Sonic
Permit ID: FD-10309
Permit Type: E & D
7745 S 51st Ave Laveen 85339
*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
Not Participating
2
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing.--- Observed employee working the register and then grabbing ready to eat cherries with her bare hands and placing them in two different drinks. Employee discarded the two drinks, washed her hands properly and then put gloves on before remaking the two drinks. Ensure all employees use utensils or wear glove when handling ready to eat foods to prevent bare hand contact.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet---Hand wash sink inside the kitchen only capable of producing water up to 84 deg.F with probe thermometer with the hot water faucet turned all the way on for an extended period of time. Person in charge stated he will correct hot water issue before re-inspection that will be conducted within 10 days. Hand wash sinks must be able to produce water between 100-110 deg.F to ensure proper hand washing techniques are being followed.
Correct Prior To Reinspection
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.--- Observed lettuce and tomatoes located in the only prep refrigerator in kitchen area with internal temperatures between 47-48 deg.F. Person in charge stated all items have only been in unit for an hour and were moved to walk-in refrigerator to cool down to 40 deg.F before placing back in prep refrigerator. Ensure all cold holding is held at 41 deg.F or below at all times.
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. 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/4617/AMC-Toolbox---Cooling.--- The only prep refrigerator in kitchen had a ambient internal temperature of 55 deg.F. Person in charge stated he will have unit holding proper temperature before re-inspection that will be conducted within 10 days. Ensure all cold holding units have an ambient temperature of 41 deg.F or below at all times.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation and 0 Core Violations on this inspection. Additional AMC training and handouts can be found in English and Spanish at: https://www.maricopa.gov/4533/English-AMC-Toolbox ***The Inspection Report was emailed and confirmed at time of inspection*** Verbal acknowledgement for inspection rights by Chad H. 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.
