Dq Grill & Chill

Basic – Cardboard used to line food-contact shelves

Cardboard on kitchen shelf beneath toppings.

Basic – Dead roaches on premises

Two dead roaches in cabinet across from sandwich make line. Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee bottle of water stored in reach-in cooler next to sandwich make line.

Basic – Ice bucket/shovel not inverted between uses

Ice buckets stored across from ice machine.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Reach-in freezer in front of broiler.

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

Top of front counter ice cream machine

Inside of cabinets across from sandwich make line.

Basic – Old labels stuck to food containers after cleaning

Containers stored over three compartment sink. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop stored on floor in front of mop sink. Repeat Violation

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee handled garbage can and proceeded to handle clean pans without washing hands and changing gloves. Manager had employee wash hands, change gloves and return pan to dish area. Corrective Action Taken Repeat Violation Admin Complaint

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

Items in reach-in cooler across from fryers: tomatoes (45F – Cold Holding); lettuce (45F – Cold Holding); cheese (46F – Cold Holding). Manager stated items placed in grill two hours prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Items held in cook line warmer: fries (115F – Hot Holding); chicken (121F – Hot Holding); hamburger (125F – Hot Holding). Manager stated items placed in warmer 20 minutes prior to temperature being taken. Employee reheated items and served. Corrective Action Taken Repeat Violation Admin Complaint

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 procedure available for establishment. Inspector provided written procedure for establishment. Corrective Action Taken Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soda nozzles on drive thru soda machine

Cutting board on reach-in cooler across from fryers.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No quaternary test kit available. Repeat Violation

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nFour employees working with no certified food manager present. Repeat Violation