Inspection Report

Business Name
SOGNO TOSCANO CAFE & WINE BAR

Business Address
3950 E INDIAN SCHOOL RD PHOENIX AZ 85018

Permit Number
FD2504188

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
6/26/2026

Grade
R

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 an employee doing dishes in bar area dishwasher that tested 0ppm sanitizer. A container of quaternary ammonium was being used for this dishwasher, and 0ppm quaternary ammonium was measured on test strips. Dish machine reached a maximum temperature of 119°F using min/max thermometer, and 0ppm using chlorine test strips. Dishwasher in main kitchen also tested 0ppm chlorine sanitizer. PIC relocated all food-contact surfaces to three-compartment sink using appropriate concentration of chlorine to be washed, rinsed, and sanitized at the time of inspection and called dishwasher service company. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

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 eggplant, sliced tomatoes, lemon aioli, and parmesan cheese at temperatures between 52°F and 60°F that were placed in unit from walk-in cooler the night prior to inspection. TCS items placed in unit from walk-in the night prior to inspection were discarded by PIC. Observed arugula, mozzarella, spinach, and portioned container of sundried tomatoes in oil placed in unit two hours prior to inspection at temperatures between 48°F and 60°F. TCS items placed in unit two hours prior to inspection were placed in walk-in to rapidly cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 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 prep cooler with a minimum temperature of 49.6°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All food in unit had been in unit for under 4 hours and was placed in walk-in. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 7/06/26. *SECOND CONSECUTIVE VIOLATION*

Comments/Details

No County legal action will result from this inspection.
Reinspection will occur on 7/06/26.

"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.