Dairy Queen #4619, 1318 E Lee Hwy. Suite C, Wytheville, VA 24382 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Dairy Queen #4619
Address: 1318 E Lee Hwy. Suite C, Wytheville, VA 24382
Type: Fast Food Restaurant
Phone: 336 767-6280
Total inspections: 5
Last inspection: 03/10/2016

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Inspection findings	Inspection date	Type
Management was responsive and personable. Facilities are orderly and clean, with good lighting and ventilation. Staff need to give attention to personal hygiene, especially handwashing and glove use. One employee frequently wiped his hands on his pants, with food residues accumulating at his hip. Another frequently pushed hair back and rubbed her nose. Handwashing was not being done, and once initiated, tended to be of very short duration. Remind staff to keep hands clean, and keep them away from the body and other contaminated surfaces. In order to facilitate staff being able to move between cash register and food handling, a staff member might keep one hand free and ungloved for working the cash register, and the other gloved for handling food. If hands have contacted register, cash, or other soiled surfaces, hands MUST be washed before putting on gloves and handling food. While inspector was in the back kitchen, an employee from the Arbys (which is housed in the same truck stop with DQ) entered the kitchen, did not wash his hands, and began preparing himself some food. Only on-the-clock staff, or other authorized personnel can be present in the facility. Even if staff are employed by both restaurants, they cannot enter the facility and begin handling food and equipment without washing their hands. Have staff from other restaurant stand at the counter as a customer to place order. Also discussed with manager was proper backflow prevention at the mopsink. Ensure water pressure is relieved from faucet by shutting off tap and opening all hose valves to drain water. The backflow prevention device present on the mopsink is an atmospheric bell breaker, which can be caused to fail if exposed to continuous pressure. Staff had inquired about hot water in the sanitizing chamber of the 3-compartment sink. While quaternary ammonia of a correct concentration will sanitize dishes even when the water is very hot, sanitizer test kits may not give an accurate reading, possibly giving a false high reading at elevated temperatures. State regulations stipulate a minimum temperature of 75F for quaternary ammonium sanitizer. No maximum is specified. Please check with your supplier and follow temperature recommendations for the particular product you are using. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling money, and after touching soiled clothing which may have contaminated his/her hands. Staff were seen moving between handling money and handling food, barehanded, with direct contact between the bare hand and the food. Staff also were touching their faces and clothing while working in the kitchen. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee is allowing hands to come into direct contact with ice cream cones and other foods. No glove use was observed in this facility while inspector observed staff from dining area before inspection, or during the inspection until inspector mentioned proper glove use. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. While ice cream cones have a paper barrier around the barrel of the cone, if staff allow their hands to sprawl out beyond this protective barrier, skin comes into direct contact with the cones. Water Pressure Observation: Inadequate cold water flow at the 3-compartment sink. Hot water tap supplies very hot water, and inadequate flow of cold water makes it difficult to adjust temperature. Correction: Inadequate water pressure could result in improper dish washing, as staff may be burned by excessively hot water. Restore cold water under sufficient and adequate pressure to the 3CS.	03/10/2016	Routine
Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize mixing device (sanitizer jug was empty) Correction: Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.	09/15/2015	Routine
No violation noted during this evaluation.	03/12/2015	Routine
Spoke with PIC about ensuring employees are properly washing hands prior to donning glove. No violation noted during this evaluation.	06/09/2014	Routine
Notes: Make sure all refrigeration units have hanging thermometers. Utensils - In-Use - Between-Use Storage Observation:* Dispensing utensils improperly stored between uses. Observed handles in food. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Observed cloths stored in buckets but sanitizer concentration was 0ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.	08/15/2013	Routine

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