Maricopa County, AZ

Hansen's Cowboy BBQ

Permit ID: FD-86626

Permit Type: E & D

6245 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.
Grade
Priority Violation *
Cutting Edge Participant
0
Violation
ID

Violation Description

Violation Comments

Correct By
Floors, Wall, Ceiling
1) Provide adequate hot water for all fixtures in the establishment. Multiple point of use water heaters are insufficient for the fixtures each serves. Recommend installing a minimum 75 gallon water heater to serve 3-compartment sink, dish machine, hand sink, and prep sink (HS and prep sink located in ice machine area). The Rheem RETEX-18 serving the mop and 2 hand sinks is sufficient for those fixtures only; the Rheem RETEX-13 is sufficient for the 2 hand sinks at the far side of kitchen and walk-up beverage area; the Rheem RETEX-13 is sufficient for the hand sink in the outdoor bar area. Do not add additional fixtures to the Rheem units listed above. If additional Rheem units are installed, use only the RETEX-18 model, and consult with inspector on how many to use. A dish machine cannot be installed on these type of small point of use water heaters. 2) Provide adequate cooking capacity inside kitchen area; per PR supervisor, provide a minimum 2 alto-shaams for smoking, that do not require being placed under a hood. 3) Provide true air gaps to all drain lines throughout establishment (all drain lines must be a minimum of 1” above all floor sinks or hub drains). 4) Remove single compartment prep sink – relocate 2 compartment prep sink in its place. If you choose to keep both, hot water requirements must be met. 5) Install a sneeze guard in deli area, both at counter and prep cooler. 6) Remove soda tower from walk-up beverage area; a jockey box with integral cold plate and sliding lid may be used in conjunction with a soda gun. 7) For jockey box above, it must drain indirectly to the sewer; provide a hub drain with a minimum 1” air gap. 8) Install fly fan at window to kitchen. Ensure fan turns on via a micro switch as soon as window opens, and stays on. 9) Provide weather stripping/door sweeps on all doors to exterior of main building, where any sunlight is visible around door. 10) Flash hood to ceiling and wall. 11) Repair hole in ceiling at hood.
Floors, Wall, Ceiling
1) Provide adequate hot water for all fixtures in the establishment. Multiple point of use water heaters are insufficient for the fixtures each serves. Recommend installing a minimum 75 gallon water heater to serve 3-compartment sink, dish machine, hand sink, and prep sink (HS and prep sink located in ice machine area). The Rheem RETEX-18 serving the mop and 2 hand sinks is sufficient for those fixtures only; the Rheem RETEX-13 is sufficient for the 2 hand sinks at the far side of kitchen and walk-up beverage area; the Rheem RETEX-13 is sufficient for the hand sink in the outdoor bar area. Do not add additional fixtures to the Rheem units listed above. If additional Rheem units are installed, use only the RETEX-18 model, and consult with inspector on how many to use. A dish machine cannot be installed on these type of small point of use water heaters. 2) Provide adequate cooking capacity inside kitchen area; per PR supervisor, provide a minimum 2 alto-shaams for smoking, that do not require being placed under a hood. 3) Provide true air gaps to all drain lines throughout establishment (all drain lines must be a minimum of 1” above all floor sinks or hub drains). 4) Remove single compartment prep sink – relocate 2 compartment prep sink in its place. If you choose to keep both, hot water requirements must be met. 5) Install a sneeze guard in deli area, both at counter and prep cooler. 6) Remove soda tower from walk-up beverage area; a jockey box with integral cold plate and sliding lid may be used in conjunction with a soda gun. 7) For jockey box above, it must drain indirectly to the sewer; provide a hub drain with a minimum 1” air gap. 8) Install fly fan at window to kitchen. Ensure fan turns on via a micro switch as soon as window opens, and stays on. 9) Provide weather stripping/door sweeps on all doors to exterior of main building, where any sunlight is visible around door. 10) Flash hood to ceiling and wall. 11) Repair hole in ceiling at hood.
Inspection Comments

Plumbing Inspection. Walked with Denise. Project about 90% complete. Report emailed and inspection rights provided to Denise. No County legal action will result from this inspection. Correct the following items: For walk-in cooler: 1) Repair walk-in cooler to hold at 41*F or less. Walk-in not on at time of inspection. PIC states parts are on order. Establishment has refrigeration inside establishment. 2) Provide a covering between walk-in cooler door and covering for outdoor cooking area. 3) Plumb walk-in drain. Walk-in may drain outside, if it is plumbed with a p-trap and drains to a French drain or similar. 4) Repair all damage on interior and exterior of walk-in cooler. 5) Refinish walk-in cooler floor. For outdoor bar and outdoor cooking areas: 1) Smooth out all rough areas of concrete in outdoor area. 2) Seal concrete in outdoor cooking area, so that concrete does not absorb fluids and is easy to clean. 3) Ensure there is a minimum 5’ separation between cooking equipment/food and any customers. Use fencing, barriers, etc. 4) Remove 3-compartment sink at outdoor bar. 5) Remove soda tower from outdoor bar; a jockey box with integral cold plate and sliding lid may be used in conjunction with a soda gun. 6) Ensure beer tower (kegerator) and jockey box drain indirectly to the sewer with an air gap at the drain by the hand sink. If possible, install a second floor sink by beer tower; otherwise, relocation may be necessary. 7) Provide adequate lighting in outdoor bar area. 8) Seal all wood and metal in outdoor bar area, including floor. Patch any major holes in floor first.


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.
Quick Search