DAIRY QUEEN

Observed multiple containers of food items such as condiments, raw chicken, and sundae toppings throughout the kitchen without proper labels identifying the common name of the food item. CA: all food items made in-house or removed from original packaging must be identified with the common name of the food item and the expiration date or prepared date of the food item. COS labels added to the food containers as needed.

Observed an employee engaged in warewashing duties without proper head or facial hair restraint. CA: hair restraints are required for any food/equipment/single use item handling staff members with hair exceeding 1/2 inch in length.

Observed several wiping cloths not stored within sanitizer buckets in the biscuit prep area, dishpit, and one near the biscuit warmer. CA: wiping cloths must be stored in sanitizer buckets with proper sanitizer concentrations to prevent bacteria growth on wiping cloths and eventual contamination of wiped surfaces. COS soiled wiping cloths moved to dirty linen bin

Observed two sanitizer buckets and two sanitizer spray bottles in use without proper concentrations of sanitizer. Facility uses QUAT sanitizer dispensed from the 3-compartment sink and has test strips. Upon inspection, problem was determined to be the dispenser and not frequency of changing buckets/sprays. CA: QUAT sanitizer must be maintained at 200-400 ppm QUAT. COS: Owner was able to determine that a piece of the dispenser needed to be swapped per instruction from EcoLab. Sanitizer buckets and sprays dumped and refilled from 3-comp sink.

Observed food and physical debris under shelves in outdoor walk-in, inside microwaves throughout kitchen, on bottoms of reach in coolers/freezers, in gaskets of multiple holding units, on electrical wiring above single use storage in front food service, on shelves beneath prep surfaces, on the blades and cover of the fan in the biscuit prep area, on floors between and beneath equipment on the cook line, on outsides of dry good containers, and on equipment handles, edges, rails, and doors throughout the facility. CA: all nonfood surfaces should be cleaned with sanitizer as often as necessary to prevent debris accumulation and prevent contamination of employee hands, food items, and in-use utensils. COS nonfood contact surfaces wiped down with sanitizer cloth.

Observed significant dust accumulation on intake cover behind soda dispenser in front food service area. Observed build-up of grease and oil on walls/partitions under vent hood and filter covers of vent hood. CA: all facility air circulation systems must be maintained and cleaned as often as necessary to prevent accumulation of food and physical debris. Owner will have vent hood service cleaning and change the air intake filter.

Observed three QUAT sanitizer buckets with concentrations less than 200 ppm upon arrival. Sanitizer concentrations must be checked routinely with test strips to ensure the dispenser is properly working and sanitizer concentrations remain in approved range. Upon inspection of sanitizer line at 3-comp sink, a large air bubble was found. Kitchen staff were able to prime line and get sanitizer to properly dispense. COS buckets dumped and and refilled. Manager contacted EcoLab to place work order for dispenser.

Observed multiple containers of food items throughout the kitchen without proper labels identifying the common name of the food item. All food items made in-house or removed from original packaging and kept larger than 24 hours must be identified with the common name of the food item and the expiration date or prepared date of the food item. COS labels added to many of the food containers.

Observed food debris under shelves in walk-ins and on bottoms of reach in coolers, in gaskets of multiple cold holding units, on electrical wiring above single use storage, and on outside of a food storage container. All nonfood surfaces should be cleaned with sanitizer as often as necessary to prevent debris accumulation and prevent contamination of employee hands, food items, and in-use utensils. COS nonfood contact surfaces wiped down with sanitizer cloth.

Observed employee items and drinks stored on ice machine, food and single use item storage shelves, and prep surfaces. All employee drinks must be stored in an area separate from all food items, food and single use item storage, and prep surfaces to prevent contamination of these items and surfaces. COS employee drinks either discarded or moved to an appropriate place.

Observed two QUAT buckets and the 3-compartment sink with QUAT sanitizer concentrations less than 200 ppm upon arrival. Sanitizer concentrations must be checked routinely with test strips to ensure the dispenser is properly working and sanitizer concentrations remain in approved range. Upon inspection of sanitizer line at 3-comp sink, a large air bubble was found. Kitchen staff were able to prime line and get sanitizer to properly dispense. COS buckets dumped and sink drained then buckets and sink refilled. Work order will be placed for sanitizer dispenser line by Manager.

Observed food and physical debris accumulated on slicer, in two toasters, and on prep surfaces throughout the kitchen. Observed mold-like debris in the corners and on the inside of the lid of the ice machine. Food contact surfaces should be wiped with sanitizer every four hours or as often as necessary prevent debris buildup and prevent contamination of food items. COS surfaces were wiped with sanitizer cloth.

Observed multiple containers of food items throughout the kitchen without proper labels identifying the common name of the food item. All food items made in-house or removed from original packaging and kept larger than 24 hours must be identified with the common name of the food item and the expiration date or prepared date of the food item.

Observed small fruit flies throughout main kitchen and indoor walk-in units. Pest control must be done as often as necessary in the kitchen spaces to prevent incursion and presence of pests. Manager reported that fly services were performed last week but Manager will contact pest control company for repeat service and send a copy of the treatment invoice to EH.

Observed multiple food storage containers with cracks or broken-off corners. Observed the inside of the reach in freezer in the main kitchen to have cracked interior seals that expose foam. Observed warmer cabinet basket handles broken. All food and nonfood contact surfaces must be maintained to ensure they are easily-cleanable and nonporous.

Observed food debris under shelves in walk-ins and on bottoms of reach in coolers, in gaskets of multiple cold holding units, on top of counter-top equipment, and on outside of food storage containers. All nonfood surfaces should be cleaned with sanitizer as often as necessary to prevent debris accumulation and prevent contamination of employee hands, food items, and in-use utensils.

Observed dry wiping cloths left on counters. In-use wiping cloths should be stored in a sanitizer bucket kept at the proper sanitizer concentration. COS wiping cloths removed.

Observed food debris under shelves in walk-ins and dry storage. Observed food debris in lowboy cooler for toppings. Observed equipment handles with debris. Observed equipment gaskets with debris. All surfaces should be cleaned with sanitizer as often as necessary to prevent debris accumulation. COS surfaces cleaned.