Dairy Queen

Violations (2)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed sliced tomatoes (50°F), shredded lettuce (51°F), portioned ranch (52°F), and various sliced cheeses (50°F) cold holding above 41°F in the prep table. Staff discarded all Time Temperature Control for Safety (TCS) foods which had been in the unit for more than 6 hours (see embargo). The unit measured 50.1 on the min/max thermometer. Staff stated they have been having problems with the electrical outlet the unit is attached to. Staff plan to use an ice bath for TCS foods until the electrical outlet/unit is working. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

  Priority

• 33

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed various TCS foods cold holding above 41°F in the prep table. The unit measured 50.1 on the min/max thermometer. Staff stated they have been having problems with the electrical outlet the unit is attached to. Staff plan to use an ice bath for TCS foods until the electrical outlet/unit is working. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.