Sonic

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced tomatoes, sliced cheeses and cut lettuce cold holding in the dresser cooler with internal temperatures of 49-53F, probe thermometer, verified by person in charge (PIC). According to PIC, the dresser cooler was stocked 2 hours or less prior to inspection. The pans of food appeared to be too full to maintain 41F or below in all areas of the lettuce, tomatoes, and cheese. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels in the restroom located on the south side. Notified the person in charge and they filled the dispenser at the time of inspection. Discussed with the person in charge that all handwashing sinks must be stocked at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. >>>Observed the following products out of temperature: hot dogs, corn dogs, ice cream base, shredded pork, American sharp cheese, shredded cheddar cheese, strawberry topping, applesauce, garlic butter blend, milk, banana puree, whipped cream topping, liquid eggs, chili, and bacon all ranging in temperature from 51*F to 61*F. Notified the person in charge and they discarded all of the food items. Ambient temperature of walk in using min/max was 55.4*F ===Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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. >>>Observed refrigeration unit next to the fryers with an ambient temperature of 52*F using min/max thermometer. Digital thermometer on unit read 52*F. Notified person in charge and they will put a work order in. Removed liquid egg and pork from the unit. Discussed with person in charge to not use the unit until it is able to maintain 41*F or below. Re-inspection: 3/8/24 Also observed walk in unit with an ambient temperature of 55.4*F. Notified the person in charge and they are having it serviced today. Walk in was maintaining an ambient temperature of 41*F or below by the end of the inspection - corrected at time of inspection. Discussed with person in charge to use the make line refrigeration unit and the small mini refrigerator in the front of the house until the walk in is able to maintain an ambient temperature of 41*F or below. Correct By: Correct Prior To Reinspection