March 10, 2009 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0450 - Corrected During Inspection Critical Repeat Cup without handle used to dispense Oreo topping.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 A 4 - Corrected During Inspection Repeat Uncovered box of Oreo topping in the storage room.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Repeat Pizza cutters stored in standing water between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 1 - Corrected During Inspection Critical Repeat Hot dogs 106'F & 108'F hot holding at improper temperatures on the conveyor. (The manager voluntarily discarded the hot dogs).
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the front walk in cooler and one of the dairy queen reach in coolers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat The door gaskets to the front walk in cooler and soft serve machines are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises. Several unused items including bread oven and microwave stored in the very back room.
  Remove any unused or non-functioning equipment from the premises.
• 1580 - Repeat The cutting boards along the sandwich prep units and attached to the vegetable slicer are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature. The temperature was 103'F. This was giving the solution a false reading of 400ppm.
  Adjust the sanitizing solution to a temperature of 70-80'F.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Tomato slicer (corrected), can opener blade (corrected), and cutting board attached to the vegetable slicer (not corrected).
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the following equipment has accumulations of grime and debris: Interior surfaces of the Subway reach in cooler (left unit); Door gaskets to the DQ reach in coolers; Container holding cup lids on the DQ side (corrected); Door gasket to the front walk in cooler; Shelving inside the front walk in cooler; Soda connections where the bag in box sodas are stored; Shelving in the Subway and DQ serving areas.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Corrected During Inspection Numerous plastic containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2010 - Corrected During Inspection Plastic bags used for cookies stored behind the handwashing sink. Water splashed on the bags while washing hands (manager voluntarily discarded bags).
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3140 - Corrected During Inspection Employee coat hanging on food storage shelf.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
• 3180 - Repeat The following physical structures in need of cleaning: Floor & drain below 3-compartment sink; Drain below prep table; Wall behind 3-compartment sink; Stained wall and tiles above the oven/proofer; Floors in the front walk in cooler; Wall surrounding the back hand washing sink and prep table; Floor behind ice machine; Floors throughout facility need detailed cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Corrected During Inspection Critical 2 bottles of glass cleaner stored in separate areas next to plastic spoons. 1 bottle of degreaser stored next to soft serve toppings.
  Containers of hazardous products must be located in an area that is not next to food, equipment, utensils, linens or single service items.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment. Can of Raid insecticide stored on shelf with cleaning products.
  Remove unnecessary poisonous or toxic materials.

March 12, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Cups without handles used to dispense ice cream toppings in the dairy queen area. Cup without handle used to dispense bulk Oreo pieces in the storeroom.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 A 4 - Corrected During Inspection Several uncovered containers of food in the reach in coolers.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled seasoning shakers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Knives stored in sanitizer water at the sandwich prep unit.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 1 - Corrected During Inspection Critical Hot dogs 116'F and 121'F hot holding at improper temperatures on the conveyor. (The manager turned up the temperature of the unit).
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical The following foods at the sandwich prep unit cold holding at improper internal temperatures: Roast Beef 43'F, Turkey 44'F, Pastrami 51'F. Foods are stacked too high and cannot maintain temperatures below 41'F. (The manager removed some of the foods and closed the lid on the unit).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - There were no temperature measuring devices located in the Dairy Queen reach in cooler where the milk is stored, the front walk in cooler, and a broken thermometer in the small Dairy queen reach in cooler where the cheese is stored.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The can opener blade is dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - The door gaskets to the Dairy Queen reach in cooler and the front walk in cooler are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting boards along the sandwich prep unit are and attached to the vegetable slicer are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Stained cutting boards at the sandwich prep unit. 2. Interior of the microwave below the cash registers in the Dairy Queen area. 3. Vegetable slicer blade area and cutting board 4. Soda machine ice chute (mildew growth).
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. Gaskets of the reach in coolers (corrected). 2. Shelf where microwave is located in the Dairy Queen area. 3. Gaskets to the front walk in cooler.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the equipment in the 3-compartment sink were not sanitized. The sanitizer dispenser is not working properly. (The manager manually added sanitizer to the sink basin with a concentration of 200ppm quat).
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair the sanitizer dispenser.
• 2200 - Critical An air gap between the sprayer hose and the flood rim level of the 3-compartment sink is less than 1 inch. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3170 - The following physical structures are not maintained in good repair: 1. Torn cove base in the Dairy Queen area next to the trash can. 2. Tile cove base near the 3-compartment sink not sealed to the side of the walk in cooler wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures are in need of cleaning: 1. Lower wall behind the prep table in the back room. 2. Floors inside both walk in coolers. 3. Gasket along the wall behind the 3-compartment sink (mildew growth). Floors throughout the facility need a detailed cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 27, 2007 (Routine)

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed several dented cans of chocolate topping on storage rack.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0820 - Corrected During Inspection Critical CH-Tuna salad IT 48'F, Seafood sandwich filling IT 47'F, Steak sandwich filling IT 51'F at the front serving counter - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - The door gasket of the ice cream machine reach in cooler is damaged.
  Repair or replace the ice cream machine reach in cooler door gasket in accordance with the manufacturer's specifications.
• 3180 - Ceiling and wall at the Blizzard machine in the Dairy Queen location noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3490 - Corrected During Inspection Coats and purse stored on storage rack in back storage area
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

August 11, 2006 (Complaint)

February 16, 2006 (Routine)

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ICE MACHINE NEAR MOP SINK..
  Clean and sanitize these surfaces for food contact.
• 2890 - FLORESCENT LIGHTS IN WALK IN COOLER not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.