- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of all equipment, shelving, insides of refrigerators and freezers, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under both ice machines sink are leaking and are not draining properly causing standing water on the floor in both areas.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire food prep and storage area were observed in need of very thorough cleaning (walls, floor and ceiling). Floors were observed with large amounts of grime and debris under shelving and equipment. Walls were observed with large amounts of food splash, etc. Floor drains near three comartment sink had a strong odor.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Floor drains need to be cleaned thoroughly. 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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10/29/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine at drive thru window appears to be leaking.
Correction: Repair ice machine so that water is not leaking onto the floor.
- Equipment - Good Repair and Proper Adjustment
Observation: Make up bar refrigerator was observed cold holding at 47F.
Correction: Repair the make up bar refrigerator so that it is capable of storing foods at 41F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of several refrigerators/freezers were observed in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of all equipment, shelving, insides of refrigerators and freezers, gaskets, ice dispenser, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors throughout food prep and storage area were observed in need of thorough cleaning (especially under and behind equipment and shelving). Floor drains in food prep area need 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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05/05/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment, shelving, insides of refrigerators and freezers, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors were observed in need of cleaning (especially under ahd behind equipment and shelving).
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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08/13/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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. DISCUSSED PROPER PROCEDURE WITH PIC AND EMPLOYEE.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses (ice scoop).
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment (fryers, grill, refrigerators, etc.) insides of refrigerators and freezers, shelving, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors throughout food prep were observed in need of thorough cleaning (especially under and behind equipment and shelving).
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/17/2014 | Routine | |
STATE HEALTH PERMIT NEEDS TO BE POSTED IN PLAIN SIGHT OF CONSUMERS. Provided PIC with a copy of the FDA Food Facts Sheet “Food and Water Safety During Hurricanes, Power Outages and Floods”.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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: Food storage containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed stored on the floor.
Correction: Store single service items 6" off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors throughout food prep, storage and floor sink area were observed in need of very thorough cleaning (i.e. under and behind equipment and shelving). Floors drains need 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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09/24/2013 | Routine | |
Provided PIC with a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" .
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Provided PIC with Food Employee Reporting Agreement forms from the FDA.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors throughout food prep area, storage, and mop area were observed in need of thorough cleaning (especially under and behind equipment and shelving).
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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04/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's #2441, 1865 South Crater Road, Petersburg, VA 23805 »