Dairy Queen, 548 Fort Evans Rd, Leesburg, VA 20176 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Dairy Queen
Address: 548 Fort Evans Rd, Leesburg, VA 20176
Type: Fast Food Restaurant
Phone: 703 771-4911
Total inspections: 2
Last inspection: 02/18/2015
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Inspection findings

Inspection date

Type
Quat sanitizer concentration in 3-vat sink measured at 200 ppm.
  • Critical: Hands - When to Wash* (corrected on site)
    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.
02/18/2015Routine
-3140- Employee belongings (coats, hats, bags, purses) stored next to/ touching food and cleaned and sanitized utensils. Store employee belongings in a designated area where contamination of food and/or equipment is prevented. Designate a rack for employee belonging storage. Correct by 4/7/13.
Quat sanitizer concentration in 3-vat sink measured at 300 ppm.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use: knives and tongs stored in a cup of sanitizer between uses.
    Correction: 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 135°F.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use: no sanitizer in bucket.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
04/02/2013Routine

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