Cogburn's Big Wings

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed server/bartender handling and washing dirty dishes and then proceed to handle cleaned and sanitized dishes without washing hands. Also observed PIC enter the bar and begin scooping ice and prepping drinks without first washing hands. Discussed proper hand washing with PIC. Server and PIC properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand drying provisions at the bar and server expo located in the dining area hand wash sinks. PIC provided paper towels at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, and grease throughout the floors, walls, and under equipment of the kitchen area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a large piece of the stainless steel flooring coming up from the floor with jagged pieces. Also observed a missing ceiling tile over the dish machine. 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 no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bartender handle and place a cut lime wedge on a customer's beer bottle with bare hands. The lime was discarded by the bartender, and used tongs to get another lime for the beer at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a badly dent can of grape jam on a rack with other can good items. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp stored above potatoes and other produce items. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed a microwave in kitchen with organic matter and baked on food. Informed PIC that the cavities and door seals of microwave ovens must be cleaned at least every 24 hours or as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the wing station prep table chicken wings, shredded cheese, and ranch dressing with internal temperatures between 47 and 50 degrees Fahrenheit at the time of inspection. Per employee, items had been there less than 3 hours and were moved to other reach in refrigerators to cool back to 41 degrees Fahrenheit at the time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils -- Observed build up of dust and food debris on the shelves inside the walk in refrigerator. Clean shelves and repaint were needed to provide a smooth, easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Observed some broken or missing ceiling tiles in the back area of the kitchen and warewashing area. Replace ceiling tiles to prevent possible cross contamination. Correct By: Correct Prior To Next Routine Inspection