Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed several squeeze bottles on the make line that were not labeled. Bottles were labeled during inspection.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The wire shelves in the walk in cooler were observed in a condition that prevents necessary maintenance and easy cleaning. The shelves are rusty.
Correction: shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-inside of all of the deep fryer cabinets, 2-the outer surfaces of the convection ovens, 3-the oil filter drain hose above the mop sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the walk in freezer is not smooth and easily cleanable. There is a heavy build-up of ice under on the floor under the condenser in the unit.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall junctures in the walk in cooler not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: 1-the wall behind the deep fryers, 2-the breaker box hanging above the charbroiler, 3-the walk in cooler floor, 4-the walk in freezer floor, 5-the mop sink and surrounding area.
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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. Observed two mops stored mop head down in the mop sink. Mops were hung up during inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/03/2016 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 10/16/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee changing gloves without washing their hands. Person in charge instructed employee to wash their hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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06/12/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelves in the walk in cooler were observed in a condition that prevents necessary maintenance and easy cleaning. The shelves are rusty.
Correction: Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the interior of the convection ovens were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the convection ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture on the stairs leading to the dry storage area is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation:
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning. 1-The railing on the stairs leading to the dry storage area, 2-the stairs themselves, 3-the floor in the upstairs dry storage area, 4-the wall and molding near the stairs, 5-the floor in the walk in cooler, 6-the ceiling tiles around the HVAC ducts in the kitchen, 7-the floors throughout the kitchen. IN GENERAL ALL FLOORS ARE IN NEED OF A THOROUGH CLEANING, ESPECIALLY IN THE DRY STORAGE ARE AND UNDER THE EQUIPMENT IN THE KITCHEN.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts throughout the facility are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/11/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee wash their hands for only 10 seconds. Employee was instructed in proper hand washing techniques.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed coffee in coffee filters on the front line and containers of mayo and sliced tomato in the assembly reach in cooler that were uncovered. Items were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: A dunnage rack in the walk in cooler was observed in a state of disrepair and damaged.
Correction: Repair the dunnage to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves in the walk in cooler were observed in a condition that prevents necessary maintenance and easy cleaning. The shelves are rusty.
Correction: Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: 1-several metal and plastic insert lids on the clean pot rack, 2-the white cutting board in the prep area near the stairs, 3-three pairs of tongs inside of the cook line reach in cooler (were left from the night before), 4-the breading basket in the breading area, 5- the fryer racks and the sheet pans across from the large fryers, 6-several large empty lexans in the walk in cooler, 7-the plastic trays under the containers containing bacon bits in the walk in cooler. All items were taken to the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the interior of the convection ovens were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the convection ovens 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 surfaces of the following equipment were observed to have accumulations of grime and debris: 1-the chemical storage bin and shelves next to it, 2-the mop sink and surrounding walls, 3-the exterior of the ice machine, 4-the gaskets on all reach in coolers and freezers, 5-the exterior of the toaster, 6-the exterior of the microwaves, 7-the bread racks, 8-inside of the reach in coolers, 9-the exterior surfaces of the deep fryers, 10-the interior of all fryer baskets, 11-the floor fan, 12-the exterior of the sanitation buckets, 13-the breading station, 14-the fire suppression pipes above the charbroiler, 15-the step ladder, 16-the top of the line hot holding unit, 17-the upsplash of the soda machine in the dining room, 18-the counter on the right side of the soda machine. IN GENERAL, ALL EQUIPMENT IS IN NEED OF A THOROUGH CLEANING..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and grease were observed adjacent to the grease container outside the facility.
Correction: The grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Correction:
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture on the stairs leading to the dry storage area is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: A light fixture in the dry storage area is not maintained in good repair. Fixture was not working.
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 physical structures were noted in need of cleaning. 1-The railing on the stairs leading to the dry storage area, 2-the stairs themselves, 3-the floor in the upstairs dry storage area, 4-the wall and molding near the stairs, 5-the floor in the walk in cooler, 6-the ceiling tiles around the HVAC ducts in the kitchen, 7-the floors throughout the kitchen. IN GENERAL ALL FLOORS ARE IN NEED OF A THOROUGH CLEANING, ESPECIALLY IN THE DRY STORAGE ARE AND UNDER THE EQUIPMENT IN THE KITCHEN.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts throughout the facility are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mop in mop sink with the mop head down. Mop was hung up during inspection
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/06/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several plastic insert pans and a knife that were going to be used as replacement items on the make line. Items were taken back to the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine bin which were in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of ice machine bin at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of both microwave ovens were observed soiled. Ovens were cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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08/07/2014 | Risk Factor Assessment | |
Abbreviations: WIC - walk in cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. During discussion with an employee, it was learned that the in-use utensils were not being cleaned every 4 hours as required. Person in charge instructed employees to wash, rinse and sanitize all in-use utensils at least every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. The following equipment was observed to be not working: 1-the tall reach-in cooler near the fryers on the cook's line, 2-the line prep unit, 3-the low boy cooler across from the flattop grill.
Correction: Remove any unused or non-functioning equipment from the premises.
- 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: 1-the white cutting board on the prep table near the ice machine, 2-the nozzle on the bulk ketchup dispenser, 3-the cooling grates located on the clean pot rack. Items were cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The following food contact equipment surfaces were observed soiled with accumulations of grime and debris: 1-the insides of all ovens, the interior of the toaster.
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.
- Equipment - Cooking and Baking Equipment
Observation: (CORRECTED DURING INSPECTION) The cavity of the microwave oven across from the flattop grill is observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-shelf over the top of the prep line, 2-the electric and computer cables above the prep line, 3-the monitors over the prep line, 4-the cart being used to move clean dishes, 5-the inside and outside of the doors on the chemical storage cabinet, 6-the outside surfaces of the ovens, 7-the inside and outside of all fryers (very heavy grease build up on the insides on the cabinets), 8-the inside of the reach-in cooler on the cook's line, 9-the shelves covering the front fryers, 10-the exhaust hoods above the broiler, 11-inside of the tall line reach in cooler, 12-the toaster station counter, 13-the upslash surfaces of the customer soda dispenser as well as the drive thru soda dispenser, 14-the sides of the flattop grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located in the men's restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-the stairs leading upstairs and the floors in the upstairs dry storage area (dirty and sticky), 2-the handrail for the stairs (dirty and sticky), 3-the floor in the walk-in cooler, 4-the floor in the walk-in freezer, 5-floors under and behind all of the equipment in the kitchen.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in dirty water in a mop bucket. Mop wash cleaned and hung up to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/10/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the 3-compartment sink were not observed sanitized. There was no measurable sanitizer in the sanitizer sink. Person in charge drained, refilled the sink with Quaternary Ammonium sanitizer measuring 200 ppm and the equipment was re-washed.
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.
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09/24/2013 | Risk Factor Assessment | |
The above observations and the following were discussed with the person in charge:
-Time rather than temperature used for tomatoes and cheese, policy/labeling observed.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every hour. Chicken breading is being sifted at least once every hour.
-Employee health policy observed.
-A remodel is planned this spring for the dining area only.
-The quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm.
The person in charge was very knowledgeable regarding food safety, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the equipment storage shelves downstairs have 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The floors in the walk in freezer 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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03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's Of Princess Anne #2920, 1700 Princess Anne Street, Fredericksburg, VA 22401 »