Deb's Horseshoe Cafe
Permit ID: FD-26985
Permit Type: E & D
207 E Wickenburg Way Wickenburg 85390
*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
3
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
Observed an open package of raw bacon stored above an open container of pancake batter. The package of bacon was dripping onto the shelve. PIC disposed of pancake batter and moved the raw bacon to the lower shelf. Discussed proper food storage to avoid contamination.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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/4616/25575/AMC-Toolbox---Cooking.
Observed sausage patties being stored in a pan on the grill. The sausage patties measured with an internal temperature of 96 degrees F. Per kitchen staff, the sausage patties are partially cooked and re-cooked upon order. Raw meat must be fully cooked. Sausage must be cooked to 155 degrees F. Discussed hot holding options for fully cooked product.
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.
Observed TCS food items such as egg wash, cooked and raw meats, and cheese; stored on the counter. Food items measured with internal temperatures ranging from 69-75 degrees F. Per kitchen staff, food items had been on counter for less than 4 hours. All items were placed back in the prep refrigerator for rapid cooling. Discussed cold holding and using ice baths to ensure the temperature of food items on the counter does not go above 41 degrees F.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions.
Excessive food build up through out kitchen. Discussed increasing the cleaning regimen.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation # 20, PRIORITY VIOLATION-3-501.16(A)(2) and (B), P, which has been noted during this inspection. An Active Managerial Control intervention plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Inspection rights discussed with Janice M Report printed and emailed
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.
