Dairy Queen, 79 Lee Hwy, Verona, VA 24482 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Dairy Queen
Address: 79 Lee Hwy, Verona, VA 24482
Type: Fast Food Restaurant
Phone: 540 337-4115
Total inspections: 5
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
Excellent cook, cold and hot holding temperatures. New capital investments front of house remodel complete and in the kitchen new oven, freezer, and utensils on site. Discussion about ice bath and fixing floor in the milk walk-in. Keep up the great work! Person in charge answered questions correctly about food safety.
  • Physical Facilities in Good Repair
    Observation: Just one floor tile in Milk Walk In Fridge is broken and water pooling around the drain
    Correction: Maintain physical facilities in good repair. Evaluate fixing and re-grouting.
03/08/2016Routine
No violations observed. Observed handwashing by food service employees and glove use when handling ready to eat foods. Excellent cooking, cold and hot holding temperatures. Ice bath setup properly and cold holding items much better. Clean and organized kitchen area. New equipment has been installed ( new freezer, char broiler, and ovens). Entire ceiling in back of kitchen also replaced and with the proper ceiling tiles. Discussion about certified food protection manger options and the new food code updates. Keep up the great work and very nice capital investments to improve the store!
No violation noted during this evaluation.		04/07/2015Risk Factor
No violations observed. Observed handwashing by food service employees and glove use when handling ready to eat foods. Excellent cold and hot holding temperatures. Clean and organized kitchen area. Vent hood system to receive maintenance/cleaning this week (whole system).Discussion about cleaning of ice cream machines, new food code updates. Keep up the great work!
No violation noted during this evaluation.		09/22/2014Risk Factor
Handwashing observed by staff before donning gloves, handwashing stations stocked with paper towels, soap, and easily accessible. Discussed monitoring of sandwich make unit temperatures to ensure all potentially hazardous foods maintain 41F or below. Also, making sure that ice surrounds each container not just the bottom but the sides as well. Proper date marking present in walk in refrigerator with date of prep being utilized. Updated employee health policy given to person in charge, as well as cooling temperature log. Discussed cleaning and sanitizing the knife magnet strip. Ensure all single service spoons have handles in same direction.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses.
    Correction: Store ice bin upside down so that it can drain. Bin was washed, rinsed, and sanitized. Will be stored correctly in future.
04/10/2014Routine
These good conditions are noted: the manager is certified in ServSafe
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: An employee mopped a portion of the floor, then prepared drinks, but failed to wash her hands.
    Correction: Employees must wash their hands (and exposed portions of their arms) after any potential contamination before handling exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (such as cups and sugar portions) in order to prevent potential contamination of items that they handle.
  • Critical: Food - Safe and Unadulterated* (corrected on site)
    Observation: Two ice cream mix lids are floating in the bulk ice cream mix container.
    Correction: Ensure food is safe and unadulterated: do not allow ice cream mix lids to enter the bulk container. Place a lid or other cover over the container to prevent foreign objects from contaminating the mix container.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ice cream mix in the bulk container (in ice cream walk-in) is at an improper cold holding temperature: 56°F.
    Correction: Discard the ice cream mix. Have the unit repaired so that it will hold ice cream mix at or below 41°F. The ice cream mix was discarded. A technician has been contacted to repair the unit and the container will be sanitizer before refilling. All of the temperature abused foods were discarded.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced turkey (50°F) and barbecue portions (50°F) in the "Fryer Foods" reach in are at improper cold holding temperatures.
    Correction: Discard the foods. Do not use the unit for potentially hazardous foods (PHF) until it is capable of cold holding the at or below 41°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Mushrooms in sauce (48°F) on the make table are at improper cold holding temperatures.
    Correction: Discard the foods. Do not use the unit for potentially hazardous foods (PHF) until it is capable of cold holding the at or below 41°F.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: Soiled utensils are placed in the hand sink nearest the counter.
    Correction: Do not obstruct or place items in hand sinks. Hand sinks are to be used only for handwashing. The utensils were removed.
12/03/2012Risk Factor

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