DAIRY QUEEN

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine walls and interior grey panels. Increase frequency of cleaning unit.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees handling food without any form of hair covering. CDI - PIC gave out hats

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 several food containers stored clean with stickers still attached on NFCS. CDI - PIC moved containers to 3-comp-sink.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects inside ceiling light shields. Increase frequency of cleaning. PIC removed insects.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food without any form of hair covering. CDI - PIC gave out hairnet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses Observed a few wet wiping cloth stored on counter tops. CDI - PIC moved wet wiping cloths to sanitizer bucket. 0PPM were observed at sanitizer bucket. CDI - PIC discarded solution and obtained 300PPM from 3-comp-sink.

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 several food containers stored clean with datemarking stickers still attached on NFCS. CDI - PIC moved containers to 3-comp-sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet wiping cloths store in hand washing sink. CDI - PIC removed wet wiping cloths

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine and damaged ice machine lid. Increase frequency of cleaning and repairing of door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cream and onions stored on the floor in WIC #1. CDI-PIC moved item to shelves.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed 1 out 2 microwaves with rusted build up inside and damaged interior of microwave. CDI - PIC will discontinue use of microwave. 4-501.11 Maintain equipment in good repair. Observed water leaking into bucket from WIC #1 A/C unit. Unit needs to be repaired.

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 several clear containers stored clean with food residue and build up on NFCS. CDI - PIC moved items to 3-comp-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 absorbent ceiling tiles throughout the kitchen. Observed cracked or missing tiles on the floor that will be difficult to clean. 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 missing or damaged base boards throughout. Observed absorbent flooring in WIC #1. 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 food splash on walls and floors in hard to reach areas. Increased frequency of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee rewashed hands. **REPEAT** -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Observed ambient air of units at 64 and 51F. CDI- PIC voluntarily discarded items. **REPEAT** -1.5- **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNITS UNTIL REPAIRS CAN BE MADE** 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers and squeeze bottles and shaker containers with no labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no hair restraint. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed leak in WIC #1. Repair. **REPEAT** -0.5-

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 debris and residue inside of interior surfaces of cold holding equipment. Observed buildup on NFCS of drink machine. Increased and more thorough cleaning frequency recommended. -0-

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 absorbent ceiling tiles throughout the kitchen. Observed cracked or missing tiles on the floor that will be difficult to clean. 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 missing or damaged base boards throughout. Observed ceiling tile not fully in place above handsink. Observed absorbent flooring in WIC #1. **REPEAT** -1- 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 food splash on walls and floors in hard to reach areas. Increased and more thorough cleaning frequency recommended. 6-501.114 The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter. Observed sliding door freezer not in use. Remove.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee rewashed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Cole slaw and chili at 42-43F in WIC @ BOH. Observed ambient air of unit at 41F. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.17 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 no date mark on milk in lowboy or WIC #1 and no date marks on queso. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -0- 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 container, 2 squeeze bottles and shaker container with no labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no hair restraint. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed standing water inside of lowboy at FOH. Observed leak in WIC #1. Repair. -0-

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 absorbent ceiling tiles throughout the kitchen. Observed cracked or missing tiles on the floor that will be difficult to clean. 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 missing or broken base boards in back of kitchen. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

4-602.11 (E4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no hair restraint. 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 absorbent ceiling tiles throughout the kitchen. Observed cracked or missing tiles on the floor that will be difficult to clean. Repeat 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 missing or broken base boards in back of kitchen. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed written health policy for new employee dated 10/3/23 with only 5 illnesses on the agreement. A VR will occur within 10 days to ensure all staff are updated on new health policy requirements. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Through discussion PIC stated glass cleaner is used to clean the milk shake mixer. CDI- Education was provided to ensure PIC only washes, rinses and sanitize item with proper sanitizer. PIC stated a bleach solution or quat solution will be used.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT- Observed one employee preparing foods without proper hair covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing foods with watches and bracelets on the wrist.

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. -REPEAT- 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 absorbent tiles though out the kitchen. Observed cracked and damaged tiles thought the kitchen. Observed absent base boards throughout the facility. 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 hard to reach areas in need of cleaning underneath and behind equipment on the floors and walls due to food debris and food residue build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS items in back WIC holding above 41F, ambient air holding above 41F. No known time of last ambient of 41F and below. All TCS items above 41F were voluntarily discarded. Maintenance was called. VR needed. 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 no date marking on cooked chicken or hot dog container. PIC stated items were prepared the day prior. CDI. PIC date marked 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer at facility. VR required

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering.

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 cracked and missing tile pieces throughout facility. Cracked tiles need repair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being held on counter top.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer with a concentration of 0ppm. CDI-sanitizer was discarded and bucket was refilled. Concentration of new sanitizer was 200ppm.

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 a opened gallon of milk without date mark stored in walk in cooler. PIC stated that milk had been opened the Friday prior to inspection. CDI - PIC labeled gallon of milk with correct date. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened gallon of milk stored on floor of walk in cooler. CDI - Gallon of milk was moved to nearby shelving. -1 point-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles throughout establishment without labeling. -REPEAT- -1 point-

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 plastic scoop handle making contact with flavor powder. CDI - Scoop was repositioned so that scoop handle does not make contact with food. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in freezer not working at time of inspection. Technicians were on site to repair and all TCS items were moved to walk in cooler and holding at 41F or less. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on interior surfaces of ice machine and debris around rim of ice machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chili cooling in walk in cooler. Chili was in stacked and covered plastic tubs and had been dispensed from room temperature bags less than 2 hour earlier. Cooling rate of chili did not meet required rate of > or = 0.12 degrees F per minute. CDI - lids were removed, pans were unstacked. Chili then rapidly cooled at above required rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken patties stored in bottom of prep cooler and measuring 48F. 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. Observed no date marking on fully cooked chicken patties in prep cooler, also in walk in cooler, and no date marking on opened milk in walk in cooler. CDI - all voluntarily discarded.

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 Observed chili in walk in cooler cooling in covered, stacked plastic tubs. Cooling rates were not being met. CDI - explained issue to PIC who corrected by removing lids, spreading out tubs, and stirring product.

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 labeling on 2 ice cream powders.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer solution measuring 50 ppm quat in red sanitizer bucket.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed soiled gaskets on reach on coolers and food debris on bottom of 4 door reach in freezer and sliding door cooler on front make line. .

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed absorbent ceiling tiles throughout kitchen. 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 soiled areas on same ceiling tiles.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on fan covers in walk in cooler and on hvac fans in the dish area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed floor in walk in cooler not completely cleanable. Observed raw wood. Repair or resurface. Observed non-smooth, durable, easily cleanable ceiling tiles in food prep areas/storage areas. 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 detritus accumulation beneath front line equipment

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust build up on hvac fans in the dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy build up on can opener blade. CDI, PIC returned can opener to 3 comp sink to be cleaned.

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 foods at under counter reach in and flip top without date mark. CDI, PIC labeled items with correct date of opening/preparing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers without identifying label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, as well as in soapy water.

4-501.11 Maintain equipment in good repair. Observed rust on shelving throughout establishment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered container in bathroom, used by females.

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

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed floor in walk in cooler not completely cleanable. Observed raw wood. Repair or replaced. 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 some build up on floors throughout establishment.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked hot dogs hot held at 122F; CDI hot dogs reheated to 165F and properly hot held.

NO POINTS DEDUCTED 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 issues to PHYSICAL FACILITIES. (Observed floors, walls, ceilings throughout in need of general cleaning)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs stored in hot holding unit measuring 118-120F; CDI dogs reheated and placed back on hot holding unit and kept covered to maintain uniform temp.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of freezer unit).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on top of microwave above ice machine; Beverage properly stored.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside surfaces of freezer units)

L REPEAT 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in kitchen food prep area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up on internal pieces. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing ice cream with jewelry on hands. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters and equipment. CDI: Sanitizer made in a bucket and cloths placed in the bucket.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles over prep area. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on top of microwave. CDI - drink relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed slime build-up inside ice machine over top of ice tray.

33-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of hot dogs and chicken breasts stored inside bottom of flip top cooler at 61F. CDI - transferred to walk-in with lids half way on to rapidly cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and build-up on shelf and grey tub under blizzard machine, shelving inside walk-in cooler, and bottom of 4-door freezer.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles over prep areas made of absorbent material and not smooth and cleanable

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed significant build-up of slime and mold on interior of ice machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacks of cups unprotected.

'Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles in prep areas not smooth and cleanable.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. PIC, Alysia Streater advised that she does not have certification at this time. CDI- PIC was advised of requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some mold build up on upper side portion of ice bin/ form. CDI- PIC cleaned. Improvement observed from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. One container of slaw in prep cooler at main prep area dated 11/6 as prep date. PIC advised that slaw is commercially made and dispensed directly from commercial container into smaller container for storage with no other ingredients being added. CDI-discussed requirements for marking use by or discard of food items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service trays at prep cooler not protected during storage; cover over back side of cups dispenser is missing. CDI- verbal correction.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility can opener is not NSF/ ANSI certified. CDI- verbal correction.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water at 3 comp sink at 104F. Water was allowed to run for a period of 1 minute or less, but did not reach 110F. CDI- verbal correction, adjust hot water at 3 comp sink.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P. Hose from beverage dispenser down in bucket behind equipment. No water observed to be in bucket today. CDI- verbal correction. Discharge grey water from dispenser in approved manner.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Some dust build up on filter cover above 3 comp sink. Cleaning is needed.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Servsafe certificate for Sherman Walters posted but owner/operator, Lacy Walters; advised that they do not have any persons on site today with certification. Mr. Walters advised that he remembered previous inspector informing of the requirement, but that they have not been able to get anyone certified. Mrs. Walters advised that she had taken the test on line but had not received her certificate. CDI- verbal correction of required certified food safety manager on site, and exam must be taken at a proctored site.

3-301.11 Preventing Contamination from Hands - P,PF. Employee observed reaching into bread bag to take out hot dog bun with bare hands, then reached for tongs to continue to prepare hot dogs. CDI- Both owner and employee advised that either gloved hand and/ or utensil is required when handling ready to eat foods.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on interior ice forms, pvc cover and hose of under counter ice machine. Mr. Walters advised that he was just advised as of Friday of the previous week that filter in water system is to be changed annually. Mr. Walters was advised that interior of ice machine will need to be cleaned, and return visit to be completed by May 17, 2014.Sanitizer in 3 comp sink cloudy and has some food debris in it. Sanitizer concentration is a approved range. CDI- verbal correction to maintain sanitizer clear and without debris.

2-402.11 Effectiveness-Hair Restraints - C. Owner's spouse observed preparing waffle cone forms with no hair restraint on. CDI- verbal correction.

5-403.11 Approved Sewage Disposal System - P. Wastewater being dispensed from softserve equipment into a bucket, no lines or hoses observed to be in bucket during inspection. CDI- Discussed disposal with operator.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Ceiling tiles throughout facility are acoustic type. Easily cleanable, non acoustic type ceiling tiles are needed.