- Posting inspection reports
Observation:Does not have past years inspection posted, must post within public view.
- In-use utensils, between-use storage
Observation:Ice cream scoops/collars need to be stored in running dipper well or washed and sanitized after each use.
- Food employees hair is effectively restrained
Observation:Not wearing hair restraint, must wear effective hair restraint such as hat, visor, or net.
- Toilet room
receptacle, enclosed, fixtures clean
- When to wash
Observation:Need to wash hands after handling money and anytime soiled or contaminated.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Has collars and scoops used with milk products that are currently being cleaned and sanitized at end of shift, must be done every 4 hours.
- Food storage - preventing contamination from the premises
Observation:Has shallow boards holding dry food products off floor in dry storage areas, must store all food and food service products at least 6 inches off floor
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has open bag of milk that lasts about 3 days not date marked, must date and use within 7 days or discard.
- Material characteristics of non-food contact surfaces
Observation:1)Reusing cardboard for storing flavorings on can rack. 2)Tattered cardboard box holding sleeves of cups, napkins, etc at front counter, replace with a nonabsorbent material, such as plastic container. Cardboard should not be reused for any than its original product.
- Using a handwashing sink- operation and maintenance
Observation:Has only the handsink at front counter and using for rinse sink for collars, scoops, etc., does have dipper well but chooses not to use, only plumbed with cold water, "not rinsing well enough". Additional rinse/food sink is needed.
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04/15/2014 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, keep all wet cloths in sanitizing solution to prevent bacterial growth on moist cloth surfaces. 2) Has tattered cardboard box holding sleeves of lids and cups, soiled on bottom, at front counter, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 3) Reusing cardboard boxes to store toppings on can rack, must not reuse cardboard for any product other than the original to prevent cross contamination risk. Provide a container that is smooth, cleanable and nonabsorbent for this purpose.
- In-use utensils, between-use storage
1) Microwave interior soiled with dry food splatters, must clean at least daily, to keep surfaces clean to sight and touch. 2) Storing spoons in some toppings with handle touching product, ie peanuts, must keep handle inverted out of product to protect from bare hand contact. 3) Has single use lid domes, cups, and waffle forms on floor or on shallow board in walk way, must store all food service products at least 6 inches off floor to protect items.
- Food employees hair is effectively restrained
Not all staff wearing hair restraint, must wear hat, visor, net when working with food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Open bag of milk in milk dispensor, lasts about 3 days but is not date marked, must date mark any potentially hazardous foods that last over 24 hours and must be discarded if lasts longer than 7 days. Will date mark now, correcting on site.
- Fingernail maintenance, polish, and artificial fingernails
One employee with nail polish on, must use gloves when working with foods when have artifical nails or nail polish.
- Sanitization of food contact surfaces - before use and after cleaning
Does not keep sanitizer water made up when open for business, using wet towels and hot water only to wipe surfaces, must have sanitizer made up and use to wipe soiled surfaces. Using soap and water at end of night for cleaning, but must then use a sanitizing step for sanitizing surfaces.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Microwave interior soiled with dry food splatters, must clean at least daily, to keep surfaces clean to sight and touch. 2) Storing spoons in some toppings with handle touching product, ie peanuts, must keep handle inverted out of product to protect from bare hand contact. 3) Has single use lid domes, cups, and waffle forms on floor or on shallow board in walk way, must store all food service products at least 6 inches off floor to protect items.
- Toilet room
receptacle, enclosed, fixtures clean
- Using a handwashing sink- operation and maintenance
Continues to use handsink for rinsing the soiled collars in, does have dipper well installed but is cold water only and does not clean the collars effectively enough pre staff. Must either install hot water for the dipper/collar well or an additional sink to be used for this purpose. May not have both activities at same sink.
- Food storage - preventing contamination from the premises
Has flavoring bags stored on shallow board in walkway, that does not have the food item stored at least 6 inches off floor, all foods are to be stored at least 6 inches off floor. Provide a rack that can store the foods 6 inches off floor.
- Linens- cleaning and storage
1) Microwave interior soiled with dry food splatters, must clean at least daily, to keep surfaces clean to sight and touch. 2) Storing spoons in some toppings with handle touching product, ie peanuts, must keep handle inverted out of product to protect from bare hand contact. 3) Has single use lid domes, cups, and waffle forms on floor or on shallow board in walk way, must store all food service products at least 6 inches off floor to protect items.
- Common name-working containers
1) Using 409 cleaner on blizzard machine, must use food grade sanitizer, like at three compartment sink for wiping all equipment and food contact surfaces. 2) Soap in squeeze bottle at handsink at front counter, must label to identify as chemical.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, keep all wet cloths in sanitizing solution to prevent bacterial growth on moist cloth surfaces. 2) Has tattered cardboard box holding sleeves of lids and cups, soiled on bottom, at front counter, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 3) Reusing cardboard boxes to store toppings on can rack, must not reuse cardboard for any product other than the original to prevent cross contamination risk. Provide a container that is smooth, cleanable and nonabsorbent for this purpose.
- When to wash
Observed handling money and then making ice cream order without washing hands first, must wash hands after handling money, before moving on to clean equipment and foods.
- Sanitizers
1) Using 409 cleaner on blizzard machine, must use food grade sanitizer, like at three compartment sink for wiping all equipment and food contact surfaces. 2) Soap in squeeze bottle at handsink at front counter, must label to identify as chemical.
- Light bulbs, protective shielding
One light at front counter area is not shielded and three others missing endcaps on one end of tube. Must provide tubes and endcaps for all lights to prevent shattering.
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08/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Dairy Queen #1, 3304 1st Ne Ave, Cedar Rapids, IA 52402 »