DAIRY QUEEN GRILL & CHILL

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No timer set for chicken tenders until heat lamp. Per manager, tenders cooked approximately 10 minutes prior.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Three opened containers of milk not dated, per staff at time of inspection time of opening undetermined. See stop sale.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Susan and Nia.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee in milk shake area with hair hanging out front of restraint. Employee pulled hair back during inspection. Corrected On-Site

Basic - Equipment in poor repair. Degraded plastic 6th pan in make table.

Basic - Standing water in bottom of cook line make table reach-in-cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold trays: chili 122F, approximately 1 hour per manager. employee reheated to 180F during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Cup lids and hot dog containers stored under soap dispenser. Manager moved items at time of inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for one employee over 60 days in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee in kitchen with no hair restraint. Manager gave employee hat. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed kitchen employee engaged in food prep with no hair restraint.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler on line in kitchen with accumulation of liquid residue in bottom.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored with food contact side up.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on ice chute in lobby.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning