THE DAWG HOUSE BURGERS AND MORE scored 72; newer inspection records 87

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed a table mounted can opener that was sticky to the touch and covered with a build-up of food debris. The was an insect crawling along can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Can opener moved to warewashing for cleaning and sanitizing.

   Inspector’s full note +

   Code .05(7)(a)1

   Observed a table mounted can opener that was sticky to the touch and covered with a build-up of food debris. The was an insect crawling along can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Can opener moved to warewashing for cleaning and sanitizing.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Cold holding

   Item 6-1A ↗

   *****THIRD CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION******Observed several time/temperature control for safety (TCS) foods that were cold holding above 41F in a prep cooler (see temperature logs). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

   Inspector’s full note +

   Code .04(6)(f)

   *****THIRD CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION******Observed several time/temperature control for safety (TCS) foods that were cold holding above 41F in a prep cooler (see temperature logs). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
3. 03

   Toxic substance storage and use

   Item 8-2B ↗

   *****THIRD CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION****** Observed a bottle of anitfreeze on a shelf in the kitchen. Observed multiple lighters on multiple prep tables in the ktichen. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: Antifreeze removed from the establishment. Lighters moved to a bottom shelf on a rack in the kitchen.

   Inspector’s full note +

   Code .07(6)(d)

   *****THIRD CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION****** Observed a bottle of anitfreeze on a shelf in the kitchen. Observed multiple lighters on multiple prep tables in the ktichen. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: Antifreeze removed from the establishment. Lighters moved to a bottom shelf on a rack in the kitchen.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   Observed a spoon laying with the handle in the food in one container. Observed a silver food container without handles sitting in a container of dry batter. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned…

   Inspector’s full note +

   Code .04(4)(k)

   Observed a spoon laying with the handle in the food in one container. Observed a silver food container without handles sitting in a container of dry batter. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Container without handle and spoon removed from food.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
5. 05

   Equipment design and condition

   Item 15A ↗

   Observed that a gasket around one of the doors of the prep cooler was torn and did not allow the door of the cooler to be sealed tightly. Observed that the top right of the same prep cooler was dented allowing cool air to potentially escape. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 10/2/26.

   Inspector’s full note +

   Code .05(6)(a)

   Observed that a gasket around one of the doors of the prep cooler was torn and did not allow the door of the cooler to be sealed tightly. Observed that the top right of the same prep cooler was dented allowing cool air to potentially escape. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 10/2/26.

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
6. 06

   Warewashing facilities and test strips

   Item 15B ↗

   Observed that the chlorine test strips in the facility were expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Correct by 10/2/26.

   Inspector’s full note +

   Code .05(3)(h),(i)

   Observed that the chlorine test strips in the facility were expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Correct by 10/2/26.

   Official report · Item 15B ↗
   No correction or repeat marker recorded.
7. 07

   Equipment cleanliness

   Item 15C ↗

   *****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION******Observed that there were several containers of food and cleaned containers in warewashing that contained sticker residue. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Correct by 10/2/26.

   Inspector’s full note +

   Code .05(7)(a)2,3

   *****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION******Observed that there were several containers of food and cleaned containers in warewashing that contained sticker residue. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Correct by 10/2/26.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
8. 08

   Equipment cleanliness

   Item 15C ↗

   Observed an accumulation of grease and debris on the backs and sides of equipment throughout the kitchen particularly the around the grill and the fryers. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Correct by 10/2/26.

   Inspector’s full note +

   Code .05(7)(d)

   Observed an accumulation of grease and debris on the backs and sides of equipment throughout the kitchen particularly the around the grill and the fryers. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Correct by 10/2/26.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
9. 09

   Pest control

   Item 18 ↗

   *****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION****** 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: Observed a live insect on a table mounted can opener.

   Inspector’s full note +

   Code .07(5)(k)

   *****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION****** 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: Observed a live insect on a table mounted can opener.

   Official report · Item 18 ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.