Dairy Queen, 3760 S Main Street, Blacksburg, VA 24060 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Dairy Queen
Address: 3760 S Main Street, Blacksburg, VA 24060
Type: Fast Food Restaurant
Phone: 540 382-8611
Total inspections: 3
Last inspection: 01/13/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.01/13/2016Routine
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling portioned gravy were not adequate. They were placed in a make table that is not holding a temperautre of <+41degrees F. Gravy was relocated to walk-in.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced and diced tomatoes cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Cooling, Heating, and Holding Capacities
    Observation: Make table at grill line was not holding temperature at or below 41degrees F.
    Correction: Adjust temperature and/or repair unit so that it can maintain a temperature of 41degrees F or less, even during busy times. Check temperature at least 3 times daily to verify that temperature is being maintained. Until unit temperature is corrected, store only non TCS foods, or label TCS foods to be discarded after 4 hours.
12/10/2014Routine
Manager seemed knowledgeable and interested. Gave handouts: OEHS Guide to Employee Health, Employee Health Summary Sheet, sample written employee health policy, glove use poster, hand-washing poster, sample cooling chart log sheet
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food (sliced tomatoes, lettuce) with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Gravy cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Please correct in 30 days.
11/18/2013Routine

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