Sonnys Famous Hoagies Degrades its Sanitary Rating
1857 N 66th Ave
Hollywood, FL 33024
Health Inspection Reports
5/2/2016 | 3 Violations | Rating 4.5/5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait station, removed, **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw ground beef over lettuce. Office
High Priority - Raw animal foods not properly separated from each other in holding unit. Raw eggs are ver raw groundbeef, inverted, **Corrected On-Site**
9/23/2015 | 2 Violations | Rating 5/5
Basic - Food stored on floor. Canned tomatoes in hall way to women's restroom on the floor. Manager put cans on a shelf **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.to strong Manager set up a fresh solution 50ppm. **Corrected On-Site**
6/11/2015 | 3 Violations | Rating 4.25/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad in glass cooler, cookline @ 51°. Airflow not reaching the bottom, stop sale.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tuna at 51° due to poor circulation.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
7/3/2014 | 8 Violations | Rating 4/5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Next to Bread oven in kitchen.
Basic - Exterior door has a gap at the threshold that opens to the outside. bottom of the door, back door. **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. 3 door pizza station in kitchen.
Basic - Single-service articles improperly stored. Plastic forks at wait station, I verted, **Corrected On-Site** **Repeat Violation**
High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46°, cut lettuce 45°, put ice under, 43-44°, corrective action taken.
High Priority - Employee failed to wash hands before putting on gloves to work with food, Lady behind counter, Washed hands, **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Self serve area.
Intermediate - Employee used handwash sink as a dump sink, front counter. **Repeat Violation**
4/7/2014 | 5 Violations | Rating 4.5/5
Basic - Exterior door has a gap at the threshold that opens to the outside, back door across walkin freezer.
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan above pizza station.
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, sitting on table across large mixer. **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink, front counter, removed dumping pan, **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Meatballs 57° in true cooler across walkin cooler. Uncovered, **Corrected On-Site**
10/30/2013 | 2 Violations | Rating 4.75/5
Basic - Raw animal food stored above unwashed produce. Observed raw sausage over unwashed lettuce in RIC in storage area. **Corrected On-Site**
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed over 200 ppm for chlorine. Operator diluted to comply. **Corrected On-Site**
5/29/2013 | 1 Violations | Rating 4.75/5
Intermediate - Employee used handwash sink as a dump sink.
2/7/2013 | 5 Violations | Rating 4.75/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked schredded cheese True cooler in mixer room.
Basic - Raw animal food stored above unwashed produce, ground beefTraulsen in office. **Corrected On-Site**
Basic - Equipment in poor repair, walkin freezer door, in progress to fix **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination, wait station. **Corrected On-Site**
Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door **Repeat Violation**
9/10/2012 | 3 Violations | Rating 4.75/5
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.-sitting next to ice machine.
Nonfood-contact equipment not designed and constructed in a durable manner-walkin door knob
Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door
2/10/2012 | 6 Violations | Rating 3.5/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over cut vegetables in a reach in cooler. Corrected On Site.
Critical - Observed food stored on floor. walk in freezer. Repeat Violation.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine test paper needed. Repeat Violation.
Critical - Covered waste receptacle not provided in women's bathroom.
10/21/2011 | 8 Violations | Rating 3.25/5
Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables in a reach in cooler. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw chicken over meat balls in a reach in cooler. Corrected On Site.
Critical - Observed food stored on floor. walk in freezer.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine test paper needed.
Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site. Repeat Violation.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
Critical - Observed unlabeled spray bottle. Corrected On Site.
5/23/2011 | 4 Violations | Rating 4.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad, mushrooms on the glassdoor cook line reach in cooler lower shelves. Corrected On Site. moved to another unit.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor reach in cooler lower shelves. Potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
1/14/2011 | 5 Violations | Rating 4/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, chicken in the cookline reach in cooler (overloaded container) . Corrected On Site. moved inside the cooler. Repeat Violation.
Critical - Observed food stored on floor. boxes with beef on the walk in freezer, onions in drystorage area.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
9/1/2010 | 7 Violations | Rating 3.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, turkey, chicken in the top of the fliptop RIC, less than 4h out of temperature according to PIC.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, garlic in TRUE RIC/ Corrected On Site. moved to another unit.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at the cookline. Corrected On Site. added ice.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top of the fliptop RIC.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE RIC. PHF must not be held in this unit until proper temperature can be maintained.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fliptop RIC.
Wet wiping cloth not stored in sanitizing solution between uses.
6/2/2009 | 1 Violations | Rating 4.75/5
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese in fliptop RIC. less than 4 hr according to PIC.Observed ham, cheese, roast beef in the upper part of the front counter fliptop RIC at 52 degrees fahrenheit, less than 4 h according to PIC. PHF held in the lower part of the same RIC was found to be at 36 degrees fahrenheit
4/1/2009 | 16 Violations | Rating 2/5
Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site. (Gloves).
No copy of latest inspection report.
Critical - No handwashing sign provided at a handsink used by food employees.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust buil-up in oven area.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after handling money. Corrected On Site.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink. Corrected On Site.
Critical - Observed hand sanitizer applied to unclean hands. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese in fliptop RIC. less than 4 hr according to PIC.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, ham, salami in RIC.
Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
Critical - Observed toxic item stored by food. cleanser next to spices. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausages in RIC.
Critical - Unlabeled toxic container does not bear the manufacturer's label. squeeze bottle with soap unlabeled.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
11/13/2008 | 7 Violations | Rating 3.75/5
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass door RIC. All the PHF was relocated in other cold hold units capable to maintain proper temperature.
Lights missing the proper shield, sleeve coatings or covers. WIF area.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham in glass door RIC.
Critical - Observed soiled reach-in cooler gaskets.
Wet wiping cloth not stored in sanitizing solution between uses.