Deb's Horseshoe Cafe

Inspector's notes

At the time of inspection there were no Certified Food Protection Managers on site. Per manager, they are still working to get certified. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to re-inspection. *5th consecutive violation **Reinspection scheduled for Saturday, April 18th.

Inspector's notes

Observed hand sink located near the 3-compartment sink with several deficiencies. The hand sink was without paper towels, the basin was filled and blocked with washcloths, and the hand sink itself was blocked by a storage cart. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision, and maintained accessible at all times. Facilities must be maintained in a condition that promotes handwashing. The manager cleared the hand sink and stocked the hand sink with paper towels at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Fourth consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bag of potatoes stored on the ground near the cookline. Spoke with PIC and bag was hung on shelf next to the cookline. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed parts of walls, floors, wall/floor junctures and ceiling with some grease/dirt build up. Ensure that areas are cleaned at a frequency to prevent the accumulation of soil/grease. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Third consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed green organic matter inside package of open bacon. Spoke with kitchen associate and the bacon was discarded. All food must be in good condition, safe, and unadulterated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Bacon and cooked potatoes with internal temperatures between 45 degrees F and 67 degrees F were cold holding in an ice bath inside plastic containers on top of the deep freezer. Kitchen associate stated that the items have been there for two hours. Spoke with PIC and items were moved to a cooler to rapidly cool to below 41 degrees F. Discussed cold holding and time as a control for the items being held in an ice bath. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed parts of walls, floors, wall/floor junctures and ceiling with some grease/dirt build up. Ensure that areas are cleaned at a frequency to prevent the accumulation of soil/grease. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager on site during time of inspection. Both food manager certifications are expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Bacon, sausage, and shredded cooked potato with internal temperatures between 50 degrees F and 54 degrees F were cold holding in an ice bath inside plastic containers on top of the deep freezer. Kitchen associate stated that the items have been there for two hours. Spoke with PIC and items were moved to a cooler to rapidly cool to below 41 degrees F. Discussed cold holding and time as a control for the items being held in an ice bath. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed package of bacon thawing at room temperature with an internal temperature of 50 degrees F on the metal wire rack across from the 2-door upright cooler. Spoke with PIC and bacon was moved to 2-door cooler. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager on site during inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cheese sauce and cooked chicken tenders with internal temperatures between 65 degrees F and 70 degrees F were resting on the counter in the kitchen. Cook stated that the items had been there for about 30 mins. PIC directed that the items be placed into the cooler. Discussed cooling procedures with the PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Observed chlorine dish machine present and in use without chlorine test strips available. Test strips must be purchased and utilized to ensure dish machine is in good repair. A re-inspection will be conducted within 10 days. 2nd consecutive violation

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Observed cooked sausage stored in an ice bath on the counter. The sausage had an internal temperature of 56 degrees F. Per kitchen staff, it was prepared over 4 hours prior to inspection, with the intent of cooling any leftovers for re-use. The sausage was recommended for discard. Discussed only using one pan to hold food in an ice bath- to allow for temperature to maintain at 41 degrees F. Reviewed cold holding

Inspector's notes

Observed chlorine dish machine present and in use without chlorine test strips available. Test strips must be pruchased and utilized to ensure dish machine is in good repair. A re-inspection will be conducted within 10 days.

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.*****Chlorine sanitizer is at 0ppm for final rinse at automatic dish machine. Chlorine sanitizer must be at 50-100ppm for the final rinse. All dishware will be sanitized at the 3-compartment sink until dish machine is repaired. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing*****Observed sausage, ham and other cold cuts thawing in prep sink with no running water flowing over the product. Items had completely thawed out and were found between 61-71 degrees F. Manager discarded product at time of inspection. Thaw items out ahead of time in the refrigerator to maintain proper temperature. Correct By: Corrected At Time Of Inspection

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 cooked sausage in a pan sitting on ice, without water to make a proper ice bath. The sausage had been out for approximately 2 hours and measured with an internal temperature of 57 degrees F. A proper ice bath was made to cool the sausage down to 41 degrees F. Discussed cold holding and proper ice baths. 2nd consecutive violation Correct By: Corrected At Time Of Inspection

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 cooked sausage in a pan sitting on ice, without water to make a proper ice bath. The sausage had been out for approximately 2 hours and measured with an internal temperature of 60 degrees F. A proper ice bath was made to cool the sausage down to 41 degrees F. Discussed cold holding and proper ice baths. Correct By: Corrected At Time Of Inspection