DAIRY QUEEN #11603

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at 0ppm. CDI. PIC replaced the solution.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the male bathroom. CDI. PIC replaced.

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 cleaning needed in micro wave.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer items.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed out dated employee health agreement signed by employees which was missing salmonella non typhoid as a reportable illness. CDI: EHS provided copy to PIC.

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 milk in the prep unit without dates. CDI. PIC dated. Also indicated it was opened about 2 days ago. 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 a container of salt without label. CDI. PIC labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of individually portioned containers of queso being held in prep flip top cooler at 48F. CDI: PIC placed queso containers in WIC to rapidly cool.

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 three working containers of condiments for ice cream without labels. CDI: PIC labeled bottles.

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, 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 . Observed a container of small individual to go containers of queso being held in prep flip top cooler without a date mark. PIC stated queso was pulled from WIC from a container that was date marked and queso that was pulled was the last of that batch. CDI: PIC date marked large container of to go containers of queso and will discard any that is left at the end of the day. NOTE: Overall good date marking system is in place.

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 holders being stored on prep counter outside of their original packaging right side up. CDI: PIC inverted hot dog holders. REPEAT.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed approximately 5 hot dogs commercially reheated to temps between 109F - 122F. CDI: PIC reheated hot dogs to 174F.

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 items without the use of head coverings. Use head coverings to prevent contamination of food, equipment and utensils. REPEAT

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 holders being stored on prep counter outside of their original packaging right side up. CDI: PIC inverted hot dog holders.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed out dated employee health agreement signed by employees which was missing salmonella non typhoid as a reportable illness. CDI: EHS provided copy to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed gallons of milk and ice cream base being stored in milk crates on floor in WIC. Keep food items at least 6 inches above the floor. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff members handling food without head coverings. Use head coverings to protect food, equipment and utensils from hair exposure

REPEAT 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 chicken bites and slaw without dates. CDI: PIC voluntarily discarded items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of ice cream base being stored on the floor in the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager present.

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 facility without an employee health policy. PIC was able to list a few symptoms. CDI: EHS provided facility with documents.

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 without written procedures for vomit/diarrhea clean up. CDI: EHS provided information

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

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 cole slaw and gallon of milk without dates. PIC stated milk was opened yesterday and cole slaw was opened 11/1. CDI: PIC correctly dated the milk and voluntarily discarded the cole slaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths testing 50 ppm quat. CDI: Sanitizer bucket was changed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomato’s and onions stored above ready to eat foods in walk in cooler. CDI - Storage order rearranged. - 1.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer container reading 50ppm QUAT sanitizer. CDI - Sanitizer refilled. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above foods above hot dog station. Observed employee items stored on top of syrup boxes in back room. CDI - Items moved. - 0 -

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cut lettuce observed cooling for over 4 hours in RIC observed above 41F. CDI. Voluntarily discarded by PIC.

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 House made ranch observed with expired date sticker (7/17). CDI. Voluntarily discarded. Repeat violation.

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. Quat sanitizer observed below 100ppm in sani bucket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed on dumpster. Dumpster is heavily shared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 1 container of cheese overstacked above chill line in prep cooler. CDI, cheese voluntarily discarded. Improvement made since previous inspection.

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 lettuce with discard date of yesterday not discarded. CDI, lettuce voluntarily discarded by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer to measure ambient air temperature broken. Replace as necessary.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in facility.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sink vat stopper arms loose. Repair. 4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed 3 compartments sink in need of sealing.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed debris / soil on floor around equipment. Observed general cleaning needed in facility and nonfood contact surfaces such as shelving and tops of equipment behind front counter.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed slaw and cheese cold held on ice above 41 degrees F. CDI, Proper ice bath discussed and provided while on-site. TPHC also discussed with PIC as possible option. Form to be provided.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker residues remaining on bananas used for banana split. Ensure stickers removed and all produce is washed prior to preparation.

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 in-use ice scoop stored in container collecting debris.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on clean / sanitize drainboard of 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen stored in container located on ground. Observed some tongs stored in area collectind debris/residues behind front counter.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on prep surfaces. All relocated to sanitizing solution.

6-202.11 - Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens. Two light shields missing in the kitchen area. PIC indicated that new shields have been ordered.

6-202.11 - Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens. Two light shields missing in the kitchen area. PIC indicated that new shields have been ordered.