Hardee's #2955, 933 Fairystone Park Highway, Stanleytown, VA 24168 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Hardee's #2955
Address: 933 Fairystone Park Highway, Stanleytown, VA 24168
Type: Fast Food Restaurant
Phone: 276 629-1122
Total inspections: 6
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type
  • 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: ice machine (door)
    Correction: Clean and sanitize these surfaces for food contact.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Floor or floor covering under racks in storage near ice machine needs cleaning. .
    Correction: Clean these floors,..especially under equipment.
02/09/2016Routine
Employees observed washing hands and wearing gloves when handling foods.New manager on duty.
No violation noted during this evaluation.		07/28/2015Risk Factor
Manager and employees knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing and changing gloves throughout inspection. Foods date marked as required. Temperatures monitored on foods being cooked and all refrigeration units. Raw meats (chicken and beef) stored separately from ready-to-eat foods in walk-in cooler and food preparation areas. Hand sink has been installed by front counter to make it easier for employees to wash their hands when handling foods for customers.
No violation noted during this evaluation.		03/02/2015Routine
Managers knowledgeable on food safety risk factors and employee health. Employees knowledgeable on food safety risk factors. Raw and ready-to-eat foods separated in walk-in cooler and all foods thawed under refrigeration. Employees observed washing hands and wearing and changing gloves when conducting different tasks throughout the inspection. Ready-to-eat foods date marked as required. Employees in cook line knowledgeable on proper cooking, and hot & cold holding temperatures.Overall staff well trained on food safety and proper food handling techniques.
No violation noted during this evaluation.		05/15/2014Routine
Manager knowledgeable on food safety risk factors. Employees observed washing hands frequently and wearing gloves when handling raw and ready-to-eat foods and after breading chicken. Raw and ready-to eat foods stored separately in walk-in refrigerator. All foods date marked.
No violation noted during this evaluation.		12/17/2013Routine
  • Utensils - In-Use - Between-Use Storage
    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.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the @EQUIPMENT@ 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: walls in the food prep 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.
04/03/2013Routine

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