Sonic

Inspector's notes

Handles broken on reach-in and chest freezers. Please repair.

Inspector's notes

Observed debris buildup and residues on floor below equipment and storage racks on West side of building. Debris also observed on floor in back corner of ice machine area (wall that separates cook-line from ice machine.

Inspector's notes

-- On heated flat-top table, observed cooked sausage from 6:44 AM 9/30/25 in plastic container with internal temperatures ranging from 93°F-111°F. Requested the sausage be discarded at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed thawed container of corn dogs in reach-in refrigerator without date mark labels on them. The PIC stated the corn dogs were prepped yesterday morning (9/29/25). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Pipe for hand sink near walk-in refrigerator observed to be leaking significantly when in use. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- -- Chlorine concentration levels undetectable on dishes in low temp/sanitizing dishwasher. Assisted the PIC with restarting, draining, priming, and rerunning the dishwasher multiple times and the sanitation levels consistently tested below 50ppm. At the time of inspection, the dishes were removed from the dishwasher and placed in the 3-compartment sink for washing, rinsing, and sanitizing. The PIC will make a "Do not use" sign for dishwasher until repairs are completed. Ensure employees are utilizing test strips to verify dishes are getting cleaned and sanitized properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the left side of the three-compartment sink with a dripping leak coming from the stopper handle attachment point. The pieces are coated with brown organic matter as well. Observed the rightmost compartment of the three-compartment sink with the down drain spout fallen off, leaving the sink to drain over the floor drain but also onto the floor, which due to height and water pressure is leaving a large amount of water in the establishment. Informed PIC that these pieces of plumbing need to be brought back into good repair. Informed PIC that the water needs to be squeegeed into the floor drains. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-2-303.11, C: Prohibition-Jewelry -- Observed employee working with food/beverages wearing loose, hanging bracelets. At the time of inspection, the employee removed their bracelets before continuing to prepare orders. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. -- Observed chlorine concentration levels testing under the required specifications of 50ppm-100ppm in the dishwasher. Assisted the person in charge (PIC) with priming the dishwasher at the time of inspection. After priming the dishwasher and rerunning it multiple times, the sanitation levels tested within the 50ppm-100ppm range. Please ensure employees are checking detergent/sanitizer containers and utilizing test strips to verify dishes are getting properly sanitized. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. -- Observed vegetable dicer stored away as clean with heavy buildup of onion debris on blade. Spoke with management about cleaning methods to remove food debris. At the time of inspection, the person in charge had employee properly clean and sanitize the dicer. Equipment food contact surfaces and utensils shall be clean to sight and touch. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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. -- At the grill, observed multiple 1/2 lb. ground beef patties with final cooking temperatures measuring between 135°F-150°F using probing thermometer. Discussed proper cooking temperatures for comminuted meats with the person in charge (PIC): must be cooked to 155°F for 17 seconds. At the time of inspection, the PIC reheated the patties to 165°F prior to serving. Ensure employees are utilizing probing thermometer and cooking raw animal foods to the proper temperature. Correct By: Corrected At Time Of Inspection