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
1
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.
Observed dish machine in use and not dispensing chlorine sanitizer. Three compartment sink will be used to sanitize dishes until dish machine can dispense chlorine sanitizer measuring between 50-100ppm. Discussed utilizing test strips daily to ensure machine is in good repair.
2nd consecutive violation
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.
Cooked bacon and sausage are stored in a container sitting on top of ice, with the goal of cooling the items to 41 degrees F. The bacon and sausage measured with various internal temperatures between 60-90 degrees F. It can cool properly because hot product is being added to the container throughout the cooling process. Bacon and sausage was placed in a proper ice bath to rapidly cool. Discussed proper cooling methods and proper ice baths
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions.
Establishment has sticky residue and build up of debris throughout kitchen. Discussed increasing cleaning regimen.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager- must be present during hours of operation A pattern of non-compliance is developing for Priority violation # 14, 4-501.114, which has been noted during this inspection. An Active Managerial Control Intervention 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. Report 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.
