DIPPER DAN

Observed several employee drinks throughout kitchen stored on shelves with working stock of bread, on the preptop cutting board, and on the top of the preptop cooler. CA: Employee drinks must be stored in areas separate from food prep and storage. COS: employee drinks moved.

Observed the facility's cookline hand sink blocked by a drainage rack and without hand soap supplied. Observed the ice cream bar hand sink without a supply of paper towels. Observed the employee bathroom to not have paper towels. CA: all hand sinks must be accessible for staff and be stocked with hot water, soap, paper towels, and a trash can. COS: hand sinks supplied and kitchen hand sink made accessible.

Observed the ice cream bar in use without sanitizer of proper concentration. Observed the ice bin in the main kitchen area to have mold-like debris. CA: food-grade sanitizer must be present when food handling is occurring, and all food contact surfaces must be sanitized routinely with food-grade sanitizer of proper concentration in order prevent bacteria growth. COS ice bin will be sanitized at close of business and sanitizer bucket remade for ice cream bar

Observed the 3-compartment sink sanitize compartment to have dirty dishes in it as well as the wash compartment. CA: the 3 compartment sink must be maintained to ensure proper order of wash, rinse, and sanitize to correctly complete warewashing.

Observed several canned items and dry goods held in the facility past the manufacturer expiration date. CA: food items must be used or discarded prior to the manufacturer expiration date. COS: items discarded voluntarily

Observed working stock of hamburger patties uncovered and placed under cookline where grease and debris could contaminate them. Observed hamburger patties uncovered in the reach in freezer. Observed food items such as a working supply of french fries, sugar, and biscuits stored on the floor of the main kitchen and walk in freezer. CA: All food items must be stored a minimum of 6 inches off the floor and covered to prevent contamination. COS: Uncovered food items covered and protected

Observed wet and dry wiping cloths throughout the facility on the 3-compartment sink, under tea urn and soda dispenser, in ice cream bar, on sitting booth, on air drying shelf, and on cookline. CA: All in use wiping cloths must be stored in sanitizer buckets filled with sanitizer of proper concentration. COS: wiping cloths discarded

Observed the facility floors in disrepair with large cracks and pieces missing. Observed some areas of the facility walls and counters to be no longer sealed and easily cleanable. Observed the walk in freezer floor to be unsealed and no longer easily cleanable. Observed the ceiling tiles in some areas to be cracked or damaged. CA: ALL floors, walls, and ceilings food must be must be sealed, in good condition, and easily cleanable.

Observed significant ice accumulation in the walk-in freezer. Observed multiple cooler unit gaskets to be torn or ripped. Observed the customer bathroom paper towel dispenser to be broken and unable to dispenser paper towels when closed. CA: all equipment must be maintained to be in good condition.

Observed the kitchen ventilation hood with excessive grease accumulated. CA: vent hoods must be designed to prevent grease build up and must be maintained to ensure proper functioning. Facility will have a commercial come out to service and clean the hood. Vent hood is overdue for a cleaning since March 2025

Observed the facility without a true designated spot for employee belongings. Observed employee belongings on shelves throughout the facility. CA: employee belongings may not be comingled with restaurant food or single use items to prevent contamination. COS: employee belongings moved.

Observed many single-use BBQ pulled pork containers, mayo containers, and pickle buckets reused for other food items. Observed single-use silverware stored in bins with food and physical debris. CA: single use items must be sotred in a way that prevents their contamination. Single use items may not be reused. Facility will obtain more food safe containers for storage and replace silverware bins.

Observed excessive food debris on dry storage shelves, equipment handles and knobs, equipment interior shelves and rails, and on fans in use throughout facility. CA: nonfood contact surfaces must be cleaned and sanitized as often as necessary to prevent accumulation of debris.

Observed food and physical debirs on dry storage shelves, equipment handles and knobs, equipment shelves, and in use fans throughout kitchen. CA: ALL nonfood food contact surfaces must be sanitized as often as necessary to prevent debris accumulation.

Observed that current CFSM is expired. Food service facilities MUST employ a certified food safety manager at all times and certificates and trainings must be kept up to date.

Observed that facility's hand wash sink is not easily accessible as food prep employees must go through two doors to reach it and it is in a restroom. Employees must have easy access to a hand wash sink at all times to ensure hands are washed as often as necessary.

Observed 3-compartment sink and sanitizer buckets without sanitizer. Sanitizer must be made to proper concentrations and used whenever food is being handled. Sanitizer levels must be checked with test strips to ensure proper sanitizer concentration. COS sanitizer made to 50-100 ppm chlorine.

Observed single-use gloves not changed as needed after changing tasks.

Observed multiple fans throughout facility with dust and debris. Fans must be kept clean to prevent contamination of food prep surfaces and clean dishes. Observed soda fountain nozzles in need of cleaning. Observed vent hood in need of cleaning.

Observed unsealed wood and concrete in various areas of facility. Observed ice build-up in walk-in freezer. Observed freezer gaskets in need of repair/replacement. Observed outside of freezer with mold-like debris. Observed build-up of ice inside freezer. Observed doors to restrooms not self-closing. Observed ceiling tiles with water damage or holes. Facility must be kept in good repair and equipment maintenanced for ease of cleaning and to ensure equipment runs properly. Observed excess of cardboard in dry storage. Excessive cardboard, papers etc. can provide pest harborage, recommend reducing amount.

Observed that current CFSM is expired. Food service facilities MUST employ a certified food safety manager at all times and certificates and trainings must be kept up to date.

Observed that facility's hand wash sink is not easily accessible as food prep employees must go through two doors to reach it and it is in a restroom. Employees must have easy access to a hand wash sink at all times to ensure hands are washed as often as necessary.

Observed debris in drawers and under counter storage. All equipment and surfaces must be cleaned with sanitizer as often as necessary to prevent debris accumulation. COS. Surfaces cleaned.

Observed unsealed wood and concrete in various areas of facility. Observed ice build-up in walk-in freezer. Observed freezer gaskets in need of repair/replacement. Observed doors to restrooms not self-closing. Observed ceiling tiles with water damage. Facility must be kept in good repair and equipment maintenanced for ease of cleaning and to ensure equipment runs properly. Observed excess of cardboard in dry storage. Excessive cardboard, papers etc. can provide pest harborage, recommend reducing amount.