White Dog LLC

Year by year

Inspections

1. Feb 10, 2026 Follow Up · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Employee observed rinsing hands in dump sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Wooden muddler was improperly stored in a container of room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean cups are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

2. Feb 5, 2026 Follow Up · 2 priority, 2 priority foundation, 2 core, 6 repeat
   • Serious Priority Repeat

     HANDWASHING PROCEDURE

     PRIORITY: Employee not following proper handwashing procedures. Employee observed not using soap when washing hands.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority Repeat

     HANDWASHING PROCEDURE

     PRIORITY: Hot water is not available at handwashing sinks in the tavern area and in rest-rooms for proper handwashing.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling ready-to eat foods with their bare hands. Employee handled a lemon slice with bare hands when garnishing a drink.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation Repeat

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Employee observed rinsing hands in dump sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at tavern and rest-room handwashing sinks is at 58F-60°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Wooden muddler was improperly stored in a container of room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean cups are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Feb 4, 2026 Routine · No items found

   No violations cited.

4. Jan 28, 2025 Routine · 1 priority
   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the ice bin..

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

5. Jan 17, 2024 Routine · 3 priority, 3 priority foundation, 3 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Bloody Mary mix, whipped cream, in the undercounter cooler are cold held at 49°F. During the inspection the TCS food items were moved to Avantco cooler #2.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     EQUIPMENT AND UTENSILS - COPPER, USE LIMITATION

     PRIORITY: Drinking cups lined with copper are used with beverages that have a pH below 6.

     Correction: Discontinue using copper or copper alloy utensils with foods that have a pH below 6.

     Code 4-101.14

   • Serious Priority Repeat

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

     PRIORITY: The chlorine sanitizer in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Wash, rinse, sanitize equipment and untensils in the kitchen dish machine until the bar dish machine is repaired. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 67°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12