COWTOWN TAVERN

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw eggs over ready to eat dairy in rear cooler. Moved by manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink. Replaced by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at bar. Secured by manger. Corrected On-Site

Basic - Drain cover(s) missing. Missing drain over at drain hole near Dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on kitchen prep table. Moved by manager . Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn / loose gaskets to coolers. Kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Kitchen.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of multiple coolers. Kitchen. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at bar.

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding. Kitchen prep area.

Basic - Floor soiled/has accumulation of debris. Grease buildup on floor. Cookline.

Basic - Floors not maintained smooth and durable. Floors not smooth and easily cleanable. Kitchen. Rear storage. Per Person In Charge. Anticipated next few weeks.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at kitchen Hand Wash Sink. Replaced by manger.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of coolers. Kitchen. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans 47°. Cut tomato 47°. Cooed vegetables 47°.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beans 47°. Cut tomato 47°. Cooed vegetables 47°. dairy. egg. ham. placed about 2 hrs.before. Moved by manager. (46 F - Cold Holding)

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ KEN ELMORE 6/5/18

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand wash sink.

Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand wash sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler blowing air 47°. Adjusted by manager. air flow 42° at end of inspection. Corrective Action Taken

Basic - Drain cover(s) missing. Missing Drain over . By ice machine. Covered by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining Hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at bar.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen prep line. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding at walls. In kitchen.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Chlorine supply interrupted. Adjusted by manger. 100 ppm chlorine after adjustment. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minor soiled deflector plate to interior of ice machine located : rear kitchen. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. In kitchen. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall under kitchen Hand Wash Sink.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at front bar. Marked by manger. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : Dish machine area.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen by cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Cheese at 55°. Above chill line in make table. Per Person In Charge. Placed about 20 mins before. Moved by manager to cooler. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair under Dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing by restaurant utensils. Kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee No hair restraint. Put hat on. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor by Dish machine. Per Person In Charge. Work in progress. Repeat Violation