- No Violations Were Observed
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07/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored on floor. Pickles **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk put in chest freezer , cheeses put in chest freezer THIS MUST BE CORRECTED BY: July 16, 2014 **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Grilled onions THIS MUST BE CORRECTED BY: July 16, 2014 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Broccoli salad put in chest freezer, coleslaw put in chest freezer, hot dogs put in chest freezer THIS MUST BE CORRECTED BY: July 16, 2014 **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish, shrimp Fish 47°f THIS MUST BE CORRECTED BY: July 16, 2014 **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. THIS MUST BE CORRECTED BY: July 16, 2014 **Warning**
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Burgers
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.beans. Corrective actions taken
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- High Priority - Live flies in kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dust or dirt on nonfood-contact surface. electric fan
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.
- Observed utensils stored in crevices between equipment. knifes
- Critical - Working containers of food removed from original container not identified by common name.flour
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottle.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Handwash sink not accessible for employee use at all times. blocked by a fan
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed dented/rusted cans.
- Observed nonfood-grade hose conveying potable water.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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