DAIRY QUEEN

Observed working containers of salt and oil used in main kitchen near warming station. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled the containers with common name.

Observed Prep top cooler lined with paper towels in main kitchen. CA:511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. COS: PIC discarded the paper towels.

Observed cardboard lining the floor in fryer area. CA: 511-6-1.07(2)(e) - Floor Covering, Mats & Duckboards (C) (e) Floor Covering, Mats and Duckboards. Mats and duckboards shall be designed to be removable and easily cleanable. COS: PIC discarded cardboard.

Observed both sanitizer buckets at 100 ppm quat

CA:1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

COS: replaced both sanitizer buckets and verified that the quat solution reached the required concentration of 200 ppm.

Observed black build up on the inside of the ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC Shall discard ice in the ice maker by the end of business day, also clean and sanitize ice machine.

observed multiple containers of ice cream toppings stored uncovered in reach in freezers.

COS: Employee covered toppings.

Observed drink machine nozzels with a buildup of brown/pink substance.

Advised PIC equipment shall be kept clean to prevent contamination. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed sanitizer bucket with a concentration below 100PPM. The recommend concentration is between 200-400PPM.

COS: employee remake buckets with a concentration of 300PPM

Observed ice machine with a buildup of brown/pink substance.

Advised PIC equipment shall be kept clean to prevent contamination. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed bottom of ice cream reach in cooler and prep top reach in cooler with a buildup of food and debris.

Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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