Dairy Queen - Midway, 868 Federal Street, Rich Creek, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 04, 2009 | Routine | 5 | 5 | Details / Comments |
|
April 30, 2008 | Routine | 1 | 3 | Details / Comments |
|
June 19, 2007 | Follow-up | 2 | 2 | Details / Comments |
|
March 16, 2007 | Routine | 3 | 11 | Details / Comments |
|
March 28, 2006 | Routine | 1 | 4 | Details / Comments |
|
April 22, 2005 | Complaint | - | - | Details / Comments |
|
September 01, 2004 | Routine | 2 | 5 | Details / Comments |
|
May 07, 2003 | Routine | 1 | 2 | Details / Comments |
May 04, 2009 (Routine)
Violations:
- 0220 - Critical Observed employee's drinks being stored in the sand. prep. table in such a way where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store their personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0550 - Observed dispensing scoop for the pancake mix improperly stored between uses.
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 135F. - 0820 A 1 - Critical Cooked hamburger patties hot holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria. - 0820 A 2 - Critical Pork BBQ, Cut Tomatoes, and Cheese cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) cole slaw, cut tomatoes, and chili in the walk-in refrigeration unit is not properly dated for disposition.
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 41F 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. - 0960 1 - Critical The food contact surface of the pancake mix scoop is not safe. Observed a laundry detergent scoop being used for measuring and scooping of pancake mix.
Discard the laundry detergent scoop and replace with an approved food grade scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1570 - The can opener blade is dull and metal shavings were observed all around the can opener holder.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. - 3170 - Observed tiles throughout kitchen badly cracked and not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Observed food debris and grease accumulated on the floor behind cook line. Also observed food debris and grime accumulated on the floor and shelving located in the walk-in freezer.
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. - 3220 - Repeat Observed Mop being stored wet in the mop bucket, not hung up to air dry.
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.
April 30, 2008 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Critical Food in the walk-in cooler cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1510 - Repeat The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 3220 - Repeat Mops not hung up to air dry.
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.
I talked with the PIC regarding the temperature of the walk-in cooler. She stated that the condenser in the walk-in freezes up and they have to turn the cooler off in order to defrost the unit. I advised her to take a temperature of the food within the next hour to see if the unit was maintaining temperature again and if it wasn't to have it fixed immediately and relocate the food to a unit that is capable of maintaining below 41 degrees.
June 19, 2007 (Follow-up)
Violations:
- 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for Hamburger, minimum hot and cold-holding temperatures, and safe cooling methods for gravy.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0820 - Corrected During Inspection Critical Creamers and chocolate milk cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Adjust temperature in Pepsi cooler to maintian foods at 41 degrees or less. Check all refrigeration each day for proper temperatures. Chocolate milk discarded. Creamers in refrigerator less than two hours were relocated to walkin - 2580 - Repeat A condensate drain line servicing the walk-in cooler was emptying into a pan on the floor of the walk-in cooler.
Plumb the condensate drain according to the Uniform Statewide Building code to approved drainwaste plumbing. - 3220 - Repeat Mops observed wet in the mop bucket.
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.
As discussed, health dept. official will send food cooking temperature information. Follow up inspection will be conducted in 90 days.
March 16, 2007 (Routine)
Violations:
- 0060 - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for Hamburger, minimum hot and cold-holding temperatures, and safe cooling methods for gravy.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0550 - Ice scoops stored on top of the soiled ice bin. Cup used to dispense coleslaw from the walk-in cooler.
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 140F and the container. - 0610 - Bannas, boxed food items observed stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Chili cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Food discarded during the inspection. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) coleslaw in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1320 - There was no temperature measuring device located in the Pepsi cooler behind the counter.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1570 - Unused or non-functioning fryer observed in the rear of the facility.
Remove any unused or non-functioning equipment from the premises. - 1580 - The cutting board(s) along the preparation table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 2580 - A condensate drain line servicing the walk-in cooler was emptying into a pan on the floor of the walk-in cooler.
Plumb the condensate drain according to the Uniform Statewide Building code to approved drainwaste plumbing. - 2730 - The refuse dumpster used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Floors of the walk-in freezer noted in need of cleaning.
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. - 3220 - Mops observed wet in the mop bucket.
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.
It is recommended that the person in charge take an approved food safety class. Contact the Giles Health Department for scheduling information. Short educational training was provided to the person in charge relevant to the facilities operations.
March 28, 2006 (Routine)
Violations:
- 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 1060 - The nonfood contact surfaces of the french fry holding unit and the microwave table are not corrosion resistant, nonabsorbent, and/or smooth. Cardboard is not an acceptable shelf covering.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the ice cream scoop drainage is less than 1 inch.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. - 2310 B - The handwash station beside the three compartment sink is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3220 - Mops not hung up to air dry.
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.
April 22, 2005 (Complaint)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in food prep area (buns) walk in freezer (boxed goods), and walk in cooler (boxed goods).
Elevate food storage onto approved shelving with minimum 6" legs or casters. CDI - 1060 - The nonfood contact surface of the ceiling in walk in cooleris not corrosion resistant, nonabsorbent, and/or smooth. Painted metal ceiling is corroding/rusting, paint is chipping
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Repaint ceiling with non-toxic smooth, washable paint, or replace with smooth, easiliy cleanable material
September 01, 2004 (Routine)
Violations:
- 0610 - Food was stored on the floor in the walk-in cooler and walk-in freezer.
Store food items 6 inches off the floor. - 0550 - Ice scoop was stored on top of the ice bend.
Store ice scoop in the ice with handle up or store ice scoop on a plate or tray that can be removed for cleaning. - 1770 A - Critical Can opener had debris build-up and was in need of sharpening.
Clean and sharpened can opener has often as needed to prevent build-up or dullness. - 0830 - Critical Repeat Shredded cheese was not date labeled in the walk-in cooler.
Date label all potentially hazardous food when removed from original packages. - 2190 - Handsinks in bathrooms did not have any hot water.
Identified the cause of this problem and have corrected in 90 days. - 2580 - Condensation was dripping from the fan units in the walk-in cooler.
Have a pumper fix this problem in 90 days. - 0790 - Strawberry mix was thawing at room temperature.
Thaw strawberry mix in the refrigerator. CDI
May 07, 2003 (Routine)
Violations:
- 0830 - Critical Potentially Hazardoud Foods in cold (<41 degrees F)storage are not date marked
mark all PHF's in<41 F storage with dates for use/disposal within 7 days - 1320 - There was no temperature measuring device located in the sandwich unit.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit or test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
1 User Review:
Brittney
Added on Apr 26, 2014 2:40 PM
This is rediculous Dairy Queen in Rich Creek Va needs to pay attention to their customers and not take a HOUR in the drive thru! I for real just went there and took 45 mins to get 4 melted milkshakes? Your kidding me!!
Would you recommend Dairy Queen - Midway to others? No
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