Inspection Report

Business Name
Sonic

Business Address
2870 N HAYDEN RD SCOTTSDALE AZ 85257

Permit Number
FD-07589

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/10/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. ====Observed front of house hand sink with no hot water available. Handle is not functioning to allow hot water. Drain pipe is partially misplaced to drain. Notified Person In Charge (PIC). PIC has called for plumber. =====Maintained at all times. 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.

Correct By: Correct Prior To Reinspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. ===At time of inspection low temperature chlorine dish machine was in use. Observed with inspector and establishment chlorine test strips 0ppm concentration 3 separate times. Notified Person In Charge (PIC). PIC verified 0ppm chlorine concentration. After multiple attempts to prime, decision was made to shutdown unit and call maintenance. The unit will not be in use until maintenance. Establishment has good working three compartment sink. ========Food safe concentration for dish machines is 50*F-100*F. 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.

Correct By: Corrected At Time Of Inspection

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. ===Observed missing door handles to both upright refrigerator and upright freezer unit to left of deep fryer station. Notified Person In Charge (PIC). =======Non-food contact surfaces of equipment /utensils are not in good repair.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-602.13, C: Nonfood Contact Surfaces. ====Observed large amounts of yellow and black organic matter around the sides and backs of deep fryers units and front and sides of the main flat top unit. Notified Person In Charge (PIC). ====Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap============Observed at three compartments sink with spray arm stored three inches below flood rim. Notified Person In Charge (PIC). PIC moved spray arm to be more than 1inch above the flood rim. ====== The end of a spay arm, faucet or its attachment extends below the flood rim of the sink.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions. =====Observed large amounts of black organic matter on walls all over the mop sink areas. Observed yellow organic matter on both walls by the main refrigerator and hot line of the kitchen areas. Black organic matter on wall of three compartment sink. Rusted yellow organic matter by main walk in refrigerator door. Notified Person In Charge (PIC). =====Dirty walls.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection
Re-inspection Friday January 19th.
Reviewed and discussed: hot holding procedures; handwashing procedures.
Recommend: adding new dome drain baskets/grates. Removing all duct tape from walls.
Core violation #45, #47 and #53 were observed during this inspection.
Emailed copy of inspection report to the establishment.
Establishment has RM-10547 pending.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. 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)
Note: 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

Award: Not Participating,Food Manager Licenses: 2,Signer: James Burleson

"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.