Dairy Queen Grill & Chill

Observed black substance in ice machine in back. Equipment food-contact surfaces and utensils shall be cleaned, in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed several condiment bottles with no labels. 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.

Observed employee ice cream stored in freezer next to grill food items on the grill line. Employees will keep food and beverages in a location that prevents possible cross contamination with stored foods. Manager removed cup.

Observed black substance in ice machine in back. Equipment food-contact surfaces and utensils shall be cleaned, in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed several condiment bottles with no labels. 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.

Observed old food and grease debris under fryers.

Increase cleaning frequency.

Observed black substance on drink machine nozzles located at the drive-thru. Equipment food-contact surfaces and utensils shall be cleaned, in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

PIC removed nozzles to be cleaned.

Observed several condiment bottles with no labels. 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.

Observed a previous inspection report (91) displayed at the main entrance and drive-thru, not the current report (75). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed Blizzard cup being used a utensil for popcorn chicken. Single-service and single-use articles may not be reused.

Observed chili in steam well at 130F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Employee removed chili, reheated to 165F and placed chili back on steam well.

Handwash sink in kitchen is inoperable. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed no paper towels at any of the handwash sinks, as well as none in the men's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Paper towels need to be obtained ASAP.

Observed build-up of black mold-like substance on the large ice machine, as well as the fountain machine ice chute in the dining area. Equipment food-contact surfaces and utensils shall be cleaned, in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Both items need to be cleaned.

Observed an employee preparing food without a hair restraint when I walked in. After identifying myself, the employees began to put on their visors. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed approx. 1/4-1/2 inch gap at the back door due to door sweep needing replacement. outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.

Observed build-up of black mold-like substance on the large ice machine, as well as the fountain machine ice chute in the dining area. Equipment food-contact surfaces and utensils shall be cleaned, in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Both items need to be cleaned at closing.

Observed approx. 1/4-1/2 inch gap at the back door due to door sweep needing replacement. outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.