THE COWFORD CHOPHOUSE LEVEL 1

High Priority - Non-food grade paper/paper towel used as liner for food container. White napkin used to line container of Chives. Manager removed napkins. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags are marked but not stored in chronological order.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Expiration Date missing on label. Manager added expiration date. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in back of kitchen.

High Priority - Live, small flying insects found. One fly by front server area Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter at cook line, employee write time on Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Miguel Flores expired on 11-1-25

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green build up around nozzles

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents at cook line

Basic - Cloth used as a food-contact surface. On shucked oysters in prep cooler

Basic - Equipment in poor repair. Gasket torn in prep cooler at front prep area

Basic - Faucet/handle missing at plumbing fixture. Cold water handle goes around all the way and no water comes out, hand sink at cook line by grill

Basic - Food storage container/container lid cracked or broken. Cracked lid cod cut peaches in bar cooler, employee removed it Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk-in in cooler dusty, by cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White build up on shelf in bar reach in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber above boiled eggs, manager rearranged prep reach in cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle with water at bar

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to her and she washed hands Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting fruit at bar, explained to her and she got gloves Corrected On-Site

High Priority - Live, small flying insects found. 2 flies by foods cooling

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood above cut tomatoes in drawer unit, employee rearranged Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef on shelf above raw beef loin, explained to manager and he rearranged walk in cooler Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. A couple without dates

Basic - Clean utensils or equipment stored in dirty drawer or rack. Container for clean lids, prep area

Basic - Cloth used as a food-contact surface. On stuffed oysters

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink, employee discarded it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager moved it, cook line area Corrected On-Site Repeat Violation

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager turned it higher Corrected On-Site

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Lids under hand sink pipe, bread/server station, manager move them

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked mushrooms and 50f cooked asparagus above fill line, cooked yesterday and placed in cooler a few minutes ago, employee rearranged Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top, cook line hand sink, removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by oven end/saute area at cook line Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink by oven end/saute area at cook line

Basic - Bowl or other container with no handle used to dispense food. Flour, employee removed it Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen

Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty container for lids, by window

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, employee punctured them Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink in kitchen, employee discarded it Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door prep unit, manager placed one Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by oven end/saute area at cook line and handsink at bar by dish machine

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee loading dirty dishes then got clean dishes, explained to him and he washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters in bucket on shelf above cooked lobster in walk in cooler, mgr rearranged Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At prep sink

High Priority - Toxic substance/chemical improperly stored. Block of soap on top of ice machine, employee moved it Corrected On-Site

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/. Ian stated it's expired but could find certificate

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None i

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee brought some Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance at bar, mgr discarded it Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack above prosciutto, mgr rearranged Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Workin with open food

Basic - Food storage container/container lid cracked or broken. Cracked lid for prosciutto

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Cook line, mgr turned it faster Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect in kitchen area

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. No proof provided, emailed employee Discussed and provided the Employee Health Reporting Agreement form during the inspection. Form during inspection

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored on shelf not inverted

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on Walk in cooler fan Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Excessive black stains on white cutting board across from grill Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on walk in cooler shelves

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is attached before splitter, manager moved vacuum breaker to non chemical side before red hose Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black stain marks on cutting board on cooks line Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing after splitter before red hose Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board Repeat Violation