Discussed the following with the person in charge (PIC):
1. All food items that are tagged "do not use" will be discarded when the general manager arrives this afternoon.
2. Several food items in the walk-in cooler were relocated to the walk-in freezer because they were prepped today and were not held out of temperature for more than 4 hours.
3. Ensure that the batches of chicken tenders are cooked long enough to ensure that the largest piece is cooked to a temperature of 165°F or above.
4. The fire suppression system and fire extinguishers were inspected in November 2015.
The maintenance technician was able to find the problem with the walk-in cooler and repair it. The EHSS will conduct a follow-up inspection later this afternoon to verify that the walk-in cooler has been repaired and operating at or below 41°F.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms (bracelets & watch) and hands (rings) while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. The hair restraints are not worn properly allowing for much of their hair to be exposed.
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
- 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. One large size chicken tender in the batch of chicken tenders cooked in the deep fryer was observed cooked to a temperature of 123°F. The employee then cooked the chicken tenders for additional time until the large piece was observed at a temperature of 178°F,
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) (repeated violation)
Observation: The following foods cold holding at improper temperatures in the walk-in cooler: 1/3 pound hamburgers-48°F, hot ham-47°F, breakfast ham-47°F, raw chicken tenders-48°F, hot dogs-47°F, country ham-49°F, Swiss cheese-47°F, American cheese-46°F, bacon-48°F, chili sauce-48°F, mushroom sauce-48°F, blue cheese crumbles-47°F, buttermilk-47°F. All of these items were either prepped or pulled from the walk-in freezer on 1/10/15 or 1/11/15. The PIC discarded most of these items during the inspection and the other items were tagged "do not use". These will be discarded once the general manager arrives later today to properly count them prior to being discarded.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes and cheeses on the sandwich make 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. The PIC immediately labeled these items with the proper preparation and discard times.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair:
1. Walk-in cooler observed at an ambient air temperture between 43°F (at the end of the inspection) and 50°F (at the beginning of the inspection).
2. Sandwich prep unit observed at an ambient air temperature of 50°F.
The maintenance technician arrived during at the end of the inspection to service on the equipment.
Correction: Repair or replace the equipment 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and food debris:
1. Exterior surfaces of the bun toaster,
2. Fan on the cook's line,
3. Exterior surfaces of the deep fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The handwashing sink basin located next to the 3 compartment sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under and behind all deep fryers are in need of cleaning due to a buildup of grease and food debris.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Many dead insects were found on the ledge above the 3 compartment sink and on the floor under the 3 compartment sink. The PIC stated that the facility was treated last night by their professional pest control company. The PIC removed the dead insects and cleaned the areas.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
01/12/2016 | Routine | |
Discussed the following with the person in charge:
1. Breading at the chicken prep station is sifter after every 2-3 batches. It is placed into the walk-in cooler when the facility closes, re-used the next day and then discarded once per week per Hardee's standard operating procedures.
2. Ensure that the ceiling tiles in the kitchen and floor behind and under the deep fryers are maintained clean. Observed build-up of grease and debris on these physical structures.
3. The facility is currently using raw shell eggs instead of liquid pasteurized eggs for the scrambled eggs and omelet meals. Fried chicken has been removed from the menu at this location.
4. The fire extinguishers were inspected in May 2015 and the ventilation hoods were professionally cleaned in June 2015.
Observed good holding, cooking, and reheating temperatures of TCS foods.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for the in-use tongs and other dispensing utensils that are stored at room temperature between uses is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. The PIC stated that these utensils are cleaned and sanitized three time per day between 5:00 AM to 10:00 PM and the first time they are cleaned is at the beginning of the lunch shift (approximately 10:30 AM).
Correction: Equipment and utensils that are in contact with temperature control for safety foods must be cleaned and sanitized at least every four hours unless the equipment and utensils are held at or above 135°F or 41°F or below.
|
08/13/2015 | Risk Factor | |
Observed some improvement in the cleanliness of the non-food contact surfaces (1800). Continue to clean this equipment to remove the build-up. The person in charge (PIC) stated that the "Henny Penny" is scheduled to be removed from the facility within the next couple of weeks since fried chicken is no longer being served at this location.
Continue to clean the ceiling tiles above the make line and the floor behind the deep fryers that are located on the other side of the service area.
All other deficiencies were corrected.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipoment have accumulation of grease and/or food debris:
1. faucet at the 3 compartment sink,
2. interior of the "Henny Penny" holding cabinet,
3. exterior of the bun toaster,
4. sidewalls of the deep fryers.
5. interior of the upright reach-in cooler on the prep line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
02/12/2015 | Follow-up | |
The walk-in cooler is now holding foods below 41°F. The person in charge (PIC) stated that the maintenance technician repaired the mechanism that keeps the door completely closed.
A follow-up inspection will be conducted on or about Feb. 12, 2015 to verify that the remaining deficiencies have been corrected.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. The person in charge (PIC) was unable to provide a written or verbal employee health policy
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the the reach-in cooler on the make line and the "Traulsen" reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food debris on the following food contact surfaces: 1. can opener blade,
2. interior of the many tea urns,
3. milkshake mixer backsplash.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of many biscuit pans are observed soiled around the interior edges of the pans with accumulations of grease.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipoment have accumulation of grease and/or food debris:
1. faucet at the 3 compartment sink,
2. interior of the "Henny Penny" holding cabinet,
3. exterior of the bun toaster,
4. sidewalls of the deep fryers.
5. interior of the upright reach-in cooler on the prep line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory located in the food preparation area (next to walk-in cooler).
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the chicken prep area where the chicken tenderloins are prepped. Observed less than 10 foot candles of lighting in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1. many ceiling tiles above the make line,
2. floor in the walk-in freezer (ice buildup under the condenser),
3. floor under the bag-in-box storage shelving,
4. floor under and behind the deep fryers.
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.
|
01/22/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Cooling of the sausage used for preparing sausage gravy. The PIC is currently allowing the sausage to cool at room temperature for a short time period prior to placing it into the walk-in cooler. Once the sausage reaches a temperature below 135°F it should be stored into a refrigeration unit to facilitate the cooling of the sausage.
2. The breading at both chicken prep stations is sifted every two runs per Hardee's standard operating procedures.
3. Ensure that the door of the walk-in cooler is repaired so that it provides a tight fit.
4. Employee health policy. FDA Form 1-B was given to the PIC to review with the staff and recommend posting a copy in an area where it is easily readable by the staff.
A follow-up inspection will be conducted on January 23, 2015 to ensure that the remaining critical deficiencies have been corrected.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. The person in charge (PIC) was unable to provide a written or verbal employee health policy
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed the ice scoop stored with the handle in the ice at the drive thru window beverage dispenser.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed one damp wiping cloth stored on the food prep table and the quaternary ammonium sanitizer concentration in the wiping cloth buckets below 150 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The green beans stored in the hot holding cabinet were hot holding at improper temperatures. The temperature was 121°F. The PIC reheated the green beans in the oven.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures in the walk-in cooler: precooked hamburgers-45°F, chili-45°F, raw chicken-45°F, coleslaw-45°F. It appears that the door to the walk-in cooler is not closing tightly allowing warm air to enter. The PIC used a locking mechanism on the door to close it tightly and will monitor the temperature of the cooler throughout the day to see if the temperature inside the unit drops.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the the reach-in cooler on the make line and the "Traulsen" reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food debris on the following food contact surfaces: 1. can opener blade,
2. interior of the many tea urns,
3. milkshake mixer backsplash.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of many biscuit pans are observed soiled around the interior edges of the pans with accumulations of grease.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipoment have accumulation of grease and/or food debris:
1. faucet at the 3 compartment sink,
2. interior of the "Henny Penny" holding cabinet,
3. exterior of the bun toaster,
4. sidewalls of the deep fryers.
5. interior of the upright reach-in cooler on the prep line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the 3 compartment sink were not observed sanitized. The concentration of quaternary ammonium sanitizer was less than 150 ppm. The PIC observed a blockage in the line. The PIC manually added sanitizer to the sink and increased the concentration to 300 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory located in the food preparation area (next to walk-in cooler).
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the chicken prep area where the chicken tenderloins are prepped. Observed less than 10 foot candles of lighting in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1. many ceiling tiles above the make line,
2. floor in the walk-in freezer (ice buildup under the condenser),
3. floor under the bag-in-box storage shelving,
4. floor under and behind the deep fryers.
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.
|
01/20/2015 | Routine | |
Items observed not cooling properly (sausage) make sure to cool to < 70 degrees in 2 hours and then cover (items had just been done within 20 mins) Discussed menu. Good use of date marking and glove use. Uses time adn temp for condiments. Stickers with discard times observed. Discussed cleaning schedule. Call when corrections are made.
- Physical Facilities in Good Repair
Observation: Water observed puddled on floor at soda bags.
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: The following observed noted in need of cleaning: floor/coving under 3 vat, inside of hot box, between equipment, behind fryer
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.
|
03/25/2014 | Routine | |
Complaint inspection. Discussed nature of complaint. Steak and sausage are received raw frozen. Sausage is cooked to 180 degrees and hot held at 155 degrees for 1 hour and then discarded. Steak is cooked to 145-165 degrees, hot held at 165 degrees for 30 minutes and then discarded. No cool and reuses. temperature logs reviewed to confirm. Biscuits are made from a pre mixed bag mix. Once reconstituted is put in WIC. Facility adds buttermilk. buttermilk observed cold holding appropriately in WIC. No expired dates. PIC uses 1 case a day. Reviewed ingredients from bag and no additional eggs added but bag says may contain/ included eggs. area where biscuits made appeared clean. Discussed employee health . No sick employees during time period. Water source is Public from Town of Ashland. Advised to make sure good handwashing policy in place and all foods are cooked and held at proper temperatures. Complaint not verified.
No violation noted during this evaluation. | 06/11/2013 | Routine | |
No critical violations. Time used on condiments(lettuce, tomatoes, cheese and mayo) 4 hour time stickers observed on all foods. Reviewed menu. Only raw items are chicken and small hamburger patties. Other proteins are received pre cooked. Liquid eggs used only. Discussed cooking temperatures, reheating, cooling and thawing methods. CDC Handouts reviewed and given out. Discussed Employee Health. New handouts given and 1B form. Minimal to no cooling. Good use of date marking and glove use. Temperature logs reviewed for food and equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structures noted in need of cleaning: floors at wall/coving area through out kitchen and dry storage
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.
|
03/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's Of Ashland #2910, 106 North Washington Highway, Ashland, VA 23005 »