Dairy Queen

Observed shredded cheese and cut lettuce stored at temperatures greater than 41 degrees in the prep top unit. COS, employee moved the items to a reach in cooler since the items had only been in the prep top unit for a 2 hours. Before TCS foods are placed in this unit, it needs to store foods at 41 or below.

Observed facility without a certified food safety manager certificate. The current certificate expired 8/10/26. Please renew or obtain a certified food safety managers certification within 60 days for the establishment and hang for customer view.

The second and third warmer drawer on unit across from the prep top unit does not close properly. Please have drawers repaired to close properly and prevent potential temperature abuse. Gravy was held at temp of 135 which is borderline-monitor unit to ensure foods are not dropping below 135.

Observed 3 different employee drinks stored on prep counters in the front of the kitchen. COS, PIC discarded all 3 drinks.

Observed both service sinks behind the back counter out of order; facility uses the sinks to service the shake equipment between wash/rinse/sanitize procedures. Please have sinks fixed and contact Danielle, once repairs have been made.

Observed condensation lines for the walk in cooler and the soda fountain dispenser at the drive through leaking onto the floor. The drain lines should be repaired to prevent stagnate water onto the floor. The area by the walk in cooler has standing water that has crept under the soda dispenser boxes and has a fowl odor.

1.The door to the walk in cooler does not close properly; have door repaired to close properly to prevent potential temperature abuse. 2.the second warmer drawer on unit across from the prep top unit does not close properly- have drawer repaired to close properly and prevent potential temperature abuse. **Contact Danielle, once items have been repaired, facility ahs contact number.

Observed staff reheat hot dogs on the grill and then place back them back into the warmer drawer before reaching 165 degrees F. COS, staff placed hot dogs back on grill until they reached temperatures of at least 165 F. Thermometers should be used to ensure foods reach the proper temperature for the process they are in. Warmers may not reheat foods to 165 within 2 hours and may cause temperature abuse.

Observed hot dogs hot held at temperatures below 135 in the warmer drawer near the fryers. COS, through discussion, staff stated they had placed some of the hotdogs in the warmer without reheating them first about 30 minutes ago; hot dogs were placed on grill to reheat before placing back in warmer.

Facility did not have the most recent inspection hanging for customer viewing. The inspections should be changed to reflect most recent inspection and should be placed in the lobby and at the drive through per food code.

Observed several powered toppings stored in single service containers without a label. Please label all ingredients that are not stored in the original container. Helps reduce the chance the wrong product is mixed-allergies; contamination.

Observed two different ice cream toppings with single service cups being used as scoops One downstairs -oreo topping; the other upstairs-appeared to be chocolate pieces); unapproved scoops. All scoops shall have handles and the scoops shall be stored so the handle is not lying in the product. COS, PIC removed scoop.