Hardee's #2937 Of Pennington, 712 East Morgan Ave., Pennington Gap, VA 24277 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Hardee's #2937 of Pennington
Address: 712 East Morgan Ave., Pennington Gap, VA 24277
Type: Fast Food Restaurant
Phone: 276 546-5269
Total inspections: 8
Last inspection: 12/11/2015

Restaurant representatives - add corrected or new information about Hardee's #2937 Of Pennington, 712 East Morgan Ave., Pennington Gap, VA 24277 »

Inspection findings	Inspection date	Type
Prior noted violation (45-1570) gasket on Traulson freezer door has been repaired. Thank you. Staff was observed practicing good routine of hand washing. Overhead grill vents were discussed with manager for cleaning. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Intake and exhaust air ducts are not being cleaned. The exhaust vents above the bread ovens have a heavy build up of grease and dust. Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials	12/11/2015	Routine
Discussed employee hand washing and glove wear, which was very good, with manager. Also noted marked item for maintenance crew to repair. Equipment - Good Repair and Proper Adjustment Observation: Door gasket on Traulson Freezer next to fryers, was observed in a state of disrepair and damaged. Correction: Repair the door gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	06/11/2015	Routine
Good food safety procedures in place. Monitoring being completed by management and employees. The log book looks accurate and is consistently filled out. Discussed handwashing and glove use. Barehand contact prevented by all employees and observed all employees properly washed hands. Discussed making it mandatory for staff to wash hands after a break in orders when the next order is made. During these idle times, hands are likely to become contaminated with out an employee realizing it. Also observed good use of tongs when getting raw hamburger patties from the freezer, manager decided it would be best for gloves to be discarded and hands washed at this point as well. Discussed cooling. During cooling food should be left uncovered or loosely covered. Removed the lids on the containers of the cooling sausage and used deli paper to cover them. The deep fryer vat #3, needs to be serviced. Until then monitor the temperature throughout the day and increase the cook time to assure the chicken is properly cooked. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: Chicken tenders were not fully cooked after the time was over for cooking. The deep fryer vat was not up to temperature. Correction: Increase the cooking time and have the deep fryer serviced.	12/27/2014	Risk Factor
Hot water available at handsink. Hot water works as long as you turn the handle to the left first before raising, if you raise the handle and turn to the left you do not get hot water. The faucet may need to be replaced. No violation noted during this evaluation.	07/11/2014	Follow-up
When cooling food, the food can be left uncovered or loosely covered to allow good air flow. The sausage was less than 3 inches in the pans and they were placed directly on the metal rack. A good cleaning schedule should be in place to prevent the build up of grease and food debris that was seen today. Floors look good and this is a good example of how a regular cleaning schedule will keep debris from building up. Good handwashing and prevention of barehand contact observed. Employee tested sanitizer and was knew the proper procedure. Good temperatures and maintaining time control. 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: Inside of deep fryer cabinets, inside of freezers, inside of refrigerators, tops of equipment, etc. Correction: Maintain nonfood-contact surfaces of equipment clean. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	07/01/2014	Routine
Dry goods (gravy mix,flour,sugar) and produce (lemons,tomatoes,onions) were delivered in clean and well dated/marked containers from supplier. Good practice of wash/rinse/sanitize being practiced at 3 compartment sink. Quaternary sanitizing solution measured at 200 PPM. Food Storage - Clean and Dry Location Observation: Food stored in a commonly wet or soiled location. Orange juice containers are stored underneath leaking/dripping ketchup dispenser in walk-in cooler. Correction: Protect food from contamination by storing the food in a clean and dry location.Relocate either dispenser or any food items from underneath dispenser to prevent leaking. Premises - Maintaining Premises - Unnecessary Items and Litter Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Personal items and clothing are stored on food containers in rear of kitchen. Correction: Remove all unnecessary items from the facility.Store clothing in personal lockers upstairs.	12/26/2013	Routine
Quaternary sanitizer solution in 3 compartment sink was measured at 300 ppm. Utensils - In-Use - Between-Use Storage Observation: In-use utensils improperly stored between use. Ice scoop was stored laying on soiled oven mitts on top of ice bin. 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.	07/12/2013	Routine
Staff was viewed practicing proper hand washing and glove wear preparing food items. Prepackaged meats are all labeled and dated. No violation noted during this evaluation.	12/13/2012	Risk Factor

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