equipment food contact surfaces and utensils clean to sight and touch. Observation: Ice machine with residue build up on the top plate. Employee removed the ice and cleaned and sanitized the plate during inspection.
02/01/2016
Regular
Storage and maintenance of wet and dry wiping cloths Observation:Wiping cloths to be strored in sanitizer.
Hand drying provided Observation:Hand drying needed at all hand sinks.
01/30/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:guard of blizzard machine with buildup, underside of ice cream machine with buildup, sides of equipment with splatter
Cleaning frequency of food contact surfaces (PHF/TCS) Observation:Utensil bins with debris inside, to be cleaned regularly
02/17/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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