- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the bun toasting machine, also areas around equipment and especially around fryer and cooking unit was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment mentioned above 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.
|
03/09/2016 | Follow-up | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the bun toasting machine, also areas around equipment and especially around fryer and cooking unit was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment mentioned above 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.
|
12/17/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/09/2015 | Routine | |
| No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Ice-cream scoops are not stored in running water.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Restaurant pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under and around most equipment 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.
|
02/04/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: slice tomato cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair
Observation: ceiling in storage is not maintained in good repair. Paint is peeling in storage in large flakes.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/12/2013 | Routine | |
Management has addressed cleaning of chicken prep table and surrounding area. Thank you for your cooperation!
No violation noted during this evaluation. | 12/18/2012 | Follow-up | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: chicken prep table
Correction: Clean and sanitize these surfaces for food contact.
|
12/06/2012 | Routine | |
Facility was changing over from breakfast to lunch. Floors were very dirty and slippery. Please adjust cleaning schedule to account for busier times. Thank you for your cooperation.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of the line cooler, 2-door Traulsen freezer, and outsides of 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in kitchen area, also in slicing room, are noted in need of cleaning. Observed very slippery floors.
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.
|
08/07/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's #2171, 901 East Church Street, Martinsville, VA 24112 »