SONIC AMERICA'S DRIVE-IN

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the 3 compartment sink hanging off the wall. The water pipes are keeping compartment sink from falling. Observed meat deep freezer seals in disrepair. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised to have repaired.

Nonfood-contact surfaces clean — Inspector Note: Observed the outside of the chicken warmer drawers unclean with heavy grease build up. Observed outside and inside cooler seals and reach in freezer and meat deep freezer unclean with debris build up. Observed shelves inside reach in cooler unclean with debris build up. Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep clean and increase cleaning frequency.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors under fryers with debris build up. Wheels and hoses on Prep top table, fryers with heavy grease build up. Walls near 3 compartment sink with black residue build up. Observed broken tiles through out main kitchen. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have floor deep cleaned and increase cleaning frequency. Advised to repair grout on floor to prevent standing water.