GOURMET KILLER DOGS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 50F , coleslaw 50F in reach in cooler stored in double container. Food not prepped or portioned today, food being held less than 4 hours. Operator removed food to coldest reach in cooler . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink. Corrected On-Site

Basic - Food stored on floor. Observed plastic bottles of soda on floor at front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding butter 121F on the grille being held more than 4 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding butter 121F on the grille being held more than 4 hours. Stop sale issue . Operator discarded food. Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm. Manager corrected it at 100 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 47 stored in double container in flip top reach in cooler , food not portion or prepped today. Food being held less than 4 hours.Manager replace cheese in single container. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation Admin Complaint

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area . Operator provided hand writing sign at time of ins . Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength....chlorine 00 ppm.. operator prepared at 100 ppm at time of inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor...operator properly stored . Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....00 ppm... operator corrected it at 100 ppm. 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 cold held at greater than 41 degrees Fahrenheit....vegan sausage 47° in reach in drawer below grill at kitchen being held more than four hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....vegan sausage 47° in reach in drawer below grill at kitchen being held more than four hours . Stop sale issue . Operator discarded food. .... Shredded cheese 45°, coleslaw 46° in double containers in flip top reach in cooler at kitchen being held less than four hours, operator replace food in single container. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine.

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; chlorine 0ppm. Operator added bleach to chlorine 100ppm. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At kitchen sanitizer bucket; chlorine 0ppm. Operator added bleach to chlorine 100ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink with hose attached. Discussed with operator

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Basic - Interior of oven/microwave has accumulation of food debris. Microwave interior soiled. Operator cleaned and sanitized Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled the bottle. Corrected On-Site