DOG HUT

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -burgers at 50°f in reach in cooler. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burgers at 50°f in reach in cooler. In cooler overnight, stop ale issued. -cheese at 44°f. Operator moved to other cooler.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

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.

Basic - Water leaking from pipe under handwash sink.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

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. -employee placed cooked burger into wrapper with bare hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs at 45°f in top area of reach in cooler. Advised operator to place below fill line.

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.

Basic - Evidence of employee smoking in food preparation area.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs at 44°f in top area of reach in cooler. Advised operator to place below fill line.

Intermediate - Handwash sink not accessible for employee use at all times, bucket stored in handwash sink.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice scoop handle in contact with ice.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger at 50°f and chili at 48°f in reach in cooler. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger at 50°f and chili at 48°f in reach in cooler. In cooler overnight.

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in handwash sink.

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 paper towels or mechanical hand drying device provided at handwash sink.

Basic - Plumbing system in disrepair, pipe disconnected under handwash sink.

Basic - Water draining onto floor surface from handwash sink.

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs in top area of reach in cooler at 45°f. Advised operator to place below fill line.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Employee cellphone in food preparation area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice.

Basic - Small amount of black mold-like substance in the interior of the ice machine/bin.