Sonic

Inspector's notes

Observed metal cambro of thawed beef chili (61'F) inside the walk-in cooler at time of inspection. Employee stated that the chili had been prepped on Thursday(5/7) and was unsure if it had been taken out of the walk-in today to be used on the cookline. Ambient internal temperature of the walk-in cooler was measured at 40.2'F 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

Observed shredded cheddar cheese being stored in an ice bath adjacent to the flattop while at 47'F and under time as a public health control. Ticket displaying the 4 hour window read: 6:57am-10:57am. Inspection continued through until 11:30am and no discarding took place to replace the cheddar cheese after the 4-hour window had expired. Discussed time as a public health control with PIC. PIC discarded the cheddar cheese at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main prep table and refrigerators/freezers on the cookline to have an accumulation of grease deposits and food debris on the handles of the equipment. Discussed cleaning frequency with PIC. 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

Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. There were dishes (lids) being washed at time of inspection. Chlorine test strips were available and easily accessible. The dishwasher was primed several times, each time, there was 0ppm of chlorine after final rinse. The detergent line was also not priming. PIC called for service at time of inspection. Advised PIC to use the 3 compartment sink until dishwasher is fixed and can yield a chlorine concentration of 50-100ppm after final rinse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Multiple leaking faucets observed; Faucet at small 3 compartment sink upfront and at the large 3 compartment sink sprayer nozzle, also a eak at the mop sink faucet. PIC stated that there is a work order in place to repair leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing tile grout and broken tile near 3 compartment sink and in front of the slushy machine. Please ensure that all floors walls and ceilings are kept in good condition that allow them to be smooth and easily cleanable.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. ----- Multiple containers of portioned hot dogs and two containers of sliced tomatoes found with no date mark. Per PIC, products were prepared on the 26th, 3 days prior to this inspection. Adjusted date mark stickers were placed on containers. Discussed with PIC that date marking shall be done within 24hrs of preparing or opening RTE TCS food. Listeria is the pathogen of concern. RTE/TCS can be kept for a max of 7 days when held at 41*F or less. Correct By: Corrected At Time Of Inspection