DOWNTOWN DOGS

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A SLIMY SUBSTANCE AND DISCOLORATION ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR SURFACES OF THE ICE MACHINE AND REPLACE ANY DIRTY WATER HOSES INSIDE OF THE MACHINE. SERIOUS VIOLATION 7-38-005A.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR BEHIND THE WALK-IN COOLER IN THE BASEMENT WITH GREASE BUILDUP.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 7-UP COOLER AT THE 1ST FLOOR PREP AREA WITH AN AIR TEMPERATURE OF 52.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND HAMBURGERS. THE COOLER WAS TAGGED HELD FOR INSPECTION AND ALL FOOD WAS DISCARDED. UPON MY RETURN ON 2/22/13, THE AIR TEMPERATURE INSIDE OF THE COOLER WAS AT 39.9F AND THE HELD FOR INSPECTION TAG WAS REMOVED. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED GROUND BEEF AT 49.8F, CHEESE AT 50.0F, ITALIAN SAUSAGE AT 45.6F, SALSA AT 45.1F, POLISH DOGS AT 44.6F, HAMBURGERS AT 49.9F, CHILI AT 44.6F, MILK AT 45.1F, BRATWURST AT 44.4F, HOT DOGS AT 45.0F, BLUE CHEESE DRESSING AT 46.8F, SOUR CREAM AT 46.1F. MANAGEMENT VOLUNTARILY DISCARDED 251# OF FOOD WORTH $945. CRITICAL VIOLATION 7-38-005A.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (HOT DOGS AT 155.3F) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER ARRIVED ONSITE AT 3:50PM AFTER BEING CALLED BY THE STORE EMPLOYEE. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAINT OR REPLACE THE RUSTED WIRE STORAGE SHELVES IN THE WALK-IN COOLER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: REPAIR THE SELF-CLOSING DOOR DEVICE AT THE WASHROOM DOOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKETS OF COOLER DRAWERS ARE RIPPED/BROKENP-MUST REPLACE. CARDBOARD LINERS INSIDE COOLERS MUST BE REMOVED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR FLOOR OF COOLERS/FREEZERS NEED CLEANING-DUE TO FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: A SECTION OF THE WALL TO THE LEFT OF 1st FL HANDSINK MUST BE RE-SEALED; FILTERS AT HOOD OF COOKING EQUIPMENT NEED CLEANING. The walls and ceilings shall be in good repair and easily cleaned.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEED AT 1ST FLOOR PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN SODA MACHINE AND SHAKE MACHINE AT AND AROUND NOZZLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS AT COOKING EQUIPMENT. 1 ST FLOOR. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. ALL LIGHTS IN NEED OF SHIELDING WITH PROPER TUBES AND END CAPS. MUST INSTALL AND MAINTAIN AT ALL TIMES.