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Dairy Queen of Covington, located at 3125 Hwy 278 NE Covington, GA 30014, received a score of 61 points out of a possible 100 points during their 09/04/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Today’s unsatisfactory score demonstrates a lack of managerial control within the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-1B: .03(5)(c)Observed employee sneezing, touching face and glasses in kitchen then proceeding to handle food items. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Employee stopped and washed hands after being asked.
Violation #3:
2-2B: .03(5)(k)1&2Observed employee eating with hands in food prep area in the middle of the kitchen upon arrival. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employee immediately removed food from kitchen after arrival.
Violation #4:
2-2E: .03(6)Facility does not have bodily fluid clean up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Violation #5:
6-1A: .04(6)(f)Observed multiple time/temperature as a safety control (TCS) items being held above 41 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: All items were discarded.
Violation #6:
8-2B: .07(6)(l)Observed restricted pesticides being stored and used throughout facility in food prep areas. (on top of fridges/freezers) Restricted use pesticides specified in Rule .07(6)(e)3 shall meet the requirements specified in 40 CFR 152 Subpart I. (P)
Corrective Actions: All pesticides were removed from facility.
Violation #7:
12A: .04(4)(q)Observed food boxes being stored directly on floors throughout facility. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Violation #8:
12B: .03(5)(h)Observed two employees wearing watches/bracelets while handling food items. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: All jewelry items were removed.
Violation #9:
14C: .05(10)(e)1&3Observed several boxes of single use items being stored directly on floor throughout the facility both upstairs and downstairs. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
Violation #10:
15A: .05(6)(q)1&3Observed prep cooler with an ambient air temperature of 55 degrees. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
Violation #11:
15A: .05(6)(a)Observed an accumulation of ice in prep cooler and two chest freezers. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Violation #12:
15C: .05(7)(a)2,3Observed an accumulation of dust and debris on the sides of equipment and shelving throughout facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #13:
17C: .07(5)(a),(b)1,2,3Observed an accumulation of dirt, dust, and debris on ceilings, walls, and floors throughout facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Violation #14:
17D: .07(4)(b)Observed employee items being stored in food prep areas. (phones, cups) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Violation #15:
18: .07(5)(k)Observed harborage conditions within the facility. Several pieces of unused equipment need to be removed from facility. Upstairs is filled with unused items and trash. All items that are not being used or cleaned regularly need to be removed entirely. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Additional remarks:
All cold holding and hot holding temperatures were in compliance unless otherwise noted.
***A follow up inspection will occur within 10 days.
***An additional routine will occur within 1 year
***Ensure to have all violations corrected or permit may be suspended***
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