- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in one assembly line refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Water is ponding on shelf under drive thru drink station.
Correction: Repair the drinkstation so that water does not collect beneath it. Restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solutions used were not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: sides, legs, and wheels of equipment, trash cans, pot holders, overhangs at assemblyline, metal pans at ice cream station.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and baseboards 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 broiler hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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11/06/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Leak(s) at drive thru area drink station. Condensation leak in walk in freezer.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, drainboards, and faucets of the three compartment sink are heavily soiled.
Correction: Clean the sink compartments, drainboards, and faucets: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: grill presses, freezers, pot holders, Henny Penny, drive thru area refrigerator, walk in freezer racks,...
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grease orfood debris: equipment wheels, fryers, monitors, control panels, underside of solid metal shelves, ...
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some wall trim and tiles are 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 (repeated violation)
Observation: Kitchen walls, floor, baseboards, walk in freezer floor, store room floor, pipes and walls noted in need of cleaning. Moldy mop station 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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07/13/2015 | Routine | |
*UPDATE/RENEW MANAGER CERTIFICATION.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Soiled wiping cloth solutions in use.
Correction: Replace wiping cloth solution once visibly soiled or the sanitizer strength is depleted. Wiping cloths shall be free of food debris and soil.
- Warewashing Equipment, Clean Solutions (repeated violation)
Observation: The in-use sanitize water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basins and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: equipment wheels, bottoms of fryers, under and around drive thru ice bin, pot holders, ...
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damaged ceiling tiles by walk in, possible leaks in ceiling.. Prep sink in need of recaulking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas, gas lines, baseboards, floor areas, mop station, oven hood, and ceiling vent grid 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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03/09/2015 | Routine | |
Health Permit renewed.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths and solutions once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The leftover chili was not reheated to a sufficient temperature to eliminate pathogenic bacteria before placing on the line..
Correction: Rapidly reheat food for hot holding to 165°F or above before placing in the hot holding device..
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: plastic carts, drive thru drink station, prep table shelves, french fry station, fryers, freezers, refrigerators, underside of solid metal shelves, ...
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen and walk in floors, kitchen walls, pipes, gas lines, moldy mop station, oven hood, some ceiling tiles all 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Dust pans observed full of debris and soiled.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be maintained in a sanitary manner and stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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12/11/2014 | Routine | |
Ensure all burgers reach 155F before serving.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that milk shakes in walk in freezer were not protected from possible contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: Several lights out in fry station.
Water ponding under drive thru ice bin.
Soiled and worn out pot holders.
Correction: Repair/replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The faucets and tubing at the three compartment sink are heavily soiled.
Correction: Clean the sink compartments, drainboards, and attachments: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Warewashing Equipment, Clean Solutions (repeated violation)
Observation: The in-use sanitize water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basins and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: microwave, crusty sheet pans, Henny Penny, fry station, freezers, shelves under front counter, label dispenser, control panels,.....
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damaged walls, baseboards, floor areas 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 (repeated violation)
Observation: Walls, floors, baseboards, walk in cooler interior surfaces,.... 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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09/05/2014 | Routine | |
Check/change sanitizing solutions frequently during heavy use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: fry station cabinet and lights, refrigerator at drive thru, pot holders, plastic cart, under counter shelves, overhangs at assembly line, legs, wheels, exterior of equipment, ...
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Base board tiles, some wall trim observed damaged or missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall areas, baseboards, floor grout 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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06/04/2014 | Routine | |
Health Permit renewed.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee observed scooping ice with a paper cup.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth solutions observed soiled.
Correction: Replace wiping cloths/solution once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""use by"" date on some of the commercially processed ready-to-eat (RTE) buttermilk in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to one Traulsen freezer is in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use sanitize solution in the warewashing sink was observed to be heavily soiled or contaminated. The sink was also not filled deep enough to submerge items fully.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required and to a depth to effective clean, rinse and sanitize equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: pot holders, french fry cabinet, plastic cart, sides of cooking equipment, shelf under drive thru drink station.
Correction: Clean and sanitize these surfaces. *Repair leak under ice bin.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some baseboard tiles and the mop station floor are 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 (repeated violation)
Observation: Ceiling grid, some floor areas 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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03/06/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed touching the inside of drink cup with hand.
Employee observed scooping ice with a drink cup.
Correction: Prperly handle single service items to prevent contamination from hands.
Use the scoop provided to dispense ice.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Due to low oil level and improper loading of the basket, some chicken fried to the prescribed time, was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds.
- Equipment - Good Repair and Proper Adjustment
Observation: One drink station drain clogged in dining room unit.
Ice cream freezer down.
Correction: Repair the drain to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
New freezer on order.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments, faucets, and wall at the dish sink are heavily soiled.
Correction: Clean the sink compartments, drainboards, faucets: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: pot holders, drive thru refrigerator, tables, bottoms of equipment, timers,...
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Baseboard areas observed damaged, 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 (repeated violation)
Observation: Kitchen floor, baseboards, walk in fan unit and ceiling, mop station,.... 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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12/02/2013 | Routine | |
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, faucets, and drainboards of the dish and prep sinks observed soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of mold, grease deposits or other soil on the following:Traulsen reach ins, Henny Penny, all wheels of equipment, fry station, pot holders,...
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections by the water heater are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: One ceiling tile water damaged (AC leak?), some baseboard areas damaged, 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 (repeated violation)
Observation: Floor, wall areas, pipes, walk in cooler fan unit, employee break area,.... 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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09/06/2013 | Routine | |
Only one certified manager posted. Provide coverage for all operating days.
- Equipment - Good Repair and Proper Adjustment
Observation: Water ponding under ice bin at drive thru.
Correction: Repair/modify the equipment to eliminate the ponding water and to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
*Sanitizing sink observed overloaded with equipment, many not submerged in sanitizing solution.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
*Work in small batches completely submerging food contact equipment in the proper strength solution for the required amount of time before air drying on a sanitized drain board or cart.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: timers, control panels, shelf under drive thru ice bin, french fry station, equipment wheels, freezer by grill.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service wrap observed in heavily soiled box.
Correction: Store single service items in its original, clean protective packaging or in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ice build up observed at the walk in freezer fan unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, walk in cooler fans 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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06/04/2013 | Routine | |
Health Permit renewed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: pot holders, french fry station, bottom of fryers, some monitors and timers.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Roll of plastic wrap observed unprotected from contamination.
Correction: Store single service items in intact protective packaging or in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Some wall trim areas 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 (repeated violation)
Observation: Kitchen floor, some ceiling vents, walk in fan guards 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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03/06/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above before placing in the hot holding unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham cold holding at improper temperature.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: label dispenser, timers, monitors, employee shelving, Traulsen freezers, fry bin lights, walk in cooler fan unit, one ice dispenser and drain tray at self service area.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: lids at drive thru.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure not maintained in good repair: lights in walk in freezer too dim, condensation problem walk in freezer unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment, wall at dish sinks, ceiling by water heater 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of degreaser labelled sanitizer.
Correction: Working containers of toxic items are to be accurately labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/17/2012 | Routine | |
permit renewed
adjust or repair drive thru refrigerator to be capable of holding potentially hazardous foods at <=41*F
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The seal on the prep sink (across from 3 compartment sink) is damaged
Correction: reseal to wall
- Physical Facilities in Good Repair
Observation: Several ceiling tiles stained/damaged in back storage area, wall board cracked/loose/holes across from mop curb area
Correction: Repair/replace to make surfaces smooth, durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the fryers is in need of cleaning
Correction: Clean
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02/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's Of Centerville Turnpike # 2993, 1506 Mount Pleasant Rd., Chesapeake, VA 23320 »