Cowboy Ciao

Inspector's notes

Observed the soda gun on the outer side of the bar draining into a line that drains into a large water jug. Informed PIC that the drain line needs to reach a floor drain so that the water is draining into a sanitary drain and not a reservoir. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed different styles of condiment containers and a container of avocados stored in front of the hand sink on the cook line. Informed PIC that the hand sink must remain clear at all times to promote hand washing. PIC moved the items from the hand sink at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ware washing machine in active use and outputting a chlorine concentration of 0 ppm. PIC primed the machine and reran it at time of inspection - still outputting 0 ppm. Instructed PIC to set up the three-compartment sink and sanitize all food contact surfaces improperly sanitized. PIC set up the three-comp and properly sanitized all food contact surfaces at time of inspection. PIC agreed to use three-compartment sink for sanitizing of dishes until the ware washing machine is functioning properly. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed consumer advisory disclosure method ("*") missing from the online menu on the flat iron steak and the ciao burger. Informed PIC that the disclosure method needs to be added to the online menu prior to reinspection on 5/22/2026. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/22/2026.

Inspector's notes

Observed cooked chicken cooling in the walk-in on sheet trays covered in thick plastic wrap with an internal temperature of 52*F. Food employee stated that they chicken was cooked, chopped, and then placed into the walk-in to cool about an hour prior. Instructed PIC and employee to uncover the cooling chicken. Discussed with PIC that cooling must be done uncovered to allow for air flow to facilitate proper cooling. Provided cooling methods guidance via email. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bowl and sheet tray stacked on the prep sink. Once moving the tray, observed a large bowl of chicken with an internal temperature ranging 42*F-52*F thawing with no running water. Food employee stated that the chicken had been thawing for about an hour. Discussed with employee and PIC that thawing must occur under refrigeration or cool running water. PIC turned on cool running water at time of inspection. Sometime later in the inspection, the chicken reached 80*F in the sink. Instructed PIC to move the chicken to the walk-in to cool down or to cook it. Employee cooked the thawed chicken at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the soda gun on the outer side of the bar draining into a line that drains into a large water jug. Informed PIC that the drain line needs to reach a floor drain so that the water is draining into a sanitary drain and not a reservoir. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the dish washer at the bar in use and outputting a sanitizer concentration of 0ppm of chlorine. Informed PIC that the dishes need to be brought to the kitchen to be properly sanitized. Informed PIC that the bar dish washer must remain out of use until it is dispensing an approved concentration. PIC agreed to not use the bar dishwasher. PIC input work order at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken and cooked brisket being hot held in a hot holding unit but having internal temperatures of 109-116*F. Employee states the foods were reheated and placed in the unit less than 2 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several floor tiles being cracked/broken and a spot under the fryers having the aggregate exposed. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the dishwashing machine in the bar providing chlorine sanitization levels of 10 ppm. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the 3 compartment sink at the time of inspection. Discussed the importance of proper sanitizer levels (50-100 ppm for chlorine) and proper monitoring of sanitizer levels. Reinspection will be conducted on or before 1/21. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employees storing their personal items such as phones and chargers on the dry storage rack. Person in charge was informed to have these possessions stored in a location where they will not contaminate the food. Discussed the importance of having employees store their belongings in their designated area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken cooling in the walk in cooler being tightly covered with plastic wrap. Cooked chicken was in the appropriate temperature/time for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several floor tiles being cracked/broken and a spot under the fryers having the aggregate exposed. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed cooking tongs and spatulas being stored in water measuring 119*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several floor tiles being cracked/broken and a spot under the fryers having the aggregate exposed. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep cooler next to line hand wash sink hoilding food at 48*F - 50*F using a probe thermometer(Cooked pasta, cooked rice, Shredded lettuce, sliced tomatoes, house made jalepeno mayo, roasted veggies, roasted corn, roasted peppers, polenta with veggies, smoked salmon, bruscetta, blue cheese, sliced arugula, cooked couscous, cubbed chicken, house made ranch, buttermilk pesto dressing). Person in charge stated that temperatures were last taken 3 hours prior to inspection and they were unsure of when the unit became out of temperature. Person in charge voluntarily discarded food at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Embargoed Cooked pasta, cooked rice, Shredded lettuce, sliced tomatoes, house made jalepeno mayo, roasted veggies, roasted corn, roasted peppers, polenta with veggies, smoked salmon, bruscetta, blue cheese, sliced arugula, cooked couscous, cubbed chicken, house made ranch, buttermilk pesto dressing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unit next to prepline handwash sink holding at 46*F using a max min thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A repair technician arrived on site at time of inspection and unit was reading 42*F prior to end of inspection. Operator discontinued use of unit and stated they will monetoring of unit prior to use to esure proper cold holding temperatures. Establishment was observed to have adequate means to cold hold at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pipe under drink station near opening to bar leaking onto floor. Disussed that all pipes should drain into floor drain. All plumbing should be kept in a a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.