Dining room remodel completed. DQ re-opened. Additional hand sink added behind front counter for staff- waffle cone production moved into "cake" room.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
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11/18/2015 | Follow-up | |
Remodel scheduled starting September 26. Plan review and approval by health department needed before construction. Health department inspection needed before re-opening.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Handwashing Lavatory*
Observation: There is no handwash lavatory at front DQ prep area preventing routine handwashing by food workers. See violation #6.
Correction: Install an additional handwash lavatory to allow convenient use by food workers.
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08/20/2015 | Routine | |
Reviewed glove usage - ensure that staff are only using for continuous single task
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, shelves and equipment sides noted in need of cleaning under and between.
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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07/24/2014 | Routine | |
Stopped employee from using Spic and Span spray cleaner on food contact surface. Reviewed Wash, Rinse and Sanitize for clean in place. # 53 More detail cleaning- cabinets, interiors of equipment. Raw wood exposed at drive thru counter and register stand. No violation noted during this evaluation. | 08/27/2013 | Routine | |
No violation noted during this evaluation. | 02/28/2013 | Risk Factor | |
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