Dairy Queen, 11210 Patterson Avenue, Richmond, VA 23238 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Dairy Queen
Address: 11210 Patterson Avenue, Richmond, VA 23238
Type: Fast Food Restaurant
Phone: 804 754-1995
Total inspections: 8
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/23/2016Risk Factor
Refrigerator has been serviced and is holding foods at proper temperature. Left Time as a Public Health Control Procedure form. Permit issued.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: In-use utensils improperly stored between use.
    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.
09/29/2015Follow-up
Observations discussed with PIC. PIC called refrigerator repair service for walk-in refrigerator during inspection. Discussed using time as a public health control for certain toppings (cheese, olives). Track times and discard after four hours. Will follow-up next week to check refrigerator.
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use.
    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.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Hot dogs hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Ice cream mix, cheese, strawberry topping cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control*
    Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Critical: Time as a Public Health Control*
    Observation: There is also no written policy.
    Correction: Create a written policy describing which foods are being controlled with time.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: Ice scoop is cracked and chipped.
    Correction: Replace ice scoop so that it may be properly sanitized.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
    Correction: Clean and sanitize these surfaces for food contact.
09/24/2015Routine
No risk factor violations observed. Gloves used when needed. Discussed need for backflow on mop sink faucet.
No violation noted during this evaluation.		03/20/2015Risk Factor
No routine violations observed. Gloves used when needed, utensils used. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok). Discussed placement of tomatoes in cold hold unit.
No violation noted during this evaluation.		09/24/2014Routine
No violation noted during this evaluation.04/01/2014Risk Factor
Permit Issued.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed torn gasket on small refrigerator.
    Correction: Replace.
09/30/2013Routine
No risk factor violations.
No violation noted during this evaluation.		04/01/2013Risk Factor

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