Sonic

Inspector's notes

Observed employee handle raw hamburger patty with gloved hands and then proceeded to touch spatulas and container of seasoning. Notified person in charge and employee removed gloves and washed hands. Employee then touched the contaminated spatula and then handled hamburger bun. Had employee discard hamburger bun (see embargo form) and placed all of the contaminated utensils in the 3-compartment sink. Employee washed hands and put on new gloves and grabbed new utensils. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink by the front door with no paper towels, the dispenser was not working. Notified person in charge and they placed a roll of paper towels on the table next to the sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the onion dicer/punch stored as clean under the prep table with an accumulation of dried onion and soil on the blades. PIC will ensure that the onion dicer is cleaned prior to use and will inspect the blades and any food contact surfaces prior to storing as clean. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE

Inspector's notes

Observed hot dogs being hot held in the steam table ranging from 117*F to 130*F using probe thermometer (verified by person in charge). Person in charge voluntarily discarded the hot dogs - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection.

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 employee pick items up off of the floor at the cook-line, change gloves, then handle clean utensils to place food into single-use containers for immediate service to customers. Observed employee sweeping on the cook-line and handle other cleaning tools on the cook-line and prep area without washing hands prior to handling food and clean utensils. Discussed the importance of handwashing and when handwashing is required. According to PIC, the employee is still in training and will receive additional handwashing training. Any activity which may contaminate the hands must be followed by thorough handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed the onion dicer/punch stored as clean under the prep table with an accumulation of dried onion and soil on the blades. PIC will ensure that the onion dicer is cleaned prior to use and will inspect the blades and any food contact surfaces prior to storing as clean. Also observed an accumulation of soil/organic substance on the inside food contact surfaces of the ice machine directly behind the cook-line wall. Discussed cleaning the inside of the ice machine more often. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Addl Notes: Observed employee wash, rinse, and sanitize soiled utensils. The utensils were sprayed with the quat sanitizer hose and immediately placed back onto the cook-line to be used. Instructed employee to fill the sanitize basin of the 3-compartment with enough sanitizer to submerge the utensils for 60 seconds (according to manufacturer's instructions). PIC will retrain employees to submerge all equipment in the sanitizer, for the time specified, after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturer's specifications to effectively destroy pathogens. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of soil and debris in the utensil drawer of the prep table near the 3-compartment sink. PIC is aware that the drawer is soiled and will perform a deep clean. Nonfood-contact surfaces of equipment 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 the onion dicer/punch stored as clean under the prep table with an accumulation of dried onion on the blades. PIC will ensure that the onion dicer is cleaned prior to use and will inspect the blades and any food contact surfaces prior to storing as clean. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed what appeared to be caulk, hanging from the interior ceiling of the ice machine, directly above the ice for consumption. Also observed the top cover of the meat freezer, next to the grill, to be heavily scored and stained. Discussed repairing any equipment that is not in good repair. Smooth surfaces allow for adequate cleaning. Equipment that is not maintained in good repair can potentially contaminate food/ice. Corrective Action: Correct prior to next routine 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 women's restroom. Notified person in charge and had employee restock paper towels. Discussed with person in charge that all handwashing sinks must be stocked with paper towels. Correct By: Corrected At Time Of Inspection