- Basic - Duct tape used to repair nonfood-contact surface, microwave in kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, chicken in prep sink **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash,boxes of potatoes **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle, hot water at handsink by door entrance to kitchen from bar side
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit, 51-56°F on rolling rack in storage room,was placed there from walk in cooler during truck delivery an hour ago, operator placed in walk in freezer to bring back to 41°F or below.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, in bathrooms **Repeat Violation**
- Intermediate - Light Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information, date of certification not provided
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Soil residue in food storage containers, gray bucket for tea, by tea urns in wait station area. **Warning**
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6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, plates under prep table by slice, dishes are splattered with of food debris. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, at slice area cutting board and reach in cooler across from slicer. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, in cooler across from slicer **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Open dumpster lid. **Warning**
- Intermediate - Encrusted, soiled material on slicer, on kitchen **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, in bathrooms **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, handsink near door way entrance to wait station area **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, top make area soiled across from slicer in kitchen **Warning**
- Intermediate - No list of certified food service managers available at the establishment, operator found two but not the third food manager card **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection operator not able to locate certification cards. **Warning**
- Intermediate - Soil residue in food storage containers, gray bucket for tea, by tea urns in wait station area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled, near hand sinks in wait station area of kitchen **Warning**
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable,
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service cups articles not stored at least 6 inches above the floor,
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 0 ppm
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, 106°F-111°F brisket operator heated to 165°F during inspection. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, cooking unit at right end of cook line
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, slicer, bag sealing machine
- Intermediate - Handwash sink used for purposes other than handwashing, storing wiping cloth
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, in bathrooms, 77°F and hand sink in kitchen 88°F
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- No Heimlich maneuver sign posted.
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8/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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