- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment throughout the kitchen 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
Observation: Flooring throughout the facility especially under the equipment 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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01/20/2016 | Routine | |
No violation noted during this evaluation. | 07/07/2015 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving and 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.
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12/09/2014 | Routine | |
- 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: shelving and equipment throughout.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/24/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Mop sink area is not maintained in good repair
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: Kitchen area, especially behind equipment 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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12/05/2013 | Routine | |
No violation noted during this evaluation. | 05/14/2013 | Routine | |
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