Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Dec 1, 2005
|
100 |
No violation noted during this evaluation.
|
Jun 23, 2006
|
100 |
No violation noted during this evaluation.
|
Dec 4, 2006
|
100 |
No violation noted during this evaluation.
|
Jun 1, 2007
|
100 |
No violation noted during this evaluation.
|
Nov 15, 2007
|
100 |
-
Hands clean and properly washed
-
In-use utensils; properly stored
-
No bare hand contact with ready-to-eat foods or approved alternate method properly followed
-
Proper cold holding temperature
-
Proper date marking and disposition
|
Feb 6, 2008
|
68 |
-
Posted: Permit/Inspection/Choking Poster/Handwashing
|
Feb 15, 2008
|
99 |
-
Food-contact surfaces; cleaned & sanitized
-
Proper cold holding temperature
|
Dec 17, 2008
|
87 |
-
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
-
Physical facilities installed, maintained, and clean
-
Plumbing installed; proper backflow devices
|
Jun 3, 2009
|
96 |
-
Food properly labeled; original container; required records available; shellstock tags
-
Food-contact surfaces; cleaned & sanitized
-
Physical facilities installed, maintained, and clean
-
Posted: Permit/Inspection/Choking Poster/Handwashing
-
Proper cold holding temperature
-
Toxic substances properly identified, stored, used
-
Wiping cloths; properly used and stored
|
Sep 22, 2009
|
75 |
-
Contamination prevented during food preparation, storage display
-
Posted: Permit/Inspection/Choking Poster/Handwashing
-
Toilet facilities; properly constructed, supplied, cleaned
|
Oct 2, 2009
|
95 |
-
Food properly labeled; original container; required records available; shellstock tags
-
Physical facilities installed, maintained, and clean
|
Jan 25, 2010
|
96 |
-
Food properly labeled; original container; required records available; shellstock tags
-
Food-contact surfaces; cleaned & sanitized
-
Person in charge present, demonstrates knowledge, and performs duties
-
Proper cooling methods used; adequate equipment for temperature control
|
Sep 10, 2010
|
86 |
-
Food-contact surfaces; cleaned & sanitized
-
No bare hand contact with ready-to-eat foods or approved alternate method properly followed
-
Proper eating, tasting, drinking, or tobacco use
-
Wiping cloths; properly used and stored
|
Jan 28, 2011
|
80 |
-
Food properly labeled; original container; required records available; shellstock tags
-
Physical facilities installed, maintained, and clean
-
Washing fruits and vegetables
|
Jul 22, 2011
|
93 |
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