Pup Tent (The) Improves its Sanitary Rating

Basic - Current Hotel and Restaurant license not displayed. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Build-up of grease on nonfood-contact surface. On all the fryers

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen hot dogs thawing at room temperature on top of the ice machine **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200ppm

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Hot dogs 118°, sausage 121° in the hot dog warmer

High Priority - Employee washed hands with no soap. Observed the operator wash his hands without soap **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Hot dogs 48°, cooked sausage 47° in the Hotpoint reach-in-cooler

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**

Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**

Intermediate - Soil residue in food storage containers. Observed the container used to store fresh made juice soiled inside with juice in it.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with degreaser not labeled **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fryer, counter, cupboards, cupboard doors.

Basic - Employee with no hair restraint while engaging in food preparation. Chef.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Paper towel used as liner for food container.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Hot dog, smoked sausage, French fries on counter.

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towel dispenser at three compartment sink.

Basic - Vitamins stored at hand wash sink,

High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee was portioning French fries, removed gloves, served customer, collected money, no hand washing.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.

Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Fryer, counter, cupboards, cupboard doors. Priority: Basic

High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. Employee was portioning French fries, removed gloves, served customer, collected money, no hand washing. Priority: High Priority

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Chef. Priority: Basic

Basic - Observed: Interior of microwave soiled with encrusted food debris. Priority: Basic

High Priority - Observed: License is expired and is more than 60 after expiration date. **Admin Complaint** Priority: High Priority

Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate

Basic - Observed: Paper towel used as liner for food container. Priority: Basic

Basic - Observed: Paper towel used as liner for food container. Priority: Basic

Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Hot dog, smoked sausage, French fries on counter. Priority: Basic

Basic - Observed: Server scooping/portioning food (other than ice and beverages) has no hair restraint. Priority: Basic

Basic - Observed: Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towel dispenser at three compartment sink. Priority: Basic

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Glass cleaner. Priority: Intermediate

Basic - Observed: Vitamins stored at hand wash sink, Priority: Basic

Basic - Counters soiled with accumulated grease.

Basic - Food debris/dust/grease/soil residue on exterior of microwave.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - Fryer, and rapid fry machine soiled with accumulated grease.

Basic - Grease accumulated on kitchen floor.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Paper towel used as liner for food container.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Hot dog.

Basic - Soil residue build-up on nonfood-contact surface. Soda machines, and lemonade machine.

High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR''s contracted provider: One employee on duty with training expired 2010. Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food debris/dust/grease/soil residue on exterior of microwave.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - Food stored in a location that is exposed to splash/dust. Ice bin.

Basic - Grease accumulated on kitchen floor.

Basic - Hood soiled with accumulated grease.

Basic - Paper towel used as liner for food container. Paper towel used to cover fries.

Basic - Single-service articles not stored inverted or protected from contamination. Food containers.

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towel dispenser at three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in sink.

Intermediate - Hot water not provided/shut off at employee handwash sink. Mall restroom.

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: One employee on duty with training expired 2010. Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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.

Basic - Buildup of food debris/soil residue on equipment door handles.

Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils.

Intermediate - Employee used handwash sink as a dump sink.

High Priority - Live flies in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Chicken in reach in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

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

Basic - Ceiling soiled with accumulated dust.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - License is expired and is more than 60 after expiration date. This violation must be corrected by 3/28/13

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.---chicken nuggets. Corrected On Site.

Observed single-service articles stored without protection from contamination.---fry containers.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.---hot dog buns, fries.

Observed employee with no hair restraint.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.---top of soda dispenser, signs, spare adding machine, handles throughout.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice-scoop stored on counter.

Observed employee with no hair restraint.

Observed grease accumulated under cooking equipment, operator spilled oil on kitchen floor.

No copy of latest inspection report.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink, in men's restroom.

Violation: 29-08-1Plumbing system in disrepair, hot water faucet in men's restroom.

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink, in men's restroom.

Violation: 29-08-1Plumbing system in disrepair, hot water faucet in men's restroom.

Critical - Violation: 35A-03-1Observed dead roaches on premises, 1 in reachin freezer, 5 in cupboard under handwashing sink.

Critical - Violation: 35A-05-1Observed roach activity as evidenced by live roaches found 25 on counter next to soda fountain and storage area next to hotdog rolls. This violation must be corrected by : 10/13/10.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Hot water not provided/shut off at employee hand wash sink, in men's restroom.

Plumbing system in disrepair, hot water faucet in men's restroom.

Critical - Observed dead roaches on premises, 1 in reachin freezer, 5 in cupboard under handwashing sink.

Critical - Observed roach activity as evidenced by live roaches found 25 on counter next to soda fountain and storage area next to hotdog rolls. This violation must be corrected by : 10/13/10.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/13/10.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink, quat used with chlorine.

Critical - Hot water not provided/shut off at employee hand wash sink in restrooms. Repeat Violation.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-corndogs 109 degrees F.

Critical - Violation: 05-08-1No thermometer provided to measure temperature of food product.

Violation: 14-30-1Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, in dry storage room.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink.

Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink, in restroom.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees, in restroom.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory, frontline.

Critical - Violation: 45-35-1No current hood fire suppression system inspection report available, without violations.

Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/20/08.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 08/20/08.