DIGGITY DOGS & MORE

Basic - Equipment in poor repair. The cook line lowboy coolers gaskets are torn. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the prep area, the light is missing the shield. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan bowing on the make line is soiled with dust and grease.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near the triple sink area, the air conditioning vent has accumulated dust.

Basic - Equipment in poor repair. Cook line low boy cooler gaskets are badly torn.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. The lights over the triple sink.

Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, a pack of beef polish sausage was thawing at room temperature. The sausage was moved to running water. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In the triple sink, three packages hot dogs thawing in standing water. The hot dogs were moved to the refrigerator to thaw properly. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer not turning on.

Intermediate - No proof provided that two new hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed reporting agreement form to manager.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator bought bleach during inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food not stored at least 6 inches off of the floor. Bucket with onions on floor in kitchen. Operator elevated Corrected On-Site Repeat Violation

Basic - Ice buildup in chest freezer in dining room.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Food not stored at least 6 inches off of the floor. Oil container in kitchen next to exit door. Operator elevated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White freezer in ware washing area, Sausages 50F cold holding less than 4 hours ago. Operator moved to chest freezer to quick chill. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking Temperature for well done beef burger. Educate cook, emailed chart with proper cooking temperatures. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator cutting ready to eat tomatoes with bare hands in prep station. Operator discarded cut tomatoes, washed hands and changed gloves. See stop sale. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator cutting ready to eat tomatoes with bare hands in prep station. Operator discarded cut tomatoes, washed hands and changed gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over bottled sauces inside reach in cooler in cook line. Raw beef patties over lettuce inside grey refrigerator in ware washing area. Operator moved raw beef patties and stored correctly. *Corrected on site * Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee began new task without hand wash and glove change after cracking eggs. Reviewed proper procedures and employee washed hands and put on new gloves. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside threaded faucet with hose attached.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee/ customer restroom.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Soiled spatula and tongs stored in plastic container to side of griddle. Reviewed proper storage with manager. Utensils washed and placed in hot water container placed on griddle. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. 1) In refrigerator by triple sink packs of raw burgers and container of raw sausage over pack of romaine lettuce in drawer. Manager moved lettuce to upper shelf 2) in fliptop unit carton of eggs above container of hot dogs. Manager inverted for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in fliptop unit chili (125°F - Hot Holding); stewed onions (127°F - Hot Holding). Per manager in line less than 30 minutes. Items moved to griddle to reheat above 165F to properly hot hold. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to find chlorine test kit. Provided to manager extra chlorine test strips. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle under hand sink by cookline. Manager labeled bottle. Corrected On-Site