- Wall and Ceiling Coverings and Coatings
Observation: Wall covering at right side of door inside front walk-in cooler is damaged and not easily cleanable.
Correction: Repair wall covering so it is easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Rear door of food establishment has a gap that may permit entry of insects and rodents.
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.
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03/08/2016 | Routine | |
7- 10 + inches of rain in area within last week.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken dip was labeled to be disposed of on 9/28/2015 and today is 9/29/2015..Holding temperature was 39°F.
Correction: Make sure pull dates/times for chicken dip or any other potentially hazardous foods are correct and foods are removed according to dates/times marked.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken fillets and spicy chicken and are suppose to be on time, but no time marking was in place.
Correction: Put in place proper time to be removed indicators for chicken fillets and spicy chicken and any other potentially hazardous foods that do not have indicators that suppose to. Since temperatures were adequate no need to discard.
- Outer Openings - Protected
Observation: The base of back exterior door is damaged such that adequate space is left between base of door and floor, such that vermin can enter establishment.
Correction: Need to repair or replace door or threshold so that no space is left between base of door and floor.
- Physical Facilities in Good Repair
Observation: Leaking of rain water into the esatblishment behind front counter, in walking area of preparation area and in mop room. (7-10 + inches of rain within last 7 days).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/29/2015 | Routine | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: One (150°F) of several (150-193°F) chicken strips was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual milk containers cold holding at improper temperatures (45°F)
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Manager found that colland coils very soiled, so he cleaned them. Keep checking unit to determine if can eventually maintain potentially hazardous foods at 41°F or below - if not then unit will need to be repaired or replaced.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of several shelves in the back walk-in refrigerator are rusty and consequently not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the kitchen walk-in refrigerator and in dry storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under storage shelves in dry storage area 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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03/20/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: One set of metal shelves in walk-in refrigerator is rusting to a degree so not easily cleanable.
Correction: Need to replace or resurface and paint with approved paint.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: QUATS sanitizer in wiping cloth container was at strength of 400 ppm - manufacturer recommendation of 150-300 ppm.
Correction: Since strength of QUATS coming out about 300-400 ppm at 3-compartment sink, suggest after fill bucket and sink about 2/3 fully, then fill rest of way with water. Then test to be sure at least 150-200 ppm. Need to have dispenser checked to control concentration better.
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11/21/2014 | Routine | |
Need replace ballast for ceiling like in front back door.
QUATS sanitizer in wiping cloth container at front counter = 200 ppm - ok
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the storage shelves in old walk-in shelves are rusty.
Correction: Remove rust from sheles and repaint or replace shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at the 3-compartment sink. Registered < 200 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-service cups stored in spring loaded dispenser stacked beyond protected top of dispenser at the front counter, where exposed to customer potential contamination.
Correction: Only allow cup dispensers at front line be loaded so that the lip of all cups are protected within the dispenser and do not over stack.
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07/25/2014 | Routine | |
QUATS sanitizer in wiping cloth bucket = 200 - 250 ppm - ok
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Was 100 ppm at the 3-compartment sink.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic food 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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Pooling of food waste and drianage from dumpster found under dumpster.
Correction: Need to unclog drain, so drain off liquid waste from dumpster.
- Outer Openings - Protected
Observation: The service window for customers was left open between patrons.
Correction: Keep service window closed between patrons to avoid fly entry.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under deep fryers and shelves in dry storage 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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04/03/2014 | Routine | |
QUATS sanitizer in 3-compartment sink = 300 ppm -ok
- 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: Wheels and electric supply cords under all grills and fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service (electric lines) obstructs or prevents cleaning of floor under all grills and deep fryers.
Correction: Relocate utility service line to allow access to floor for cleaning.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Side customer door left propped open.
Correction: Protect the food establishment against the entry of insects and rodents by keeping doors closed.
- Outer Openings - Protected
Observation: Base of back exterior door has open space that is large enough to allow vermin to enter.
Correction: Repair/replace threshold for back exterior door.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the back walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. ALSO MAKE SURE SHIELDED LIGHTS.
- Physical Facilities in Good Repair
Observation: Covebase in walk-in cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Cove base in walk-in refrigerator, floor under fryers and grills and under dry storage shelves 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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12/05/2013 | Routine | |
1 set of shelves in walk-in cooler starting to rust. Correct before becomes a cleaning problem.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at 3-compartment sink (<100 PPM).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- 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: GREASE on fryer wheels.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of dirt and food residue on one set of walk-in cooler storage shelves.
Correction: Clean off soil off walk-in shelves.
- Plumbing System Maintained in Good Repair
Observation: Hose in dumpster has pressure nozzle attached and only single-check valve inline.
Correction: Need install double-check valve with atmospheric vent, when nozzle attached to hose.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Dumpster pad has accumulation of grease and trash.
Correction: Need deep clean off dumpster pad and put all trash in dumpster.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Kitchen
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under various equipment (especially under fryers) 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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08/08/2013 | Routine | |
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometer on the exterior of the walk-in refrigerator is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. Since have accurate thermomter inside the walk-in, can just cover over the face of the external thermometer.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation in public restrooms is not sufficient to keep rooms free of excessive vapors
Correction: Provide mechanical ventilation or exhaust fan that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the wheels of the cooking line equipment heavily laden with grease 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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04/25/2013 | Follow-up | |
3 compartment sink 200 ppm - ok
Wipe cloths 300 ppm - ok
Shelves starting to show signs of rust in the walk-ins.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the walk-in refrigerator is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet of water hose at dumpster area as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Ventilation - Mechanical Ventilation
Observation: Ventilation in public restrooms is not sufficient to keep rooms free of excessive vapors
Correction: Provide mechanical ventilation or exhaust fan that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls at the cook line and the floors in the walk-in refrigerators 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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04/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's #2821, 480 Tanyard Road, Rocky Mount, VA 24151 »