Dairy Queen

Water from mop buckets being disposed of directly onto the ground in lieu of a proper mop sink. Mop water is consider sewage and thus must be conveyed as such through a proper disposal system. CA: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. A mop must be installed having both hot and cold qater under pressure and dispose into the city sewer system.

Ventilation hood was stated from employee in charge as not functioning but they continue to fry under the hood. Ventilation hood over the fryer area has a SIGNIFICANT buildup of grease and grime all throughout the hood vent. CA: Hood vents should be cleaned professionally on a timed schedule to prevent the buildup of grease and grime. Have your designated company come back and repair AND clean the hood.

Observed entirety of the prep top cooler out, both top and bottom. Tomatoes, hot dogs, cheese, and lettuce were all around 50 degrees Fahrenheit or more. CA: Time/temperature control for safety food shall be maintained at a temperature of 41 degrees or below. COS: Prep top cooler items that were out more than 4 hours discarded (tomatoes), other items were allowed to be stored back in the Walk-in where the temperature is correct. Do Not Use sign affixed to the Prep top cooler. Items for build station will have to be grabbed directly from the walk in cooler. Owner notified, must have fixed within 72 hours (Thursday 6/26) or have a plan of action by that time.

Ambient Air Thermometers in the prep top cooler in the main kitchen located not in the warmest part of the unit, and instead located at the back of the bottom of the unit. Unit food was reading at 50F or above and the two thermometers were at 30F and 40F respectively and located in the same location at the bottom and back of the unit.

Ambient Air Thermometers in the prep top cooler in the main kitchen located not in the warmest part of the unit, and instead located at the back of the bottom of the unit. Unit food was reading at 50F or above and the two thermometers were at 30F and 40F respectively and located in the same location at the bottom and back of the unit.

Observed multiple food items out in prep top coolee. Tomatoes (sliced), cheese, lettuce all reading at around 50F or above. CA: Time/temperature control for safety food that is being cold held must be maintained at a temperature of 41F or below. COS: Food items out were rotated with fresh in temperature products. Prep top cooler being left open majority of the time, items in the back of the cooler closer to element were in temperature and everything in walk-in was well within temperature leading me to believe it was negligence leaving the cooler open allowing the temperature to rise. Close prep-top cooler in between orders and turn it down further to help accomodate the heat from the kitchen.

Observed burgers in the broiler, not at proper hot holding temperature at below 100F around 98F and 95F respectively. Time/temperature control for safety food being hot held shall be kept at a temperature of 135F or above to maintain safety. COS: Burgers were voluntarily discarded.

At time of inspection wiping cloth solution was observed with no reading on it. Wiping cloth solution shall be rotated every 4 hours or at a frequency to maintain the chemical strength at the proper minimum strength. COS: Wiping cloth solution changed and reading correctly.

Observed what appears to be rodent droppings on the lip of the wall behind the fryers. Could be grease, but has striking resemblance and piling of a rodent dropping. After questioning the GM revealed pest control had not been on site since July. Pest control should be making regular (monthly) visits to minimize the impact and presence of pests in the facility. CA: Have pest control come out immediately and put out pest traps.

Ventilation hood over the fryer area has a SIGNIFICANT buildup of grease and grime all throughout the hood vent. Hood vents should be cleaned professionally on a timed schedule to prevent the buildup of grease and grime. CA: Have a cleaning company clean the hood immediately.

Observed multiple food items out in the prep top cooler. Tomato, sliced cheese, and lettuce all read above 45F in the cooler. TCS food being cold held shall be 41F or below. COS: Food items out of temperature rotated out for fresh items in temperature, out of temperature items discarded.

Observed white gravy sitting at 92F in the warmer. TCS food being hot held must be held at 135F or above. COS: Gravy only been out for 30min with the warmer not on; reheated to 165F.

Observed frozen liquid material dripped from the top of the outside freezer onto an open container of ice cream/cookies. Food packaging shall be maintained to prevent from outside adulteration or contamination. COS: Item discarded.

Observed multiple items in the Walk-in Cooler (cheese, bacon, ice cream mix) out of temperature. TCS food items being cold held shall be held at a temperature of 41 degrees or below. CA: Contractor for Walk0in called. Items that are currently out of temp moved to freezer to come back down to below 41 degrees. Correct by 10-20-23.

observed facility without proper disinfectant/sanitizer to adequately cleanup and eliminate pathogens in a vomiting event. CA: Acquire sanitizer that can properly disinfect against Norovirus in a vomiting or diarrheal event.