Sonny Bryan's Smokehouse

*40 Reuse of single service articles

Disposal beer bottles used for BBQ sauce

*02 Cold Hold (41øF/45øF or below)

Potato salad held at 46.8 degrees Jalepeno peppers held at 44.1 degrees To go BBQ sauce held without a heat or cold source

*11 Food not re-served after being served or sold to consumer

BBQ sauce in bottles reused by custoemrs

*47 RFSM Certificate - Not Display

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*19 One Inch Air Gap

Ice makler and ice bisn

*21 RFSM - Not On Site

*24 Food Labeling- with common name of the food

BBQ sauce in a bottle labeled beer

*29 Cold/hot hold unit thermometer easily viewable

*02 Cold Hold (41øF/45øF or below)

*32 Damaged Equipment

*39 Soda nozzles and ice bin clean as specified

*32 Maintain in Good Repair

leak in RIC and broken gaskets

*07 Food safe, good condition, unadulterated, and honestly presented

expired milk

*10 Clean Sight and Touch

dirty ice machine

*10 Clean Sight and Touch

dirty microwave

*32 Maintain in Good Repair

broken gaskets

*18 Toxic items stored above food/utensils

mold above ice

*42 Nonfood-contact surfaces material

dirty gaskets

*39 Equipment and Utensils Storage

ice scoop stored on unapproved surface

*12 Gloves Single Use

*32 Damaged Equipment

broken gaskets

*07 Food safe, good condition, unadulterated, and honestly presented

exired milk

*10 Clean Sight and Touch

dirty ice machine

*31 An automatic handwashing facility shall be installed in accordance with manufacturer's instructi

no hot water

*07 Food safe, good condition, unadulterated, and honestly presented

mold in ice bucket

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

dirty microwave

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

eggs stored next to produce

*14 When to wash hands before donning new gloves

*03 Food products not maintained at 135øF or above

RIBS 115*F, REHEATED

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

STORE TONGS HANDLES OUT OF FOOD

*14 When to wash hands before donning new gloves

*28 Date marking > 24 hrs,on site,temp 41F

PROVIDE FOR PREPPED FOODS

*31 Handwashing lavatory - used for other purpose

CANNOT USE HANDSINK TO FILL BUCKETS

*29 Cold/hot hold unit thermometer easily viewable

*34 Pest control-routine inspections for

OBSERVED FRUIT FLIES

*39 Utensils, single serve items 6 inches off - floor

SINGLE SERVICE ARTICLES < 6 IN OFF FLOOR

*42 Dirty nonfood contact surfaces

CLEAN INTERIOR PF RIC/F(S)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*23 No Water

NO HOT WATER AT HANDSINK

*32 Approved Food Contact Equip.

cardboard used on prep service area

*09 Food on display shall be protected from contamination

fruit fly infestation reaching food products on first floor and in basement

*14 When to wash hands as often as necessary during prep

only hand washing sink within 25 feet of basement prep area is unaccessible

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

ribs in RIC temping out in 48.2-50.1F

*01 Cooling -- within 2 hours, 135-70øF

employee placed hot chicken from hot hold into RIC with out properly cooling down.

*34 Outer openings:closed,tight-fitting windows

door was left open from outside into kitchen, must have protecting from insects/rodents coming in

*31 Handwashing lavatory - accessible

hand washing bucket/ thermometer in hand washing sink

*21 Demonstrateion of knowledge by PIC

too many critical violations in current inspection/lack of proper supervision of facility

*20 Grease Trap Tickets

grease trap last serviced 5-2016

*19 Water & Plumbing in good repair- per code

most drains in facility are backed up, dish washer is backed up

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

heavy food build up on drains, heavy dirt build up on floor behind equipment, American roaches on floor, entire facility needs a deep cleaning