Dug Out Bar LLC

Year by year

Inspections

1. Jan 20, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Potatoes & carrots for fish special in hot hold unit is hot held at 118 - 124°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Food was reheated to maintain proper hot hold temp of 135*F or above.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chili in food prep/4-compartment sinks. Ice and plastic containers were being used to cool chili. .

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Procedure was adjusted by adding water to ice to create an ice-water bath and ice was added to chili to facilitate more rapid cooling. Also, we discussed using metal pans instead of plastic pans as metal will transfer heat faster. We also discussed using ice as an ingrdient or use of ice wands. PIC will continue to monito

     Code 3-501.15 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces - interior of door seal in bar glasswashing machine, is soiled with black residue (possibly mildew).

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Jan 21, 2025 Routine · 2 priority
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Large container of potato salad in walk-in cooler has exceeded its date mark or is not provided with a date mark. Potato salad had datemark of "prepared on January 12".

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Potato salad was discarded.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Machine was primed and sanitizer residual was tesed at 50 PPM. Ensure sanitizer is tested daily to ensure chlorine sanitizer is maintqined at 50-100 PPM.

     Code 4-501.114 (A) - (E)

3. Mar 25, 2024 Routine · 1 priority
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 155 DEGREES

     Raw hamburger patty was not cooked to a temperature of 155°F for 15 seconds. Portion of burger had temperature of 182*F but other portion was not cooked thoroughly to 155*F (148*F observed). Hamburger was rotated on grill until internal temperature of 160*F was reached.

     Correction: Adjust procedures and methods to cook hamburgersto 155 °F for 15 seconds.

     Code 3-401.11 (A) (2)

4. May 11, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Ensure all PHFs (ham) in walk-in cooler is improperly date marked. There was no date mark on commercial ham package that was opened..

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)