Cowboy Chicken

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked chicken in the process of cooling on a speed rack in the kitchen area lacked overhead protection. PIC corrected on site by covering the cooked chicken with a sheet tray. PIC will ensure that all TCS foods that are cooked and cooled are properly protected from contamination. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed containers of sauce stored in a cabinet located in the walk in cooler. All food and food contact surfaces must be stored 6 inches above the floor. PIC will install a shelf by 3/27/2026. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Personal cleanliness — Inspector Note: Observed one of the cooks wearing a bracelet during food preparation. PIC advised that jewelry is prohibited while preparing foods with the exception of a plain wedding band. The cook corrected on site by removing the bracelet. Also observed PIC with a beard longer than .5 inch. PIC advised that a beard guard must be worn when handling or preparing food.

Hot and cold water available; adequate pressure — Inspector Note: Hot water not provided/shut off at employee handwash sink. Observed hot water not reaching 85 degrees f in the restroom, kitchen, and serving area. Hot water was observed at 76 degrees f. PIC advised that hot water must reach a minimum temperature of 85 degrees or higher. PIC will contact a licensed plumber to have the hot water repaired by 3/27/2026. The hot water at the handsink next to the dishmachine, three compartment sink, and two compartment sink was observed at 103 degrees f. PIC will email a completed service work order to [REDACTED EMAIL] by 3/27/2026. All employees must wash hands in the handsink next to dishmachine when returning to work. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed the coved base in bad repair in the kitchen area. PIC attempted to repair the coved base however, due the adhesive that was used did not properly bond to the wall. PIC will repair the base board by 3/27/2026. 511-6-1.07(2)(c) - Floor and Wall Junctures, Coved, & Enclosed or Sealed, water-flushed floors provided with drains & graded to drain (C) (c) Floor and Wall Junctures, Coved, and Enclosed or Sealed. 1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). 2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.

Food properly labeled; original container — Inspector Note: Observed bins containing flour not properly labeled with a common name. PIC corrected on site by adding labels to the bins. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Food items in storage containers were not identified with the common name of the food item .

In-use utensils: properly stored — Inspector Note: Observed a knife wedged between equipment in the food preparation area. Knives must be stored in a clean/dry location.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the dumpster area contained liquid, trash, and dirt build up causing the presence of a fly infestation. PIC will have the area cleaned and pressure washed by 9/18/25. The dumpster is shared by other tenants in the strip mall.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors in the kitchen need to be regrouted due to standing water nesting. Floor grout is diminishing. PIC will have the floors regrouted by 10/16/25.

Insects, rodents, and animals not present — Inspector Note: Observed the infestation of flies in the dumpster area due to trash build up and not properly cleaning the area on a regular basis.CA- PIC will remove trash, clean and pressure wash the dumpster pad. Once the area is cleaned, the PIC will ensure the area is cleaned on a weekly basis. The responsibility must be shared with the other tenants.

Food properly labeled; original container — Inspector Note: Observed bins containing flour not properly labeled with a common name. PIC corrected on site by adding labels to the bins. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Food items in storage containers were not identified with the common name of the food item .

In-use utensils: properly stored — Inspector Note: Observed a knife wedged between equipment in the food preparation area. Knives must be stored in a clean/dry location. Observed a scoop handle stored in flour. A cup was also being used to scoop flour. (COS)

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the dumpster area contained liquid, trash, and dirt build up causing the presence of a fly infestation. PIC will have the area cleaned and pressure washed by 9/18/25. The dumpster is shared by other tenants in the strip mall.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors in the kitchen need to be regrouted due to standing water nesting. Floor grout is diminishing. PIC will have the floors regrouted by 10/16/25.

Insects, rodents, and animals not present — Inspector Note: Observed the infestation of flies in the dumpster area due to trash build up and not properly cleaning the area on a regular basis.CA- PIC will remove trash, clean and pressure wash the dumpster pad. Once the area is cleaned, the PIC will ensure the area is cleaned on a weekly basis. The responsibility must be shared with the other tenants.