Roadhouse
Permit ID: FD-20950
Permit Type: E & D
6900 E Cave Creek Rd Cave Creek 85331
*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
Not Participating
1
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. ............On cook line, in cold holding drawers, raw hamburger and raw chicken with internal temperatures of 50*F. Per employee, raw hamburger and raw chicken were placed in cold holding drawers <1 hour. Raw hamburger and raw chicken were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of cold holding drawers was 53*F.
In top and bottom of two prep table coolers, TCS foods (cut tomatoes, sliced cheeses, shredded cheeses, ground meat, cooked meat) with internal temperatures of 48*F-53*F. Per employee, TCS foods were in prep table coolers overnight. Cut tomatoes, sliced cheeses, shredded cheeses, ground meat, cooked meat were discarded. See embargo form. Ambient temperatures of prep table coolers were 45*F and 50*F. Repair company was called at time of inspection. Discontinue storing of TCS foods in cold holding units until able to maintain proper cold holding temperatures throughout the day, especially during busier times.
Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing .........On cook line, metal pan of cooked chicken wings thawing at room temperature. Employee moved thawing chicken wings to walk in cooler to continue the thawing process. Discussed proper thawing methods with employees.
Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5*C (41*F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21*C (70*F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5*C (41*F).
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. Establishment does not use 3-compartment sink for warewashing. If sink must be used, then handwashing sink next to 3-compartment sink must be in working order. Person in charge consented to inspection and reviewed inspections rights with person in charge: Rick S. Routine inspection report was emailed to and Inspection Review Notice was handed to person in charge at establishment. Inspection report confirmed received. No County legal action will result from this inspection.
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.
