Inspection Report

Business Name
La Sonorense

Business Address
3029 W VAN BUREN ST PHOENIX AZ 85009

Permit Number
FD-02649

Permit Type
Food Establishment - Bakery

Inspection Purpose
CI Food Routine Inspection

Inspection Date
4/11/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.

Addl Notes: During inspection observed an employee handle ready to eat bread loaves, then proceed to handle money from a customer, and return to handling ready to eat bread loaves, without washing hands or switching gloves. Instructed employee to remove glove and wash hands whenever a change of task occurs, or gloves become contaminated. Please ensure to follow proper handwashing procedures at all times. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-209.11 - Core: Storage-Other Personal Care Items Addl Notes: During inspection observed an open package of an employee's medicine stored directly on top of equipment used for bread production. In a second instance observed an employee's sock containing medicinal ointment located on the prep table near the back exit door. Instructed the person in charge to ensure medicines are stored in a designated area. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: During inspection observed an employee make two sanitizer buckets with a chlorine concentration of 200ppm, in two instances. Upon request the sanitizer buckets were remade to establish a chlorine concentration of 50ppm to 100ppm. Please ensure to use chemicals at the appropriate chemical concentration. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: During inspection observed food debris and residue around multiple (more than 3) oven racks used for baking. Per the person in charge the specified equipment will be cleaned. Please ensure equipment & non-food contact are kept clean at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed food debris/residue in the ceiling of the facility, in addition to food debris/residue present along vent covers and lights. Informed the person in charge to ensure they cleaned and removed food debris/residue. Please ensure to maintain floor, walls, and ceilings clean at all times. 1st consecutive violation. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: During inspection observed small breaks and gaps in the ceiling located above the production area.In a second instance observed gaps and cracks in the wall located near the door frame of the back exit door. Informed the person in charge to ensure they repair and breaks or gaps located in the ceiling throughout the facility. Please ensure to maintain the physical facility in good repair at all times. 1st consecutive violation. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
*Discussed/reviewed storage of personal drinks & the use of measuring devices/test strips for chemical sanitizers*

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.