Bloomer Dairy Queen

Year by year

Inspections

1. Mar 19, 2026 Routine · 1 priority, 2 priority foundation, 4 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Cool whip in shake cooler at front counter has exceeded its date mark or is not provided with a date mark. This container was full of mold.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Dish machine not working properly, but was still being used.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be used for dumping ice cream during inspection and is unavailable for proper handwashing. Single use towels were also out.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 60 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop in bin by drive thru was stored with handle touching ice cubes.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter in multiple locations.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Screws and other clutter are all over the cake station, making it messy.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

2. Jan 7, 2025 Routine · 2 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Chili was improperly reheated. Chili came out of walk in cooler from day prior and was not reheated to 165 degrees F or above as is required. Food was only at 130 degrees F when checked at the steam table.

     Correction: Adjust procedures and methods to properly reheat food. Microwave and stir chili until the entire batch has hit 165 F or above. Once this is completed, you can hot hold the chili (or any other TCS) product at 135 F or above for any length of time. Unsafe food shall be discarded. This batch of chili was discarded while I was onsite.

     Code 3-403.11

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Ranch dressing and queso cheese in walk in cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees. Laura will be taking an approved Certified Food Manager course in the very near future.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations for the Ecolab dish machine.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Several plastic dish racks are old and not maintained in good repair. Several have grease/grime buildup that won't come off.

     Correction: Repair equipment to good condition or remove from premise. Buy new dish racks.

     Code 4-501.11 (A)

3. Dec 12, 2023 Routine · 2 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of how to prime chemicals on the dish machine to ensure proper sanitization of dishware.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be used as a dump sink for ice cream toppings. The sink was filthy and did not appear that it was being used much if at all for hand washing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The fryers and ansul system, grease trap, walk in cooler/freezer floors, storage racks, etc. are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in cup storage room by drive thru as well as around the cake making station is not coved.

     Correction: Thoroughly clean the junction where floors and walls meet and then install base coving.

     Code 6-201.13 (A)

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Several fruit flies were present around Soft Serve Machine #2. Staff report that they have been asking Wil-Kil to fix the bug lights on the walls of restaurant for several months but the fruit fly issue continues.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests and have Wil Kil aggressively treat the fruit fly problem until they are completely gone.

     Code 6-501.111 (D)