Dairy Queen

Inspector's notes

Observed shift lead unable to answer sanitizer, cold holding, and corrective action requirements. Additional food safety education provided at time of inspection. Staff to review safety requirements and take training. A certified food manager should always be onsite during operating hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bag of chocolate (50°F) and vanilla (51°F) of liquid soft serve in the refrigerated portion of the soft serve dispenser nearest the drive-thru window, cold holding above 41°F. The base refrigerator measured 37.2°F on the min/max thermometer. Staff stated the bags had been in the unit since yesterday, when they were last temped. Reviewed temperature log. PIC discarded all TCS foods improperly cold held at time of inspection. Staff put up a sign informing customers that the chocolate ice cream is temporarily out of service. Staff plan to set up the other soft serve machine to dispense vanilla and chocolate after cleaning tonight (until the dispenser in question is able to maintain bags of cream at or below 41°F). Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three replacement ceiling tiles made of a rough fine fissured finish. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Alerted manager who will obtain smooth and glossy replacement ceiling tiles before the next inspection. Observed some dust accumulation on the ceiling tiles. Physical facilities must be cleaned frequently enough to prevent dirt, organic matter, and food debris accumulation. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed portioned tartar sauce (50-52°F), house made ranch dressing (50-53°F), sliced tomatoes (50°F) and hot dogs (47°F) above 41°F, in a standing refrigerator by the prep line. The cooling unit measured at 51.3°F with the min/max thermometer. The portioned tartar sauce and the sliced tomatoes had been placed in the standing refrigerator (more than 4 hours prior to temperature measurement) and were discarded (see embargo). All other TCS foods were placed in alternative refrigerator units. The establishment has adequate alternative refrigeration to operate safely. Staff to not use the standing refrigerator to store TCS foods until the prep line standing refrigerator can maintain temperatures below 41°F. Discussed cold holding requirements. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed a standing refrigerator cooling unit, by the prep line, measuring at 51.3°F with the min/max thermometer. All TCS foods in the unit for more than 4 hours were discarded. TCS foods which had been in the unit for less than 4 hours were placed in alternative refrigerator units. The establishment has adequate alternative refrigeration to operate safely. Staff to not use the standing refrigerator to store TCS foods until the prep line standing refrigerator can maintain temperatures below 41°F. Routinely checking cooler temperatures with the persons in charge. Correct By: Correct Prior To Next Routine Inspection