DAIRY QUEEN #45506/QUEENS MARKET

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at 1 hand washing sink in kitchen. All hand washing sinks must be equipped with soap. CDI - PIC placed soap at hand sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Gravy was cooling at room temperature and measured 122F. PIC stated it began cooling 20 minutes ago. Gravy was not going to reach 70F within 2 hours using this method. Use ice bath and frequent stirring to cool gravy. CDI - PIC moved gravy to ice bath to continue cooling. 0 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders measured 118-122F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicken tenders. 0 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes, lettuce, shredded cheese, cheddar cheese, and american cheese measured 45-51F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved all items to walk-in cooler to cool. Keep lids closed to prevent TCS foods from rising above 41F. 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 .

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) Breakfast sandwiches, hot dogs and taquitos in walk-in cooler. No date labels on hot dogs in low boy cooler. CDI - PIC placed prep dates on items. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Gravy was cooling in deep container and sitting out. Use ice bath to cool large batches of TCS foods. CDI - PIC moved gravy to ice bath and was educated on cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Ice leak in walk-in freezer. // 4-502.11(A) Maintain utensils in good repair. Several cracked plastic containers observed on clean utensil shelf. Discard damaged utensils. 0 pts.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cloth observed in hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed cloth. 0 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Cup observed in bag of pecans. Utensils must have a handle to prevent contamination from hands.

4-501.11 Maintain equipment in good repair. Handle missing to walk-in freezer. Replace missing handle. Also, ice leaking in freezer in dining room. Repair leak. 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 inside dessert cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Handsink leaking on floor. Repair leak.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items observed on prep table. Do not store personal items on prep tables.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage biscuits and breakfast taco were below 135F in hot holding. TCS foods in hot holding must measure above 135F. CDI - Taco and biscuits discarded. 0 pts. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Restroom cleaner on shelf above 3-compartment sink and above some clean dishes. Store toxic chemicals in a separate location. CDI - PIC moved chemicals to proper location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sliced tomatoes measured 50F in reach in cooler. PIC stated employee cut them 30 minutes ago. Use walk-in cooler to cool TCS foods after preparation. CDI - PIC moved tomatoes to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on prep surfaces throughout kitchen. Store wiping cloth is in sanitizer solution when in between uses.

4-502.11(A) Maintain utensils in good repair. Discard cracked and melted plastic pans. // 4-501.11 Maintain equipment in good repair. Handle missing on microwave. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has quat test strips.

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 shelves and fan guards in the walk-in cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet is leaking. Repair. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC unable to provide written health policy or discuss all aspects of the health policy. CDI- EHS provided PIC with MCPHD written health policy and had PIC discuss the health policy with staff. Repeat For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed phone stored directly on prep cutting board in the kitchen area. CDI. PIC removed and cleaned the board. 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 .

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 hot dogs in RI without dates. CDI. PIC date marked. ****all other items were properly dated. 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 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 container of salt without a label. Needs to be labeled.

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 cups stored directly on the floor. CDI. PIC removed

4-501.11 Maintain equipment in good repair. Observed two micro waves in disrepair. Needs to be fixed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink. Needs to be repaired.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink in the food prep area without trash can. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster outside. Needs to be covered. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the dumpster area. Needs to be removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC unable to provide written health policy or discuss all aspects of the health policy. CDI- EHS provided PIC with MCPHD written health policy and had PIC discuss the health policy with staff. Repeat For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- PIC was unable to provide written vomit and diarrheal procedures for clean up. CDI- PIC was provided with MCPHD written procedures. Repeat For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee 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 stored in quart sanitizer solution at concentration of about 10ppm. CDI. PIC replaced solution

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 cups stored directly on the floor. CDI. PIC removed

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 in micro wave. ***improvement from last time.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink in the food prep area without trash can. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster outside. Needs to be covered. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on the floor around dumpster area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC unable to provide written health policy or discuss all aspects of the health policy. CDI- EHS provided PIC with MCPHD written health policy and had PIC discuss the health policy with staff. Repeat For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- PIC was unable to provide written vomit and diarrheal procedures for clean up. CDI- PIC was provided with MCPHD written procedures. Repeat For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at hand sink up front. CDI. Provided PIC with one

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs, burger, HH at temperatures above 41F. CDI. PIC 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed milk, hot dogs in the RI without dates. CDI. PIC date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no functioning thin probe thermometer during the inspection. CDI. PIC ordered another one.

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 in RI coolers and non food contact parts of cleaned dishes.

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 vents in hood in need of cleaning

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cloths stored in prep and dish area. Needs to be removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC unable to provide written health policy or discuss all aspects of the health policy. PIC was only able to discuss 3 illnesses of the health policy. CDI- EHS provided PIC with MCPHD written health policy and had PIC discuss the health policy with staff. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- PIC was unable to provide written vomit and diarrheal procedures for clean up. CDI- PIC was provided with MCPHD written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee covered beverage containers stored above and next to food prep areas with RTE foods in cold holding.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed two employees wash hands for less than 10 secs. Observed employees use bare hands to turn the faucet off. This action recontaminates the hands. Education was provided ehs observed proper hand washing after education was provided. CDI- PIC was informed of the violation and had employees properly wash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed dumping of dirty sanitizer water in a hand sink. CDI- Education was provided and PIC corrected employee on what to use the hand sink for.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed dish machine non functional. Observed several knives, plastic containers, and a spoon stored clean with food debris left on them. PIC moved items to 3 comp sink. A VR will occur within 3 days to ensure dish machine is functioning properly. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no functioning thin probe thermometer during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous number of small flies in the kitchen and 3 comp sink area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food stored directly on the floor in the WI freezer. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. 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 single use cups stored directly by hand sink with splashes on them. CDI. PIC removed

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink in the food prep area without trash can. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster outside. Needs to be covered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Needs to be removed.

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 no procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one. Reheat.

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 ice scoops stored directly on dirty surface. CDI. PIC removed.

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 container of salt without a label. Needs to be labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food storage stored directly on the floor in the dry storage area. Also observed frozen food stored directly on the floor.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at concentration of about 10ppm.

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 no procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer used for sanitizing at 0ppm concentration. CDI. PIC changed the solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs HH at 110F. CDI. PIC 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed milk in the RI without dates. CDI. PIC date marked. REPEAT ***improvement from last time.

4-501.11 Maintain equipment in good repair. Observed sinks not working in male restroom. Needs repairs.

5-205.15 Maintain a plumbing system in good repair. Observed low water pressure coming to the facility. Needs to be repaired.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed milk in the RI cooler in a jar without a cover on it. CDI. PIC covered.

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 chicken, hot dogs in the RI cooler without date marks. CDI. PIC date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt in the fries area without a cover on it. CDI. PIC labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen with hair covers. Needs to have some,

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 chicken scoop stored with handle laying directly on the chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food and debris. CDI- Slicer taken back to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs in the hot tray holding below 135F. CDI- Hotdogs placed on TPHC after 1 hour PIC stated hotdogs will be discarded.

4-501.11 Maintain equipment in good repair. Observed dish washer not pulling sanitizer. Facility only serves single service items to customers. EHS advised manager to either not use dish machine until fixed or use dish machine and soak dishes in sanitizer after.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips for dish machine. VR

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 employee handling cash register and going to put fries on fryer and handling RTE food without washing hands. CDI hands washed.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs posted at handsinks. CDI handwash signs provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken breast, hamburgers, and queso holding below 135F. CDI items 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 sliced turkey, portioned pulled pork, lettuce, tomatoes, and milk that was not dated. CDI items dated.

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

4-302.14 Sanitizing Solutions, Testing Devices - PF. Observed no quat strips in facility. Verification required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods items stored with food for the facility in the walk in unit.