Discussed with the Person-in Charge:
1. Replace broken ceiling tiles.
2. Plan review handout provided.
3. Repair broken equipment.
4. Excellent hand washing observed.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans on the equipment rack, ladle, and fry scoop above the 3 compartment sink. PIC removed all items to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The ice deflector in the bulk ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice deflector at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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01/26/2016 | Risk Factor | |
Observed good hand washing and food handling practices by employees during today's inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Uncovered milk jug observed in reach in cooler near the drive through without a cover.
Correction: Cover the milk jug to protect contents from potential contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the veggie slicer, and the knife used to slice bananas stored by the Orange Julius smoothie machines.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the reach in cooler, the door gaskets on the blast freezer, and the door handles on the blast freezer are noted with an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the bag-in-box storage shelves are noted in need of a detailed cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/22/2015 | Routine | |
Discussed the following items with the Person in Charge:
1. Walk in Cooler compressor went down last week. A new compressor was installed, but it too is no longer functioning properly. All temperature control for safety foods have been removed from the walk in cooler and were observed holding at proper temperatures in other refrigeration units throughout the facility. Repair technician will be out to the facility later today to work on the walk in cooler.
2. Overall observed facility to be clean.
3. Observed significant amount of food preparation during today's inspection, as well as good food handling and hand washing practices.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bacon 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the rear panel of the bulk ice machine were observed soiled to sight and touch.
Correction: Clean the surfaces of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door of the facility does not seal completely.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Fruiit flies are present in the facility. Observed methods being used. Continue working to eliminate harborage conditions.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/23/2014 | Routine | |
Discussed with the Person in Charge:
1. Procedures for time as a public health control. Handout given to the Person in Charge.
2. Ensure walk in cooler cools back down. Employees had been in and out repeatedly during preparation just prior to inspection. Observed cooler at 43'F during inspection today. Foods observed around 42 and 43'F.
Overall, facility was observed clean and well maintained. Thank you.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee use customer's drink cup to scoop ice out of the ice bin, allowing for her hands to come into direct contact with the ice.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Facility is holding bacon on the prep line without temperature control. Bacon is not cooked until crisp. Person in Charge agreed to begin using a timer or labels to implement time as a public health control.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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01/30/2014 | Risk Factor | |
Observed excellent hand washing by employees during today's inspection.
Discussed employee health. Person in Charge was given an example of a written employee health policy.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoop on sunday cooler observed stored in standing water at room temperature.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground beef was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed several of the 3 oz. hamburger patties being cooked to temperatures between 140 and 149'F after going through a conveyor belt grill. PIC adjusted timer to give the hamburger patties 20 seconds more in the grill and temperatures were measured at approximately 160 to 164'F on the second belt in from the left. The belt to the further left will not be used until the operator is able to verify it is working properly. This was discussed with the cook.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gaskets to the sunday cooler on the front line have an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear door of the facility is no longer completely sealed when closed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dairy Queen, 10907 Courthouse Road, Fredericksburg, VA 22408 »