Dairy Queen

When EHS Went to wash hand observed the only hand wash sink in facility with a cup sitting down in the sink. Hand wash sinks are for hand washing only and shall not be blocked of have food items and or equipment in sink.

Plumbing at hand wash sink not functioning properly and leaking. Faucet needs to be functioning properly and easy to turn on and not dripping constantly. Fix against leaks and repair accordingly.

Observed Chicken strip not being hot held at proper hot holding temp of 135 degrees or above. They were temped at 128 degrees. COS Staff discarded chicken strips when showed and explained what proper hot hold temps are.

Management reporting documentations not on site for employees. Could not answer questions in regards to what is notifiable and what to do when a person reports and or presents illness. Discussed with PIC training and training material for staff and discussed employee health agreement information.

Observed that wiping cloth sanitizing solution was not at proper minimum strength. in sanitize buckets. COS Staff emptied and created new sanitize buckets.

Mop sink was a closed plumbing connection no back flow device or air gap observed. Plumbing needs to be fixed to have a proper back flow device and not be a closed loop system.

Employee food items were mixed with food facility food items in wic. Employees need designated area for food storage and personal belonging storage.

Tomato and lettuce cold holding in the reach in cooler next to the cooking equipment were temped above 41 deg f (tom: 49 and lettuce: 56). Whipped cream stored next to the ice cream toppings, cold holding, was temped at 50 deg f. Bacon stored in reach in cooler next to the fryers was temped at 49 deg f; CA: All tcs items cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Ice cream toppings stored uncovered in the reach in cooler near ice cream machine. CA: To prevent overhead contamination, all food shall be stored covered; COS: Covered during inspection.

Observed milk on the bottom of the Ice cream Cold Hold food prep counter as well as cheescake bites not being held at the proper minimum cold hold temperature at 41 degrees f or below. The temperature observed for the milk was 52 degrees f and the temp for the cheesecake bites sitting on the top cold hold was observed at 55degrees f. C. Action - food needs to be discarded at this point in time. In future food needs to be properly stored at 41 degrees or below and/ have proper cold hold provisions in place to meet cold hold requirements ( ice -etc).

Cook who was preparing hamburgers was observed not wearing proper hair restraints (hat or hair net). His hair was observed to be greater than .05 inch long. C. Action Employees who are preparing food need to wear proper hair restraints. Discussed with PIC and he instructed cook to get a hair net

Observed several sinks through out main kitchen and in back near the walk in freezer not in good repair I observed leaking at plumbing pipes and faucets buckets were being used to catch the water under the sinks leaking form the pipes and observed heavily dripping leaks directly from the faucets. C. Action: All plumbing pipes and faucets need to be fixed and properly maintained against leaks.

Observed Cold Hold ice cream food prep cooler not maintaining proper cold hold temperatures and the equipment is brand new. Owner explained that the machine was needing to be reset at the thermometer. I asked him what temperature did the cold hold temp need to reach he stated 40 degrees or below. C. Action - Unit needs to be properly set so that proper minimum cold hold temperatures can be maintained in the unit.

Observed 3 areas on the ceiling in the main kitchen leaking from latest rain storm as evidence by ongoing drips and buckets in the locations of the leaking ceiling. C. Action the roof needs to be fixed and repaired agZinst all leaks and properly maintained.

Stove hoods above the grill observed with heavy grease and dust build up. C. Action Unit needs to be degreased and properly cleaned and in good working order.

Observed staff work with sanitizer wiping down food prep areas and then was about to work with food product and restack drinking cups. Staff did not wash their hands after working with chemicals. EHS pointed out issue needing to be corrected and asked employee to wash hands and explained that any time after working with with chemicals hands need to be washed.

Observed CFSM - Upon finding an issue with cheese product; he came over to cold hold food prep and picked up bare handed a whole bulk stack of cheese. Corrected PIC asked him to discard the cheese product that he touched bare handed and wash his hands.

PIC did not show active managerial control when staff was changing task from working with chemicals to working with food- No hand washing EHS had to intervene and correct. Also, PIC/ CFSM when correcting for another violation- picked up Ready to Eat food with bare hand to correct a problem.

Vegetable slicer was sitting on second shelf of food prep table - with dried vegetable debris left on cutting blades and equipment. Units Need to be broken down and properly cleaned and sanitized.

Food removed from their original storage containers no properly labeled. When food is removed from the original storage container it needs to be labeled accordingly

Bug traps electrical cords need to be cleaned. All insect control devices shall be kept clean.

Toaster and cake mixer are residential equipment. All equipment shall be commercial grade.

Hot holding machine unit broken. Oven needs to be cleaned. All units shall be maintained in good repair.

Ceiling tiles throughout the facility in the kitchen are pitted. All ceiling tiles shall be smooth and easily cleanable.

Damaged ceiling tiles, floor tiles, and wall tiles need to be replaced or repair. Floors and walls throughout facility need to be cleaned. Ice on the floor of the walk in freezer and cake freezer. Mop sink pipe needs to be cleaned. Ceiling air vents need to be cleaned. Grout cracked by the cook station. All physical facilities shall be maintained in good repair.

Light in mop sink has broken, shield needs to be replaced. All physical facilities shall be maintained in good repair.

Bottom of wall in the back is black. All walls shall be light in color.

Vent hood needs to have 6" of overhang on the right, left, and front of fryer.