THE DAWG HOUSE BURGERS AND MORE

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Could not correct on-stie. Correct by 6/18/2026.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

2-2D: .07(3)(a)Upon inspection observed no hand soap at the hand sink near the front door of the kitchen.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was provided.//

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION**

17D: .07(4)(b)1. Observed employee items being stored on a prep table. 2. Observed employee personal food items in the walk in cooler being stored with facility food.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: 1. The employee items were moved to a designated area. 2.The employee items were moved to their designated shelf in the walk in cooler.//

18: .07(5)(k)Upon inspection, observed flies in the kitchen prep area.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: Could not correct on-site. Please correct by 6/18/2026.

18: .07(2)(m)Upon inspection, the back door to the facility was opened.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)1. Observed a package of tater tots stored underneath raw tilapia in the chest freezer. 2. Observed unwashed mushrooms above a container of pineapple in the walk in cooler. 3. Observed raw chicken over raw steak in the chest freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: 1. The tater tots were discarded. 2. The pineapples were moved above the unwashed mushrooms. 3. The raw chicken and raw steak were discarded.

THIRD CONSECUTIVE VIOLATION OF SAME CODE PROVISION**

6-1A: .04(6)(f)Observed packaged tater tots and packaged sweet potato fries sitting on the prep table.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The packaged food items were discarded.//

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION**

6-1C: .04(6)(d)Observed shredded cabbage, shredded lettuce, and sliced tomatoes not cooling at a fast enough rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: The shredded cabbage, shredded lettuce, and sliced tomatoes were moved to the chest freezer to cool.

8-2B: .07(6)(c)1. Observed two lighters that were stored on the shelf by the back door over unwashed tomatoes. Observed two lighters on the prep table by the grill and three lighters on the prep table across from the grill in a container. 2. Observed a first aid kit and lidocaine on the shelf by the warewashing area above packaged foods. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: 1. The lighters were moved to their designated area. 2. The first aid kit and lidocaine were moved to their designated area.//

8-2B: .07(6)(e)Observed a can of raid for residential use in the kitchen.// Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: The can of raid was discarded.//

11A: .04(6)(e)Observed shredded cabbage, sliced tomatoes, and shredded lettuce being stored in a open top prep cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cooling methods were discussed.//

12B: .03(5)(h)Upon inspection, observed a food employee prepping food with a watch on, another employee prepping with a watch on and the PIC (person in charge) had a bracelet on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watch was removed.//

15C: .05(7)(a)2,3Observed rust on all (four shelving units) shelves in walk-in cooler. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Could not correct on-site. Please correct by 6/18/2026.