Sonny's Real Pit Bar B Q Rest Degrades its Sanitary Rating
9213 NW 39th Ave
Gainesville, FL 32606
Health Inspection Reports
5/19/2014 | 10 Violations | Rating 3.5/5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Across form dish area.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Large stryofoam by microwave. Moved. **Corrected On-Site**
Basic - Food storage container/container lid cracked or broken. Seasonings by smoker.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Monster on second shelf in reach-in cooler to left of office door. Disposed. **Corrected On-Site**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Drink ice at bar with condiments and garnish container. Iced melted and replaced without garnish container.
High Priority - Food stored in ice used for drinks. See stop sale. Condiments at bar.
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. By smoker. Back flow should be on the part that splits to the red hose. (Left side) An extra is currently placed above the splitter, but the line has one built in at the bell so that one could just be moved.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad 55°. Boiled egg 56°. Macaroni salad 56°. Cut cabbage 60°. Cottage cheese 56°. Cut spinach 55. Ham 56°. Shredded cheddar 57°. All items iced down immediately.
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 parts per million when tested. Bottle empty.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In main kitchen.
4/17/2014 | 4 Violations | Rating 4.25/5
Basic - Food storage container/container lid cracked or broken. Lids to seasoning containers.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Turkey over beef. Moved. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. On diffuser plate.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket at bar. Moved. **Corrected On-Site**
9/30/2013 | 8 Violations | Rating 4/5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Feast for four plates in long term storage with dry goods.
Basic - Food storage container/container lid cracked or broken. Broccoli salad containers and lids in walk-in cooler.
Basic - Stored food not covered in walk-in freezer. Chicken drumsticks exposed in walk-in freezer. Added lid. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cart. Moved to sanitizer. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomatoes 71°. Added ice.
High Priority - Vacuum breaker missing at hose. Next to smoker.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On diffuser.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At server station.
4/3/2013 | 13 Violations | Rating 3.75/5
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 127F, 132F reheated to 165F during inspection. **Corrected On-Site**
Basic - Food stored on floor. Water softer
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Lemons
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped gloved hand on dirty wet wiping cloth instead of removing gloves .
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Old labels stuck to food containers after cleaning.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Beverage system
Intermediate - Handwash sink used for purposes other than handwash. Cloth & knife inside hand wash sink
Basic - Floor tiles cracked, broken or in disrepair. Pit area
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
12/14/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
10/12/2012 | 16 Violations | Rating 2.25/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. macaroni salad Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken Corrected On Site.
Critical - Observed employee food stored with customer food Repeat Violation. Corrected On Site.
Critical - Observed cloth under cutting board
Observed equipment in poor repair. interior lid of salad reachin
Observed gaskets/seals on cold holding unit in poor repair. salad reachin
Observed cutting board grooved/pitted and no longer cleanable. salad reachin
Wiping cloth chlorine sanitizing solution not at proper minimum strength. none in any sani buckets Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machines.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board & areea under it, salad reachin
Observed residue build-up on nonfood-contact surface. cookline handsink Corrected On Site.
Critical - Vacuum breaker mising at hose bibb. outside back door, under dish machine Repeat Violation.
Critical - Handwashing cleanser lacking at handwashing lavatory. cookline Corrected On Site.
Critical - Observed unlabeled spray bottles of cleaner. Corrected On Site.
Critical - No proof of required employee training provided. all training expired & some employees have no training
2/29/2012 | 14 Violations | Rating 2.25/5
Critical - Working containers of food removed from original container not identified by common name. spray bottle of vinegar Corrected On Site.
Critical - Observed food stored in a prohibited area. under plumbing pipes Corrected On Site.
Critical - Observed food stored on floor. water softner salt Repeat Violation. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. tea Corrected On Site.
Critical - Observed employee food stored with customer food Corrected On Site.
Critical - Observed employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed some cutting boards grooved/pitted and no longer cleanable.
Observed old food stuck to clean dishware/utensils.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ice scoop holder Repeat Violation. Corrected On Site.
Equipment and utensils not properly air-dried. Repeat Violation.
Critical - Vacuum breaker mising at hose bibb. splitter at mop sink
Critical - Hand wash sink lacking proper hand drying provisions. bar Repeat Violation.
Critical - Handwashing cleanser lacking at handwashing lavatory. bar
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. hire date, training date, name of trainer missing from cards
8/24/2011 | 3 Violations | Rating 4.75/5
Critical - Violation: 08A-21-1Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. soup, bacon bits, croutons not under sneezeguard.
Violation: 24-08-1Equipment and utensils not properly air-dried. Corrected On Site.
Violation: 29-11-1Observed leaking pipe at plumbing fixture. dishMACHINE
8/19/2011 | 24 Violations | Rating 0.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin, hamburger 45, chicken 47.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean meat 60 on cart. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walkin, chicken 55, sweet potatos 52. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in salad walkin, chicken 45-46, krab meat 44, chicken, krab, macaroni & broccoli salads at 46, cottage cheese 46.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on salad bar, potato salad 46, chicken 45, cottage cheese 45,krab salad 44, macaroni salad 45, eggs 48.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. after 2 hours, pork roasts 135, beef roasts 136, ribs 158, mac & cheese 158, pork 152, pulled chicken 146, pulled pork 149, pulled beef 118, beans 136.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin at 45-no phfs in reachin at this time. donot use for phfs
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. soup, bacon bits, croutons not under sneezeguard.
Critical - Observed raw animal food stored over ready-to-eat food. hamburgers, reachin freezer Corrected On Site.
Critical - Observed food stored on floor. tub of potatos in front of cookline handsink. bags of ice in walkin freezer Corrected On Site.
Critical - Observed food stored on floor. sofTNER salt bags
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes
Observed employee with ineffective hair restraint. Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. none
Critical - Observed buildup of slime in the interior of ice machine. kitchen Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ice scoop holder Corrected On Site.
Observed slimey residue build-up on nonfood-contact surface. exterior of ice machine in wait stn
Equipment and utensils not properly air-dried. Corrected On Site.
Observed leaking pipe at plumbing fixture. dishMACHINE
Critical - Handwash sink not accessible for employee use at all times. tub of potatos in front of it Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. cookline, wait stn Corrected On Site.
Critical - Observed live flies in kitchen.
Critical - Observed toxic item improperly stored. spray bottles of cleaner stored on soda boxes, ice machine Corrected On Site.
Critical - No 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.
1/5/2011 | 8 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. Chicken & Cheese.
Critical - Observed uncovered cole slaw in walk-in cooler.
Critical - Observed employee improperly washing hands. Corrected On Site.
Critical - Observed encrusted material on can opener. Corrected On Site.
Observed single-service articles stored on napkins.
Critical - Vacuum breaker missing at hose bibb with red hose attached in dishmachine area.
Observed black jacket stored over plates . Corrected On Site.
Critical - Exit sign not properly illuminated over entrance door. For reporting purposes only.
3/11/2009 | 7 Violations | Rating 4.25/5
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVE CHANGESRepeat Violation. Corrected On Site.
Critical - Observed encrusted material on can opener. Repeat Violation.
Observed exhaust system operated with filters removed. For reporting purposes only.
Observed gaskets with slimy/mold-like build-up. WIC
Observed residue build-up on nonfood-contact surface. ON MULTIPLE HANDLES
Observed single-service articles improperly stored. LIDS STORED ON PAPER NAPKINS
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED ONIONS 124'F IN STEAMTABLE UNIT Corrected On Site.
2/12/2009 | 46 Violations | Rating 0/5
Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
In use food dispensing utensils properly stored
Non-food contact surfaces clean
Non-food contact surfaces clean
Non-food contact surfaces clean
Non-food contact surfaces designed, constructed, maintained, installed, located
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Storage/handling of clean equipment, utensils
Storage/handling of clean equipment, utensils
Storage/handling of clean equipment, utensils
Critical - Toilet and handwashing facilities, number, convenient, designed, installed
Critical - Toxic items properly stored
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Clean and soiled linen segregated and properly stored
Clean and soiled linen segregated and properly stored
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Critical - Cross-connection, back siphonage, backflow
Critical - Cross-contamination, equipment, personnel, storage
Critical - Exiting system - adequate, good repair
Floors properly constructed, clean, drained, coved
Floors properly constructed, clean, drained, coved
Food contact surfaces designed, constructed, maintained, installed, located
Food contact surfaces designed, constructed, maintained, installed, located
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food management certification valid
Critical - Foods properly cooked/reheated
Critical - Foods properly cooled
Critical - Original container: properly labeled, date marking
Critical - Original container: properly labeled, date marking
Plumbing installed and maintained
Pre-flushed, scraped, soaked
Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
Critical - Sanitization-concentration and/or temperature
Critical - Thermometers provided and conspicuously placed
8/6/2008 | 3 Violations | Rating 4.5/5
Critical - Violation: 12A-13-1Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher sweeping, emptying dustpan w/ gloves on, then putting away clean dishes w/ same gloves. Repeat Violation.
Violation: 15-28-1Hood filters are not tight-fitting and firmly held in place - leaving open spaces.
Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine. Repeat Violation.
8/4/2008 | 18 Violations | Rating 1.75/5
Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. chicken just removed from grill and placed in hot holding cabinet was 138.This violation must be corrected by : 8-5-08.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. pan lids
Critical - No handwashing sign provided at a handsink used by food employees. wait station
Observed build-up of food debris, dust or dirt on nonfood-contact surface. below counter sheLVING
Observed build-up of grease on nonfood-contact surface. above fryers
Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
Critical - Observed buildup of slime on soda dispensing nozzles. drive thru
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher sweeping, emptying dustpan w/ gloves on, then putting away clean dishes w/ same gloves. Repeat Violation.
Observed ice scoop with handle in contact with ice. drive thru 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.cooked fries
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potato salad
Critical - Observed unlabeled spray bottles.Repeat Violation.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. beans at 100 after 2 hrs.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. mac and cheese at 150 after 2 hrs 15 mins. roast at 120, pulled pork 140 other meats 150-160 after 2 hrs.This violation must be corrected by : 8-5-08.