Dairy Queen

Basic – Equipment in poor repair

Walk in cooler not maintaining temperature – ambient air temperature is 66F. Repeat Violation

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under equipment near drive through area. nFloor under reach in freezer in dining area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Cabinet area under drink dispenser in dining area.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee in drive through area handled personal cell phone, placed phone back in pocket, and immediately handled fryer baskets with chicken cooking without washing hands. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Two live flies observed in kitchen area.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In walk in cooler, 20.5 cases of ice cream base, 3 pans of gravy, 1 pan of ranch dressing, 22 bags/packages of cheese, 1.5 gallons of milk, 1.25 cases of whipped cream stored overnight 66F. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In walk in cooler, 20.5 cases of ice cream base, 3 pans of gravy, 1 pan of ranch dressing, 22 bags/packages of cheese, 1.5 gallons of milk, 1.25 cases of whipped cream stored overnight 66F. See stop sale. Manager states she noted the walk in cooler at the same temperature at 0930. Manager called maintenance to repair. Corrective Action Taken Warning

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Missing on outside faucet in drive through area.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Two gallons of milk stored in reach in cooler by front counter opened yesterday morning. Milk dated. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nOne manager certification is expired.

Intermediate – Manager or person in charge lacking proof of food manager certification

Manager on duty employed for more than 30 days has no certification.