Cowboys BBQ

4-2B: .05(7)(a)1Observed black mold like substances in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: the ice machine must be properly cleaned by the required time frame.

6-2: .04(6)(g)Observed ranch and turkey with the incorrect date marking. According to the person in charge and food employee the date marking had been changed to today's date because the ranch was portioned to smaller cups from the larger container with the original prep date and the turkey was transferred from a larger container with the original prep date to a smaller container. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Education was provided to the person in charge discussing to ensure the initial date marking is used and follows the product if it is needed to be redistributed or transferred to another dish. All date markings were corrected.

13A: .02(1)(f)(1)The facility has an expired permit posted. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: the current permit must be posted by the required time frame

1-2B: .03(3)(a)Observed the certified food safety manager certification posted is also posted at another food service facility. Only one certified food safety manager certification can be posted per food service permit. Certified Food Safety Managers must be designated to one food service establishment only. (Pf) Corrective Actions: NCOS

17C: .07(5)(a),(b)1,2,3Observed an excessive amount of grease on the floor surrounding the cooking equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: **The facility must identify which piece of equipment is causing the leak and have it fixed. The floor must be properly cleaned including under the equipment's by the indicated time frame. **

6-1A: .04(6)(f)Observed macaroni and cheese, potato salad, coleslaw, Brunswick stew, shredded cheese, sliced cheese, sliced tomatoes, diced tomatoes, lettuce, and mustard potato salad all cold holding at a temperature greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded. IF THIS VIOLATION IS MARKED OUT DURING THE NEXT ROUTINE INSPECTION THE FACILITY'S PERMIT WILL BE SUSPENDED

15A: .05(6)(a)Observed the ambient temperature of the reach in cooler greater than 41 degrees F. IF THIS VIOLATION IS MARKED OUT DURING THE NEXT ROUTINE INSPECTION THE FACILITY'S PERMIT WILL BE SUSPENDED. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)