Sonic

Inspector notes: Employee observed sweeping floors and used a dust pan to collect debris, then proceeded to put on clean gloves to help at the cook line. The employee was asked to remove gloves and wash hands before putting on a new pair of gloves. Employee properly washed hands and put on clean gloves before making customer orders. Another employee was later observed walking in from the restroom and they grabbed a cup to fulfil a customer order. The employee was asked to wash hands before helping in the kitchen. Employee was observed washing hands before they continued working. Discussed examples of when to wash hands with employees and kitchen manager. Discussed proper handwashing procedure. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet (must wash again in the kitchen before handling food/equipment), and handling dirty equipment or utensils. Switching gloves only is not sufficient

Inspector notes: Dead roaches observed in area near mop sink. Please clean these areas to remove pest prior to next routine inspection. If additional pests are observed, please contact licensed pest control technician for service. Establishment has increased pest control visits to by-weekly instead of monthly, confirmed with their pest control log

Inspector notes: Observed raw beef patties stored directly above foot long hot dogs in the reach in unit near the cook line. Informed PIC that all raw animal proteins must be stored below any ready-to-eat foods. PIC properly stored the raw animal proteins and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Chili and hot dog-119-129F in the hot holding unit in the cookline area. PIC stated that both items had been in the unit for less than 3 hours and reheated the chili. The hot dog was discarded-less than 1 lb. *PIC turned up the temperature on the hot holding unit. Ensure that TCS foods are maintained at 135F or above when hot holding

Inspector notes: Raw beef patties stored directly over an open container of foot long hot dogs in the reach in cooler at the end of the cookline area. PIC relocated the beef patties. Ensure that food items are protected from cross contamination during storage, preparation, display

Inspector notes: The PIC did not know or have access to a policy on how to clean up vomiting or a fecal accident. Provided the PIC with clean up of accident handout. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times

Inspector notes: Multiple pieces of equipment in clean storage area with excess old food debris present. Manager removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch

Inspector notes: Excess grease, dust, old food debris, soil residue present on the ceiling, vents, floors, and walls throughout the cookline and ware wash areas. Ensure that physical facility is cleaned as frequently as necessary

Inspector notes: Two open drinks were sitting on an in-use prep table (onions being cut). These drinks were removed. Discussed employee drink policy with the person in charge

Inspector notes: Employee cellphone was stored on top of an in-use food prep table. The phone was moved. Store phones and other employee possessions in a designated area where food, utensils, equipment, and single-use or single-service items cannot be contaminated. Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas