Inspection findings | Inspection date | Type | |
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Management was responsive and personable. Facilities are orderly and clean, with good lighting and ventilation. Staff need to give attention to personal hygiene, especially handwashing and glove use. One employee frequently wiped his hands on his pants, with food residues accumulating at his hip. Another frequently pushed hair back and rubbed her nose. Handwashing was not being done, and once initiated, tended to be of very short duration. Remind staff to keep hands clean, and keep them away from the body and other contaminated surfaces. In order to facilitate staff being able to move between cash register and food handling, a staff member might keep one hand free and ungloved for working the cash register, and the other gloved for handling food. If hands have contacted register, cash, or other soiled surfaces, hands MUST be washed before putting on gloves and handling food. While inspector was in the back kitchen, an employee from the Arbys (which is housed in the same truck stop with DQ) entered the kitchen, did not wash his hands, and began preparing himself some food. Only on-the-clock staff, or other authorized personnel can be present in the facility. Even if staff are employed by both restaurants, they cannot enter the facility and begin handling food and equipment without washing their hands. Have staff from other restaurant stand at the counter as a customer to place order. Also discussed with manager was proper backflow prevention at the mopsink. Ensure water pressure is relieved from faucet by shutting off tap and opening all hose valves to drain water. The backflow prevention device present on the mopsink is an atmospheric bell breaker, which can be caused to fail if exposed to continuous pressure. Staff had inquired about hot water in the sanitizing chamber of the 3-compartment sink. While quaternary ammonia of a correct concentration will sanitize dishes even when the water is very hot, sanitizer test kits may not give an accurate reading, possibly giving a false high reading at elevated temperatures. State regulations stipulate a minimum temperature of 75F for quaternary ammonium sanitizer. No maximum is specified. Please check with your supplier and follow temperature recommendations for the particular product you are using.
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03/10/2016 | Routine | |
|
09/15/2015 | Routine | |
No violation noted during this evaluation. | 03/12/2015 | Routine | |
Spoke with PIC about ensuring employees are properly washing hands prior to donning glove. No violation noted during this evaluation. | 06/09/2014 | Routine | |
Notes: *Make sure all refrigeration units have hanging thermometers.
|
08/15/2013 | Routine |
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Restaurant representatives - add corrected or new information about Dairy Queen #4619, 1318 E Lee Hwy. Suite C, Wytheville, VA 24382 »