COWHEAD

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile missing over dish-machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse: observed sausage gravy set in steam well temping at 93° F. General Manager states it was put there at 7:00 A.M. to reheat. Time temperature was taken is 10:12 A.M. General Manager discarded at her discretion.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours: observed sausage gravy set in steam well temping at 93° F. General Manager states it was put there at 7:00 A.M. to reheat. Time temperature was taken is 10:12 A.M. General Manager discarded at her discretion. Stop Sale issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit: observed sausage gravy set in steam well temping at 93° F. General Manager states it was put there at 7:00 A.M. to reheat. Time temperature was taken is 10:12 A.M. General Manager discarded at her discretion. See Stop Sale.

Intermediate - No soap provided at handwash sink: hand-wash sink on cook line does not have soap available. General Manager got some soap. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink: observed hand-wash sink on cook line no water to it at all. General Manager turned on. Water was turned off underneath due to the cold side leaking. Corrected On-Site

Basic - Food stored on floor: observed boxes of tea stored on floor in right storage closet. General Manager rearranged the closet so all food items are off the floor. Corrected On-Site

Basic - Single-service articles improperly stored: observed box of paper bowls sitting on floor in left storage closet. General Manager rearranged the closet so the items were off the floor. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield in ice machine soiled. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour seasoning for raw chicken has scoop with handle in flour. Employee correctly stored scoop during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance buildup on ice shield.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer in storage closet soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield in ice machine soiled with black debris/buildup Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next too triple sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance buildup on ice machine shield.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling vent over dish machine.

Intermediate - Food-contact surface soiled with food debris. Upon inspection observed small reach in cooler next to flat top grill with food debris build up in bottom of cooler.

Basic - Ceiling tile missing. Upon inspection observed ceiling tile and ceiling vent missing in back of kitchen.

Basic - Equipment in poor repair. Upon inspection observed 3 door upright reach in cooler with middle door gasket in disrepair.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Open dumpster lid.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager off on day of inspection, new general manager still needs to be certified. 4 employees working.