Inspection Report

Business Name
Sonic

Business Address
4302 E CHANDLER BLVD PHOENIX AZ 85048

Permit Number
FD-03427

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
2/13/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times.

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Discussed with Person In Charge (PIC). At time of inspection no written procedure for vomiting and fecal matter clean ups could be provided. PIC was not able to describe adequate clean up procedures verbally. ==== Corrective Action: Correct prior to re-inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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: Observed employee wash hands for 1 -2 seconds and only wet hands and begin to prepare open tcs foods at drink station and back of house after. Notified Person In Charge (PIC). PIC will have employee wash hands correctly with soap, rinse and dry in 20 seconds minimum. =====Employees need to wash for 20 seconds with soap; rinse hands; and dry with paper towels. Corrective Action: Corrected at time of inspection.

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: Observed employee touch marker on floor with both hands. Employee proceeded in scooping ice into beverages and handing open orders of tator tots with contaminated hands. Notified Person In Charge (PIC). PIC had employee wash hands appropriately. ====Employee not washing hands after engaging in other activities that may contaminate the hands. Corrective Action: Corrected at time of inspection.

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: ****Second Consecutive violation*** There is a condensation leak inside the reach in cooler under make line causing some pooling of water inside unit. Ensure that the equipment is repaired properly. Also observed main ice machine drain parts in back are missing. Also observed heavy rust and exposed metal all along the front of both walk in refrigerator and walk in freezer unit. Notified Person In charge (PIC). Corrective Action: Correct prior to next routine inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: At time of inspection observed in use low temperature chlorine dish machine .No chlorine sanitizer test strips could be provided. Notified Person In Charge (PIC). A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Accurate test kit/ device must be available. Corrective Action: Correct prior to re-inspection.

Violation #: 49

Repeat Violation

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: ***Second Consecutive violation*** There is excess old food debris and soil residue in the reach in cooler in the cookline area, in the walk in cooler along the floor, and in the reach in cooler under the make line in the car hop pass thru area and behind ice machine area large amounts of food debris and etc. Ensure that equipment is cleaned frequently enough to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed AVB leaks during on position. Notified Person In Charge (PIC). Also observed accordion style drains at below back of house hand sink and restroom hand sink drains. All need to be replaced for hard pvc pipes ====Atmospheric Vacuum Breaker (AVB) is damaged, leaking, missing cap. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed exposed concrete flooring around the front ice cream machines. Notified Person In Charge (PIC). ==Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent and easily cleanable. • Example: exposed rough concrete flooring.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed food borne illnesses.
Reminder: Certified Food Protection manager and certificate are needed during open hours of operation. Maintain back door closed at all times.
Recommend: replacing avb at main mop sink. Noted on previous inspection reports.

"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.