DQ Grill & Chill

Observed food items- tomatoes, chesses hot dog- not date marked in the walk-in cooler, prep top cooler, and cooler in the main kitchen area. Corrective action: all time/temperature food and ready-to-eat food shall be date-marked when held for more than 24 hours. PIC was informed and instructed to date-mark the concerned food items.

Observed several boxes of food stored on the floor of the dry storage and walk-in freezer. Ensure food items are stored 6 inches off the floor.

Observed amber containers wet stacking on the shelf for dry dishes. Ensure they are fully air-dried.

Observed single service items for the Ice cream mix (open) not protected from contamination

Grocery bags are used as a container for the bananas- not an approved container.

Observed several food items stored in the right prep top cooler (make table) not protected or covered, and the unit lid was removed. Corrected Action: packed and unpacked food, food stored shall be covered or resealed properly, unless when they are actively cooling, they may be uncovered (if on a speed rack). All COS food containers were covered with single lids, and the unit lid was installed.

Observed black mold-like substances inside the ice chute of the ice (drink) machine in the front service area. CA: All surface food contact surface shall be clean frequently to prevent mold growth or accumulation. Ice chute shall be cleaned by 07/23/2025

Observed several boxes of food stored on the floor of the dry and walk-in freezer. Ensure food items are stored 6 inches off the floor.

Observed a food employee/handler with a bracelet on their wrist. No more than a plain weeding band on wrist and hand, COS - it was removed during the inspection

Back door is not a self-closing door as required

Observed food items not date marked in the walk-in cooler_ tomatoes_ Make table (left)-tomatoes-, cheese in prep cooler at the main kitchen, milk in cooler at ice cream station. Corrective action (CA): All ready-to-eat foods shall be date-marked when held for more than 24 hours. Ready-to-eat food can be held for 7 days. person in charge was informed to always date marked when a milk bottle is open and also mark cheese when they prep with the prep and discard date. corrected on-site (COS) tomatoes were discarded. Milk and cheese were marked since they were prep on the day of the inspection.

Observed several boxes of food stored on the floor in the walk-in cooler and walk-in freezer. all food shall be stored 6 inches off the floor.

Back door is not a self-closing door.

Last inspection was not displayed at the drive-thru and pickup windows.

Observed plastic clear pans stacking wet on shelf at the 3-compartment sink area. Allow to fully air dry before stacking them vertically.

Observed single service box items stored on the floor in the dry storage area. All single service items shall be stored 6 inches off the floor.

Observed door of the bottom part of the right make table not in good repair. ensure all equipment is in good repair.

Observed several food items- Hotdog, gravy, tomatoes, cheese, not held at 41°F or below in the prep right cooler, prep left cooler, and left make table at the main kitchen area. Corrective action (CA): time/temperature for control safety (TCS) foods shall be 41°F for cold holding. Corrected on-site (COS) All concerned foods were discarded.

Back door is not a self-closing door.

Observed a cup with a handle stored in the sugar container with the handle touching the sugar on the shelf above the prep table next to the 3-compartment sink.

Observed plastic clear pans stacking wet on a clean dish shelf at the 3-compartment sink area. Allow to fully air dry before stacking them vertically.

Observed single service box items stored on the floor in the back storage room. All single service items shall be stored 6 inches off the floor.

Prep right cooler, prep left cooler, and left make table at the main kitchen cannot maintain TCS food in proper temperature of 41°F or below. The ambient temperature of the right pep cooler was 43°F and the left pep cooler was 46°F. The make table ambient was 66°F. they shall be serviced and the person in charge shall contact the health department for a follow-up equipment inspection.

Observed buildup of ice on the door and inside the walk-in freezer.

Observed fly trap stored over right make table where food is stored and prepped. Fly traps must not be located over food storage and prep.

Current inspection report not posted. Inspection report from 2019 posted behind counter. No inspection report at drive-thru window.

Food build-up on spoon in hot held chili - must be cleaned and sanitized at least every 4 hours. Scoop in bulk sugar with handle touching sugar.

Boxes of single-service dishes, clamshell containers stored on floor in back storage room - not at least 6in. off floor.