DAIRY QUEEN BRAZIER #10727

Personal cleanliness — Inspector Note: Observed several employees in main kitchen handling and preparing food wearing bracelets. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Adequate ventilation and lighting; designated areas used — Inspector Note: 1. Observed employee food stored directly on top of container of 1% milk in WIC 1 in main kitchen. 2. Observed many employee beverages stored comingled and above service foods and equipment on rack in main kitchen behind prep table creating possible contamination; some beverages were not covered with lid. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices, and stored food shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Hands clean and properly washed — Inspector Note: 1. Observed employee on cook line in main kitchen touch visor hat on head then touch clean equipment without washing hands. 2. Observed employee touch register at drive thru then prepare beverage and handle clean equipment and food in lower RIF along front food service area. 3. Observed employees on cook line in main kitchen wearing gloves put on additional blue glove, grab raw beef from freezer, put beef on grill, then remove blue glove and handle ready to eat buns and toppings without removing both gloves and washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: All employees washed hands.

Hands clean and properly washed — Inspector Note: 1. Observed employee wearing gloves with arms folded touching body return to grill prep area in main kitchen and prep single use boxes without washing hands. 2. Observed employee pick up towel from floor in main kitchen, rub hands on towels, then prepare food for an employee without washing hands in grill area of main kitchen. 3. Observed employee wearing gloves placed raw beef patty on grill, put on new gloves, then handle ready to eat foods at prep table in grill area of main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands COS: All employee washed hands.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods stored above 41F along front food service area coolers (*See asterisks*). C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F (5°C) or below. COS: Discarded