DAIRY QUEEN GRILL AND CHILL

Observed lettuce and shredded cheese out of original packaging held in prep bottom cooler dated for 14 days. C/A-refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS- Shredded cheese discarded as prepped 2/5. Lettuce prepped 2/21 labeled correctly for discard 2/27

Observed old inspection report posted at facility. C/A-The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

Observed several single use articles in main kitchen grill line facing lip up. C/A- Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- All single use articles placed lip down

Food prep employee picked up something off the main kitchen floor with bare hands and proceeded to open food prep units. C/A-Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS- EHS educated employee on when to wash. Employee washed their hands.

Observed food prep employee turn off hand sink with clean bare hands. C/A- To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS- EHS educated food prep employee on how to wash hand properly, employee rewashed hands and turned off hand sink with paper towel

Observed gravy containers x2 in WIC covered with lid while actively cooling Container 1 tempted at 85F and container 2 tempted at 90F at 1:54. Per PIC cooling began at 9:45am, at 2:38 container 1 tempted at 73F and container 2 at 83F. C/A-Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS- Items were portioned out smaller and placed in a RIF uncovered for rapid cooling

Observed 2 gallons of milk expired on 12/29/24 in main kitchen prep top on ice cream prep side. Observed packaged cheese discard date 12/18 in WIC C/A-A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . COS- Items discarded

Observed pulled pork in prep top with no date marking C/A-refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1 COS- PIC placed date; prepped on 12/31