- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All cabinets with syrup area, food contact surfaces of cooking equipment and non-food contact surface need cleaning more often to avoid build -up.
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10/19/2015 | Physical Recheck |
- Preventing contamination from equipment, utensils, and linens
Observation: Ice cream machine drain was disconnected and food area under machine was not cleaned. Food must only contact surfaces of equipment that is cleaned as specified under Code and sanitized. Employee connected the drain, clean and sanitized before use. Corrected on site.
- Light intensity
Observation: No light or bulbs burned out in hood system area. Must provide coverage or shutter re resistant bulbs in area where is exposed to food.
- Food storage containers identified with common name of food
Observation: 1) Numerous plastic containers with nuts, chocolate, chips, cookies, fruits and syrup are not date marked in prep line. 2) Bottles with sauces, mayo or oil not date marked on prep line. All food items taken from original packages shall be identified with the common name of the food. This is repeat violation.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Several coolers such as, cooler under prep table in the kitchen, beverage cooler an ice-cake have no termometar inside. All cooling units shall be provided with thermometers.
- Equipment location, installation, repair, and adjustment
Observation: "An ice-cream reach-in cooler" in drive- through have a torn gasket. Must replace gasket to maintain proper seal.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Water is not hot and did not reach the temperature close to 100*at handwashing sink in women restroom. Must have hot water at least 100*F at each handwashing sink. Must send an invoice that hot water is fixed in next 10 days.
- Plumbing system maintained in good repair
Observation: 1) The faucet on three compartment sink has leak, 2) there is leak on drain line under three compartment sink. All equipment must be in good working order. Repair. --Observation: The basement area has water in several places. Manager stated that pipes are not sealed correctly and they called service.This is repeat violation. All equipment must be in good working order. Repair.
- Equipment and utensils-durability and strength
Observation: Several cracked plastic smoothie containers stored on shelf. All utensils need to be maintained in good condition. Discarded and corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surface such as, prep tables, racks, prep area (Syrups) and non food contact surface such coolers and wood cupboards needs more cleaning must be clean to sight and touch. Must clean more often to keep it clean.This is repeat violation.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The cabinets with syrup area are chipping away and not smooth easy cleanable surface. The cabinets must be resurfaced, to provide a smooth, cleanable and nonabsorbent surface.
- Other personal care items - storage
Observation: 1) Cell phone was charging on food rack in the kitchen area. 2) Personal food item stored in walk-in cooler. Employee must store their personal items in designated employee's area and separated from food for sale.Corrected on site.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Observation: Sanitizer sprayer solution stored on the food prep table. Must separate toxic and poisonous material from food or stored under food. Removed and corrected on site.
- Protecting food from environmental contamination
Observation: Meat hamburgers are stored in chest freezer with no coverage or protection. Food must be protected from cross contamination. Must cover the food by wrapping or cover with the lids CORRECTED on site.
- Capacity, availability, and pressure of hot and cold water
Observation: No hot water enough pressure in women's restroom. Each hand-sink must have hot water sufficient to meet the peak hot water. Fix the water in next 10 days.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents in walk-in cooler and walk-in freezer and ceiling ducts in the kitchen are dusty. The ventilation equipment, including hoods and ductworks, should be cleaned regularly.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ciabatta sandwiches with cheese and meat in 2 plastic containers in reach-in cooler were not date marked. Managers states it was from last night. Must date mark all TCS (time/temp control for safety) food with date opened/prepared. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wet wiping cloths on counter and prep lines. Wiping cloths in-use for wiping counters and other equipment surfaces must be held between uses in a bucket with chemical sanitizer solution or maintained dry.
- Storage or display of food in contact with water or ice
Observation: Several food boxes were stored in the walk-in freezer on the floor. All food items must be kept at least 6” of the ground to prevent contamination.Remove on shelf.
- Handwashing aides and devices, use restrictions
Observation: No receptacle at hand sink in the kitchen at the time of inspection.Each handwashing sink must be provided with disposable with a waste receptacle. Corrected on site.
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07/27/2015 | Regular |
- Outer openings are protected
Observation: The exit door is improved from the routine inspection dated 05-29-2014 but at this time there is a small amount of light on the lower right side shining through. ALL exit doors shall be self closing and tight fitting to prevent entrance of pests and rodents. REPAIR AS NEEDED.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The squeeze bottle of mayonnaise was sitting out on the counter. The manufacturer label states KEEP REFRIGERATED. The squeeze bottle was 68 degrees. THIS WAS DISCARDED AND NEW MAYONNAISE WAS TAKEN FROM THE WALK IN COOLER WHICH IS AT 41 DEGREES OR LOWER AND PLACED IN THE SQUEEZE BOTTLE SHALL ALWAYS KEEP REFRIGERATED AT 41 DEGREES OR LOWER. CORRECTED ON SITE.
- Physical facilities maintained in good repair
Observation: In the parking lot there are several large areas where the concrete has been damaged, and in very poor condition. Repair as needed to prevent injury.
- Eating, drinking, or using tobacco
Observation: Observed an employee drinking from an open container. FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination. CORRECTED ON SITE.
- Demonstration of Knowledge
Observation: Two different employees were not able to state the proper way to use a 3 tank sink. Spoke with the owner and stated a staff meeting for more education for the staff to use the 3 tank sink, wash, rinse, then sanitize.Above the 3 tank sink is a poster to demonstrate how to use proper equipment cleaning. SHALL HAVE EMPLOYEE REFER TO THIS POSTED INSTRUCTIONS.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Two microwaves have excessive food debris build up. THIS IS A REPEAT VIOLATION FROM THE ROUTINE INSPECTION DATED 05-29-2014. IN A LETTER OF CORRECTION SHALL HAVE A IMPROVED CLEANING SCHEDULE. IE: WHAT SHIFT OR IF DURING ALL SHIFTS BOTH MICROWAVES HAVE TO BE KEPT CLEAN. SHALL CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN.
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06/10/2014 | Physical Recheck |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The food establishment was using a hot hold unit to cook canned chili and hot dogs. This unit is a hot hold unit NOT to cook the food to adequate temperature. The chili was at 125 degrees and the hot dogs were 105 degrees after 1 hour in this unit. Both of the food products were re-heated in the microwave up to 165 and are now holding at 135 degrees and higher. The canned chili states on the label to cook to 150 degrees as soon as possible. This UNIT SHALL NEVER BE USED AGAIN TO COOK FOOD ONLY TO HOLD AT 135 DEGREES OR HIGHER. CORRECTED ON SITE.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Numerous food contact surfaces are not clean, such as numerous racks had an excessive amount of food debris build up. Shall have a improved cleaning schedule. Spoke with the owner and physical re-check to be completed in 10 days. Both microwaves have excessive food debris build up on the upper portion of the both microwaves. SHALL CLEAN ALL OF THE ABOVE AS OFTEN AS NECESSARY TO KEEP CLEAN.
- Food storage containers identified with common name of food
Observation: Over all labeling is excellent. 3 containers of toppings were not labeled. (Mint, peanut butter, and cold fudge.)ALL food items taken from original packaging shall be identified with the common name. ALL OF THE ABOVE WERE CORRECTED ON SITE.
- Indoor and outdoor surfaces
Observation: The women's restroom this winter had frozen pipes and the wall behind the toilet had to be torn down. At this time the tile has not been repaired. This shall be repaired to have a smooth, cleanable and nonabsorbent surface. REPAIR AS NEEDED.
- Smoke free air act
Observation: The entrance does not have the official no smoking sign per the Iowa smoke free code. Given a no smoking for the entrance. SHALL POST FOR CONSUMERS TO VIEW WHEN ENTERING THE FOOD ESTABLISHMENT.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: All of the handwashing sinks in the kitchen and both restrooms were not reaching at least 100 degrees. The owner adjusted the water heater and all of the handwashing sinks are at least 100 degrees. CORRECTED ON SITE.
- Plumbing system maintained in good repair
Observation: The basement has several areas which have standing water and this can be a rodent or pest attraction, and a slip and fall, (safety) SHALL FIND OUT THE SOURCE AND REPAIR AS NEEDED.
- In-use utensils, between-use storage
Observation: At the drive thru the ice scoop is laying in the ice. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container. CORRECTED ON SITE.
- Sanitizers
Observation: A food employee reports he uses the "glass multi-surface cleaner solution."(this was not observed by this inspector during this inspection.) ON FOOD CONTACT SURFACES. THIS IS NOT APPROVED FOR FOOD CONTACT SURFACES. SHALL USE THE QUAT SANITIZER AT 200 PPM. The employee was educated and verbalized understanding. CORRECTED ON SITE.
- Separation from food, equipment, utensils, linens, and single service
Observation: Two loafs of bread were sitting on the racks next to the "glass multi-surface cleaner solution." The chemical was moved to the chemical storage area. KEEP All CHEMICALS AWAY FROM FOOD TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Outer openings are protected
Observation: The exit door does not shut all the way and has light shining through. All outer doors shall be self closing and tight fitting to prevent entrance of pests or rodents. REPAIR AS NEEDED.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: One of the employees was asked by this inspector how the 3 tank sink is used. He stated wash, sanitize, then rinse. The inspector asked him to read the sign posted at the 3 tank sink "HOW TO USE A 3 TANK SINK. The inspector and employee also had verbal education. Employee verbalized understanding. CORRECTED ON SITE.
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05/29/2014 | Routine |
- Food storage - preventing contamination from the premises
All shelving must be a minimum of 6" off the floor.
- Plumbing
cleanable fixtures
- Food employees hair is effectively restrained
All employees prepping or cooking food must wear ana effective hair restraint such as a hat, visor, or hair net.
- Plumbing system repaired according to law
Floor sink under service are is clogged and filled with standing water. All plumbing must be maintained in good repair. Clear drain and maintain at frequency that will prevent furture issues. CORRECTED.
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10/07/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Kitchen line prep cooler holding cooked chciken at 47.6*F, deli meat at 48*F, and cut tomatoes at 46.8*F and had abient air tempof 44.8*F. All potentially hazardous foods(PHF) must be maintained at 41*F or less. All PHF moved during inspection. No PHF may be stored in cooleruntil it is able to maintain PHF at 41*F or less
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09/23/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent in ice cream walk-in cooler has dust build-up. Clean and maintain cleaning to prevent future issues.
- Using a handwashing sink- operation and maintenance
Hand sink next to kitchen line is non functional. Hand sinks must be maintained for hand washing at all times. Plumber called during inspection. Repair as needed.
- Eating, drinking, or using tobacco
All employee drinks must have a lid in food prep areas.
- Roasts held at a temperature of 130°F or above
Kitchen line prep cooler holding cut tomatoes at 47 degrees, deli turkey at 45.7 degrees, and cooked chicken at 46.4 degrees. All potentially hazardous foods (PHF) must be maintained at 41 degrees or less. All PHF moved during inspection and service called.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
!) Basment does nothave adequate lighting to aid in cleaning. Replace bulbs to ensure cleaning can be effectively completed. The following ares must be cleaned, 1) gasket on coolers in drive-up area, 2) cabinet underpop machine by drive-up, 3) behind frys on kitchen line, 4) moldon dunage rack in walk-in cooler, 5) flooring under shelving in walk-in and ice cream coolers, 6) base of the Kopykake, 7) behind ice machine, 8) on top of ice machine and door, 9) floor sink in service area, 10) and floor in basement must be washed, rinsed, and sanitized after plumbing issues have been addressed.
- Plumbing system repaired according to law
Grease trap is overflowing into basement and floor drain next to pop boxes bubble up when a compartment of 3 tank sink is drained. Per invoice establishment has quarterly service from Roto-Rooter. Brecht plumbing was called during inspection. Repair as needed.
- Material characteristics of non-food contact surfaces
1) Storing syurps on cardboard. All surfacesmust be cleanable and non absorbent. Remove carboard or change every 24 hrs. 2) Handles on walk-in cooler and freezer are broken. All equipment is to be maintained in accordance to manufacturer requirements. Repair as needed.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
All coolers holding PHF must be equiped with an accuracte thermometer. Ensure all coolers have a thermometer if required.
- Laundry facilities
requirement, location, and use
- Light bulbs, protective shielding
Lights inthe basment are not shielded. Where food and food items, such as single service items, are stored lights must be shielded or shatter proof. Replace bulbs or provide shields.
- Light intensity
!) Basment does nothave adequate lighting to aid in cleaning. Replace bulbs to ensure cleaning can be effectively completed. The following ares must be cleaned, 1) gasket on coolers in drive-up area, 2) cabinet underpop machine by drive-up, 3) behind frys on kitchen line, 4) moldon dunage rack in walk-in cooler, 5) flooring under shelving in walk-in and ice cream coolers, 6) base of the Kopykake, 7) behind ice machine, 8) on top of ice machine and door, 9) floor sink in service area, 10) and floor in basement must be washed, rinsed, and sanitized after plumbing issues have been addressed.
- Food storage - preventing contamination from the premises
Some shelving was measured 2" off the floor. All food and food items must be stored a minimum of 6" off the floor for food protection and to aid in cleaning. All shelving must be moved to 6" and all food off the floor in walk-in.
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine has build-up on the chute. Food contact surfaces must be clean to sight and touch. Empty, wash, rinse, and sanitize ice machine and maintain at frequency to prevent future build-up.
- When to wash
Must wash hands in between glove changes, changing activites, etc. Glove change does not replace hand washing.
- Backflow protection
air gap, device standard, when required
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09/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Dairy Queen Grill & Chill, 100 Center Point Rd, Hiawatha, IA 52233 »