CAMDEN DAIRY QUEEN

Order for delivery

Inspection history

1. Mar 23, 2026

   ✓
   5 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a garbage can at handwashing sinks where paper towels are used.

2. Mar 10, 2026

   ✕
   9 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have a garbage can at handwashing sinks where paper towels are used.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

3. Sep 23, 2024

   ✓
   3 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

4. Sep 10, 2024

   ✕
   10 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Post the Certified Food Protection Manager certificate.