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Sonic Drive In Of Mesa No 3

Permit ID: FD-03432

Permit Type: E & D

2935 S Dobson Rd Mesa 85202


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision In restroom only roll of paper towels was on the ground. Had person in charge discard roll of paper towels. Ensure establishment always has clean paper towels available.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS Syrup nozzle with large accumulation of white/pink slimy debris. Ensure all nozzles are washed, rinsed, and sanitized at a frequency to prevent buildup.
Correct Prior To Next Routine Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Tall reach in cooler next to prep line cold holding food at 49-52 degrees F. Foods in unit that had been there more than 3 hours were discarded including corn dogs, onion rings, and shredded cheese. See embargo form. Hot dogs were placed in walk-in to rapidly cool to 41 degrees F as person in charge said they were placed in unit less than 2 hours prior. Make table cold holding food at 49-55 degrees F. Foods in make table were placed there more than 4 hours prior per person in charge. Lettuce and cheese were discarded. See embargo form. Freezer next to grill holding raw hamburger patties was not cold enough on bottom to keep hamburgers frozen. Patties on the bottom had thawed and were 52 degrees F. It was unknown how long patties had been thawed so they were discarded. Ensure time/temperature control for safety foods are cold held at 41 degrees F or below at all times.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Quaternary Ammonium in sanitizer bucket was 500 ppm at time of inspection. Ensure quaternary ammonium is always 150-400ppm. Person in charge had all sanitizer buckets remade.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Make table ambient air temperature at 48 degrees F (in the bottom of the unit). Tall reach in refrigerator ambient air temperature at 46 degrees F. Hamburger freezer not keeeping hamburgers frozen. Repair units so they are capable of cold holding food at 41 degrees F or below. Facility has adequate room in walk-in to remain open. Facility will use ice bath to keep tcs foods cold in make table until unit is repaired, and said they will not use reach in refrigerator until repaired.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law Constant drip from ceiling in warewashing/food prep area in the back of the store. Person in charge said they had someone come and look at it and it is condensation from the air conditioner on the roof. Water was forming a layer on the prep table and causing puddle on floor. Person in charge said plumber is installing a system to catch condensation. Ensure plumbing is fixed so condensation does not drip into kitchen prior to re-inspection.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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