RED COW

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Inspection history

1. Apr 30, 2026

   ✓
   7 violations

   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The business license must be posted where it can be easily seen.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

2. Apr 10, 2025

   ✕
   5 violations

   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep non-food contact equipment surfaces clean.

3. Apr 11, 2024

   ✕
   6 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Use effective cooling methods to cool TCS foods.

4. Apr 13, 2023

   ✕
   11 violations

   • Label all containers of food and food ingredients with their common name.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Containers of wiping cloth sanitizing solution must not be stored in a manner that contaminates food, equipment, linens, single-service or single-use articles.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.