Sonny's Real Pit Bbq Of G'vill Improves its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks above clean dish drain area **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . BBQ Beans 145°F after 2 hours and 20 minutes. Discarded by mgmt.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

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

Basic - Hood filters in disrepair and improperly installed.

Basic - Leaking pipe at plumbing fixture. Dish area handsink **Corrected On-Site**

Basic - Standing water in prep sink draining very slowly.

Basic - Storage of maintenance equipment in areas that may result in cross contamination. Broom hanging by prep table **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb. Dish area

Intermediate - Handwash sink used for purposes other than handwashing. To fill sani bucket

High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Hot dogs in reach in cooler. Moved to walk in cooler.

High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer not all products commercially packaged. Ground beef over bread pudding. **Corrected On-Site**

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop fries. **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Ice machine slides cracked.

Basic - Nonfood-contact equipment in poor repair. Microwave door handle broken.

Basic - Old labels stuck to food containers after cleaning. In storage area and reach in cooler. **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 10ppm.

Basic - Clean cups/glasses not properly air dried - wet nesting. At wait station. **Repeat Violation**

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

Basic - Coffee filters not stored in a protected manner to prevent contamination. At wait station.

Basic - Plumbing system improperly repaired. Wrong size screw cap on septic line. Cap not sealed.

Basic - Plumbing system in disrepair. Drain line from outdoor mop sink not capped.

Basic - Leaking pipe at plumbing fixture. Hot water line outside building.

Intermediate - No soap provided at handwash sink. Near three compartment sink.

High Priority - Live flies in kitchen. Near walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Over clean linen in outside storage area.

Critical - No conspicuously located thermometer in holding unit. Single door reach in freezers. Corrected On Site. Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over pork in smoker. Should separate vertically and horizontally in rotesserie smoker.

Critical - Observed cloth used as a food-contact surface. Under cutting board.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on wire shrlf above corn. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Center prep island. Corrected On Site. Repeat Violation.

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. Black pepper label on other spice. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine. Above ice in upper compartment.

Critical - Observed encrusted, soiled material on slicer. Dried meat and sauce on slicer.

Observed gaskets with slimy/mold-like build-up. Superior single door reach in freezer.

Equipment and utensils not properly air-dried. Plastic bins in storage area wet nesting. Repeat Violation.

Critical - Vacuum breaker missing at hose bibb. Outdoor hose splitter near walk in freezer. Corrected On Site. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken in walk-in cooler. Corrected On Site.

Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Chicken at 154-162F from cooker. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. Sliding glass door reach-in cooler by wait area.

Critical - Observed soiled apron hanginb on food shelf.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood brace for dish area shelf.

Wet wiping cloth not stored in sanitizing solution between uses. Throughout.Repeat Violation.

Observed residue build-up on nonfood-contact surface. Cookline reach-in freezer gasket/door surfaces.

Equipment and utensils not properly air-dried. Wetnesting.

Observed single-service items stored on floor. Tea jugs in shed outside.

Critical - Vacuum breaker mising at hose bibb. By firewood bin. Repeat Violation.

Critical - Observed unlabeled spray bottle.

Critical - Observed food being cooled by nonapproved method. Pulled pork ambient cooling in walk-in cooler in lidded container. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup in the interior of ice machine.Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk-in cooler racks.

Equipment and utensils not properly air-dried. Beverage cups.

Critical - Vacuum breaker mising at hose bibb. Exterior by firewood container.Repeat Violation.

Critical - Observed unlabeled spray bottle. Pump sprayer.

Critical - Observed dented cans. 2 cans of corn.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork roasts 46-48 since yesterday. discarded by mgr. Corrected On Site.

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

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. waitress

No mop sink or curbed cleaning facility provided. must be installed by next insPECTION with hot and cold running water

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

Critical - Vacuum breaker mising at hose bibb. by rear cooker and by cookline Repeat Violation.

Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.

Observed personal care item stored with food. sunglasses on food can Corrected On Site.

Critical - Observed toxic item stored over single service items. Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, Hamburger, & Ribs, held at 45 Degrees F in grill reach-in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers held at 75 Degrees F on ice in waitress area. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. BBQ Beans held at 87 Degrees F on top of another pot of beans on steamtable. Corrected On Site.

Critical - Self-service soup bar/buffet STILL lacking adequate sneezeguards or other proper protection from contamination.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice Scoops in waitress area, and Tongs, & other utensils in grillarea.

Critical - Observed employee engage in food preparation, put on/change gloves without washing hands FIRST.

Critical - Observed employee improperly washing hands. Less than 20 seconds.

Hood filters are not tight-fitting and firmly held in place over fryer - leaving open spaces. For reporting purposes only.

Observed ice scoop dirty with a black substance. Corrected On Site.

Critical - Vacuum breaker missing at hose bibb. Faucet under dishwash area hand sink.

Lights missing the proper shield, sleeve coatings or covers. NO END CAPS.

Critical - Observed toxic item stored by food. Spray Bottles on ledge of ice machine. Corrected On Site.

Critical - Observed unlabeled sanitize solution buckets.

Critical - Certified Food Manager unable to answer basic Food Code questions.

Critical - No proof of CURRENT 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.

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

Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Hand sink missing in food preparation room or area.PREPING MEATS IN COOKER ROOM NEAREST HWS THIRTY FEET AWAYIS COMPLETELY BLOCKED .

Critical - Handwash sink not accessible for employee use at all times.COMPLETELY IN PREP AND PARTILY IN DISH AREA.

Critical - Observed soiled material on slicer and can opener.

Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.

Observed clean linens stored in improper location.

Observed employee with no hair restraint.

Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.

Critical - Observed live flies in kitchen.

Critical - Observed toxic item improperly stored.SPRAY BOTTLE STORED OVER SINGLE SERVICE ITEMS .

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit . Corrected On Site.

Critical - Vacuum breaker missing at hose bibb.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Corrected On Site.

Equipment and utensils not properly air-dried.

Floors not maintained smooth and durable missi tiles throughout.

Lights missing the proper shield, sleeve coatings or covers broken shield by dishmachine and missing end caps in prep area.

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees in mens restroom.

Critical - Observed spray bottle labeled incorrectly. Corrected On Site.

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

Observed ceiling in kitchen is peeling above prep table.

Critical - Observed employee improperly washing hands need to wash hands after changing gloves.

Critical - Observed encrusted material on can opener and brace.

Critical - Observed food stored on floor in freezer.

Observed grease on the ground and/or pad around grease receptacle.

Observed personal care item stored with utensils.

Observed residue build-up on nonfood-contact surface fan guard in walkin

Critical - Observed uncovered food in holding unit/dry storage area in floor.

Observed wall soiled with accumulated black debris in dishwashing area.

Plumbing system in disrepair at 3 bay sink.Corrected On Site.