Sonic

Inspector's notes

-- In prep top cooler, observed shredded lettuce, sliced tomatoes, sliced American cheese, and shredded cheddar cheese with internal temperatures ranging from 51°F-54°F using probing thermometers. The ambient temperature of unit measured at 51°F using min/max thermometer. The PIC stated the lettuce and tomatoes have been in the unit since last night and the cheeses were removed from the walk-in refrigerator and placed in prep cooler approximately 1 hour before the inspection. At the time of inspection, the tomatoes and lettuce were discarded voluntarily, and the containers of cheeses were submerged in an ice bath to rapidly cool to 41°F. 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.

Inspector's notes

-- The ambient temperature of the prep cooler measured at 51°F using min/max thermometer. See violation above. The PIC stated all TCS items in unit will be kept submerged in an ice bath until it can be repaired. Employees will monitor temperatures throughout the day to ensure TCS foods are maintained at 41°F or less. The establishment has sufficient refrigeration space to remain open while awaiting repairs. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed employee handle frozen raw chicken tenders with gloved hands, then start to prepare ready-to-eat orders without washing their hands and changing gloves between tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In reach-in refrigerator, observed opened container of hatch green chiles without a date mark label on container. The PIC unsure exactly when the hatch green chiles were opened and voluntarily discarded the item at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Food employee with long hair observed preparing orders without wearing an effective hair restraint (hair band, hairnet, hat, etc..). Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed container of queso cheese in warmer with temperatures ranging from 125°F-127°F. The person in charge (PIC) stated the queso was placed in the warmer in the morning (more than 2 hours prior to the inspection). At the time of inspection, the queso was voluntarily discarded. Ensure TCS items are maintained at 135°F or above when hot holding. Corrective Action: Corrected at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions -- Observed heavy accumulation of food spoilage buildup throughout the facility: old food debris under fryers, 3-compartment sink, and on floors throughout the establishment. Spoke with the person in charge (PIC) about increasing cleaning frequencies and creating a cleaning schedule to prevent heavy buildup of debris and food. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. -- Observed employee handle raw bacon with gloved hands, then start to grab sliced tomatoes and bread from prep table with same gloved hands. Reviewed when to wash requirements after working with raw meats and before handling ready-to-eat (RTE) foods. At the time of inspection, requested employee wash their hands and don clean gloves before continuation of assembling sandwich. Ensure when to wash hands training is conducted for all food handling employees. Correct By: Corrected At Time Of Inspection

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. -- Observed container of beef hot dogs with a date mark label of 11/14 in reach-in refrigerator. Observed footlong hot dogs, corn dogs, shredded cheese, and sliced cheese in walk-in refrigerator and reach-in refrigerator without date mark labels on the containers. The person in charge (PIC) stated all items, including hot dogs with the 11/14 label were prepped between 11/27 and 11/28. At the time of inspection, requested the PIC place date mark labels on the hot dogs, corn dogs, and cheeses. Ensure training is conducted for all employees responsible for labeling dates on ready-to-eat (RTE) TCS foods. Correct By: Corrected At Time Of Inspection