- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 1. Lettuce 47. Cheese 48. Poultry 48. Ribs 49. In the first unit between the drive thru and the cookline. 2. These items in this unit were previously held under time as a public health control. The form was provided via email. 3. See stop sale
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 1. Zero ppm. The following corrective action was taken primed the sanitizer line. 2. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 1. Stew 131/1.5 hrs reheating in the steam table in the wait staff area. The following corrective action was taken moved to the cook line to reheat. Stew 165/1.75. 2. Recommend tracking the time and temperature when the reheating process begins and recheck within the two hours. 3. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. 03A temps 47 or higher when held cold.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. 1. The right hand side unit at the wait staff area. The following corrective action was taken cleaned by the staff 2. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Green beans 75/0.0 hours. Slaw 47/10 am. These items were stacked, covered while cooling, informed of deficiency. The following corrective action was taken stacked staggered and uncovered or on cooling rack. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. 1. The written procedure for the buffet island could not be located. 2. The form was emailed to the manager on duty. 3. Recommend the following form be available for review TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES DBPR Form HR 5022-090 additional forms are available @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. To the two hot boxes on the cook line **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. By the drive thru **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Poultry 114 held in the hot box on the cook line, the unit was broken and off at the time. Corrective action taken. The product was removed and discarded by the Manager
- 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 and the time removed from temperature control cannot be determined. The time program was not being followed on a daily basis for the entire day for the items at the customer self service area Buffett.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. One of the cooks fixed his hat while continuing to work with exposed foods **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The Manager did not have her certificate available during the inspection. Michelle
|
1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles missing. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 53. Ribs51. Cheese 47 all in unit 1 **Repeat Violation** **Warning** unit is 45 degrees no TCS in unit
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans. 68-121. 87. Beans are not monitored, stirred for equal reheating of the product when held in the steam table **Warning** reheat temps 117-124 on meats on the cook line, beans 48 at the steam table half hour on all
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. By the slicer **Repeat Violation** **Warning**
|
9/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Floor tiles missing. **Repeat Violation** **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop inside the applesauce container **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 53. Ribs51. Cheese 47 all in unit 1 **Repeat Violation** **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. All meats in the right side hot box on the cook line were pork 117. Poultry 124. 124. Pork 130 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans 45. 46. 45. Butter 47 in the TPHC cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans. 68-121. 87. Beans are not monitored, stirred for equal reheating of the product when held in the steam table **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm three compartment sink **Warning**
- High Priority - Raw animal food stored over cooked food. Employee loaded raw pork over cooked beef in the rotary oven **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef, cheese, ribs in cooler no 1 **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff area units **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. By the slicer **Repeat Violation** **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. In January 2013 the employee cooking at the smoker was informed not to load raw over cooked products as the oven rotates. The employee loaded the smoker using the same technique violating proper storage techniques of raw over cooked. **Warning**
|
8/29/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind the hot boxes on the cook line
- Basic - Buildup of food debris/soil residue on equipment door handles. Smoker and the hot boxes in the drive thru area
- Basic - Floor area(s) covered with standing water. Men's restroom
- Basic - Floors not maintained smooth and durable. Dish machine area
- Basic - Reach-in cooler gasket torn/in disrepair. Salad
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook was working with raw meats then bagged vegetables, two sink in the entire kitchen the one by the Dish machine was bone dry and the manager and I were standing by the kitchen hand sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45. 46. Stew 46 in reach in cooler in/at 1
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In the wait staff area
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit x3 at the wait staff reach in cooler
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit 2
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in holding unit no label
- Intermediate - Cutting board(s) stained/soiled. By the slicer
- Intermediate - Handwash sink missing in food preparation room or area. Smoker area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. salad
|
4/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Baking pans have accumulation of black debris.mon edges
- Basic - Build-up of grease/dust/debris on hood filters. By drive thru
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Above clean dishes in the ware wash area **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bands on wrist **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. By drive thru
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. By drive thru
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 50. Ribs 50 in unit no 1. Less than 6 hr. Stew 46, 50 unit no 2. Cheese 50 at the salad bar reach in cooler in/at the on the cook line
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Poultry and pork in smoker not segregated such as poultry on right side only pork on left side only. As the unit rotates the drippings from the poultry are landing on the pork. Empyrean separated items **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemicals extended over the clean side of the pans at the three compartment sink **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quats 400 ppm at the three compartment sink
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Slicer on the cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad bar unit
- Intermediate - Water filter not changed according to manufacturerys instructions. Dated 2/22/12
|
1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/10/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet island Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on a prep table closest the stove
- Critical - Observed food being cooled by nonapproved method. Multiple meats left on rack in prep area. correcttive action taken rack rolled into the walk in cooler. ribs 107, chicken 110, ribs 132 f degrees. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board by the slicer on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handle to the hot box used as a cooker on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad 48, egg 46, cottage 49 f degrees at the buffet island Repeat Violation.
|
7/5/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters large oven
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. gasket to the walk in cooler
- Violation: 37-07-1 Observed wall soiled with accumulated dust. area above the reach in coolers on the cookline
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
2/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The far left side of the buffet island salad bar incapable of keeping foods at 41 f degrees or below. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No copy of latest inspection report. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of the pass thru window Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters large oven
- Observed build-up of mold-like substance on surface of nonfood-contact surface. gasket to the walk in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer is handling both soiled and clean dishes without washing hands to break the contamination cycle
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook swept work area was about to reach for tickets on the cookline without washing hands to break the contamination cycle. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. manager was doing food prep and wearing a watch Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on salad prep reach in cooler on the prep line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 52 and poultry 51 f degrees in the first storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cottage cheese 47, cheese 46-49 f degrees at the buffet line Repeat Violation. Repeat Violation.
- Observed wall soiled with accumulated dust. area above the reach in coolers on the cookline
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at the cookline bucket Corrected On Site.
|
2/10/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. the far left section of the buffet island is not keeping foods at 41 or below.
- Critical - No water system approval reports on-site.
- Observed build-up of grease on nonfood-contact surface. fan above the prep area in the kitchen
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body x2 wit staff area units
- Observed dusty ceiling tiles and/or air conditioning vent covers. prep areas in kitchen
- Critical - Observed encrusted, soiled material on slicer. kitchen
- Observed equipment in poor repair. rust in inside cover of the ice machine
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. smoker
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cottage cheese 45, cubed cheese 58 f degrees at the buffet island
- Observed residue build-up on nonfood-contact surface. dish machine racks
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. poultry 44 f degrees, 5 hrs.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). poultry
|
10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup in the interior of ice machine. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Pasta in large lexan with lid.
- Observed gaskets/seals on cold holding unit in poor repair. Salad prep unit.
- Observed gaskets/seals on cold holding unit in poor repair.Reach-in cooler.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta cold holding at 45 degrees fahrenheit in walk-in cooler.
- Observed single-service articles improperly stored. Not inverted on top shelf. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Vacuum breaker mising at hose bibb. Smoker with hose attached.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
|
6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork cooked last night still at 48F.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Char grill - light out.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Duct tape on WIC door.
- Observed debris accumulated on dismachine area floor near wall juncture.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed equipment in poor repair. Cracked lexan pans.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed residue build-up on nonfood-contact surface. Exterior of grey meat containers.
- Observed single-service articles stored without protection from contamination. Party platters
- Critical - Observed toxic item stored by plates. Wiping cloth bucket next to clean plates. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Window cleaner on prep table with food. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed wall soiled with accumulated food debris/dust near kitchen entrance.
- Plumbing system in disrepair. Water constantly running at dishwash hand sink.
- Critical - Raw fruits/vegetables not washed prior to preparation. Cabbage Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Beans re-heating at 160 degrees farenheit Corrected On Site. Operator stired and turned up heat.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Round containers of toppings by soup - no lids, sneezeguard, etc.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Approx. 35 lbs pork cooked last night - currently at 48F.
- Critical - Vacuum breaker mising at hose bibb. Mop sink out back.
- Critical - Vacuum breaker mising at mop sink splitter.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Oil Corrected On Site.
|
1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ribs @ 47degrees Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. buffett ; chicken; krab, cream salads , cottage ham all @ 52-54 degrees;
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ribs in wic @ 47degrees Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffett cold salad cooler
- Critical. Observed employee improperly washing hands. no hot water
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting; brds
- Observed single-service articles stored without protection from contamination.coffee filters
- Critical. Observed toxic item stored in food preparation area. sani buckets
|
7/7/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.mushrooms on stove @ 117f, chix, ribs, macaroni @ line hot box @ 127& 128 degrees;
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hot box @ line ading 154 degrees; food @ 127 degrees;
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed veggie over prep veggie ric
- Critical. Observed uncovered food in holding unit/dry storage area. tea @ wait station;
- 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. cook with gloves on setting up sanitizer buckets , touuching rte fries not chg gloves or wash hands between tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wait staff going fRom dirty to clean, not wasinh hands between
- Critical. Observed employee improperly washing hands. no hot water & less than 10 seconds ; wait staff
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. wait station;
- Critical. Observed unlabeled spray bottle. Corrected On Site.
|
2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Presence of insects/rodents. Animals prohibited
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Electrical wiring - adequate, good repair
|
7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/15/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Sonny's Real Pit Bar-B-Q, 3390 University Blvd, Winter Park, FL »