SONNY'S REAL PIT BBQ

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Clean equipment and utensils stored improperly or not air-dried.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Garbage overflowing or uncovered, or the premises not maintained.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Clean equipment and utensils stored improperly or not air-dried.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Other conditions related to sanitary and safe operation.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Water not safe, or hot (100°F) and cold water not available under pressure.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.