Cow Restaurant

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.

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. nnDiscontinue 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