COW RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over corn dough in reach in cooler drawers under grill - operator moved eggs Raw chicken over peppers in lo boy reach in cooler next to white reach in freezer - operator changed order Raw chicken over tomatoes and other produce in stainless steel reach in cooler Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties over raw shrimp in reach in cooler drawers under grill - no hard separation between drawers Operator switched order Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomato (49F - Cold Holding) in reach in cooler underneath make table overnight per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (49F - Cold Holding) in reach in cooler underneath make table overnight per operator - see stop sale

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher inside of handwashing sink near kitchen entrance Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three compartment sink Repeat Violation

Intermediate - No soap provided at handwash sink. At bar and at end of cookline Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked chicken and sausage on prep counter next to white reach in freezer in kitchen Food out for 2 hours per operator Emailed time plan Corrective Action Taken

Basic - Cloth used as a food-contact surface. Lining pan of shelled eggs in reach in cooler drawer under grill

Basic - Food stored on floor. Shortening case on floor next to white reach in freezer in kitchen Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar Repeat Violation

Basic - Ice scoop handle in contact with ice. Inside of ice bin next to handwashing sink near kitchen entrance Operator removed Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On shelf with dishware on cookline next to grill drawers

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and octopus thawing at room temperature on shelf under steamwell on cookline Operator placed into three compartment sink and ran cold water over them Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Berries in original containers over whipped cream cans in lo boy reach in cooler on expo side of cookline

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0ppm Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at tall reach in cooler in kitchen Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw beef stored over bread at reach in freezer in kitchen Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with miscellaneous items Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by drink station also has a faucet attached on the side for drinking water Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for dish machine Warning

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink and cooks line Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. No soap at bar hand washing sink and women's bathroom hand washing sink Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Chemicals in clear spray bottles with no label at bar and triple sink Warning

Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and panko containers Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on not in use warmer Warning

Basic - Food stored on floor. Raw animal products in bus tubs stored directly on floor in front of reach in freezer Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. Ice bin by soda station Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F water at prep table Warning

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish. - From follow-up inspection 2024-04-23: HIDDEN RAW INGREDIENTS Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm x 2.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1 and is 3 plus weeks past due. Please remit as soon as possible.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dirty rice and white rice both holding at 48-50f

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. When asked about temperature of child's menu, server replied it can be done to any temperature.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish.

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/ at least 5 employees working with no certified food manager present.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No copy of latest inspection report available.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooked, cooled. Advised rapid chill to 70 using ice bath and freezer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage cooked day before, cooled and holding at 50 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork Sausage cooked yesterday cold holding at 50f. Advised to discard

Intermediate - Handwash sink used for purposes other than handwashing. Water spigot for drinks is attached to hand wash sink.

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

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. salmon.