corrected On Site.

Critical - Observed food stored on floor. 5 gal bucket of margarine. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon in potato salad. Corrected On Site.

Critical - Observed an employee beverage container on a food preparation table. Corrected On Site.

Observed nonfood-grade containers used for food storage. Lemon container in reach-in cooler.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm wiping cloth.

Equipment and utensils not properly air-dried. Metal 1/2 pans.

Critical - Observed toxic item improperly stored. Above single service items in storage shed.

No Violations Were Observed

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Foods properly cooled

Critical - Facilities to maintain product temperature

Critical - Thermometers provided and conspicuously placed

Critical - Potentially hazardous food properly thawed

Critical - Food protection during storage, preparation, display, service, transportation

In use food dispensing utensils properly stored

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Clean clothes, hair restraints

Clean clothes, hair restraints

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize

Pre-flushed, scraped, soaked

Wiping cloths clean, used properly, stored

Critical - Food contact surfaces of equipment and utensils clean

Storage/handling of clean equipment, utensils

Lighting provided as required. Fixtures shielded

Critical - Toxic items properly stored

Critical - Toxic items labeled and used properly

Critical - Employee training validation

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 81 on counter by salad station. Corrected On Site.

Critical - Potentially hazardous food at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Beans in walk-in cooler 46.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Smoker room.

Critical - Observed an open beverage container above food in reach-in cooler. Employee drinks should be stored seperately or have a lid and straw.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup in the interior of ice machine.

Equipment and utensils not properly air-dried.

Plumbing system in disrepair. Wait station ice bin leaking into cabinet beneath.

Observed residue accumulated under walk-in freezer racks.

Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. Walk-in freezer.

Critical - Observed toxic item stored by food. Raid in dry storage.Corrected On Site.

Critical - Observed toxic item improperly stored. Cleaner stored in various places throughout kitchen. [with clean equipment and food]Corrected On Site.

Critical - Observed black moldy buildup in the interior of ice machine.

Critical - Observed encrusted material on can opener.

Critical - Vacuum breaker mising at hose bibb. SPIGOT OUTSIDE WITH HOSE ATTACHED.

Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. NEW CERTIFICATES NOT YET FILLED OUT COMPLETELY

Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. COMMERCIALLY PRECOOKED TURKEY 97'F IN HOT HOLD UNIT. Corrected On Site.

Equipment and utensils not properly air-dried. CLEAN PANS WETNESTING Repeat Violation.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. BOXES OF FOOD STORED UNDER DRIP IN WALKIN FREEZER Repeat Violation.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. KNIFE STORED BETWEEN STEAMTABLE/PREP TABLE Corrected On Site.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. SALAD PREP COOLER Corrected On Site.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. CLEAN DISHES/UTENSILS IN SOILED CONTAINERS

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor. BOX OF BEEF IN WIF Corrected On Site.

Observed gaskets with slimy/mold-like build-up. WALKINS

Critical - Observed interior of microwave soiled.

Observed leaking pipe at plumbing fixture. UNDER HANDSINK Corrected On Site.

Critical - Observed live flies in kitchen.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK IN HOT HOLD UNIT MISLABELED WITH AN OLD DATE MARK LABEL

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Equipment and utensils not properly air-dried. CLEAN DISHES WETNESTING

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. CONDENSER IN WIF DRIPPING ONTO FOOD

Critical - Observed buildup of moldy substance in the interior of ice machine.

Critical - Observed employee eating while preparing food. OFF A CUSTOMER'S PLATE

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES TOUCHING CLOTHING AND APRON. NO GLOVE CHANGE OR HANDWASH Corrected On Site.

Critical - Observed encrusted material on can opener. AND BRACKET

Critical - Observed handwash sink used for purposes other than handwashing. SPOON IN HANDSINK NEAR BACK DOOR IN KITCHEN

Observed ice scoop with handle in contact with ice. AT SERVER STATION Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE IN WIC

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TURKEY IN HOT HOLD UNIT AT 130'F Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. EMPLOYEES NOT CHANGING GLOVES AFTER TOUCHING CLOTHING Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Handwashing cleanser lacking at handwashing lavatory. NUMEROUS

Critical - Hotel and Restaurant license not properly displayed. EXPIRED LICENSE ON DISPLAY

Critical - No conspicuously located thermometer in holding unit. SALAD BAR COOLER