THE MANN'S DOGHOUSE

Intermediate - Handwash sink used for purposes other than handwashing. Storing bucket. Bucket removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Towels provided. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored on floor. Case of onions.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature. Put in refrigerator. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Repeat Violation Warning - From follow-up inspection 2024-06-20: Any violations time extended will be addressed next routine inspection Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms at 130°, double panned , pan removed. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dishes. Dishes removed. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. <50 ppm chlorine

High Priority - Raw animal food stored over or with unwashed produce. Eggs over mushrooms and butter.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sautéed onions at 127°, less than 4 hours per operator , covered onions. Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No rinse step.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 49, wings at 67. Less than 4 hours, transferred to cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food. In Blue cheese.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating in a food preparation or other restricted area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towel provided. Corrected On-Site