Violations discussed for correction.
- Food Storage - Clean and Dry Location
Observation: 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. not self closing
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Floors - Cleaning Floors - Dustless Methods
Observation: Dustless methods are not being used when cleaning the floor
Correction: Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
|
10/15/2015 | Routine | |
Violations discussed with manager.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash was observed behind the outside refuse container.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall beside/behind the fryer station is noted in need of cleaning.
Correction: 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.
|
06/15/2015 | Routine | |
Observations discussed with manager. Restaurant is in very good sanitary condition.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: A container of single service items (dispensing cups used for sauces) observed sitting on floor at front counter area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor is noted in need of cleaning is these areas: under tea service station (at drive-thru), under hamburger freezer, under deep fryer station.
Correction: 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.
|
01/15/2015 | Routine | |
Observations discussed for correction.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area over the fryer.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
08/21/2014 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: An oven mitt and a pot holder at the biscuit making station were observed in a state of disrepair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair these items to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Some of the single service cups and a sleeve of single service lids were observed stored less than six inches above floor.
Correction: Store single sevice in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
|
05/07/2014 | Routine | |
Observation discussed with manager.
- Non-Food Contact Surfaces
Observation: The backsplash area behind the customer's self-service ice chute (at soda station) is in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
12/16/2013 | Routine | |
Observations discussed with managers.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth stored on prep counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The oven controls at the convection ovens are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: To go" trays not inverted at fryer's prep area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in upstairs storage room and stairwell is noted in need of cleaning.
Correction: 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The fryer filters are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
|
08/13/2013 | Routine | |
Observation discussed with manager.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the right bottom corner of the hood's frame has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's #2908 (01-0607), 1201 Baker Road, Virginia Beach, VA 23455 »