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
3/6/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Establishment currently has second consecutive violation #22, 3-501.16(A)(2) and (B). An audit of employee food handler certificates was completed in the establishment had 4 out of 24 employee Food Handler Certificates. Corrective Action: Correct prior to re-inspection.

Violation #: 22

Repeat Violation

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 inspections 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 48.2*F with inspector min/max thermometers. Internal temperature of iced coffee with cream was 44*F; milk was 46*F-48*F; whipped cream at 51-64*F. Notified PIC. Per employee, no temperature checks were conducted today. Per PIC the unit was restocked around 7am-9am, time of inspection is 11am. 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.

Violation #: 47

Repeat Violation

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 inspections discussed with Person In Charge (PIC) to correct large panel of ice cream machine. At time of inspection ice cream machine right side panel and left side are 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.2nd Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Repeat Violation

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. Sides of deep fryer. French Fry station and tator tot station with brown organic matter on metal top. Notified Person In Charge (PIC).==========Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 2nd Consecutive violation. Corrective Action: Correct prior to next routine inspection.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

6-302.11 - Priority Foundation: Toilet Tissue, Availability Addl Notes: Observed employee restroom with no available toilet tissue inside the establishment. Notified Person In Charge (PIC). PIC restocked restroom with toilet tissue. ====A supply of toilet tissue shall be available at each toilet.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A pattern of non-compliance is developing for Priority violation # [22 ], [3-501.16(A)(2) and (B ], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Re-inspection: Tuesday March 18th

Reviewed and discussed: hand washing procedures.
Establishment still in process of updating ceiling tiles throughout the kitchen areas. Of note: establishment has work order to changing hot and cold water line at front entrance hand sink.
Recommend: Defrost main walk in freezer unit. Maintaining daily temperature log checks.

"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.