Hot water, soap, and hand towels available at hand sinks.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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*
Observation: Gravy & Chili were being held at 115 and 118 degrees respectively.
Correction: Food being held hot shall be held above 135 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk being held at 54 degrees.
Correction: Food being held cold shall be held below 41 degrres.
- Physical Facilities in Good Repair
Observation: Water is leaking from the ceiling through damaged ceiling tiles in a non - food prep area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/26/2016 | Routine | |
Hot water, soap, and hand towels available at hand sinks. Sanitizer and test kit available. No violation noted during this evaluation. | 01/15/2015 | Risk Factor | |
Hot water, soap, and hand towels available at hand sinks. Sanitizer tested at 200 ppm quaternary ammonium. No violation noted during this evaluation. | 06/27/2014 | Risk Factor | |
No violation noted during this evaluation. | 11/26/2013 | Risk Factor | |
Hot water, soap, and hand towels available at hand sinks. Employees wearing gloves while handling RTE foods.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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04/05/2013 | Risk Factor | |
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