Dairy Queen

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.