Sonic
Permit ID: FD-04994
Permit Type: E & D
1122 E Broadway Rd Tempe 85282
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
>> Container of sliced tomato observed with an internal temperature range of 53-56F .Per PIC sliced tomatoes were prepared and and put in the unit at 7am, inspection started at 11:17am holding more than four hours. The ambient temperature of the unit with min/max thermometer read at 53.6*F. Cold holding temperatures for TCS foods must be at 41*F or below, eggs must be stored at 45*F or below. Discussed the temperature danger zone with PIC (range between 41-135*F). PIC, discarded container of sliced tomatoes at time of inspection
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Core-7-209.11, C: Storage-Other Personal Care Items
>> Observed employee portable blue speaker in the clean rack dish area adjacent to clean containers. Discussed the importance of separating personal items to prevent cross contamination with kitchen food items. Ensure all personal items are in a designated employee area.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of unit measured at 53.6*F. Several containers of shredded American cheese were holding at a temperature range between 53-56*F. Advised PIC, not to store any TCS foods (such as sliced tomatoes and cut lettuce) until unit is fixed. Please ensure all TCS food products are temping at 41*F or below such as checking the food items throughout the day. A reinspection will be scheduled within 10 days to check the temperature of the unit. Re-Inspection scheduled for 6/9
A reinspection will be scheduled within 10 days to check the temperature of the unit.
Inspection Comments
This establishment received a B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Re-Inspection scheduled for 6/9 Discussed, date marking, proper cold/hot holding temperatures, regularly checking cold holding foods to maintain under 41*F Notice of inspection rights verbally acknowledged by Alyssa A Inspection emailed. 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.
