Lucky Dawgs 2

Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked chicken legs (46F - Cold Holding); cooked boiled egg (47F - Cold Holding). Operator stated foods were cooked the day prior to inspection.

Faucet at three-compartment sink does not reach all compartments.

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee ware washing and storing dishes. Discussed with operator dishes must go through three steps of wash, rinse, sanitize. Operator had employee rewash dishes. **Corrective Action Taken**

Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored above ready to eat sauces. Operator rearranged for proper storage.

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked chicken legs (46F - Cold Holding); cooked boiled egg (47F - Cold Holding). Operator stated foods were cooked the day prior to inspection.

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, observed plantain (112F - Hot Holding); cooked tomato (110F - Hot Holding) cooked beef (112F - Hot Holding). Operator stated foods were in the steam table for less than an hour. Operator turn heat higher. **Corrective Action Taken**

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. At beginning of inspection, observed 5 employees handling food without a Certified Manager Present. CFM arrived during inspection.

Observed evidence of hand washing being used for other purposes, A dish sponge, dish soap, and dishes were placed in the handwashing sink. Discussed with operator handwashing sink is only to be used for handwashing to reduce and prevent cross contamination. Operator removed items from handwashing sink.