COWGIRL KITCHEN

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/. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle. Employee removed tongs from oven handle. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. House made queso cheese 127F (10:30-10:45) reheat- 179F. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Both AC vents ( including old vent) soiled.

Basic - Drain cover(s) missing under 3 compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Employee placed dished on a slant to drain and dry. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 0 PPM. Corrected to 200PPM.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. 3 compartment sink quaternary solution 0 PPM. Establishment had to manually at quaternary solution and the test.

Basic - Cloth used as a food-contact surface over oven and under bacon, under bowls on shelf in kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in freezer drawer.

Basic - No conspicuously located ambient air temperature thermometer in walk in cooler holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees by make bar. Provided establishment with hand wash hand out. Corrective Action Taken

Basic - Cloth used as a food-contact surface under ground beef in cold hold drawers on cook line and under equipment. Chef had employees remove all cloths from food contact surfaces. Corrected On-Site

Basic - Soiled dry wiping cloth in use on cook line. Chef had employees place cloths in sanitizer solution. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk in cooler and cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling paint peeing on cook line near duct.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender wearing watch while preparing drinks.

Basic - Equipment in poor repair. Walk in cooler door not self closing.

Basic - Floor tiles missing and/or in disrepair in main kitchen and holding water.