Dairy Queen / Orange Julius - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 04, 2013
Number of critical violations:	0
Number of non-critical violations:	4
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: The areas around the walk in cooler entrance and behind the rack is in need of cleaning. Corrective Action: More frequent cleaning is required in the hard to reach areas.
118	Other (Specify) Observation: Temperature logs are not up to date. Temperature not being recorded daily. Corrective Action: Monitor and record the temperature as per your food safety plan.
302	One staff has FOODSAFE in Operators absence (Sec 10 (2)) Observation: None of the food handlers working in facility at the time of this inspection has food safe level 1 or equivalent training. Corrective Action: The must be at least one person with food safe level 1 training working on site. Send additional food handler's for food safe training within 1 month from the date of this inspection.
510	Hot holding equipment is able to maintain a temperature of 60 degrees C. or higher (Sec 19(1)(b)) Observation: As per food safety plan for this facility, hot caramel and chocolate is required to be hot held at more than 60 degree Celsius ( 140 F). However, reviewing the temperature records reveals that this temperature limit is not being maintained. Hot caramel temperaure 52 degree Celsius at the time of this inspection. Corrective Action: Any potentially hazardous items needs to be hot held at more than 60 degree Celsius. Clarify if this requirement in the plan is for food safety related purposes or due to some other operational or quality issues. In the meantime, maintain the temprature of these items above 60 degree Celsius.

Comments:

In compliance items:
- Refrigerators and walk in cooler running below 4 degree Celsius.
- Hand washing facilities are satisfactory.
- Food contact surfaces are being washed rinsed and sanitized in the 3 compartment sink. Sanitizer concentration from the dispenser > 200 ppm.
- Freezer temperatures below -18 degree Celsius.
- Thermometers available in all the cooling units.
- Food handling practices appear to be satisfactory.
- Food storage practices appear to be satisfactory.

A follow up inspection required to verify food safe certified food handler in each shift.