Observed no flies in the facility's kitchen. PIC was unsure when the facility's pest control operator (Ecolab) last serviced the facility and no report was available. PIC to have manager follow up with EHS on Ecolab's last service/ report.
No violation noted during this evaluation. | 02/09/2016 | Follow-up | |
Follow up inspection. Observed walk in cooler properly cold holding food at or below 41 F. Observed temperature log kept for the walk in cooler. PIC stated Ecolab is scheduled to service facility today. Observed most cleaning completed
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Observed numerous flies in kitchen.
Correction: Recommend working with the pest control operator to implement methods to control flies in the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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02/02/2016 | Follow-up | |
Food suppliers are MBM and Flower's Bakery. Chicken received raw, fresh or frozen (tenders) and thawed prior to cooking. Most other proteins are received frozen and go directly to cook. Some hamburgers are received precooked. Green beans, chili and cobbler maybe cooled for carry over depending on volume leftover
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in cooler (WIC) in a state of disrepair and damaged
Correction: observed unit cold holding food > 41 F. Observed WIC cold holding food between 41-43 F.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: lid of ice cream chest, inside surfaces of multiple reach in coolers and freezers, door gaskets to coolers and freezers, inside of microwave, exterior surfaces of middle prep unit, and fry basket holder..
Correction: Recommend cleaning. 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: Observed the floors and walls throughout the facility in need of cleaning, specifically in the biscuit area, around the ovens, along the fryer/ cook line and the wall beside the tea machine.
Correction: Recommend cleaning. 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed numerous flies in kitchen.
Correction: Recommend working with the pest control operator to implement methods to control flies in the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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02/01/2016 | Routine | |
Food suppliers are MBM and Flower's Bakery. Bone chicken is received raw, fresh and tenders are received raw, frozen and thawed prior to cooking. Large hamburgers are received frozen and precooked
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed wall/ floor around fryer area in need of cleaning.
Correction: Recommend cleaning. 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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10/01/2015 | Routine | |
MBM Foodservice is the food supplier. Most proteins are received raw, frozen and go directly to cook. Hamburgers are received raw, frozen and also frozen, precooked. Chicken is received raw, thawed, and breaded on-site. Breading is sifted every 30 mins - hour and is replaced daily as needed
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed the fried chicken filet not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed a cooking temperature of 120 F after frying cycle completed.
Correction: Recommend continuing to cook the chicken to heat all parts to 165°F or above for 15 seconds. PIC continued cooking to 175 F. PIC adjusted fryer cycle longer for the fried chicken filet.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the quaternary ammonium sanitizing solution in the 3 basin sink not at an acceptable concentration. Observed the sanitizer at a concentration > 400 ppm. Sink was not in use at time of observation.
Correction: Recommend adjusting the sanitizing solution between 150-400 parts per million or otherwise identified by manufacturer's recommendations. PIC adjusted to 300 ppm. PIC stated a new preset filler has been ordered because the current one is not properly working.
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03/04/2015 | Risk Factor | |
The person in charge stated that the door gaskets for the ice cream chest have been ordered.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed buildup of debris on the interior of several iced tea dispenser.
Correction: Clean and sanitize these surfaces for food contact.
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11/18/2014 | Follow-up | |
Initial visit to ask to close once electricity was lost. Facility to remain close until power restored and EHSS called to reopen.
No violation noted during this evaluation. | 11/06/2014 | Other | |
Some items discarded before EHSS arrival. Items discarded were from small RIC: eggs, turkey burgers, sausage, coleslaw and milk as well as items hot holding during breakfast as well. Juice RIC = 32, Hoshizaki RIC= 34, WIC = 22, WIF = frozen. Ok to reopen.
No violation noted during this evaluation. | 11/06/2014 | Follow-up | |
Temperatures continued: Cold holding-Chicken tender batter-38°F, Sausage patty-38°F.
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, WIC-walk-in cooler, PIC-person in charge
Observed good cooking and holding temperatures of foods.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Packaged drinks (milk, water, etc.) stored in direct contact with undrained ice at the service counter.
Correction: Store packaged food in drained ice to prevent the entry of water.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler and the reach-in cooler in the ice cream prep area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the ice cream prep area is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the ice cream freezer are broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice cream freezer and meat freezer in the grill area were observed in a condition that prevents necessary maintenance and easy cleaning. Observed significant frost buildup in both of these freezers.
Correction: Defrost the freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed buildup of food debris on the following food contact surfaces:
1. can opener blade and base
2. interior of several iced tea dispensers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave ovens were observed soiled with a buildup of food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulation of grease and or food debris:
1. Exterior or the bread/bun toaster,
2. Floor fan in grill area,
3. Ice scoop holder in drive thru area,
4. All reach-in cooler door gaskets,
5. Underside of the prep tables in the ice cream prep area,
6. Exterior of the sandwich prep station,
7. Exterior of all reach-in coolers.
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 following physical facilities are in need of cleaning due to buildup of grease and/or food debris:
1. Wall around the 3 compartment sink,
2. Floor under the prep tables in the ice cream prep area,
3. Wall between the deep fryers and 2 door reach-in freezer,
4. All HVAC ceiling vent covers (dust buildup).
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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10/28/2014 | Routine | |
sausage 38 degrees, hamburger 39, green beans 190, milk 29. General cleaning recommended in food preparation area and inside establishment. PIC/General manager will manually mix sanitizer in 3 basin sink set-up until dispensing unit can be calibrated/repaired.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Observer sanitizer level in 3 basin sink less than 100 ppm.
Correction: Recommend sanitizer level (Quat. ammonium) be in 200 ppm-400 ppm range for proper sanitization of dishes, pans, and utensils. Corrected to 300 ppm.
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02/20/2014 | Risk Factor | |
Complaint inspection. EHSS discussed with manager on duty who also happened to be working the day of complaint. He said it was SuperBowl sunday and there were a lot of people in the facility and they had gotten a lot of pre orders for chicken. The facility could have seemed dirty at that time because he was busy but he doesn't remember a smell. EHSS checked bathrooms and no smell confirmed.
No violation noted during this evaluation. | 02/06/2014 | Complaint | |
- Critical: Employee Health*
Observation: Observed employee health information not available for employee training. PIC not able to name signs/symptoms/diseases. Policy not posted or available in records.
Correction: Recommend employee health information be available for all employees and PIC should be aware of duties to train employees. Distributed form 1B to PIC.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed sanitizer for wiping cloths at concentration of less than 200 ppm Quat.
Correction: Recommend sanitizer level be increased to level of 200-400 ppm Quat. All containers refilled with proper level from sanitizer hose at 3 compartment sinks.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not working properly in Walk-in cooler.
Correction: Recommend accurate thermometers be available in cooling units.
- Non-Food Contact Surfaces
Observation: Observed several items of equipment in need of cleaning to remove dust, dirt, and grime.
Correction: Recommend equipment be thoroughly cleaned to remove dust, dirt and grime.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed sanitizer level in sanitizer basin of 3 compartment sink at level less than 200 ppm.
Correction: Recommend sanitizer for utensils and food containers be at level of 200-400 ppm Quat.
- Critical: Pests-Controlling Pests*
Observation: Observed standing water and food debris in mop sink area. Some flies observed.
Correction: Recommend food debris and standing water be removed from mop sink to prevent insect infestation.
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09/20/2013 | Routine | |
- Critical: Employee Health*
Observation: Observed employee health information not available for employee training, PIC not able to name signs/symptoms/diseases.
Correction: Recommend employee health information be available for all employees and PIC should be aware of managerial duties to train employees. Distributed Form 1-B to PIC.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed sanitizer for wiping cloths at concentration of less than 200 ppm Quat.
Correction: Recommend sanitizer level be increased to level of 200-400 ppm Quat. Corrected.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not working properly in WIC.
Correction: Recommend accurate thermometers be available in cooling units.
- Non-Food Contact Surfaces
Observation: Observed several items of equipment in need of cleaning to remove dust, dirt, and grime.
Correction: Recommend equipment be thoroughly cleaned to remove dust, dirt, and grime.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed sanitizer level in sanitizer basin of 3 compartment sink at level less than 200 ppm Quat.
Correction: Recommend sanitizer for utensils and food containers be at level of 200-400 ppm Quat. Corrected.
- Critical: Pests-Controlling Pests*
Observation: Observed standing water and food debris in mop sink area. Some flies observed.
Correction: Recommend food debris and standing water be removed from mop sink area to prevent insect infestation.
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09/20/2013 | Routine | |
120*F @ front hand sink
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food items in the Hoshizaki RIC cold holding at improper temperatures. The following were discarded: Canadian bacon (one bin), hamburger patties (8 trays), chicken patties (1 tray).
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler door and Hoshizaki RIC were observed in a state of disrepair and/or not functioning properly. Door closer on walk-in cooler is non-operational and Hoshizaki RIC unable to maintain proper cold holding temperatures.
Correction: Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair them, replace with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Hoshizaki RIC taken out of service by PIC at time of inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of soil on the following food contact surfaces: bottom shelf of tea/coffee RIC
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the storage room area beneath the soda syrup packs noted in need of cleaning. Syrup build-up observed on floors.
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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12/03/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hardees Of Goochland #2999, 1945 Sandy Hook Road, Goochland, VA 23063 »