Inspection Report

Business Name
Sushi Sonora

Business Address
3555 W MCDOWELL RD PHOENIX AZ 85009

Permit Number
FD-25877

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/23/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Discussed with operator one person in charge with a valid Certified Food Protection Manager Certification shall be available during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: Internal temperature of 54*F for cooked rice stored in walk-in refrigeration unit from previous day. Ensure to cool Time/temperature control for safety (TCS) food items at 41*F or below. Ensure to cool TCS food items from 135*F to 70*F within 2hours and from 70*F to 41*F within 4hours. Discussed with operator rice is no longer safe for human consumption. Approximately ~15lbs of rice was discarded at time of inspection. Corrective Action: Corrected at time of 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: Internal temperatures ranging between 49*F to 56*F for various food items stored in two door prep refrigeration unit at cook line. Discussed with operator TCS food items shall be cold held at 41*F or below. Instructed operator TCS food items held in refrigeration longer than 4hours shall be discarded and all other food items shall be moved to walk-in refrigeration unit to be cold held at 41*F or below. Per operator, all TCS food items in unit were placed less than 4hours prior and moved to the walk-in refrigeration at time of inspection. Second consecutive repeat violation. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Ambient temperature of 58*F for two door prep refrigeration unit at cook line. Ensure to make necessary repairs to keep refrigeration temperature at 41*F or below. Instructed operator to discontinue storing TCS food items in unit until repairs are made. A re-inspection will be conducted to verify the required 41*F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed frozen imitation crab thawing at room temperature in rear kitchen area. Discussed with operator to ensure adequate thawing methods. Food items were placed to thaw under running water at time of inspection. Discussed with operator to use the following for adequate thawing: Under refrigeration that maintains the food temperature at 41*F or less; or • Completely submerged under running water. o Water must be 70*F or cooler. o Water must have sufficient velocity to float off loose particles. o Does not allow RTE thawed portions temp. Above 41*F. o Does not allow Raw animal food thawed portions temp above 41*F, for more than 4 hours. • Part of a cooking process. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: No probe thermometer available at time of inspection. Ensure to provide probe thermometer to verify food temperaures by time of re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Observed dead American Roach in kitchen area ensure to remove any dead pest from facility. Work with pest control and keep records available for review during routine inspections. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed old food debris in various areas of facility. Ensure to detail clean and sanitize all areas. 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Offered AMC training and operator declined.

A re-inspection will be conducted on or after 7/7/25.

"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.