DAIRY QUEEN GRILL AND CHILL

Basic - Ice buildup in walk-in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line nuggets (125F - Hot Holding); 10 minutes. Operator instructed to reheat. Corrective Action Taken

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. Noeliel

Basic - Ice buildup in Master- Bilt reach-in freezer and walk-in in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table Stacked pass fill line, ranch made in house (43-45F - Cold Holding); less than 4 hours . Operator reduced amount, Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 400+ Quat at three compartment sink. Reduced to 200+ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 400+ sanitizer bucket. Operator reduced amount 200 ppm. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelet while handling food. Employee removed bracelet. . Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator . Corrective Action Taken

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle, under three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table.e ranch dressing made with milk (55F-60F - Cold Holding)/1 hour . Operator placed in another cold holding unit. Recommended to lower amount of portions. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense ranch dressing in walk in cooler. Corrected On-Site

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-29: Admin Complaint

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and continued to handle food without washing hands at frozen dessert station. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert station low boy unit Milk 47F less than 1 hour returned to unit. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food a food preparation area wearing bracelet. Educated operator. Corrected On-Site

Basic - No handwashing sign provided at a wash ware and FOD preparation area hand sink used by food employees.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soft ice cream dispense spoiled with food debris. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

Basic - No conspicuously located ambient air temperature thermometer in dining area cold holding unit. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License in not on site. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ice machine lid spiked with food debris. - reach in freezer door soiled with food debris. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Female employee wiped hands on pants and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Men's Bathroom facility in disrepair. Tank lid broken. Operator has on order the parts.