DAIRY QUEEN

PIC unable to provide key drop agreement with food vendor (Gordon) for after hour food deliveries.

C/A: The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3. of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery.

Provide key drop agreement with vendor to EHS via email within 10-days.

COS-Letter of Compliance: PIC provided key drop agreement to EHS email on 11/3/25.

Observed wet wiping cloths stored on counters along main kitchen and drive thru/ice cream area.

C/A: 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

(ii) Laundered daily.

COS: Cloths stored in QAC measuring 200ppm.

Observed several single use containers, lids, to-go trays, hot dog boxes, and sauce cups and lids stored facing up on counters in main kitchen and on rack in basement storage area.

C/A: leaned 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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed thick black residue on exterior of ice chute of beverage dispenser in lobby of

Observed employee use cell phone wearing gloves and return to food preparations in main kitchen without washing hands and changing gloves.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food; and

(ix) After engaging in other activities that contaminate the hands.

COS: Employee washed hands and changed gloves

1. Observed scoop handles in contact with food in ice cream topping coolers along front-drive thru area and in Oreo bulk container stored along shelving.
2. Observed fry scoop stored improperly on fry bag along fry station in main kitchen.

C/A: 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).

1. Observed pink and black accumulations along interior deflector of ice machine in main kitchen.
2. Observed black accumulations in drink dispenser nozzles of drink machine in lobby.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS:: Drink nozzles cleaned and sanitized during the inspection. Ice machine unplugged and cleaned/sanitized during the inspection.

Observed no employee hand-wash signage in men's and women's restroom in lobby of facility.

C/A: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

EHS provided 2- hand wash signs to CFSM.

Observed several scoop handles stored in contact with food in candy topping compartments in drive thru/main kitchen area.

C/A: 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).

COS: Scoops properly stored.