SKINNY DOGZ

Basic - - From initial inspection : Basic - Accumulation of debris on top of warewashing machine. Warning - From follow-up inspection 2025-08-26: Time Extended

Basic - - From initial inspection : Basic - Grease and garbage on the ground and/or pad around grease receptacle, garbage receptacle, both left open. Warning - From follow-up inspection 2025-08-26: Lids closed, accumulated grease still present. Time Extended Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has damaged quaternary test kit, unable to be used.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers towards front of bar soiled with debris, black mold like substance. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at front service station. Operator has damaged refilled, however dispenser reached 75ppm quaternary. Spoke with operator regarding hand mixing sanitizer solution until dispenser is serviced. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Bacon on cook line with non food grade paper towel in direct contact.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork and raw ground beef over raw bacon and raw shrimp in outside walk-in cooler. Operator rearranged foods for proper food storage. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter missing one vacuum breaker.

Basic - Carbon dioxide/helium tanks not adequately secured. 4 unsecured outside of back door, operator chained the tanks. Corrected On-Site Repeat Violation

Basic - Flour bin stored in a location that is exposed to handwash sink splash at entrance to kitchen. Spoke with operator about ways to guard from splash. Operator moved bin away from sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In bar area gaskets soiled, equipment in kitchen cook line and prep line soiled with food residue and grease behind equipment.

Basic - Single-service articles improperly stored. Coffee filters stored uncovered in coffee station under soda machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) in coffee station. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. - From follow-up inspection 2024-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed the color chart for the quaternary test kit worn off making it unable to read. - From follow-up inspection 2024-04-17: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide tank not adequately secured behind the bar. - From follow-up inspection 2024-04-17: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drinking cup at the server station stacked without proper air drying. - From follow-up inspection 2024-04-17: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then without hand washing, unloaded the clean and sanitized dishes from the machine. Hand washing was needed. Discussed proper hand washing with operator.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area blocked with multiple food containers

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in green sauce on front line. Operator removed scoop. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelf with clean plates. Operator removed plates Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone stored with food and cutting boards. Operator removed phones. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees not wearing hat on cooks line. Operator put on hat. . Repeat from 01-25-2023 Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed forms to operator..

Intermediate - No proof provided that 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 forms to operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed Hand washing sink water at 80F in server area by bar and front counter. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while handling food. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease residue on ground. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall by dishwashing area soiled with grease accumulation.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth in kitchen counter not store in sanitizer bucket.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed Hand washing sink water at 80F in server area by bar and front counter.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Observed no thermometer in reach in cooler in front of grill.

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee with no hair restraint while handling food.

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease around grease pad.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70F in bar area. Operator told employee to discard water. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in mens restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves dish storage area over reach in cooler in front of grill in kitchen line with dust accumulation. And oven exterior with grease accumulation in front of triple sink compartment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind oven and dishwashing area with dust and grease accumulation.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer solution at 0 ppm. Operator discard sanitizer bucket. 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. Observed 5 expired food handler certificate from 10.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with food debris accumulation.

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of black olives dented. Can discarded. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored over cooked food in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over ready to eat cheese. Container of raw chicken switched to bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage 46F cold hold less than 4 hours. Operator turned down reach in cooler. Observed chopped ham 46F cold hold, precooked sausage 47F cold hold less than 4 hours. Corrective Action Taken

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by plastic bin.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled knife stored in hand wash sink at cook line. Observed hand wash sink at wait station used to rinse glasses.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature reaching 77F (waited 3 minutes) at hand wash sink at wait/beverage station. Observed hot water temperature at hand wash sink front coffee station reaching 75F (waited 3 minutes).

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense flour.

Basic - Carbon dioxide/helium tanks not adequately secured. Bar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed butter knife stored in standing water at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime on front service reach in cooler gaskets.

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons at wait station.

Basic - Working containers of food removed from original container not identified by common name. Flour bin.