THEE DOGHOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over lettuce and cooked chilli in black reach in fridge at bar Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at kitchen was blocked by ice bucket Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on top of reach in cooler at kitchen area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee butter stored with sauces at reach in cooler in kitchen Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to back patio

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw 49f, sliced deli meats 46-48f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 49f, cheeses 49f, sliced deli meats 46-48f.

Intermediate - Handwash sink not accessible for employee use at all times. Various items in handwash sink in cook area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Sent acknowledgement to operator and employees on duty have completed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.woman's purse by chili cauldron.

Basic - Equipment in poor repair. Gaskets in prep table in poor repair.

Basic - Waste line missing at soda gun holster.

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.

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.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen over freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat, purse, sun tan spray..

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. No proof for ERIN H.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice scoop handle in contact with ice. Corrected On-Site