DAIRY QUEEN
Three Treats LLC


Address: 3365 State Route 11, Malone, NY 12953

DAIRY QUEEN (Health Operation# 860502) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 18, 2019.

Business Overview

NYS Health Operation ID 860502
Operation Name DAIRY QUEEN
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 3365 State Route 11
Malone
NY 12953
Municipality MALONE
County FRANKLIN
Permitted Corporation Name Three Treats LLC
Permitted Operator Name Christopher Monette
Permit Expiration Date 08/31/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 166400

Inspection Results

Date: 2019-01-18 Type: Inspection Violations: 0 critical, 1 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Food under refrigeration and hot holding had temperatures as follows; milk 39.6°F, sliced tomatoes 38-40°F, mushroom Swiss sauce 159°F.
Date: 2018-09-06 Type: Inspection Violations: 0 critical, 1 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Cold holding temperatures: walk-in refrigerator - bags of ice cream mix 43°F; large deli cooler - sliced tomatoes 40°F, sliced American cheese 34°F; small deli cooler - sliced tomatoes 34°F. Hot holding temperatures: chili 164°F
Date: 2018-01-05 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Temperatures measured: chili sauce = 147° F, chicken = 149° F, chicken breast = 40° F, turkey = 42° F, tomato = 43° F, hamburger = 152° F.
Date: 2017-09-18 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: All other violations from previous inspection have been corrected. All temperatures taken with DOH thermapen were within acceptable range.
Date: 2017-01-11 Type: Inspection Violations: 1 critical, 2 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: All violations from prior inspection have been corrected except for violation 15B (see this report). Operator was reminded not to use cold holding station refrigerator where elevated food temps. were found until a licensed electrician checks unit to ensure foods are kept at or below 45 degrees F., and a copy of electrician receipt is faxed to : 518-891-5895 or to email at : [email protected]. All other foods on premises were in proper temperature ranges.
Date: 2016-09-08 Type: Inspection Violations: 2 critical, 1 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Date: 2016-01-12 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Comments: All violations from previous inspection on 3/18/15 have been corrected. Food temperatures measured with DOH thermocouple thermometer-sliced tomatoes at three kitchen cold holding stations-35-44 degrees F., all diced cheddar cheeses at three kitchen cold-holding stations 37-41 degrees F., hot dog 144 degrees F., marinara sauce 155 degrees F., breaded chicken 177 degrees F.
Date: 2015-03-18 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: All violations from previous inspection on 12/15/14 have been corrected. Food temps from kitchen cooler furthest from surface window was sliced tomatoes at 41.3 deg. F. and sliced pepper jack cheese at 34.6 deg. F., and at sandwich prep station nearest service window with sliced tomatoes at 43.3 deg. F. and sliced pepper jack cheese at 35.8 deg. F. Breaded chicken tenders on grill hot serving tray in kitchen was observed to be 144.6 deg. F.
Date: 2014-12-15 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8B: In use food dispensing utensils improperly stored
Comments: All previous violations from 8/27/14 have been corrected, except for violation 8b with an additional violation observed in the same category today. Education was provided about the importance of keeping food contact surfaces of food dispensing utensils either directly in the food or kept clean and ready to be used. Food temperatures were obtained: at hot holding table 1) gravy-161 deg. F, 2) chili-163 deg.F. 3)hot dogs-182 deg. Temps. of the following foods were obtained at grill: fried chicken-166 deg. F., onion rings-183 deg. F., French fries-163 deg. F. "In-house" cold holding table-sliced turkey-43 deg. F., sliced ham -41 deg. F., sliced American chees-38 deg. F. "Drive-thru" cold holding table-sliced turkey-41 deg. F., sliced ham-43 deg. F., sliced American cheese-41 deg. F. Tomaato temps- at "in-house" cold holding unit: at bottom of container-42 deg. F., at top 45 deg. F. Tomato slice temps at "drive-thru" cold holding unit-44 deg. F. at top and bottom of tomato slice container.
Date: 2014-08-27 Type: Inspection Violations: 1 critical, 6 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 8B: In use food dispensing utensils improperly stored

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Office Location

Street Address 3365 STATE ROUTE 11
City MALONE
State NY
Zip 12953

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).

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