DAIRY QUEEN #11

Violations (8)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handwashing sink adjacent to ice-machine Observed no soap and paper towels at the handwashing sink.

  Preventing Contamination by Hands

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; The Person in Charge (PIC) stated that food safety training is provided to all new employees. However, none of the food safety training modules indicate in their objectives or titles that employee health and illness policies are included as a topic.

  Employee Health

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-501.111 The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (D) Eliminating harborage conditions. Dry storage Located outside the facility. Observed few old and dried rodent droppings on non-food equipment that according to the PIC is no longer used for the operation of the facility.

  Prevention of Food Contamination

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Soft serve ice-cream maker Observed the soft serve ice-cream liquid mix in the bag temping at 44F. Per PIC, the unit stop working since last night.

  Time Temperature Control for Safety Food (TCS Food)

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-204.112 (B) Except as specified in (C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. There are no thermometers inside the cold-holding units. These are to help food workers see the internal temperature of the units to ensure that food is maintained at a proper temperature.

  Food Temperature Control

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Soft serve ice cream maker A min/max thermometer was placed in the unit for 10 minutes. Ambien temperature obtain was 44F.

  Utensils, Equipment and Vending

• fca5f9ce-f072-4fc1-b9b1-da68e6306970Corrected on site

  Sewage and waste water properly disposed

  5-403.11 SEWAGE shall be disposed through an APPROVED facility that is: (B) An individual SEWAGE disposal system that is sized, constructed, maintained, and operated according to LAW. During today’s inspection the three compartment sink was observed with a direct connection between the sink and the sanitary sewer.

  Physical Facilities

• 9a890e57-30b0-458a-914d-d0b2a3c85b55Corrected on site

  Warewashing facilities, installed, maintained, used, test strips

  4-501.16 (A) A WAREWASHING sink may not be used for handwashing as specified under § 2-301.15. Observed PIC washing hands in the 3-comp sink.

  Utensils, Equipment and Vending