DAIRY QUEEN

The restaurant used a sanitizing solution for utensils that was weaker than required; the chemical concentration should have been at least 200 parts per million.

The restaurant used utensils that are difficult to clean properly.

The thermometer in the refrigerator was not easy to read, which makes it difficult to confirm that food is being kept at the proper temperature.

The food preparation areas of the restaurant were not kept clean and sanitary as required by health regulations.