Hardee's #2791, 11121 Midlothian Tnpk, Bon Air, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Hardee's #2791
Address: 11121 Midlothian Tnpk, Bon Air, VA 23235
Type: Fast Food Restaurant
Phone: 804 794-1490
Total inspections: 7
Last inspection: 10/08/2015

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Inspection findings	Inspection date	Type
Change soap/sanitizer water once water becomes soiled. This goes for wiping cloth buckets as well. Gaskets on the under counter reach-in and bev air counter cooler are in need of new gaskets. Maintenance was on sight at the time of the inspection and was notified. As soon as items where time is being used in lieu of temperature are placed on the counter, food must be labeled with the hold time. Critical: Time as a Public Health Control* (corrected on site) Observation: Foods on the counter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.	10/08/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer buckets, and test kit. Employee health policy decision tree charts are clearly posted. Questioned PIC on signs/symptoms of illness and the Big 5 and she responded correctly. 1. Please review with staff the need to remove aprons BEFORE leaving the kitchen area on break. If using the rest room, hands must ALWAYS be washed upon re-entry into the kitchen even if hands were washed in the rest room (as required). 2. It is thought the omlette mix was left sitting out for a while before being placed in the ice water bath. The PIC decided to discard it and start with a fresh pan. 3. Make sure all dishes are allowed to air dry after being washed, rinsed, and sanitized to help prevent microbial growth. Critical: Hands - When to Wash* Observation: Three employees observed returning from the rest room and not washing hands upon re-entering the kitchen area. Two employees did not remove their aprons when going to the rest room. Correction: All staff must wash their hands immediately after using the rest room and returning to the kitchen. No apron should ever be worn outside of the kitchen area. Every precaution possible needs to be made to help prevent cross contamination. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Omlette mix (ham, bacon, cheese) cold holding at improper temperatures. Stored in an ice water bath, but measured at 55 F. 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 and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Assorted dishes were found stacked while wet after cleaning and chemical sanitization to the right of the sanitizer compartment of the 3-vat sink. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	03/31/2015	Routine
Addl Temp: hamburger patties- 40F, omelette mix- 40F. Note The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: A tray of ham and cheese set-up and a pn of liquid eggs in the line undercounter cooler were cold holding at improper temperatures ( the ham and cheese set-ups measured 48F - 49F) Correction: the MOD removed the tray from the unit and rapidly cooled the food product). Equipment - Good Repair and Proper Adjustment Observation: A heavy ice build-up was observed in the along the rear of the line prep table refrigeration unit where the ham and cheese set-ups were stored, as well as, the serving/assembly maketable under counter refrigeration unit and the undercounter freezer by the front deep fryers were observed not operable during today's inspection. Correction: Repair the line prep table refrigeration unit, fryer freezer unit, and the serving/assembly line undercounter refrigeration unit 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 the line prep table refrigeration unit, fryer freezer unit and the serving/assembly undercounter refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Physical Facilities in Good Repair Observation: Holes in the walls and peeling paint were oobserved inthe upstairs storage area. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	10/08/2014	Routine
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Notes: 1. Staff continue to mix sanitizer with warm/hot water. Chemical is labeled as safe from 150-400 ppm, but VA food code aims for 200 ppm. Even when mixed with cool water the sanitizer is testing at 300 ppm. Have dispenser re-calibrated and retrain staff to mix sanitizer correctly. 2. Some items temporarily stored in hot box prior to being reheated in the oven. Be careful of this practice. Food may get overlooked and not properly heated within the prescribed two hours or less. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses. Dirty ice cream scoop stored in bottom of an empty/dry dipper well. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Equipment and Utensils, Air-Drying Required Observation: Assorted metal and plastic pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Physical Facilities - Cleaning Frequency and Restrictions Observation: The sides of all fryers and underneath the designated chicken fryers 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. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Hoods for fries were due for a professional cleaning in February 2014. The designated chicken fryers are due this month. Correction: Maintain hood system vent filters in a clean condition.	05/05/2014	Routine
Chili heated to 180+ but is only held for two hours on the steam table. Thermometers should be in all refrigeration, including freezers, and should be held in the warmest part of the unit. Under counter reach-in to the left of the henny penny observed with an accumulation of ice on the back side of the unit. Ensure that fan does not freeze, which could cause unit to stop working. Work order has been placed for the leak at the mop sink. Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: Observed employee handling raw hamburger patties and handling food contact surfaces with the same pair of gloves. Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Critical: Time as a Public Health Control* (corrected on site) Observation: Food items on the prep line and a pan of fried items for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Tags were printed when inspector arrived for items that had already been on the prep table for three hours. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.	11/05/2013	Routine
Adequate thermometer, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Remind staff to NOT mix sanitizer w/ hot water, but with room temperature water. The solution will test high when mixed with warm/hot water. The smoked links mentioned above are a pre-cooked product and were being heated for immediate service. Even though that's the case, make sure staff are heating product adequately before serving. Good practice is to hit 165 F. No violation noted during this evaluation.	04/24/2013	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer buckets, and test kit. Reviewed corporate employee health policy. Discussed the total time hold on the NC cheese and Shredded Cheese. The manager called her boss who said that the tag generated for NC cheese should NOT be used here in VA -- it is only intended for NC. The NC cheese tag states that sliced cheese can be held at any temperature for up to 48 hours and must then be discarded. The shredded cheddar tag states an allowed hold time of 120 hours. Both tags are to be changed to read that the product may only be kept out at room temperature for up to 4 hours and must then be discarded. If the product remains unopened and under refrigeration it can be kept for up to 7 days. Leftover cheese that is out on the serving line will no longer be kept under any circumstances at the end of the night. No violation noted during this evaluation.	12/18/2012	Routine

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