Hardee's Of Courtland, 28384 Southampton Parkway, Courtland, VA 23837 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Hardee's of Courtland
Address: 28384 Southampton Parkway, Courtland, VA 23837
Type: Fast Food Restaurant
Phone: 757 653-2004
Total inspections: 8
Last inspection: 10/15/2015

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Inspection findings	Inspection date	Type
Overall good sanitation with inspection done during evening and shift manager short staffed and unable to accompany inspector but with good knowledge and issues corrected as soon as noted. Worker touched speed rack / trays with raw chicken with gloves on then returned to prep area touched prep surfaces and possibly bun stopped by manager and EHS at same time to remove gloves wash hands, and have area sanitized by separate worker before any further food prep done. Good management. Different worker later handling raw hamburger patties with gloved hands then touching buns - tongs fell to back of meat chest - with issue corrected with EHS as manager at front counter. Worker later taking meat out with gloved hands when tongs in place (after washing and sanitizing) - and when asked stated he has been trained to use tongs. Refresh training - assume all raw product has bacteria and or viruses that can be spread to ready to eat foods and food prep surfaces. *Order additional utensils so that in use utensils that are contaminated can be put in dish sink and new tongs put in place after handwashing. Improper thawing noted, and corrected, otherwise good food temperatures, excellent labeling and storage. Walk in freezer in defrost mode and 27 F. Good handwashing and glove use (except issues already mentioned) good employee health knowledge for symptoms, and where to check flyer ok to check diseases. Person in Charge Observation: Some staff with expired or no district food handler cards. Method used to ensure all staff have basic food safety training and knowledge. Correction:** Ensure staff all have current cards Before end of this month. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Staff handling raw meats or containers with raw meats then handling food prep surfaces or ready to eat foods. Correction: All areas touched cleaned and sanitized and food touched discarded. Training done by manager / EHS. Thawing (corrected on site) Observation: Speed rack of raw chicken out to "thaw" for about 20 minutes to prepare chicken too frozen to use. All chicken except one package 40 or <. One package with chicken at edge 50 F. Correction: Chicken checked at 50 F taken to prepare now. Speed rack with rest of chicken returned to walk in refrigerator to cold holding at 39 F. Discussed thawing. 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 Equipment - Good Repair and Proper Adjustment Observation: The door gasket to the lowboy by the grill is in poor repair, with cold air felt above door with door closed. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor sinks and troughs in need of cleaning especially top covers that are screwed into place, food debris under and behind ice machine and area under drive through drink station needs additional cleaning. Correction: Ensure areas cleaned and on cleaning schedule for routine cleaning likely at end of night - when facility closed to avoid accidents or during very slow period with staff not doing any food service.	10/15/2015	Routine
Overall inspection is very good. Good job with food temperatures and cleanliness of food contact surfaces. Areas of concern include cleanliness of non-food contact surfaces and control of flies. Several new staff members, need to obtain food handlers cards. Pests - Controlling Pests* Observation: Four to five flies around equipment.Following factors contributing to fly problem: Open dumpster lid, cleanliness of floor drains, grease build up on wall behind fryers, tray beneath fryer holding area, and cleanliness around POS screens. Correction: Correct above violation.	05/29/2015	Routine
Overall excellent. Observed good handwashing, good glove use, good food temperatures, storage and labeling. Good to mixed employee health knowledge. Review entire policy with all staff. Clean well organized facility with sanitizer in place in all work areas, tested at 300 ppm quats. Discussed eight major allergens. Flyer left. Discussed upcoming requirement to post statement that sanitation inspection reports are available to view on Virginia Department of Health website. Hand Drying Provision Observation: One paper towel machine with dead battery. Correction: Noted staff correctly washing hands and paper towels available at 2 other sinks. Repair as soon as possible.	01/27/2015	Risk Factor
Overall excellent sanitation noted. Good handwashing, good glove use, good glove and apron use and changing from raw chicken make station, sanitizer in place and used * PREMIX not working and "dumping' chemical > 400 ppm quats. Already identified by GM and call for repair made. Ensure all staff know how to mix and test. Good employee health knowledge, good food temperatures including good cooling temperature and technique. Noted 2-3 flies in facility. After hours kill (manually) and clean. Noted some floor sinks missing drain covers. Replace - suggest sturdy plastic. Equipment - Good Repair and Proper Adjustment Observation: Ice build up on one walk in freezer fan cover, covering about 1/4 of cover. Correction: Call for repair. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Lobby cabinet under the soda machine in need of cleaning. Correction: Clean after hours and routinely. Refuse Outside Receptacles Observation: Dumpster lid is broken. Correction: Replace the dumpster.	07/31/2014	Routine
Overall excellent sanitation. Noted excellent handwashing, good glove use, good food temperatures, labeling and storage. Good practices to prevent bare hand contact. Excellent employee health policy knowledge. Sanitizer (Quats) in place and used, However, concentration at the minimum required or below minimum. Premix system allowing some chemical through, however, air bubbles present in tubing not moving. Ensure system maintenance is done to allow for proper concentration of sanitizing agent. Some flies noted in facility, before the beginning of fly season. Discussed above issues, change the dumpster, train staff, clean hard to reach areas. Also discussed, ensure floor drains, especially floor sinks are thoroughly cleaned on routine basis. Also if drain covers allow for food to go down drain, and partially remain in pipes, suggest different drain covers. Flies breed in decaying organic material, any such material in the facility will attract flies. Critical: Backflow Prevention Device, When Required* Observation: Double backflow prevention device needed on mop sink faucet with hose/spray nozzle. Correction: Install double backflow prevention device. Refuse - Cleaning Receptacles (repeated violation) Observation: Dumpster with damaged lid, open doors, and standing liquid in the bottom. Pad with some debris. Correction: Clean dumpster pad, discard garbage. Replace dumpster, train staff to ensure doors are closed after each use and garbage is bagged so it does not leak to prevent attraction of flies. Physical Facilities - Cleaning Frequency and Restrictions Observation: Some debris noted under equipment, at the edges of floors, and under food prep sink. Correction: Clean now and routinely.	03/25/2014	Routine
Overall excellent. Flies noted in facility and suggestions to reduce/eliminate flies discussed. Overall excellent handwashing and glove use, good food temperatures, storage to prevent cross contamination, and labeling. Monitor chicken breading station. Noted one time today, after working at station worker left without immediate glove change/handwashing. Nothing else touched or contaminated, but immediate glove removal and handwashing is the best practice. Time used on prep line. A written procedure needed for using time. Please post so staff can review. Time labels not changed, but food just changed when EHS arrived. Refuse - Cleaning Receptacles Observation: Flies noted facility and in dumpster. Dumpster with bad odor and lid that is bent. Recycle dumpster with some food present and flies present. Correction: Replace or at a minimum clean dumpster. Ensure trash is bagged to prevent leakage. Ensure all food items are placed in food dumpster (food present individual order items) and that boxes that contained raw meat are placed in the regular garbage dumpster. Physical Facilities in Good Repair Observation: 1) Mop sink tiles broken and grouting missing. 2) Wall under lobby drink station not completed. Correction: Repair facility issues	07/11/2013	Routine
Pre-opening inspection done with DM with following noted: Walk in refrigerator with very different food temperatures by location. AC&R present during inspection. Check unit for circulation and correct functioning. Floor drains with top covers present, however, drain covers not present for drain pipe. Obtain drain covers for pipes to prevent food and other debris from going down the drain and causing bad smells, possible drainage problems, and possible pest problems. Single service items stored in cabinets under lobby drink machines near drain lines. Move or store in sealed tupperware type containers. Several flies present, doors are open. Kill flies, clean and sanitize prior to opening. Do not use pesticide inside facility unless certified operator present, kill manually. Certificate of occupancy temporary, but cleared with Building Official, pending item will not affect building safety or ability to open. Lighting previously measured and recorded. All areas exceed required foot candles. Walk from 42 down to 38, and repair staff say working correctly. Staff to store to pick up drain covers during initial inspection. Sandwich prep lowboy, cheese, 42, overstocked. Remove some cheese, close and follow up. Permit issued. No violation noted during this evaluation.	06/06/2013	Pre-Opening
EHS to site for requested walk through with site manager. Building not completed, with some areas to seal, caulk etc., however, no issues noted. Light readings taken as follows: Front counter - 140 foot candles (fc) Drive through - 150 fc Prep - 100 fc Under hood - 75 fc Broiler area - 85 fc 3 vat sink - 70 fc DSR - 80 fc WIR - 110 fc WIF - 115 fc Chicken prep - 110 fc Call when Certificate of Occupancy has been issued for pre-opening inspection. No violation noted during this evaluation.	05/31/2013	Other

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