Hardee's #2801 Of Wise, 403 West Main St., Wise, VA 24293 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Hardee's #2801 of Wise
Address: 403 West Main St., Wise, VA 24293
Type: Fast Food Restaurant
Phone: 276 328-2036
Total inspections: 7
Last inspection: 11/19/2015
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Inspection findings

Inspection date

Type
Facility in good shape.
Observed and discussed pooling of eggs. The process takes about 30 minutes and then the batch is back in the refrigerator for cooling. 3.5 hours is left to get the egg mixture to 41°F. The batch is datemarked for discarding in 2 days.
Observed proper cleaning and sanitizing after preparing chicken. Staff knew the concentration and contact time of the sanitizer.
Good handwashing and barehand contact prevention. Remember the gloves are protect ready to eat food and must be changed if they become contaminated.
Remember to stir chili and other hot held items often to keep the temperature above 135°F throughout the product.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    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
11/19/2015Routine
Recommend cleaning/sanitizing surfaces that are being touched while gloves are being worn. This is to protect the gloves from contamination, since the gloves are going to directly contact food. The buttons for the consoles and grill are examples of surfaces that this should be done for.
Good handwashing and prevention of barehand contact. Good date marking and time control.
No violation noted during this evaluation.		05/30/2015Risk Factor
No violations observed.
Good handwashing practices observed.
Facility very clean, well organized.
One staff member has completed the Serv Safe course (certificate #8361972), Expiration date 8-31-16.
No violation noted during this evaluation.		12/08/2014Risk Factor
No violations observed.
All held potentially hazardous foods foods, both hot and cold, are time controlled (4 hours).
Dining area. bathrooms, and outside of building have been re-modeled. Looks good.
New lids on outside dumpsters.
Two managers that work at this facility have completed the ServSafe food safety class.
No violation noted during this evaluation.		06/18/2014Risk Factor
Observed each employee properly wash their hands during the inspection and preventing bare hand contact.
Noted that one employee after handling money only used hand sanitizer before portioning out fries, do not use hand sanitizer in place of handwashing.
Noted that one employee only changed gloves after wiping her work surface with a cloth that was stored in sanitizer before working with food. Always wash hands when changing tasks, Ie if you go from a cleaning task to a food task or a raw food task to a ready to eat food task. Employee properly washed hands after working with raw chicken.
Other times to remember to wash hands, is after you touch your clothing or your skin. This includes when putting on your cloth apron or a plastic apron for raw chicken, always wash hands after putting either on.
Discussed cleaning and sanitizing of the thermometer. Remember to wash rinse and sanitize it before use and every four hours of continual use. Alcohol pads are for use in between proper cleaning/sanitizing as long as all temperatures are from ready to eat food and in the correct temperature ranges.
  • 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 engaging in an activity which may have contaminated his/her hands. See comments
    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.
12/18/2013Risk Factor
Good handwashing and prevention of barehand contact.
Discussed glove use. Gloves are to protect the food not your hands. When changing tasks, hands must be washed in-between changing the gloves. If you do not change tasks, then just changing gloves shouldn't be a problem but always remember that hands have to be washed when going from working with raw food to ready to eat food or doing a cleaning task then working with food.
All previous items have been corrected. Facility appears to be well maintained.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The refrigerator under the prep line has water at the bottom. Some how water is comming into the unit. Also noted a build up of ice in the walk-in freezer at the door.
    Correction: The unit is cleaned daily to remove the water, this is good but you need to have maintanance on the unit to find the problem and stop it from occuring. Have the walk-in freezer checked as well to see why the ice build up is occuring.
06/26/2013Routine
Discussed employee health. Discussed cleaning and sanitizing. Items from the previous inspection have not been corrected. The prep cooler has still not been fixed or replaced. Noticed one faucet is in poor repair at the three compartment sink. The facility is old and needs some work done.
Good handwashing and prevention of barehand contact observed. Discussed time control and temperature control. Excellent date marking system.
No violation noted during this evaluation.		12/20/2012Risk Factor

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