The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- 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: the cookline overhead electrical lines and between the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: A large hole in the wall with exposed insulation was observed in the drive thru station.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under the cookline equipment was observed with food debris and grease.
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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03/22/2016 | Routine | |
The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy at this time.
- Equipment and Utensils - Multiuse, Characteristics
Observation: A blue "Lowes" bucket was observed being used as an ice bucket for the facility.
Correction: Replace the blue "Lowes" ice bucket to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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11/23/2015 | Routine | |
Standing water noted on the floor by the drive thru window.
Tag for shredded cheese indicated cheese was to be discarded at the close of business for the day, however also said that the hold time was four hours. Reviewed several documents with the operator and it seems that shredded cheese is suppose to be held at 41 F or below. If any information can be provided that shredded cheese has a four hour hold time, please contact health official with supporting documentation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the burger counter cooler is in poor repair. Freezer door by the fryers does not close properly.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/20/2015 | Routine | |
Prep line (closest to the flat top grill) needs a new gasket.
Employee health information provided to operator.
No violation noted during this evaluation. | 03/11/2015 | Routine | |
Peach cobbler must be reheated to 165 F prior to being placed in the hot box.
Water leaking from air conditioning unit onto floor below.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee touching his hat and handling food thereafter.
Correction: Discard gloves once soiled.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sliced ham.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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10/15/2014 | Routine | |
Review hashbrown/frech fry station procedures with staff.
Change sanitizer every four hours or once water has become soiled.
- Utensils - In-Use - Between-Use Storage
Observation: Observed employee scoop paper cup into ice bin, rather than using the ice scoop.
Correction: To prevent bare hand contact, employees should scoop ice for drinks by using a scoop with a handle. The scoop should be properly stored with the handle above the ice.
- Critical: Cooling* (corrected on site)
Observation: Chili from the previous day noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture by the back door and by the employee break area is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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06/06/2014 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods for the prep line, for which time rather than temperature is being used as a control, was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. When tickets are printed, if time does not correlate with the time it was placed on the line, re-label time on ticket.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front counter area is being used as a dump station. Do not ha dump tea/drinks down the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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02/07/2014 | Routine | |
Ensure sausage is cooled to 70 F within two hours. Do not stick in the walk-in cooler with the lid until it has cooled completely.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (while dispensing fries)
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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken tenders were 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Large soda nozzles observed with build-up.
Correction: Clean the surface of soda nozzles 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.
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10/07/2013 | Routine | |
Leak from the ceiling and tiles that have begun to lift, should be repaired and/or replaced in the near future. Operator called about ceiling while inspector was present.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. French fries came into contact wit employees hands, while dispensing them into containers.
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.
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06/07/2013 | Routine | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place. Sign off sheet for employee health forms kept in binder.
When cooling down sausage for gravy do not cover and use shallow pan.
No violation noted during this evaluation. | 02/01/2013 | Routine | |
Food items being reheated must rapidly be reheated to 165 F then held at 135 F or above.
Quaternary ammonium sanitizer in buckets and sink basin at proper concentration.
Adequate digital metal stem thermometers in use.
Frequent hand washing observed.
Good date marking system in place.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the meat chest freezer 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.
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12/14/2010 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's #2968, 1901 W Hundred Road, Chester, VA 23831 »