Inspection Report

Business Name
Sonic

Business Address
4007 E GREENWAY RD PHOENIX AZ 85032

Permit Number
FD-04094

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/27/2024

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 4

Description: Proper Use of Restriction and Exclusion

Comments:

PRIORITY VIOLATION-2-201.12 - Priority: Exclusions & Restrictions; Conditions of Exclusion and Restriction. 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/4620/AMC-Toolbox: Employee-Health

Addl Notes: Observed employee with blue bandage over right hand index knuckle. Employee is opening iced beverages and other sealed drinks with same bandaged hand. Notified Perso In Charge (PIC). PIC directed employee to put on glove over bandage hand. Per employee the knuckle has open cut. Corrective Action: Corrected at time of inspection.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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: Observed white and green organic matter inside ice machine unit ice dispenser. Notified Person In Charge (PIC). PIC will clean out the ice machine unit. Also observed rust build up around the ice machine unit. ======In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 3rd consecutive violation. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed by hot dog roller unit a large container of hot holding cheese sauce at 109*F-120*F with inspector and establishment thermometer. Notified Person In Charge (PIC). Per employees the cheese sauce was prepared at 6am. Time of inspection is at 12pm. Directed PIC to discard improperly hot holding cheese sauce. Upon inspection of the hot holding unit it was discovered to be on setting 4 and not the normal 7 setting. ==== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: On previous inspection discussed with Person In Charge (PIC) to discontinue using older model refrigeration unit used for holding iced coffee with cream/whipped cream/ and kids milks. At time of inspection the unit ambient was 43.9*F-50*F. Internal temperature of iced coffee with cream was 47*F-49*F; milk was 47*F-49*F; whipped cream at 54*F. Notified PIC. Per employee, no temperature checks were conducted today. Directed PIC to move all tcs items into main walk in unit to cool to 41*F. =============Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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: Observed inside upright refrigerator closest to three compartment sink with 3 large open containers of cooked hot dogs small; cooked hot dogs large, cooked corn dogs with no date markings. Per employees, all products from previous day. Notified Person In Charge (PIC) to apply the appropriate date marks on open tcs food products. === TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-201.11 - Core: Equipment and Utensils-Durability and Strength Addl Notes: On previous inspection discussed with Person In Charge (PIC) to correct large panel of ice cream machine. At time of inspection ice cream machine right side panel about to come off unit and bent. =========Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed both hood vents with yellow organic matter and visible grease build up. Notified Person In Charge (PIC).==========Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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 by side wall panel behind ice cream machine with broken wall sidings. Notified Person In Charge (PIC). ===========Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: hand washing procedures.
Calibrated thermometers with Person In Charge (PIC).
Of note: Establishment still in process of updating ceiling tiles throughout the kitchen areas.
Recommend: changing hot and cold water line at front entrance hand sink. Fixing metal floor panel for walk in freezer unit. Defrost main walk in freezer unit.

"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.