DAIRY QUEEN #12404

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed hot dogs date marked for 8 days. CDI - EHS educated PIC on seven day date marking stating the day you prep is day one. PIC changed date marking to 7 days. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no one in Establishment were in hair restraint.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shelving in walk-in cooler rusting. Replace.

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 of food debris is LB, RIC, and WIC. Increase cleaning frequency.

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 flooring in preparation aria, dry storage, and dish pit with build up and debris. Increase cleaning frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup inside. Increase cleaning frequency.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed sanitizer and grill cleaner un labeled. CDI - PIC added appropriate labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout preparation area. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on walk-in cooler floor. CDI - PIC picked up off floor to prevent contamination.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed shelving in walk-in cooler rusting. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee, personal items stored on base machine and prep area areas. CDI - PIC moved to prevent contamination.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no EH policy with employee signatures in facility at time of inspection. EHS reviewed EH policy and importance of staff signatures. CDI: EHS provided copy of EH policy via email for staff to sign. PIC printed and had staff sign.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink- dispenser broken and work order placed. CDI: PIC provided paper towels.

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 debris in bottom of 1-door reach-in freezer by back door. REPEAT VIOLATION.

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. Observe a shaker and squeeze bottle without label.

4-501.11 Maintain equipment in good repair. Observed RIC not working. RIC is labeled with out of orders sign. No items were in the RIC. PIC states repair tech has been called out. Facility has WIC cooling or cold holding is not an issue.

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 debris on shelves in WIC

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. PIC came at the very end. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt mix above 41F CDI..Placed in WIC to cool and discarded container that was opened. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice cream bags not stored 6 inches off ground also observed bucket stored on floor in WIC

4-501.11 Maintain equipment in good repair. Observed lid insulation layer missing in white reach in freezer. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at start of inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Hotdogs and Shredded cheese out of temp. CDI.. PIC voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 slaw without date. Held over from previous day. CDI.. PIC put a date on the item 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 squeeze bottles without labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraints

4-501.11 Maintain equipment in good repair. Observed lid insulation layer missing in white reach in freezer. 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 walls throughout facility with debris and splatter

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC unable to verify ServSafe certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wipe face with hand and proceeding to don gloves to work with food. CDI: PIC intervened and employee rewashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili being hot held at 116F. PIC stated that chili had been here almost two hours and had only 30 more minutes to reach 135F. CDI: chili reheated to 167F within 30 mins. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 hot dogs in reach in at 45 F. CDI - PIC stated it had been sitting out to put hot dogs in roller and container of hot dogs was move to cool in the WIC. Observed rotisserie chicken bites with temperature of 43F. PIC stated that chicken had been out periodically to prepare orders. CDI: chicken bites taken to WIC to quickly cool. REPEAT

4-501.11 Maintain equipment in good repair. Observed lid insulation layer missing in white reach in freezer. REPEAT.

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 gaskets and internal areas of RIC near blizzard machine in need of general cleaning.

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 hot dogs in reach in at 45 F. CDI - PIC stated it had been sitting out to put hot dogs in roller and container of hot dogs was move to cool in the WIC.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot dogs dated to expire on January 10 which starting from today gave the hot dogs 8 day date marking. CDI- Date of hot dogs were corrected to January 9.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed label missing on bucket of sanitizer and spray bottle of cleaner. CDI - Appropriate labels were added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice cream mix in crate on floor in WIC. Observed hot dog buns sitting next to handsink with no splash guard. CDI - Ice cream mix was moved off the floor and hot dog buns were relocated.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on white reach in freezer. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed EHP is missing nontyphoidal salmonella and updates from the adoption of the 2017 Food Code. CDI - Facility manager did have copy online of the new EHP which was printed and posted in the store. Employees have online training on food borne illnesses. REPEAT.

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: http://meck.co/FoodSafety. Observed facility does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided a link to the state plan. REPEAT.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee open reach in to begin preparing food after working the register without washing hands and changing gloves. CDI - EHS asked employee to wash hands. Employee washed hands.

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 chili hot holding at 127 F. CDI - PIC reheated chili to 165 F.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on white reach in freezer. 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 debris build up on floors under shelving and equipment. Needs cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed EHP is missing nontyphoidal salmonella and updates from the adoption of the 2017 Food Code. CDI - EHS discussed updates with PIC and provided a link to the updated Employee Health Agreement.

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: http://meck.co/FoodSafety. Observed facility does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided a link to the state plan.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed cut lettuce in WIC with no date label. CDI - PIC stated the lettuce was cut yesterday and a date was added.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon scoop for slaw with handle in contact with food. CDI - Handle was moved out of food.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on white reach in freezer. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top holding above 41 F. (See temperature chart). Items were moved to be cooled. Hot dogs were voluntarily discarded. Unit to be serviced. Food in unit to be placed on TPHC hold until repaired. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed gasket on freezer torn. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in bottom of reach in units. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with buildup. CDI: PIC sent can opener to be W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer @200ppm in sanitizer buckets. Facility does not have test strips to check concentration. CDI: PIC remade sanitizer solution. Concentration now 50ppm.

GENERAL COMMENT: 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 large plastic container of hot dogs with no date label. PIC stated hot dogs opened 2 days prior. EHS provided education, noting that points will be assessed and food possibly discarded going forward if date marking is an issue. CDI: PIC back dated product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on prep table. CDI: PIC placed wiping cloth in sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed inside of lid of white deep freezer in poor repair - insulation exposed and rusted. REPEAT VIOLATION.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine sanitizer. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside bottom of reach-in freezer by back door soiled with food waste. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two phones stored on prep table. CDI: PIC moved phones to approved location.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at back hand sink. CDI: Person-in-Charge(PIC) provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled with heavy food waste. CDI: PIC sent can opener to be washed and sanitized.

4-501.11 Maintain equipment in good repair. Observed inside of lid on white deep freezer in poor repair- insulation exposed and rusted. Discussed with PIC either removing insulation and cleaning off rust, or getting a barrier to prevent insulation and rust from coming in contact with food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of ice cream topping reach-in cooler with heavy ice buildup and food waste. Observed can opener holder soiled with food waste.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed an employee with limited knowledge of health policy. CDI- PIC trained employee about the store's health policy during inspection and employee showed understanding of health policy.

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 grilled chicken not date marked in walk in cooler and grilled chicken at prep cooler incorrectly date marked with a 14 day shelf life. CDI- PIC voluntarily disposed of non date marked/ improperly date marked chicken.

7-201.11 Store toxic materials to avoid contamination. -P Observed air freshener spray stored on cake prep table. CDI- Chemical removed.

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 containers of ice cream treats and cakes in customer self service ice cream freezer not properly labeled with food allergens. (repeat) Will follow up that foods are labeled with allergens in self service areas.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed can opener with food residue on non food contact parts of can opener and holder. Needs cleaning.

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 opened bag of lettuce, chili, and grilled ckn patties in walk in cooler not date marked. Observed lettuce and sliced tomatoes in prep cooler make table not date marked. Observed two tubs of hot dogs said to have been in cooler since yesterday not date marked. CDI- Lettuce in walk in cooler and lettuce and tomatoes in make table voluntarily disposed of by PIC. Other items in walk in and prep cooler properly date marked with date or prep.

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 containers of ice cream treats in customer self service ice cream freezer not properly labeled with food allergens. CDI- Worker placed food allergen stickers on foods. Stickers on cakes and ice-cream meet Pf food code requirement for allergen labeling but does not meet all labeling requirements of 3-602.11. (repeat)

4-205.10 Food Equipment, Certification and Classification - C Observed raw wood shelving in storage area. Wood must be non-absorbent. Needs sealing, painting, or replacing with approved material (repeat) . - Transitional permit item.

5-205.15 Maintain a plumbing system in good repair. 3 comp sink faucet collar is leaking, needs repair - transtional permit iem.

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. Observed loose door way frame to kitchen. Half wall behind hot dog roller needs some painting (repeat). - Transitional permit items

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed onions stored above sauces / RTE foods in walk in cooler. CDI- Onions removed.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Only available approved food thermometer was not operating, dead battery. CDI- Battery replaced.

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 a few cups and containers of ice cream treats in customer self service ice cream freezer not properly labeled with food allergens. CDI- PIC placed food allergen stickers on foods. Stickers meet Pf food code requirement for allergen labeling but does not meet all labeling requirements of 3-602.11.

3-302.15 Wash fruits and vegetables prior to use. Facility not washing bananas prior to peeling/ using them.

4-205.10 Food Equipment, Certification and Classification - C Observed raw wood shelving in storage area. Wood must be non-absorbent. Needs sealing, painting, or replacing with approved material. - Transitional permit item.

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. Observed loose door way frame to kitchen. Half wall behind hot dog roller needs some painting. - Transitional permit items. GENERAL COMMENT: All transitional items need completing by 2/26/19 deadline