- No Violations Were Observed
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08/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl without handles used to scoop lemons. **Corrected On-Site**
- Basic - Garbage on the ground . **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. To-go cups in wait area are not/covered/inverted.
- Basic - Stored food not covered in walk-in cooler. Chicken and ribs **Repeat Violation**
- High Priority - Grease interceptor/trap overflowing onto floor/ground. **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 .Pork 156°, 138°, 149°, Turkey 132°, 130°, 116° Place in unit to reheat at 8:00-8:15am, temperatures taken at 10:30am.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.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 .Pork 156°, 138°, 149°, Turkey 132°, 130°, 116° Place in unit to reheat at 8:00-8:15am, temperatures taken at 10:30am.
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemicals stored above new single service ice bags. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. charbroiler area
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2/4/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. charbroiler area
- Basic - Drain cover(s) not on mop wash area drain.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pit/potato Prep Area **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Cook hand wash sink
- Basic - Stored food not covered in walk-in freezer. Ground beef **Corrected On-Site**
- Basic - Trash on ground behind and beside the restaurant.
- High Priority - Grease interceptor/trap overflowing onto floor/ground. Manager stated drain overflowed and drained down the slope to the back and side of the property. Ground has a black greasy look in these areas.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad bar area: cottage cheese 51°F, lettuce 58°F, eggs 50°F **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 132°, 129° reheated to 165°F during this inspection **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop wash cold water side.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cook hand wash sink
- Intermediate - No soap provided at handwash sink. Bar area **Corrected On-Site**
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1/31/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters. Over charbroiler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Wicker basket used for apples on the salad bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: Chicken 46°F, cooked corn/diced tomatoes 44°F, hotdogs 45°F, salad bar: lettuce mix 50°F corrective action taken: moved to another cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pit smoker: beef 128°F, hot holding cabinet: chicken 132°F' steam table: Brunswick stew 115°F, BBQ beans 128°F, corrective action taken stirred
- High Priority - Raw animal food stored over cooked food. Reach in freezer: Raw ground beef patties over okra. Raw chicken over cook food in walk in freezer **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Chemicals stored on top of dish wash machine. Detergent and sanitizer
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait area beverage system ice bin
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish wash area
- Intermediate - Cutting board(s) stained/soiled.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Over charbroiler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spoon in seasoning.
- Basic - Old food stuck to clean dishware/utensils. Tongs in dish area,3.
- Basic - Reuse of ridged single-use container. Sauces.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Waitress, cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 46?. Thrown out by management.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Discarded by management. Potato salad dated 03/24/13.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On tables in kitchen.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical - Observed food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. apples. must be individually wrapped or provide utensil. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed soil buildup inside ice scoop holder. Corrected On Site.
- Observed wall in disrepair. studs and plumbing pipes exposed in storeroom.
- Critical - Vacuum breaker mising at hose bibb. mop sink faucet
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed beverage container over/next to food/clean equipment/utensils. Corrected On Site.
- 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
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. lemons for drinks Corrected On Site.
- Observed single-service items stored on floor. tea jugs Corrected On Site.
- Critical - Observed toxic item stored over food. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. on ends of salad bar. Repeat Violation.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. ends of salad bar lacking protection
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10/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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