THE DAWG HOUSE BURGERS AND MORE

Observed multiple time/temperature control for safety (TCS) foods that were cold holding above 41F in a prep cooler (see temperature logs).

Observed that the prep-cooler across from the walk-in cooler had an ambient air temperature of 56 and was not holding TCS foods at 41F or below. Observed that the top right of the same prep cooler was dented. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

*****THIRD CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION******Observed several time/temperature control for safety (TCS) foods that were cold holding above 41F in a prep cooler (see temperature logs). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed a table mounted can opener that was sticky to the touch and covered with a build-up of food debris. The was an insect crawling along can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

*****THIRD CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION****** Observed a bottle of anitfreeze on a shelf in the kitchen. Observed multiple lighters on multiple prep tables in the ktichen. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale.

Observed that the chlorine test strips in the facility were expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf).

*****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION****** The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed a spoon laying with the handle in the food in one container. Observed a silver food container without handles sitting in a container of dry batter. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C).

Observed that a gasket around one of the doors of the prep cooler was torn and did not allow the door of the cooler to be sealed tightly. Observed that the top right of the same prep cooler was dented allowing cool air to potentially escape. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

*****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION******Observed that there were several containers of food and cleaned containers in warewashing that contained sticker residue. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C).

Observed an accumulation of grease and debris on the backs and sides of equipment throughout the kitchen particularly the around the grill and the fryers. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C).