Dairy Queen, 3527 South Jefferson St, Falls Church, VA 22041 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Dairy Queen
Address: 3527 South Jefferson St, Falls Church, VA 22041
Type: Fast Food Restaurant
Phone: 703 327-4686
Total inspections: 6
Last inspection: 03/28/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer 3 vat sink: 50 ppm.
No violation noted during this evaluation.		03/28/2016Risk Factor
The purpose of today's visit is to a conduct a routine inspection. Chlorine Sanitizer level in 3 vat sink 150 ppm.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: beverage dispenser.
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink at the front service counter being used for food disposal.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: DISCUSSED WITH PIC.
08/10/2015Routine
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer 3 vat sink: 100 ppm.
No violation noted during this evaluation.		04/14/2015Risk Factor
NOTES:
* The purpose for today's visit was to conduct a routine inspection in conjunction with a field performance evaluation.
* Ensure chlorine sanitizer solutions are being monitored with adequate chlorine test kit.
* Violations corrected at time of inspection.
  • Sanitizer Test Kit Required (corrected on site)
    Observation: Chlorine sanitizer test strips not available for use during inspection process.
    Correction: Temporary chlorine test stips given to certified food manager at time of inspection. Obtain chlorine sanitizer test kit to monitor chlorine sanitizer concentrations to prevent potential for cross contamination.
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
    Observation: Observed residential use Raid inside the food establishment.
    Correction: Discarded at the time of inspection by certified food manager. Residential use pesticides shall not be used inside the food establishment.
03/27/2014Routine
The purpose of today's visit was to conduct a risk factor assessment. Observed no violations. Observed facility clean and organized.
No violation noted during this evaluation.		10/02/2013Risk Factor
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith BT which uses 76,000 BTU
*Dish Machine: N/A, Sanitize basin and wiping cloth buckets observed with correct levels of Chlorine
Observed facility clean and organized. Facility has several CFMs. CFM on duty today is knowledgeable. Manager placed call to service person to repair Cold Box during inspection and shared that service report will be faxed by Friday, May 17, 2013. Facility has ten calendar days to repair/adjust unit and fax service report.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) in the Cold Box were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
    1) Sliced tomatoes----52F,
    2) Sliced cheese----52F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -----Cold Box across from cookline holding at 52F.
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
05/16/2013Routine

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