DAIRY QUEEN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not have employee health policy. CDI - PIC emailed health policy to go over with employees. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has buildup inside it and needs to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of ice cream mix observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on front cooler with ice cream toppings. Replace torn gasket. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leaks at 3-compartment sink faucet. Repair. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food observed on shelf above food for customers in small sandwich cooler. Store employee food on bottom of cooler or in a separate location. REPEAT

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch her hair and proceed to handle food without washing her hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed same employee put on gloves without washing her hands CDI EHS educated PIC and employee stopped and washed her hands

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI PIC provided paper towels.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Cole slaw, white cheese sauce cups, and hot dogs in small sandwich cooler was missing prep date label. CDI - PIC placed prep date label on the pans. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food with jewelry on their arm. CDI Employee removed their watches 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food with no head covering on. CDI employees put on hats.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors to smaller ice cream machine. PIC has ordered the gasket. REPEAT no points taken today because last inspection was in 6/2025.

5-205.15 Maintain a plumbing system in good repair. Leak at the front hand washing sink. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed facility using cardboard on the floor in back storage room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed Employee personal food stored on shelf above food for restaurant in walk-in cooler. CDI PIC moved employee food. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee water bottle on cake decorating cart. 1 uncovered employee drink on shelf in freezer above food. Store employee drinks in a separate location to prevent potential contamination. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Cole slaw in small sandwich cooler was missing prep date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep date label on pan. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in establishment. Contact pest control to treat for flies. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on cake decorating cart. Keep wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors to both ice cream machines and on door of small cooler behind POS counter. // 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Blenders have cracks on them making them difficult to clean. CDI - PIC discarded damaged blenders. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean sides of equipment and difficult to reach places around equipment. Improvement from last inspection so only half credit taken. REPEAT

5-205.15 Maintain a plumbing system in good repair. Leak underneath front hand washing sink. Water also leaking out of handles at 3-compartment sink. Repair leaks. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust accumulating on walls in narrow area of kitchen. Clean dust off walls. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored on shelf above food for restaurant in walk-in cooler. Store employee personal items in a manner that they can’t potentially contaminate food for restaurant. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC at time of inspection with an expired Food Protection Manager Certification. A CFPM shall be onsite during all hours of operation.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee beverages being stored on various food prep counters throughout facility. CDI: PIC relocated beverages to a designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer concentration level of approx. 150ppm in sanitizer bucket being stored on counter. CDI: PIC refilled bucket with fresh quat sanitizer which measured 400ppm concentration level.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of windex being stored on prep cooler counter. CDI: PIC relocated spray bottles of windex to a designated area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen and dining room. Contact pest control service provider to address issue. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without the use of head coverings. Use head coverings while handling food to prevent contamination of food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter. CDI: PIC placed wiping cloth in a bucket with properly concentrated quat sanitizer.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use hot dog to go containers being stored right side up outside of their original packaging on prep counter. CDI: PIC inverted to go containers to protect against contamination. REPEAT. Points not escalated due to multiple violations on previous inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep cooler door. Replace gasket.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up inside of most reach in coolers and on outside of prep cooler next hot dog make station. Clean as needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up on floors underneath ice cream machines, prep coolers and behind counters. Clean as needed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed writing pen being stored on prep counter of prep cooler next to register. CDI: PIC removed pen.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility without vomiting and diarrheal clean up written procedures. CDI: EHS provided a copy to PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bag of unwashed onions being stored on shelf in prep reach in cooler above ready to eat pretzel sticks. CDI: PIC re-arranged items to proper storage order. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in sanitizer bucket measuring over 400ppm. CDI: PIC diluted sanitizer which measured 400ppm concentration level.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed ice cream cups and individual ice cream cakes which are prepared on premises being stored in grab and go cooler with no label of common name or allergens. CDI: PIC placed label on individual ice cream cake containers and voluntarily discarded ice cream cups. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen and dining room. Contact pest control service provider to address issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of hot dog buns being stored on the floor in dry storage area. PIC stated buns were delivered yesterday. CDI: PIC placed buns in rack off of the floor.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use hot dog to go containers being stored right side up outside of their original packaging on prep counter. Store to go containers in their original packaging or inverted to protect against contaminants. REPEAT. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use cake containers being stored on floor in dry storage area. Keep single use articles at least 6 inches above the floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on grates of soda fountain machine, on outside surfaces of ice cream condiment pumps and ice cream cone dispenser. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up on floors underneath ice cream machines, prep coolers and behind counters. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bag of onions stored above ready to eat foods in WIC. Per conversation with PIC, these are washed and chopped for hot dog topping. CDI - Onions were rotated to placement away from ready to eat food items. EHS provided a WIC storage order guide to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) open jug of milk without date marking at front prep unit. Per conversation with PIC, milk was opened earlier on the same day. CDI - Date mark was written directly on the milk. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately four (4) unlabeled working containers of ice cream sauces at front prep table. Per conversation with PIC, the labels of these items were removed during washing and are set to be replaced. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. EHS observed labeled ice cream cakes in grab and go cooler with proper labeling, including allergens and net weight. However, recently made ice cream products, such as blizzard cakes, ice cream cups, and premade blizzards, lacked proper labeling for items packaged within the facility.Per conversation with PIC, these items were recently added to the grab and go menu and have yet to have premade labels made available. A verification will occur no later than 10/22/2023 to observe labeling procedure for self service items.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed three (3) sealed whip cream tubs in WIC at top shelf stored beneath ventilation. During inspection, EHS observed pooling water at the tops of containers of sealed and wrapped food items in WIC. When in a brief defrost cycle, WIC vent leaked moderate condensation onto tops of sealed bins, which in turn dripped onto other sealed food. No active adulteration or contamination of food was observed at time of inspection. Store food such that water can not drip onto its packaging and containers, and maintain WIC such that it does not leak onto food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches and wrist bands on three (3) food employees during food preparation. REPEAT. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee without effective hair restraint during food prep. PIC donned hair restraint (visor) at start of inspection prior to EHS verbal correction.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below 150ppm. CDI - Bucket was remade using readily available sanitizer at 3 compartment sink. Note: No escalation in point deduction due some noted improvement. PIC observed proper corrections and properly concentrated sanitizer was observed in both 3 compartment sink and lobby wiping bucket.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) single service article stacks (cake boxes at dry storage shelves and hot dog boxes at hot dog prep area) with exposed food contact surfaces. CDI - EHS inverted packaging to prevent potential contamination.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Re-seal / caulk equipment and wall juncture at hand washing sink and 3 compartment sink. REPEAT. 4-501.11 Maintain equipment in good repair. Observed condensation leak from WIC ventilation. Maintain WIC such that leaking does not occur.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food (bread, bagel topping, sauces, etc.) stored above food held for resale in WIC. CDI - PIC voluntarily disposed of these food items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed operator able to mention some reportable symptoms. PIC stated used to have old written policy employees signed but could not locate and posted Employee health policy poster missing reporting information. CDI, updated employee health policy emailed in English and Spanish. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled wiping cloth to wipe down table in dining remove then change gloves before handling clean equipment / food preparation. CDI, employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available to dry hands in depsenser in men’s restroom. CDI, disposable towels supplied. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -0 Observed chemical bottle stored on hand washing sink. CDI, chemical bottle removed from sink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open box of hot dogs not date marked in walk in cooler. CDI, hot dogs voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch worn on wrist of food employee and wrist bands worn.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below 150ppm quat.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Re-seal / caulk equipment and wall juncture at hand washing sink and 3 compartment sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf - Observed a scraper stored on the handsink up front. Do not store items on the handsink. - CDI - PIC removed scraper.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed Queso hot holding below 135F (see temperature chart). Per PIC, Queso had been hot holding since the previous night. Also observed hotdogs holding at 132F in warming drawers. - CDI - PIC voluntarily discarded Queso. EHS strongly recommends placing Queso on time. TPHC form provided to PIC. PIC reheated hotdogs to 167F in microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed chicken holding above 41F in lowboy unit. PIC stated it was likely left out during lunch rush. - CDI - PIC moved bag of chicken to reach-in freezer. EHS observed chicken reach 41F within 25 minutes. Maintain TCS items, such as chicken, in coolers when not actively in use. Do not leave out on counter.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed disinfectant spray stored on prep surface. Do not store chemicals on prep surfaces. - CDI - PIC moved disinfectant to chemical storage area in back.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the inside and outside of refrigeration units as well as on the outside of containers used to store dry goods. Increase cleaning frequency to maintain nonfood contact surfaces clean.

5-501.17 Provide a covered waste bin in female restrooms. - REPEAT - Observed no covered receptacle in women’s bathroom.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food items mingled with retail items in reach-in cooler. Designate an area for employee food and drinks that is separate from retail items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use and (B) shall not be used for other purposes other than handwashing. Pf. Observed rag stored at front handwashing sink from previous shift and back handwashing sink had mop and other items stored in front of it. CDI-PIC moved rag and moved other items from back handwashing sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Several food items in cold storage observed uncovered and exposed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener blade with leftover food debris. CDI-PIC moved item to 3 comp sink to be cleaned.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelets.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items such as plastic spoons and lids stored in containers in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in women’s bathroom.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee unable to locate or discuss the five reportable foodborne illnesses and symptoms. CDI-EHS instructed PIC to take employee to employee health poster and discuss. EHS will email employee health acknowledgement form for food employees to review and sign. Maintain document in facility.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a container of biscuits with green microbial growth in walk-in cooler. . Per PIC, this was a demo item that was never sold at the facility and they forgot to discard it. CDI-item voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open bag of cooked chicken breast and individual containers of BBQ meat held over 24 hours not date marked. CDI-PIC stated both items were opened and prepared on 07/19. EHS allowed PIC to back date. If this violation continues, EHS may required products to be discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling and preparing food without proper hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths stored in quat sanitizer at 50 ppm. CDI-PIC emptied bucket and placed a quat concentration of 150 ppm in chemical bucket. Manufacturer requires at least 150 ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop with handle in contact with ice in small ice storage unit. Handles shall be stored above food product. CDI-PIC properly stored scoop handle.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two cutting knives with chipped edges. CDI-PIC discarded both knives. REPEAT but different code violation section.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees not properly washing hands when needed. Employees were not washing hands after entering the kitchen, before donning gloves, after handling soiled cloths or mop. CDI-Explained handwashing is needed with employees. Employees washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding below 135F. CDI-The hot dogs were reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs on the prep counter holding above 41F. CDI-The hotdogs were moved to the walk in cooler. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed not enough storage to adequately keep all food items off of the ground. Several boxes of food items were on the ground. More shelving is needed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed not enough storage to adequately keep all single service containers off of the ground. Several boxes were seen stored on the ground. More shelving is needed.

4-501.11 Maintain equipment in good repair. Observed tall 2-door reach in freezer not working. This freezer is needed to maintain operations of the stored. Food items are being kept in smaller coolers and freezers. Have replaced or repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the non food contact surfaces of the facility. Especially inside all coolers. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility. Have cleaned.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unable to explain the 5 symptoms on the employee health policy. CDI-Showed where the health policy was posted and explained to the manager that more training is needed on the health policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs cold holding above 41F in the walk in cooler. It was found that the hotdogs had been sitting out on the counter and had risen in temperature. CDI-Discussed with the manager about ensuring product is not kept out longer than necessary. The hotdogs were kept in the cooler for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing date labels on the coleslaw, the bbq, and the turkey. CDI-All of the items were back dated. REPEAT. *Points kept the same due to this being the first time repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles. Have labeled. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the push cart and on the prep counters. CDI-The cloths were removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed grooves in the cutting boards. The grooves are too deep to be easily cleanable. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the gaskets of the ice cream machines. Have cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date on chili to be 12/22/19. It was found that the product had not been relabeled. CDI-The items was back dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on the mint sauce and the cotton candy sauce. CDI-Both items were labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed weak concentration of QUAT sanitizer in the red sanitizer bucket. CDI-The bucket was remade.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of cups stored on the ground. CDI-The box was placed ontop of the walk in cooler.

4-205.10 Food Equipment, Certification and Classification - C Observed facility re-using metal cans that are not easily smooth and cleanable. CDI-The cans were discarded.

5-205.15 Maintain a plumbing system in good repair. Observed the spray hose at the 3-compartment sink leaking water. Needs repair.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee taking money and continue with food preparation. CDI (corrected during inspection). Food employee stopped and directed to wash hands. Full points not taken as it was corrected immediately; will take full points at next inspection.

6-301.14 Post a handwash sign at each handsink. COMMENT: Observed no hand washing sign in the men's restroom. Provided the manager a hand washing sign.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee lunch bag on top of boxed chili. Observed employee veggies stored in reach in freezer above establishment food. Store employee food in designated area in the walk in cooler. Observed leaking condenser unit leaking water onto covered foods (not getting into the food) in the walk in cooler. Notified the person in charge (PIC) to place a sheet pan with enough width to protect food below the condenser. PIC complied. Condenser is working fine condensation is pulling and causing drip.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. COMMENT: Recaulk the space between the back hand sink and the wall.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open container of flan (employee food) being stored above food for establishment. Make sure to store in a manner where contamination will not occur. Observed employee drink containers and lunch box being stored on top of food ingredients. Make sure to store in a manner where contamination.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employees not washing for long enough or using a protective barrier. CDI Food employees were stopped and directed to rewash hands; reviewed with PIC correct hand washing procedure. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee taking money (with gloves), remove gloves and continue with food preparation. CDI Food employee stopped and directed to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding below 135 degrees. Hot dogs were reheated above 165 degrees; if hot holding must hold above 135 degrees or keep on TPHC for 4 hours. Will provide paperwork.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches, bracelets and rings while preparing food. Make sure to remove all jewelry other than a plain wedding band when performing food preparation.

4-202.15 Can Openers - C 4-502.11(A) Maintain utensils in good repair. Observed can opener blade starting to peel and in need of replacing. Make sure to replace/repair accordingly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bbq and potato skins with old dates(>7 days) on them- cdi PIC changed out old lids(that must be changed with new food) and put the real open date on these products that were <4 days.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cakes made and packaged in-house were offered for customer self service today with no list of ingredients. Label stated that the manager can tell the customer about allerens in the cake- be sure all managers know the allergens of concern and which cakes(icing, cake, icecream, sprinkles etc.) contain these allergens of concern.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses Observed cloth towels in quat that was <150ppm. cdi refilled with 200-400ppm quat. Recommend presoaking/rinsing rags in quat. before placing in bucket to rinse out the bleach that was used to clean them.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed drink cup lids stored in a container with debris. The customer water cups were stacked on a table with the plastic sleeve pulled down which exposed the lip portion of the cups to possible contamination by customers.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing lid to the dumpster outside- replace. Observed a lot of unused equipment in the hall leading to outside.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Low grout present on the floor in the walk in cooler which is allowing milk build up.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an open cup of coffee on the prep line today-cdi put on the desk.

5-202.12 Provide at least 100F water at handsinks. -Pf- Observed water temperature at handsink at 83F before reaching a maximum temperature of 85F. VERIFICATION VISIT REQUIRED. -1pt-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed ice machine with black mold build-up inside machine. Ice machine needs to be cleaned more frequently to avoid build-up. REPEAT. -1.5pt-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Observed specialty cakes prepared on premises in the customer reach-in display cooler that only contained the major allergens and not the ingredients. PIC stated that the list of ingredients were only listed on the Blizzard cakes. REPEAT. -1pt-

4-602.13 Nonfood Contact Surfaces - C- Observed several plastic bottles stored as clean with the taped label of the contents still in tact. Labels should be removed prior to cleaning. -0pt-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed water temperature of 83F-85F throughout facility, including handsinks and three-compartment sink. VERIFICATION VISIT REQUIRED. -1pt-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -Observed receptacles outside with bent lid that would not close and a hole in the back wall of the receptacle. -0pt-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -Observed pieces of equipment stored on back hallway that leads to outside dumpster area. REPEAT -0.5pt-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C- Observed two employee drinks not stored properly, one on top of ice cream machine and the other stored in reach-in cooler. Repeat. Thank you for making sure drinks had lids today and that employee food was stored on the bottom shelf of the walk in cooler. -0pt-

Observed some build up inside of the ice machine where the ice is formed- get this unit serviced or turn off and wash, rinse, and sanitize according to manufacturer's directions. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed open turkey, open potato skins, and portioned bbq that were all opened/defrosted on Friday with no dates on them today- all back dated to correct. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

a Observed rustoleum stored over cake contianer and windex stored over to go cups- both moved to chemical storage area. 7-201.11 Store toxic materials to avoid contamination. -P

Observed no ingredients listed in ascending order by predominance on cakes that are packaged in house and offered as grab-n-go. Cakes do have allergen info today. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf

Observed dead insects in the back hallway today. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed daylight visible under the back door- provide a door sweep. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed no covered recepticle in the women's restroom. 5-501.17 Provide a covered waste bin in female restrooms.

Observed unused equipment being stored in the back hallway- remove. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.

Observed employee food in the walk in cooler stored over restaurant foods- moved to the bottom to correct. Observed an employee drink stored on the cutting board today with no lid- provide a lid and store below all restaurant items. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee wash hands twice and then wipe on pants legs. CDI - PIC instructed handwashing without recontamination by wiping on pants. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employees filling and dumping plastic bowl in the handsink. Fill and empty either at the front sink near the blizzard mixer or at the rear 3-comp sink. CDI - PIC educated employees to use one of these options. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles in use at the hot dog station. Label these with the common name of the items. -2- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sewer flies in the women's restroom. Maintain and increase as necessary the pest control methods. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the cutting boards and prep tables throughout the facility. Keep these in sanitizer solution between uses. -1- REPEAT

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Observed blenders that have cracks inside. Replace these when they are no longer cleanable. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pack of hot dogs opened in walk in cooler without date marking. Per PIC, facility does not date mark hot dogs. CDI - PIC instructed date marking of hot dogs. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of condiments without labels. Label these with the common name of the item. REPEAT -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in 0 ppm sanitizer. CDI - PIC changed out sanitizer. -.5-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed split gasket on reach in freezer door. Repair. -1- REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no trash can with cover in women's restroom. Provided covered trash bin. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of mustard and ketchup without label present. Label these items with common name. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service tray stored with food contact surface up and uncovered near hot dog warmer. Invert these items. -0-

4-501.11 Maintain equipment in good repair. Observed freezer door with ice buildup on inside. Gasket has been replaced, but door needs to be replaced. Repair. -0-

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust present on wall over walk in cooler and on vents. Clean. -.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone present on top of sandwich wrapping paper. Remove. Observed hat present in box of soap. Remove. -.5-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drinks on the prep table and cutting board of the prep cooler. CDI (corrected during inspection) Items were removed and surfaces were cleaned and sanitized.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottles and a cleaning brush stored in the rear hand sink. Also noted some ice cream or frosting in the front hand sink, use dump sink instead. CDI by removing items from sink. Men's restroom was out of soap. CDI

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed a dented can of pineapple which was set aside for return. CDI

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on pork BBQ in the walk-in cooler. BBQ is portioned into lidded cups and as long as they are all prepared at the same time, then just the outside of the large container they are stored in can be dated. CDI by dating container.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 103F . Change before washing more utensils.

3-304.14 Wiping Cloths, Use Limitation - C Observed in-use wiping cloths left on countertops. In-use wiping cloths shall be stored in containers with lids or in bags with resealable closures.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed split gaskets in coolers and rusty walk-in cooler shelving. One cooler is collecting ice inside, possible due to damage.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal drink bottle stored on a food service machine. Observed personal bags and items stored improperly on food boxes in the storage shelves.

2-103.11 (M) Person in Charge-Duties - PF: The PIC shall ensure that all employees are informed of their reporting responsibilities as to certain aspects of their health. Observed no employee health policy in place. Verification needed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Hand washing sinks shall be used for no other purpose than for handwashing. Observed handsink being used as a dump sink. CDI- sink cleaned and discussion.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths for wiping surfaces shall be held in a sanitizer of approved concentration between uses. Found damp cloths on cutting boards. Found sanitizer bucket holding cloths at 0 ppm quat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Keep equipment in good repair. Found splitting gasket in cooler accumulating food in crevices.

4-602.13 Nonfood Contact Surfaces - C: Observed food accumulating in split gasket of cooler.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an approved program. Observed PIC has no accredited certification.

6-301.12 Hand Drying Provision: Provide means of drying hands at all handsinks. Automatic hand dryer in men's room broken. Repair. CDI- disposable towels provided.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods hot at 135 F or above. Observed hot dogs in container on counter, 122 F. Moved to microwave and reheated to 165 F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark potentially hazardous foods with date packages are opened, such as for milk, grilled chicken, hot dogs, and barbeque. Observed these items not date marked.