Inspection Report

Business Name
SoSoBa

Business Address
214 W ROOSEVELT ST PHOENIX AZ 85003

Permit Number
FD-47187

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/5/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed glass rinser equipment located above handwashing sink at the bar and rinsewater from rinser being drained into handwashing sink. Handsink in question observed being used as a drain at time of inspection. PIC agreed to not use glass rinser prior to re-inspection. Reroute drainage prior to re-inspection on 05/15/25. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to re-inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 active warewashing at chemical dishwasher dispensing 0ppm chlorine, at time of inspection. Chlorine sanitizer observed almost empty and not pulling. Staff restocked sanitizer and primed the dishwasher unit for a few loads. Final run observed testing 100ppm chlorine. All food contact surfaces were washed, rinsed, and sanitized again at time of inspection. Chlorine sanitizer solution shall be between 50-100ppm. Corrective Action: Corrected at time of inspection.

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. 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/4616/25575/AMC-Toolbox---Cooking. Addl Notes: Observed partially cooked chicken wings in walk-in unit at time of inspection. PIC stated establishment cooks chicken wings non-continuously to be cooled after and then cooked to full for service. All partially chicken wing items were cooked to 165'F at time of inspection. Establishment observed not approved for non-continuous cooking. Submit non-continuous cooking procedure prior to re-inspection on 05/15/25. PIC agreed to stop all non-continuous cooking at establishment until/unless approved. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Correct prior to re-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: Observed cooked vegetables gyozas (45'F) in low-boy cooler located below warmer on cookline. Ambient temperature of unit measured 42.9'F. Gyozas were left overnight in unit and have been out of temperature for longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 2ND CONSECUTIVE 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: Observed low boy cooler located below warmer on cookline at an ambient temperature measured 42.9'F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below, prior to re-inspection on 05/15/25. Establishment shall not use unit in question for storage of TCS items until it has been fixed. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Observed establishment adding pink curing salts (nitrates) to cooked pork belly. Provided guidance on variance application via email. PIC agreed to discontinue addition of nitrates until variance has been approved.

Note: Discussed proper handwashing procedure, handwashing cleanser provision, and datemarking requirements.

"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.