Inspection Report
Sonic
5151 W PEORIA AVE GLENDALE AZ 85302
FD-05310
Food Establishment - Eating & Drinking
Food Routine Inspection
4/25/2024
C
2
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned
Duties -- No employees with food handler training certificates by an accredited program were available. Repeat priority violation (#20) was observed. Provide food handler training certificates for employees.
Correct By: Correct Prior To Reinspection
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: 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.
Observed employees handling personal cell phones, sanitizer solution, and dirty dishes, and return to serving station without washing hands. After handling personal items, dirty dishes, or chemicals, hands should be washed before returning to food prep and service stations. Informed person in charge and had employees wash hands before returning to station.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Repeat Violation
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.
Shredded cheddar in ice trench near hot holding station, surrounded by melted ice, with an internal temperature of 54*F. Person in charge mentioned foods had an internal temperature of 41*F within 4hrs prior to inspection. American cheese, sliced tomatoes, diced tomatoes in cold holding unit at grill with an internal temperature ranging 51-58*F. Cook mentioned food has been in unit for over 12 hours. All cold temperature controlled foods should be held at 41*F or below. Person in charge discarded all food. Recommended utilizing temperature logs, checking ice/water levels and temperature prior to use.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
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.
Cold holding unit at grill with an ambient temperature of 53*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Manager to provide work order invoice once completed. Re-Inspection to occur by 5/3/2024. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice or in walk-in at 41*F.
Correct By: Correct Prior To Reinspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Ice cream machine with no refrigeration. Milk base held on ice at 38*F. All equipment should be in good repair. Person in charge stated work order is placed. Install working equipment.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Several areas throughout establishment with cracked/missing tile, holes in walls, seals and paneling missing on walls and doors. All areas should be smooth and easily cleanable. Person in charge stated several work orders have been placed.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
A pattern of non-compliance for foodborne illness risk factor violation # [20], [Priority Violation - 3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding] has been noted during this inspection. An Active Managerial Control Training visit was offered to the person in charge. The person in charge declined the offer for an AMC Training at this time.
Failure to correct repeat violations may result in legal action.
Audit of food handlers conducted and 0 of 30 employee certification were available. Manager to reach out and provide by re-inspection.
No county legal action will result from this inspection.
This establishment received a(n) C Grade and had 2 Priority and 2 Priority Foundation violations on this inspection.
Core-2-102.12(A), C: Certified Food Protection Manager --- At least one person on duty at all times is required to be present with a food manager certification. Person in charge was able to correctly answer questions regarding hot holding, cold holding, and hand washing. Obtain food manager certification by next routine inspection.
Discussed establishment procedures regarding: temperature logs, hand washing, glove usage
No County legal action will result from this inspection.
Inspection report emailed.
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
Review Notes: QA,Review Complete: CHECKED,Award: C,Signer: Ashley Springfield
"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.