Dairy Queen

Inspector notes: Observed hot water in both restrooms not exceeding 78-80F. (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf EHS informed the manager to inform the owner of the need to adjust the handsink water temperatures as it should be a minimum of 85F.

Inspector notes: Observed several food items stored uncovered in refrigeration and freezer units throughout the facility(toppings, onion rings, ice cream mix). (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the PIC of the need to have all items covered to prevent contamination.

Inspector notes: Observed food service permit not posted for public viewing. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. EHS informed the manager to inform the owner of the need for the facility to post the food service permit.

Inspector notes: Observed the wrong inspection report posted for public viewing. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. EHS informed the PIC of the need to inform the owner to post the most recent inspection report.

Inspector notes: Observed boxes being used to line shelving and tables for cooking equipment(heavily stained). (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. EHS informed the PIC that items could not be re-used and that the boxes must be removed.

Inspector notes: Observed water pooling inside the prep cooler on the cook line. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to determine what is causing the water build up inside the unit.

Inspector notes: Observed household equipment in the dish pit area(fryer, 2-eye warmer, pot). Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the manager of the need to inform the owner to remove all household equipment as all equipment should be commercial grade.

Inspector notes: Observed flooring in need of repair in the walk cooler and walk in freezer (wood flooring). 6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the manager of the need to inform the owner to repair the units flooring.

Inspector notes: Observed facility's need to thoroughly clean equipment throughout the facility and on a routine basis(hood vent system, carts, racks, cold-holding unit, prep table, equipment on the fryer line. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the manager of the need to clean equipment.

Inspector notes: Observed facility's need to deep clean flooring under equipment, baseboards, walls, ceiling tiles and vents, from dust, debri and residues and mold on the wall in the dish pit area. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the manager of the need to deep clean the facility.

Inspector notes: Observed personal water bottles,purses, bags stored in various areas throughout the facility(prep line, prep tables). (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the manager of the need to create designated area for personal belongings away from food prep and storage.