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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | DAIRY QUEEN | Food Service Establishment Inspection | Routine

DAIRY QUEEN

101 N Houston Levee Rd Cordova, TN 38018

Food Service Establishment Inspection | Routine

January 31, 2024 | View Original Inspection PDF
Score & Grade: 58 Grade:
Observations & Corrective Actions

1: The PIC didnot demonstrate knowledge by answering questions regarding principles applicable to the food operation.

3: The PIC did not demonstrate knowledge of the employee health illness policy. Please review the posted policy.

6: Employee found touching multiple surfaces with bare hands or gloves, and not properly washing hands between each workstation. Please change gloves and or wash hands between each workstation.

8: A dirty rag was found in the handwashing sink. Please ensure that nothing is present in the handwashing sink, and that it is assessable at all times.

8: No paper towels, separate from the food area, were available for the handwashing sink. Please ensure that the handwashing sink is properly supplied at all times.

11: Black residue is present on the ice dispenser. Please wash rinse and sanitize.

11: A hair strand was present on the gravy container. Please discard the gravy and wash, rinse and sanitize the container.

11: Burnt paper debris was present in the hamburger patty broiler . The PIC made me aware that the paper is used to help ignite the fire. Please ensure that no food is present and the paper debris is removed before cooking the hamburger patties.

11: The chili container has excessive burnt residue buildup. Please wash rinse and sanitize the container.

16: Beef patties are not reaching the safe cooking temperature. Please ensure that all beef patties are cooked for at least 155°F

19: The beef patties were present in the broiler and not reaching proper hot holding temperatures. Please place the cook beef patties in the hot holding warmer after ensuring it has reached the proper cooking temperature.

34: The thermometer to the walk-in cooler is flashing P1. Please fix the thermometer and ensure that it works at all times. A thermometer is present inside of the cooler which is working properly.

34: No thermometer is present for the refrigerator, which holds the milk in the dairy area. Please provide a working thermometer.

37: Several Food bags are left open in the walk-in freezer. Please keep bags close to ensure proper food protection.

37: Frost is build up on food boxes in the walk-in freezer. Please ensure that food is stored properly and safe

38: Employee found handing raw meats at the deep fryer then handled food containers with the same gloves. Please discard gloves when changing from work stations.

38: Personal items are found in the food prepping areas. Please properly store personal items in a designated area.

38: Employees hair are not restrained. Please wear a hair net or cap to prevent food contamination .

39: No sanitizer is present in any of the sanitizer buckets. Please ensure that safe levels of sanitizer is present at all times.

39: Excessively dirty water and rags are present in the sanitizer buckets. Please ensure that water is change periodically and the rags are in good condition.

43: Single use lids are present with food residue, and are being reused at the milk shake maker. Please discard single use lids after each use, or consider using washable utensils.

45: A food warmer is not operational. Please remove or repair the food warmer.

45: The walkin cooler has Ice and frost. Please ensure that it is working properly and perform preventive maintenance.

45: The walk in cooler has food residue on the floors. Please wash rinse and sanitize.

45: Food and liquid debris were present on several surfaces . Please maintain cleanliness with wash rinse sanitizer of all food countertops and food machines.

45: The Merry chef oven has food debris present inside and outside. The PIC made me aware that it is not operational. Please remove or repair the oven.

45: The bread warmer has excessive grease present . Please wash rinse and sanitize.

46: Black and lime residue is buildup around the faucet and inside of the three compartment sink. Please wash rinse and sanitize.

46: The three compartment sink was blocked by several trash cans. Please ensure that the sink is accessible at all times.

46: Food residue is present inside of the three compartment sink. Please ensure that food debris is not present in the sink when dishes are not being washed.

51: The lid to the trash receptacle is missing in the women’s bathroom. Please provide a cover.

51: The faucet in the women’s bathroom is missing. Please replace the handle.

53: Floors have trash throughout the kitchen and food prep areas. Please ensure that trash is swept off the floors throughout the facility at all times.

54: Rusty vents are present primarily in the kitchen area. Please treat the vents for rust.

55: Permit was not posted. Please ensure that the most current permit is posted all times.

56: The most current inspection report was not posted. Please post to the report.

57: Non smoking signs are not present at the facility. Please provide signage outside of the facility.

3:

Additional Comments

Recommendations:
-A schedule for food handling safety was given to the PIC. Please sign up for classes immediately.
-Please re-cook all beef patties twice through the broiler. This will ensure that each patty is reaching the proper cooking temperature and place each patty in the food warmers to maintain proper hot holding temperatures.

-please correct all critical violation by February 9, 2024. Failure to do so who is your establishment at risk for closure.

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
OUT
3 Proper use of reporting, restriction & exclusion
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
38 Personal cleanliness
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
55 Current permit posted
Observations
OUT
56 Most recent inspection posted
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
Yes
1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.
Compliant
Observations
Yes
2 Age-restricted venue requires each person attempting to gain entry to submit acceptable forms of identification.
Compliant
Observations
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Observations
Yes
4 Garage type doors in non-enclosed areas are completely open.
Compliant
Observations
Yes
5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.
Compliant
Observations
Yes
6 Smoke from non-enclosed areas is not infiltrating into areas where smoking is prohibited.
Compliant
Observations
Yes
7 Smoking observed where smoking is prohibited by the Act.
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
NO
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?
Compliant
Observations
NO
2 Sale of single cigarettes observed?
Compliant
Observations
NA
3 Vending machines conspicuously placed and supervised or tokens used?
Compliant
Observations
NO
4 Sale of tobacco products to minors (under 18) observed?
Compliant
Observations
YES
5 Are persons under the age of 18 ever allowed in the establishment?
Compliant
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