DUNE DOG RESTAURANT

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw breaded fish placing inside fryer wiping hands on soiled towel and touching plates to plate other foods; Educated; employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked crab cakes and raw prime rib over cooked ribs in cooler at cook line; Raw burgers over marinara sauce in walk-in cooler at Advised operator to store properly Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over raw crab legs in chest freezer inside walk-in cooler- not commercially packaged; advised to store properly

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee numerous times wiping gloved hands on soiled towels at cook line, touching clean utensils without washing hands and changing gloves ; Manager educated; employee washed hands; Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. crab cakes (47-49F - Cooling)@12: 35 to 49 F at 1:05 since 9:00 ;in reach in cooler at cook line; food never reached 41 F or below within 4 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (47F - Cold Holding); raw fish (50F - Cold Holding); ribs (50F - Cold Holding); raw burgers (48F - Cold Holding); sliced cheese (60F - Cold Holding); raw shrimp (48F - Cold Holding) in cooler at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator placed food on TPHC until cooler is fixed Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. crab cakes (47-49F - Cooling)@12: 35 to 49 F at 1:05 since 9:00 ;in reach in cooler at cook line; food never reached 41 F or below within 4 hours; See Stop Sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted corn (90-130F - Hot Holding)on top of steam table at cook line; food not stored inside food containers and inside steam table; food out of temperature for approximately 2 hours; food placed on the stove to be reheated to 165 F; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw (47-50F - Cooling)at 12:28 to 53 F at 1:05 since 10:30 ;at this rate food will not reach 41 F or below within 4 hours; food placed on ice; Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation

Basic - Food stored on floor. Buckets of soups on the floor by the stove at prep area; stored properly Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over soup buckets in walk-in cooler; advised to store properly Repeat Violation

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse Warning - From follow-up inspection 2024-08-13: Time Extended - From follow-up inspection 2024-10-11: Still in the process of approved from plan review. Extension as per F.Sevilla Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line Warning - From follow-up inspection 2024-08-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse Warning - From follow-up inspection 2024-08-13: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cut vegetables in cooler at cook line; Stored properly Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw shrimp in cooler at cook line Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (43-68F - Cold Holding) outside by the kitchen entrance on the side parking lot; as per operator food removed from chest freezers in the adjacent building; food out of temperature for approximately 15 minutes; Food moved inside cooler; fish (47F - Cold Holding); burgers (47F - Cold Holding); hot dogs (46F - Cold Holding); potato salad (46F - Cold Holding); cooked ribs (45F - Cold Holding); At reach in cooler at cook line ; food not prepared or portioned today; food placed in ice; Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw (45-50F - Cooling)at 10:40 to 50 F at 11:12 since 9:00; in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; advised to place on ice; Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn on the cob (105-87F - Hot Holding);on top of food container at steam table; food out of temperature for approximately 1 hour; food moved to the stove to be reheated to 165 F Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed during inspection Corrected On-Site Warning

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. Printed during inspection Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse Warning

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 form Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs dated 7/9 on the speed rack in walk-in cooler; as per operator food gets portioned and frozen the same day of cooking ; as per operator food removed from freezer yesterday; advised to date Warning

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

Basic - Food stored on floor- cut vegetables in walk-in cooler and BBQ sauce bucket in the kitchen Advised to store properly Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed citrus boxes and vegetables over bread and cooked corn on the cob Advised to store properly Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly at the prep station at the back of the kitchen Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw in house breaded fish stored over cooked wings no foods commercially in reach in freezer - advised to store based on cooking temperatures; Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in cooler at cook line; stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (50F - Cold Holding); burgers (52F - Cold Holding); fish (49F - Cold Holding); ; shrimp (49F - Cold Holding); hot dogs (49F - Cold Holding); in cooler at cook line ; as per operator foods not prepared or portioned today; foods brought out to set up cooler at 11:00; foods out of temperature for approximately 2 hours; educated in TPHC ; operator decided to bring new containers with foods from the walk-in place them in ice and moved all foods back in the walk-in to quickly chill; Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. prime rib (49-50F - Cooling)at 1:25 to 49-50 F at 1:40 since 11:00 in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to walk-in cooler to cool. Corrective Action Taken Warning

Intermediate - Clams tag removed from original container prior to container being emptied- operator found tag and placed with the food - in reach in cooler at prep station Corrected On-Site Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Chris Caraballo Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per employee locked in a different room; no access ; Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong date marking on cooked ribs; as per operator cooked on Monday 9/25/23 ; dated 9/27/23; removed date; Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen doors open during operation- screen doors not used; advised to keep closed Warning

High Priority - Container of medicine improperly stored. Bottle of Ibuprofen and first aid box on shelf above soda station - operator removed and properly stored. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw fish over crab cakes, raw chicken over hot dogs - operator moved products to proper shelves - reviewed product placement for the storage of food products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched fresh fish with gloves hand then touched clean plate - reviewed glove changing policy and hand washing procedures- employee removed gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - chopped tomatoes (41F-53F - Cold Holding); sliced tomatoes (42F-62F - Cold Holding) not portioned or prepared today - held under 4 hour overfilled containers - split and moved to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (93F - Hot Holding) sitting out at room temperature-operator moved to stove. At recheck cooked corn (171F - Reheating). Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed the last date used procedure with operator. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - COOLING - breaded fish (50F - Cooling) 11:45 cooling since 11:00 3.75 hours remaining recheck 50F. Operator removed wrapping and moved to chest freezer to facilitate the cooling process. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Cardboard used to line nonfood-contact shelves. Dirty cardboard on walk in floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room.

Basic - Stored food not covered. Walk in cooler - mashed potatoes - operator covered. Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machines not secured.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) operator corrected Sanitizer Bucket (Quaternary 400ppm). Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil- operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over hotdogs/prep cooler/cookline/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw seafood/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120 degrees, melted butter/corrective action taken/operator reheated butter to proper temperature. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Christopher Carballo 09/23/2021/Servesafe Warning

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/kitchen/corrective action taken/operator labeled chemical. Corrected On-Site Warning