- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Precooked hamburgers are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/24/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryers 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering at the grill is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls are 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.
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12/17/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: green beans hot holding at improper temperatures-----97 degrees.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the refrigerator was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of refrigerators at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wheeled cart 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in back door area is not smooth and easily cleanable.(tile missing)
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/22/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw chicken tender left in breader at room temp
Correction: item and breader discarded
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood system over conveyor type grill
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in service line 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.
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01/22/2014 | Routine | |
using time as control in set up cooler, make sure to maintain time and adhere to policy as set forth by Hadees
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors in cook line and mop sink area is not smooth and easily cleanable.
Correction: Repair to make it smoorouting and or replacing tiles as needed.Must be smooth and easily cleanable.
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06/24/2013 | Routine | |
general condition of establishment at this visit was below average, management needs to assure more through cleaning schedule is adhered to, will reinspect in two weeks to assure this is being accomplished
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: SANDWICH PREP AREA. Employees were trying to clean this area prior to inspection, however it appered an area of neglect
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: @EQUIPMENT@ This includes most of the equipment in the kitchen.
Correction: Clean and sanitize these surfaces for food contact. Much more efffort needs to be put into hard to reach places and equipment. Counter tops, sinks, under and behind equipment, mop storage area, whole kitchen in general
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the first the=ree lines were excessively greasy, grout is deep and hard to keep clean but build up of grim noted in grout 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.
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06/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's #2052, 314 South Main Street, Stuart, VA 24171 »