Dairy Queen, 754 J. Clyde Morris, Newport News, VA 23601 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Dairy Queen
Address: 754 J. Clyde Morris, Newport News, VA 23601
Type: Fast Food Restaurant
Phone: 757 867-1180
Total inspections: 5
Last inspection: 11/06/2015
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Inspection findings

Inspection date

Type
Discussed employee health and corrective actions to violations. Time as a Public Health Control will be used for foods on top of prep unit until unit is repaired. Certification in food management for manager due in 90 days. Food handlers cards are due for all other staff are due in 90 days. A re-inspection will be conducted to ensure fruit fly issue is resolved. Delta dust and bioenzyme product are recommended to help destroy fruit flies and their eggs. Facility must undergo a thorough cleaning to include floor/mop drains and must correct the violations in this report prior to permit issuance at re-inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Hot dogs, cheese, tomatoes, and turkey were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Unused or non-functioning equipment not removed from the premises.
    Correction: Remove any unused or non-functioning equipment from the premises.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Prep unit was observed in a state of disrepair and damaged. It does not hold proper temperture.
    Correction: Repair the prep unit to restore a state of condition that allows for proper operation, functioning, and maintenance.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The toilet in the men's employee restroom is non-functional.
    Correction: Repair toilet in men's restroom.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving, freezers, and refrigerators.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located in the employee restroom is blocked by kitchen equipment, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the kitchen equipment preventing its use.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the employee restroom.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors in food prep and storage areas were noted in need of cleaning.
    Correction: All floorsmust be cleaned as often as necessary to keep them clean.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: The women's employee restroom is unclean and not maintained.
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • Critical: Pests-Controlling Pests*
    Observation: Methods used to control fruit flies are ineffective.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
11/06/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Make unit with hots dogs and condiments cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
09/29/2014Routine
No violation noted during this evaluation.03/25/2014Routine
No violation noted during this evaluation.09/13/2013Routine
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) cole slaw, and sliced fruit toppings in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
02/04/2013Routine

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