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Sonny's Restaurant

December 14, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings14
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Mashed potatoes in steamer at 120 F . Discontinue and maintain all foods at 140F and above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Manager on duty not certified in Food Allergy training. Address.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Cross Connection Back Siphonage Backflow

Inspector note: Hose connected directly to water supply with no backflow preventor. Provide. Spray arm next to dishwasher hangs below the fill line of dump sink. Ensure spray arm is located above fill line.
code 30-5-203.14** · serious findingstatus: Fail
Food Container Labels

Inspector note: Sauce and dressing containers with no labels. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Cooked chicken wrapped tightly and put into refrigeration unit to cool down. Chicken was at 109 F when temperature was taken. PIC removed and placed into walk-in freezer to bring down to the appropriate temperature.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
PHF's Properly Thawed

code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Bag of potatoes stored on floor of kitchen. Discontinue and store elevated at least 6 inches off the ground. Raw eggs stored on ground of walk-in cooler. Discontinue and store elevated at least 6 inches off the ground.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Small dish being used to dispense cooked macaroni. Discontinue and use appropriate equipment.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Walk-in cooler in basement with an elevated temperature of 49F. PIC to remove all potentially hazardous foods until unit is able to maintain a temperature of 41F and below.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: No sanitizer for sanitizing buckets. Provide. All dishes being washed in a high temperature dishwasher OK.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Rack above pizza oven visibly soiled. Clean to remove. Storage shelves in basement visibly soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: Outside dumpster with side doors left open. Discontinue and ensure doors remain closed in between uses to limit any rodent activity.
code 34-5-501.111/.115* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: Lights above preparation table in basement with no shields. Provide. No preparation of food is done in basement.
code 38-6-202.11* · lower-severity findingstatus: Fail
Mop Sink not Provided

Inspector note: Mop water being dumped in dump sink located directly next to dishwasher. Discontinue and dispose of mop water appropriately.
code 42-5-203.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 7, 2009: 14 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.