- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Keep ice tea urns covered. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket stored on the kitchen floor. Store sanitizing buckets on elevated hooks or bottom shelves. **Corrected On-Site**
|
07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Replace the missing grout, in the floor tiles, in the dishwashing area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Remind employees to wash hands every time they change gloves.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the " Big Five" handout.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cole Slaw 45°F. Store Cole slaw uncovered, in the walk-in cooler, until it reaches 41°F - then cover.
|
1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Repair the broken and missing floor tiles in front of the pit barbecues.
- Basic - Food stored At front counter not covered. Keep lemon wedges covered.
- Basic - Stored food not covered on front counter. Keep iced-tea urns covered at all times. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Secure dish-spray nozzle in place, so that the distal end does not extend below the sink rim.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of the reach-in freezer.
|
9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Repair salad bar to maintain foods at 40?F or colder.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water,into the mop sink, after each use.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Rinse dirty mop and hang it to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label foods,on the salad bar, with four-hour-time labels. Discard any unserved foods, on the salad bar, at the end of four hours.
|
5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Do not cover salads, in the walk-in cooler, until they reach 40 F. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Cover the iced-tea urn at the pass-through window. Corrected On Site.
- Plumbing improperly installed. Recommendation: Extend the drainpipe, from the handwashing sink in the rear of the kitchen, under the shelving to a point nearest the floor drain.
|
9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/24/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Iced tea spoons service area Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Potatoes Corrected On Site.
- Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. Handwashing sink prep area
- Critical - No conspicuously located thermometer in holding unit. Small white reachin cooler drive thur Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed employee with no hair restraint. Cookline
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed floor area(s) covered with standing water. Prep area
- Observed water draining onto floor surface. Handwashing sink prep
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
|
7/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Obtain additional Certified Food Managers. At least one currently certified manager must be on duty during all hours of operation. Call 866 372 7233 to schedule exams. This violation must be corrected by : 6/26/2012.
- Observed build-up of grease on nonfood-contact surface. Clean the grease from the exterior surfaces of the deep friers and the pit door.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the cookline reach-ins.
- Observed residue build-up on nonfood-contact surface. Clean the foos splash and grease from the outside surfaces of the refrigerators and freezers.
|
4/26/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. Replace the misskng floor tiles, in the dishwashing area, and in front of the BBQ Pit.
- Observed build-up of grease on nonfood-contact surface. Clean the grease from the front of the BBQ Pit.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the inside and outside surfaces of the cookline refrigerators.
- Critical - Observed interior of microwave soiled. Clean the food splash from the inside surfaces of the microwave oven.
- Observed residue build-up on nonfood-contact surface. Clean the food splash from the exterior surfaces of the microwave oven.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep ice-tea urn covered with plastic wrap. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Clean the walls in the dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
|
12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Critical - Lack of toilet tissue at each toilet. Provide toilet tissue in the ladles' restroom. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water into the mop sink afte each use. Corrected On Site.
- Observed single-service items stored on floor. Store the case of styrofoam-takeout containers off the floor, in the dry-storage area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep tea urn covered, at the pass-through window.
- Observed wall soiled with accumulated black debris in dishwashing area. Clean the black substance from the wall in the dishwashing area.
|
9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside of the reach-in freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Do not scoop cubed cheese with bowl; provide a scoop with a handle. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Clean and sanirize the baby-changing tables daily.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
|
5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
|
12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans./ dented can.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin cooler.
- Critical. Observed food stored on floor./kitchen Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area./walkin cooler.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./ steam table/kitchen /Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface./ shelves in walkin cooler.
- Observed gaskets with slimy/mold-like build-up./ reachin coolers /freezers.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ silverware not stored to only touch handle/ waitress pick-up station.
- Observed single-service items stored on floor./ paper supplis/ dry storage. Corrected On Site.
- Observed leaking pipe at plumbing fixture./ 3 compartment sink
- Observed wall soiled with accumulated grease./ kitchen
|
5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans./ dented can of ripe olives/ can good racks.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor./potatoes in prep. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ water filter to ice machine.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Equipment and utensils not properly air-dried.
|
1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans./ chocolate pudding / baked beans
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ cooked meat / in walkin.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ meat in phase 2 smoker
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ employee put on a new pair of goves without washing hands.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soil buildup inside ice bin./ drive thru./ front counter.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
- Observed single-service items stored on floor./ hot or cold insulated cups in stockroom. Corrected On Site.
- Observed open dumpster lid.
- Floors not maintained smooth and durable./ floor tile missing in kitchen area.
- Observed wall soiled with accumulated food debris./ walkin cooler.
- Wet mop not hung to dry.
|
10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sonny's Real Pit Bar-B-Q, 3611 Us 98 N, Lakeland, FL »