Diggity Dogs & More Degrades its Sanitary Rating
Fort Lauderdale, FL 33312
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives and round cutter stored on wood shelf, removed, **Corrected On-Site**
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. Touching rolls for sandwich, was told then put on gloves, **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. White freezer raw Italian sausage over fries, inverted, **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over dressings in fliptop, inverted, 2) raw burgers over hot dogs in refrigerator. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracked eggs the picked up rolls, was told, then picked up with paper. **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink, in triple sink, was told. Washed in hand sink. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. White refrigerator, cooling sautéed onion , covered 78-116°, uncovered, **Corrected On-Site**
No Violations Were Observed
No Violations Were Observed
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Gina Smith 5/16 expired **Warning**
Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Vents above prep line **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 118-122° **Warning**
High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler beef and chicken stored over lettuce Eggs stored over dressing in flip top cooler **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef in reach in cooler **Warning**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine in three compartment sink **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rag and soap **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked onions placed in reach in freezer **Corrective Action Taken** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili in reach in cooler **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Covered waste receptacle not provided in unisex bathroom.
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Onions from grill moved to freezer temperature to 50f **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. Eggs over cooked in line cooler. moved to bottom shelf **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed on cookline. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top unit, ground beef 54°f, roast beef 50°, raw chicken 49°f, Italian sausage 54°, due to unit unable to maintain proper cold hold temperature of 41°f or colder.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed in Flip top unit, ground beef 54°f, roast beef 50°, raw chicken 49°f, Italian sausage 54°, due to equipment not maintaining TCS foods at 41°f or colder.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
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. Observed Flip top unit, ground beef 54°f, roast beef 50°, raw chicken 49°f, Italian sausage 54.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top unit and steam well. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs stored over ready to eat onions in GE unit near 3 compartment sinks. **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. Beef and sliced onions in 1 door reach in cooler in dish area
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Soiled reach-in cooler gaskets. 2 door flip top cooler in kitchen
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 new employees ,must provide by next routine inspection
Critical - Observed soiled reach-in cooler gaskets. 2 door fliptop cooler in kitchen.
Critical - Observed interior of microwave soiled.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. paper towels dispanser in kitchen
Critical - No handwashing sign provided at a handsink used by food employees. in kitchen.
Observed food debris accumulated on kitchen floor. under flat grill.
No Violations Were Observed
Critical - thermometer missing to upright reachin - GE
Critical - Double stacked in cups.
Front building on chest freezer.
Critical - no test kit or chlorine sanitizer. corrected on site
Critical - mildew build stain above gasket on door to reachin.
Utensils in container service ends up - above 3 compartment sink
Critical - no vacuum breaker provided to hose bibb (outside)
Critical - no self close to back door.
wall tiles missing near grill.
Seats increase to 31 seats. Seating Evaluation change provided.
Critical - no proof of employee training provided for 2 present employees.
Critical - Observed raw animal food stored over ready-to-eat food. cumminuted meats in reach in cooler
Critical - Observed live flies in kitchen.
Observed attached equipment soiled with accumulated dust. AC filters and standing fan in kitchen
Observed reach -in cooler gasket torn/in disrepair.
Observed attached equipment soiled with accumulated dust. light shield in kitchen areas
Observed personal care item stored with food. employee half full bottle of water in reach in freezer
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changed gloves , and answer telephone Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets in kitchen next to ric
Critical - Handwash sink not accessible for employee use at all times.
Critical - Observed handwash sink used for purposes other than handwashing.
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Critical - Observed raw animal food stored over ready-to-eat food. shells eggs in ric
Critical - Observed uncovered food in holding unit/dry storage area. in ric
Wet wiping cloth not stored in sanitizing solution between uses.
Observed build-up of grease on nonfood-contact surface. stove