COWBOY CHICKEN

Basic - Cutting board has cut marks and is no longer cleanable. Small green cutting board in back prep area. Operator discarded cutting board. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door

Basic - Food storage container/container lid cracked or broken. Cracked lid on homemade ranch in walk in cooler. Multiple cracked lids in container on rack next to triple sink. Operator discarded items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer on cooks line soiled with old food debris, operator had employee clean side of fryer. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Old food in container of clean lids next to triple sink. Operator removed container and moved to triple sink to be washed. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottoms and drawer rails soiled with old flower and batter at breading station on cooks line. Operator had employee clean reach in cooler Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops at mop sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ranchero beans 47° and chicken gravy 50°. Per operator made yesterday. Operator discarded items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 47°, Ranchero beans 47° and chicken gravy 50°. Per operator made yesterday. Operator discarded items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 47°, Operator states in overnight. Operator discarded item.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler on cook line open longer then 24 hours without date marking Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cambro blocking hand sink in prep area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind rotisserie pit under dry storage racks

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour tub next to make table on cooks line Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On left of expo interior is soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On top of oven in back prep area

Basic - Working containers of food removed from original container not identified by common name. Tub of flour not labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flour dip held in coldwell less than 4 hours per operator (48F - Cooling) Operator put in freezer to rapid cool Corrective Action Taken Repeat Violation - From follow-up inspection 2025-01-21: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sweet potatoes (126F - Hot Holding) held in hot box for less than 4 hours per operator Operator reheated in oven - recheck 169F Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken per operator, chicken is cooked for 20 minutes without checking temperate and is then cooled, held cold until needed for serving and then recooked to 165F Provided operator with non-continuous cooking guide and written procedure form - From follow-up inspection 2025-01-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine drop shield - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One in lobby - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop in flour bin on bottom shelf of table near entrance to kitchen Operator removed Corrected On-Site Repeat Violation - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted Operator inverted Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in bathroom. Both family restroom do not have covered receptacle for feminine products. - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame and condenser - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water on steamwell - water temp 118F Operator removed utensils Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish storage rack - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Breading station - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Bin of flour stored without a lid on bottom shelf of table near entrance to kitchen Operator put a lid on it Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink between walk in cooler and cookline - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on cutting board on make table Operator removed Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 throughout kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56F, Ranch cup 65F kept on countertop at room temperature less than 2 hours per operator. Provided operator with TPHC for butter, operator placed ranch cups in walk-in cooler. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. Operator has Quaternary test strips for 3-compartment sink but no chlorine strips for dishmachine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwash sink Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 4 certificates. 15 employees on roster per operator.

Basic - Grease receptacle lid open. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with copy. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped sauces. Operator relocated sauces Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour under cookline and on breading table. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by cart and trash can Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (78F - Cold Holding) less then 4 hours Advised operator about time as a public health control plan Corrective Action Taken - From follow-up inspection 2023-08-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder dirty - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line bracelets - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans back prep area - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of soda machine in front - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee creamers in reach in cooler In front area - From follow-up inspection 2023-08-02: Time Extended