Sonny's Place - Permit #01-139-0078, 8914 US Hwy 211 W, Luray, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 09, 2009 | Routine | 1 | 1 | Details / Comments |
| 0830 - Critical Repeat The prepared ready-to-eat (RTE) cole slaw, cooked chicken and beef menu items in the refrigeration unit is not properly dated for disposition. | February 19, 2009 | Critical Procedures | 1 | 0 | Details / Comments |
| 0830 - Critical Repeat The prepared ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition. | November 05, 2008 | Routine | 1 | 0 | Details / Comments |
|
July 22, 2008 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | April 11, 2008 | Critical Procedures | 0 | 0 | Details / Comments |
| - | January 07, 2008 | Critical Procedures | - | - | Details / Comments |
|
October 02, 2007 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | August 30, 2007 | Pre-Opening | - | - | Details / Comments |
| No violation noted during this evaluation. | August 17, 2007 | Other | 0 | 0 | Details / Comments |
July 09, 2009 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Facility is very proactively managed. Very clean and well maintained at time of inspection.
February 19, 2009 (Critical Procedures)
Violation: 0830 - Critical Repeat The prepared ready-to-eat (RTE) cole slaw, cooked chicken and beef menu items in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Note - Hand sink to be installed in BBQ Pit area within the next few months.
November 05, 2008 (Routine)
Violation: 0830 - Critical Repeat The prepared ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Facility is very clean and sanitary at time of inspection.
July 22, 2008 (Routine)
Violations:
- 0830 - Critical The prepared ready-to-eat (RTE) Mac-N-Cheese, Baby Back Ribs, BBQ Chicken, etc. in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - Holiday Freezer was observed with an accumulation of ice build-up on the inside walls.
Defrost the Holiday Freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
Great job with temperatures! Facility is very well maintained / Kitchen is very clean/sanitary.
April 11, 2008 (Critical Procedures)
Comments:Facility managed by very pro-active management.
January 07, 2008 (Critical Procedures)
Violation: -
Comments:
Observed no critical violations at time of inspection.
October 02, 2007 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
Great job with organization and temperature control. Facility very clean at time of inspection.
August 30, 2007 (Pre-Opening)
Comments:All items from previous inspection on August 16, 2007 have been addressed. Within next 30 days: Service exhaust hood and submit on Present/Absent Water Sample // one Nitrate/Nitrie Water Sample. OK to OPEN!
August 17, 2007 (Other)
Comments:The following items must be addressed before pre-opening:
1) Install alarm system on dishwasher unit to monitor sanitizer application.
2) Service exhaust hood duct work - external cleaning service.
3) Shield salad bar lighting.
4) Place hand wash signs at all hand sinks and employee rest-rooms.
5) Determine how we will be monitoring water supply.
6) Provide equipment list / suppliers / diagram of establishment
Recommend - 1) Operators complete ServSafe Class.
2) Keep temperature log on cooling units and cooked/hot held/cold held foods.
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