DAIRY QUEEN

Observed hot water in both restrooms not exceeding 78-80F. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf EHS informed the manager to inform the owner of the need to adjust the handsink water temperatures as it should be a minimum of 85F.

Observed several food items stored uncovered in refrigeration and freezer units throughout the facility(toppings, onion rings, ice cream mix). (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the PIC of the need to have all items covered to prevent contamination.

Observed personal water bottles,purses, bags stored in various areas throughout the facility(prep line, prep tables). (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the manager of the need to create designated area for personal belongings away from food prep and storage.

Observed food service permit not posted for public viewing. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. EHS informed the manager to inform the owner of the need for the facility to post the food service permit.

Observed the wrong inspection report posted for public viewing. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. EHS informed the PIC of the need to inform the owner to post the most recent inspection report.

Observed boxes being used to line shelving and tables for cooking equipment(heavily stained). (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed the PIC that items could not be re-used and that the boxes must be removed.

Observed water pooling inside the prep cooler on the cook line. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to determine what is causing the water build up inside the unit.

Observed household equipment in the dish pit area(fryer, 2-eye warmer, pot). Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the manager of the need to inform the owner to remove all household equipment as all equipment should be commercial grade.

Observed flooring in need of repair in the walk cooler and walk in freezer (wood flooring). 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to inform the owner to repair the units flooring.

Observed facility's need to thoroughly clean equipment throughout the facility and on a routine basis(hood vent system, carts, racks, cold-holding unit, prep table, equipment on the fryer line. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the manager of the need to clean equipment.

Observed facility's need to deep clean flooring under equipment, baseboards, walls, ceiling tiles and vents, from dust, debri and residues and mold on the wall in the dish pit area. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the manager of the need to deep clean the facility.

Observed homemade ranch cups sitting on the front counter at 65F; cups have been out since some time after 9 o'clock. EHS informed the manager that this was not allowed and that the ranch cups should be held cold or on ice to be maintained at 41F and below. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed the GM to discard the ranch.

Observed queso and country gravy being held at 85F and 87F. EHS asked management on the procedures. She stated that the items are heated before they are held hot. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed PIC that the queso and gravy needed to be heated to 165F and held not to drop below 135F.

Observed no health reporting agreements for at least two employees on-site. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed the manager of the need to have the employees read and sign the agreement.

Observed hot water in the women's restroom not exceeding 81F. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. EHS informed the manager of the need to have to handsink serviced and to check the handsink for the men restroom as the handsinks should provide water output at 85F minimum.

Observed damaged FRP and flooring in the walk in cooler. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.EHS informed the manager of the owners need to repair items in the facility.

Observed the food service permit not posted for public viewing. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. EHS informed the manager of the need for the facility to post the food service permit.

Observed tongs for brownies stored with the handle touching the brownies. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

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). EHS informed the manager of the need to store the tongs so that handle does not contaminate the product.

Observed lids, clamshells and other food items stored with the food contact surface exposed. EHS informed the manager that all items must be stored inverted to prevent contamination of the food contact surface.

Observed on of the fixtures on the 3C sink detached from the sink/wall and a leak from the condensor pipin in the walk in cooler. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to have both issues fixed.

Observed facility's need to clean equipment throughout the facility routinely. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the manager of the need to clean equipment.

Observed facility's need to clean flooring under equipment, baseboards, walls, ceiling tiles and vents, clean inside the walk in cooler. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.EHS informed the manager of the need to clean the facility.

EHS observed rag stored in sanitizer bucket that read 0 PPM for both sanitizers used by facility (Chlorine, Quat).

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)

EHS directed PIC to have bucket re-filled with correct sanitizer.

EHS observed that facility had incorrect inspection score posted. Facility has score posted from 5/23.

The most current inspection report shall be prominently displayed in public view at all times.

EHS directed PIC to have most recent report printed, posted.

EHS observed condenser in WIC with leak otherwise controlled by the use of drip pans, plastic sheeting.

Equipment shall be maintained in a state of repair and condition

EHS advised PIC to have unit looked at by repair service

EHS observed:

-dingy, stained exterior of turbo chef ovens.

-bottom interior of meat RIF with apparent liquid myoglobin staining from stored patties.

-stained exterior of tea jugs on drying rack.

-dusty, stained farberware individual fryer on slicing table.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS directed PIC to have these items cleaned.

EHS observed spatters, dust, stains on celings and vents in grill area of main kitchen.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to clean affected areas, EHS advised PIC to maintain cleaning frequency to prevent buildup.

Violation: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf Inspector note: EHS observed three severly dented liquid peanut butter cans in storage for serving. Corrective action: EHS instructed for cans to be discarded.

Violation: Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. Inspector note: EHS observed facility holding frozen food items that were previously returned or mismade in two locations (deep freezer and reach-in freezer) without proper means to demonstrate disposal. Corrective action: EHS instructed PIC to have items properly disposed of within timely manner to prevent redistribution to customers.

Violation: 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Inspector note: EHS observed (3) boxes of gravy lids and (1) box of meal boxes directly on the floor. Corrective action: EHS instructed PIC to have boxes stored at least 6 inches off floor.

Violation: 1. Single-service and single-use articles may not be reused. Inspector note: EHS observed single serve cups being used as drip pans. Corrective action: EHS instructed PIC to have single serve items replaced with drip pans or adequate reusable container.