Dairy Queen of Covington

1-2A: .03(2)(a)-(l), (n)The person in charge was not able to provide the written key drop agreement when asked. The temperatures that were recorded during the last key drop delivery does not indicate the product that was assessed to ensure temperature control for safety (TCS) food items were delivered in the appropriate temperature range of 41 degrees F or below. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf) Corrective Actions: The facility must obtain a signed key drop agreement from all delivery companies in which the establishment participates in key drop; when deliveries are made by the delivery driver without the presence of any staff, by the indicated time frame.

17C: .07(2)(a)Observed missing stainless steel behind the fryers in the kitchen area. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C) Corrective Actions: The facility must replace the stainless steel in this area for easy cleanability by the indicated time frame.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed uncooked breaded fish stored directly next to uncooked breaded chicken tenderloins without any separation between the items. The chicken tenders were also on top of the ready to eat tots. All items were stored in the deep freezer in the kitchen area. All items were unpacked form their shipping/product boxes. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Education was provided to the person in charge discussing the hazards of not practicing separation and protection when the food items has been removed from their original casing. All items were arranged appropriately.

6-1C: .04(6)(d)Observed lettuce, sliced tomatoes, and shredded American cheese not cool at the appropriate cooling rate to reach a temperature of 41 degrees F within the required time frame. See the temperature log. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The person in charge made the decision to discard all items and replace them with fresh in temp products.

14A: .04(4)(k)Observed the ice scooper stored inside the ice with the handle in the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Education was provided to the person in charge discussing the proper storage of the ice scooper to prevent any possible contamination as ice is a ready to eat food item.

15A: .05(6)(q)1&3The ambient air temperature for the prep cooler was greater than 41 degrees F. The unit was holding/cooling TCS food items such as the shredded lettuce, sliced tomatoes, and shredded cheese. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The unit was properly calibrated to maintain an ambient temperature of 41 degrees or below.

2-2A: .03(2)(m)When asked the person in charge was not able to demonstrated that a selected food employee was has been informed of their responsibility to report symptoms and/or illnesses that required an employee to be excluded from work to the person in charge. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The person in charge provided education to the food employee on their responsibility to report the reportable symptoms and illnesses. The food employee signed the employee health policy form to keep on file for verification for future inspections. Education was provided to the person in charge to ensure all food employees, conditional employees and volunteers are informed of their responsibility to report symptoms and illnesses and have a signed employee health policy form on file.

12B: .03(5)(g)Observed multiple employees making orders with arm jewelry on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the employees discussing no arm jewelry is allowed when making orders. All employees removed their jewelry and washed their hands before returning back to making orders.

12C: .04(4)(m)Observed multiple wiping clothes stored in a sanitizer bucket in which employees stated it was sanitizer water that was recently changed. When evaluated using a quat ammonia sanitizing testing strip there was a low to no sanitizing concentration in the solution. It was later identified that the sanitizer solution at the three compartment sink was empty and needed to be changed. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer solution was replaced and the bucket was emptied and remade. Education was provided to the person in charge to ensure the sanitizer is being tested and that the solution is staying filled. This is a second repeat violation; if this violation is repeated during the next routine inspection the facility's permit will be suspended as it would be the third consecutive violation of the same code provision.

18: .07(2)(k)Observed a fly control device handing directly of a food box, prep table, and deep freezer. Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: Education was provided to the person in charge to ensure the devices are not stored where it can be a contamination to food items and food contact surfaces. The person in charge removed the insect control devices.