Inspection Report
La Sonorense
3029 W VAN BUREN ST PHOENIX AZ 85009
FD-02649
Food Establishment - Bakery
Food Routine Inspection
9/29/2023
Not Participating
3
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.--During inspection observed the soap dispenser located in the handwashing sink basin. The soap dispenser was removed to allow for handwashing. In a second instance the soap dispenser was then relocated into the handwashing sink basin by an employee. The soap dispenser was removed again to allow for handwashing. Please ensure handwashing stations are readily accessible and available for use at all times
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
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.---During inspection observed 4 containers of milk, 3 boxed of raw eggs and 2 containers of butter with an internal temperature of of 56-57*F stored in the reach in refrigerator. The ambient temperature of the reach in refrigerator was 58*F. Per the person in charge the items had been in the unit for approximately 3 hours. The operator proceeded to relocate the 4 containers of milk, 3 boxed of raw eggs and 2 containers of butter to the freezer, to re-establish a temperature of 41*F. The TCS items were re-probed 30 minutes later to verify a temperature of 41*F had been re-established. Please ensure all TCS food items are held at 41*F or below at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-201.11, P: Separation-Storage--During inspection observed two cans of degreaser/oven cleaner along with mechanical equipment stored in an slotted-dry storage rack above two open bags of sugar. Upon request the two cans of degreaser/oven cleaner & the mechanical equipment was relocated to a designated area. Please ensure to properly store chemicals at all times to prevent prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Priority Foundation-7-102.11, Pf: Common Name-Working Containers--During inspection observed an unlabeled chemical spray bottle located near 3-compartment sink. The person in charge stated item was degreaser and upon request the chemical spray bottle was labeled as degreaser. Please ensure to have all chemicals properly labeled and identified at all times.
Core-7-209.11, C: Storage-Other Personal Care Items---During inspection observed an employee storing his wallet & keys on cloths using for the productions. In a second instance observed a shelf-stable container of advil stored among cans & dry ingredients used in production. Upon request all items were relocated to a designated storage item; the wiping cloths were placed in the soiled cloths container. Please ensure employees store their personal care items in a locker or other suitable facility.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
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.--During inspection the reach in refrigerator unit of the facility was observed to have an ambient temperature of 58*F. The reach in refrigerator was observed to hold TCS items such as milk, raw eggs, & butter with internal temperatures of 56*F-57*F. A work order was submitted at the time of inspection by the Manager; the TCS items were relocated to the freezer during the inspection. The unit was serviced at the time of the inspection & re-established an ambient temperature of 41*F.
Correct By: Corrected At Time Of Inspection
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices--Establishment did not have a food probing thermometer at the time of inspection. Please ensure a food probing thermometer is at the establishment at all times to facilitate use.
Correct By: Correct Prior To Reinspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe--During inspection in storage racks of freezer observed dough (approx. 6 pounds) stored in two nonfood grade "Thank you" bags (with red lettering). Upon request the dough was relocated to food grade clear plastic bags. Please ensure to use food grade items & equipment with at all items.
Core-4-101.19, C: Nonfood-Contact Surfaces-During inspection observed a dolly with plywood used to carry bags of lard. Informed the person in charge that plywood can not be used on equipment and/or non-food contact surfaces; to ensure to use equipment that is smooth, food grade, nonabsorbent & easily cleanable. Please ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Inspection report provided via email;confirmed delivery onsite
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Email Sent: CHECKED,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Leticia F.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.