Sonic

Inspector's notes

Employee observed sweeping floors and used a dust pan to collect debris, then proceeded to put on clean gloves to help at the cook line. The employee was asked to remove gloves and wash hands before putting on a new pair of gloves. Employee properly washed hands and put on clean gloves before making customer orders. Another employee was later observed walking in from the restroom and they grabbed a cup to fulfil a customer order. The employee was asked to wash hands before helping in the kitchen. Employee was observed washing hands before they continued working. Discussed examples of when to wash hands with employees and kitchen manager. Discussed proper handwashing procedure. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet (must wash again in the kitchen before handling food/equipment), and handling dirty equipment or utensils. Switching gloves only is not sufficient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Dead roaches observed in area near mop sink. Please clean these areas to remove pest prior to next routine inspection. If additional pests are observed, please contact licensed pest control technician for service. Establishment has increased pest control visits to by-weekly instead of monthly, confirmed with their pest control log. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef patties stored directly above foot long hot dogs in the reach in unit near the cook line. Informed PIC that all raw animal proteins must be stored below any ready-to-eat foods. PIC properly stored the raw animal proteins and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed various containers of hot dogs and ground beef patties with internal temperatures ranging 48*F-53*F. The ambient air temperature of the unit was 41.3*F at the top and 52.5*F at the bottom, measured using min/max thermometer. PIC stated that the hot dogs and patties had been in the unit for greater than 4 hours. Informed PIC that the hot dogs and patties need to be discarded. The hot dogs and patties were discarded at time of inspection - see embargo form. Observed four large metal containers stored on the shelf above the bottom door. Discussed with PIC that the fridge to packed full and not allowing for proper air flow to reach the bottom of the unit. Suggested to PIC keeping less containers in the refrigerator to allow for better airflow. Containers were rearranged 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC did not know or have access to a policy on how to clean up vomiting or a fecal accident. Provided the PIC with clean up of accident handout. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection

Inspector's notes

Raw beef patties stored directly over an open container of foot long hot dogs in the reach in cooler at the end of the cookline area. PIC relocated the beef patties. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple pieces of equipment in clean storage area with excess old food debris present. Manager removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chili and hot dog-119-129F in the hot holding unit in the cookline area. PIC stated that both items had been in the unit for less than 3 hours and reheated the chili. The hot dog was discarded-less than 1 lb. *PIC turned up the temperature on the hot holding unit. Ensure that TCS foods are maintained at 135F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* There is excess old food debris on the interior of the make line, along the shelf over the fryer area, and on the clean equipment storage shelves. Clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Excess grease, dust, old food debris, soil residue present on the ceiling, vents, floors, and walls throughout the cookline and ware wash areas. Ensure that physical facility is cleaned as frequently as necessary. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: The ceiling over the water heater and soda syrups has holes present around the lines. There is a broken floor tile under the grill with standing water. The walls behind the hand wash sink/cookline area are separating at the corners. Ensure that ceiling, floor, and walls are repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two open drinks were sitting on an in-use prep table (onions being cut). These drinks were removed. Discussed employee drink policy with the person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hot hold unit between the fryers and the 4-door refrigerator/freezer is heavily soiled with grease and food residues. Clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee cellphone was stored on top of an in-use food prep table. The phone was moved. Store phones and other employee possessions in a designated area where food, utensils, equipment, and single-use or single-service items cannot be contaminated. Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. -- There were no paper towels or other approved drying device at the front handwashing sink. Paper towels were provided. ** 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: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -- Seven steel food pans, stored as clean, had old food residues adhering. These were placed in the warewashing sink to be cleaned and sanitized. ** EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. ** 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

Core-2-303.11, C: Prohibition-Jewelry -- Food employees engaged in preparing drinks were wearing bracelets and ornamented rings. Discussed permitted jewelry with the person in charge. ** Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. ** Items of jewelry such as rings, bracelets, and watches may collect soil and the construction of the jewelry may hinder routine cleaning. As a result, the jewelry may act as a reservoir of pathogenic organisms transmissible through food. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ** The portable fan at the front, which was pointing at the drink preparation area, has a heavy accumulation of dust and greasy soil on its grille. Clean. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions -- There is an accumulation of trash and food debris next to the ice machine, under the partition between the ice machine and the food preparation area. Clean. ** PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - metal cove-base board outside of walk-in refrigerator in disrepair. Missing/broken floor tiles throughout facility. Grout is very low in various areas of facility including near cook-line and ware wash area. Tiled coved base is beginning to separate from the wall in various areas of the facility. Corner panels are missing near ice machine and near compartment sink. Please have these areas repaired prior to next routine inspection. Repeat Violations: 3rd,Correct By: Correct Prior To Next Routine Inspection