Lazy Dog Cafe

Wiping cloths: properly used and stored — Inspector Note: Observed all sanitizer buckets in the main kitchen with sanitizer concentrations at 0 ppm. COS: PIC remade all sanitizer buckets to the proper concentration. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

In-use utensils: properly stored — Inspector Note: Observed knives, spoons, and other in-use utensils stored in water at 113°F. In-use utensils stored in water must be maintained at 135°F or above. COS: PIC removed and sanitized all affected utensils and will ensure they are stored at the proper temperature. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed equipments/pans stored on the clean dish rack while still wet and not properly air-dried (wet stacking). COS: PIC rearranged the containers/pans to allow for proper air-drying. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dish machine gauges in disrepair. CA- PIC will have them serviced to accurately show the final rinse temperature. y) Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: 1. Temperatures required for washing, rinsing, and sanitizing; 2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3. Conveyor speed for conveyor machines or cycle time for stationary rack machines.

Food properly labeled; original container — Inspector Note: Observed sauces throughout the kitchen stored without common name. PIC labeled all sauces clearly and legibly identified, in English, with the common name of the food.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dish machine gauges in disrepair. CA- PIC will have them serviced to accurately show the final rinse temperature.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cutting boards along prep line in disrepair. CA- PIC will order new cutting boards so that they are clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzles at two drink stations with build up. PIC removed nozzles and cleaned them to sight and touch.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemicals (stainless steel cleaner) stored next to food on either side of cook line. PIC moved chemicals to designated chemical storage area away from food.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemicals stored without common name. PIC placed labels of common names on all chemicals.