Discussed with PIC (person-in charge) the need to give the entire kitchen a very detailed cleaning and initiate a cleaning schedule. Recommend putting several air thermometers in the walk-in cooler to monitor temperature. Contact the Health Department to set a time frame for the completion of the detailed cleaning of the kitchen. This should be done as soon as possible.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. There was no ice in the chicken breading station.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures: sliced tomatoes (discarded), raw scrambled eggs (discarded), chicken tenders (relocated).
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice scoop holder had mildew buildup.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the entire kitchen has accumulations of grime and debris (such as the interior of the hot holding cabinets, the reach-in and walk-in cooler, inside the prep cooler)
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
Observation: The entire kitchen 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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11/06/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the refrigerator door gaskets at several upright units are not corrosion resistant, nonabsorbent, and/or smooth. Also heavy frost buildup on walls of small freezers in several locations difficult to clean
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line servicing several of the undercounter refrigerators throughout facility was emptying liquid waste directly onto the floor of the units. Condensate can contain the human pathogen, Listeria, which when contaminates food can lead to foodborne illness.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. Ensure condensate either drains or evaporates from unit.
- Physical Facilities in Good Repair
Observation: Grout between floor tiles throughout kitchen is missing and is not maintained in good repair
Correction: Operator needs to regrout kitchen floor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration observed at auto dispenser at 3-compartment sink at >400ppm
Correction: Utilize only quaternary ammonia solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Verify by using test kit as often as needed to ensure proper concentration as prescribed by manufacturer--200-400ppm. Corrected by dluting and ensuring water at 75-80oF when testing solution.
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06/03/2014 | Routine | |
Good active management control observed in this facility-all major risk factors appeared to be well managed. This is an old facility and there are several long standing maintenance issues that need to be addressed in this facility to prevent incident contamination of food. Sanitizer dispenser at 3 compartment sink ok at 200ppm. Observed not bare hand contact-using gloves and tongs. Good food temperature management observed throughout. Gave handouts on Norovirus prevention and employee health policy. General manager familiar with employee health policy.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the upright freezer and small front service countertop refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Operator agreed to not use countertop refrigerator in front service area.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the between equipment under hood and other areas around kitchen including spray arm faucet at 3-compartment sink have accumulations of grime and debris--need more detailed cleaning..
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: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensate collecting on ceiling of small milk refrigerator on counter in service area. It was dripping onto food products in the unit.
Correction: Repair the condensate drain line to prevent incidental contact with foods or remove this unit from service--use undercounter unit to store milk products.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Ceramic tile floor-grout is missing and holds water and grime.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable by regrouting tile floor in kitchen..
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09/16/2013 | Routine | |
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