Hardee's Of Wytheville, 1015 E Main St., Wytheville, VA 24382 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Hardee's of Wytheville
Address: 1015 E Main St., Wytheville, VA 24382
Type: Fast Food Restaurant
Phone: 276 228-7298
Total inspections: 5
Last inspection: 11/13/2015
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Inspection findings

Inspection date

Type
Very Good!
No violation noted during this evaluation.		11/13/2015Routine
No violation noted during this evaluation.03/02/2015Routine
  • Person in Charge (corrected on site)
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
06/03/2014Risk Factor
No excessive amount of food debris was noted in or on surfaces or equipment. Fryer oil appeared fresh. Roof had leaked in past but has been repaired and ceiling tiles are intact.
No violation noted during this evaluation.		08/26/2013Complaint
Notes:
*Employee food/beverages must be labeled and kept separate from all other food items.
*Stay diligent to keep all items in storage 6 inches off the floor.
*Person in charge during inspection was courteous, attentive, and corrected all items immediately. Keep up the good work.
  • Critical: Cooling* (corrected on site)
    Observation: Cooked ground sausage noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Observed cooked sausage in the walk in cooler in a sealed container.
    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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed a couple of the prepared ready-to-eat (RTE) food items in the refrigeration unit were not properly dated for disposition.
    Correction: 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 41°F 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.
08/13/2013Routine

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