- Dressing rooms dirty, not provided, improperly located
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hair is improperly restrained
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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12/15/2015 | Inspection | hot holding and refrigerator temperatures tested acceptable. milk in walkin 44F. chicken strips from fryer 165F+. prep cooler tomatoes in top 37F
discussed complaint and training of cooks with manager. She stated no one cooks who is not trained so overloading of baskets doesn't occur routinely check temperatures of product |
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