Wild West Cowboy Steakhouse Mexican Food
Permit ID: FD-07901
Permit Type: E & D
104 E Monroe Rd Buckeye 85326
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Plates soaking in three compartment sink sanitizing compartment with chlorine concentration measured to be <50ppm. Person in charge re-made sanitizer to have a chlorine concentration of 50-100ppm, maintain.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
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. Calibrated inspector's thermapen and min/max thermometer along with operator's thermometer in ice water at 32*F. Refrigerated make table on cook line ambient temperature measured to be 45-46*F holding Time/temperature Control for Safety (TCS) foods (salsa, cheese, cooked meats) at 45-51*F. Per operator items were just stocked in unit from walk in two hour prior. Items were moved to walk in to facilitate rapid cooling and operator called for repair.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
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. Refrigerated make table on cook line ambient temperature measured to be 45-46*F holding Time/temperature Control for Safety (TCS) foods at 45-51*F. Per operator items were just stocked in unit from walk in two hour prior. Items were moved to walk in to facilitate rapid cooling and operator called for repair. Do not use this unit to hold TCS foods until it can hold at 41*F or below. Follow up required within ten days.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Verbally reviewed inspection with Adan P. Inspection rights available upon request. Provided 72 hour hold guidance document. Printed inspection report.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
