- Non-Food Contact Surfaces (repeated violation)
Observation: Noted wire shelves with some encrusted food /flour clean. noted some dirt / food particles on walk in doors. clean.
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 (repeated violation)
Observation: Noted a) Ceiling tiles dingy b) floor in walk in freezer dirty under the shelves. c) clean all vent areas in the kitchen and in walk in's . Dust build up. d) Clean floor under shelves in outside store room , leaves & dirt.
Correction:
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10/29/2015 | Routine | |
Recommend rack over 3 comp sink to help with the draining.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Noted some metal pans /pots wet stacked with a greasy feel on shelf. to be recleaned
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Saw ceiling near vents dusty and dingy stains. clean/repair replace as necessary. ,
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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04/28/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Noted a number of pans stacked together on top of each other. Some pans had food particles on the food contact surfaces. removed .
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: Noted some accumulations of grease/food particles at a) Shelves of the hot holding unit. b) food particles on handles of the handsinks and door of the hot holding unit holding chicken.
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 (repeated violation)
Observation: noted a) Some build up of dust/mold on ceiling b) Dingy ceiling tiles clean . Comment: appears repairs going on on air condition unit.
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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10/29/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Noted some pans and utensils stored on shelf with food particles on them. Not cleaned properly, removed corrected on site.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: Noted some equipment with grease and food particle build up. not cleaned properly. e.g. a) Hot holding unit on the line inside. b) plastic container holding equipment c) fryer top holding fry cartons with grease/particle build up. clean removed to be cleaned.
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: Celing in the kitchen has build up of dust & grease and dingy. Clean
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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04/11/2014 | Routine | |
- Hair Restraints - Effectiveness
Observation: Managers need to wear hair restraints when handeling food.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Noted pans stored on top of each other with a greasy feel ..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Noted ice machine has some brown material on it. Clean.
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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09/27/2013 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Noted sanitizer in 3 cmp sink used to store wiping cloths at 400 + was diluted with water to correct.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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04/18/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Hardee's Of Hopewell #2 - #2621, 310 West Randolph Road, Hopewell, VA 23860 »