Hardee's #2920, 1700 Princess Anne Street, Fredericksburg, VA - Restaurant inspection findings and violations

October 20, 2009 (Routine)

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of both microwaves in the food prep area.
  Clean and sanitize these surfaces for food contact.
• 1570 - Sheet pans for biscuits with heavy carbon accumulation were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. fan in food prep area, 2. exterior of fryers and hood filters above fryers, 3. exterior of oven, 4. hood filters over hamburger cooker, 5. heavy ice build-up inside chest freezer, 6. interior of reach in coolers in food prep area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - The sink basin at the front handsink is slow to drain. Also, plumbing under this hand sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Floors under equipment, such as fryers, and throughout facility noted in need of 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.
• 3170 - The following physical structures are not maintained in good repair: 1. stainless steel wall covering next to front handsink unattached from the wall, 2. stainless steel coving around walk in freezer/walk in cooler unattached from the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  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.
• 3080 - Less than 50 foot candles of light was noted in the biscuit prep area - 20 foot candles measured.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

November 12, 2008 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves. (PIC instructed employee to remove gloves and wash hands)
  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.
• 0220 - Corrected During Inspection Critical Observed employee drinking from an uncovered container with her gloves on prior to entering the food preparation area. (PIC instructed employee to place a lid and straw on the cup and remove her gloves)
  Employees may drink from a closed beverage container, with a straw, if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0850 - Corrected During Inspection Critical Sliced tomatoes and shredded cheese, at sandwich prep area, for which time rather than temperature is being used as a control was labeled with a discard or serve by time that exceeded 4 hours. At 9:30 am, these items were marked with a discard or serve by time of 2:00 pm. (PIC correctly marked these items with an appropriate time)
  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.
• 1570 - Sheet pans for biscuits with heavy carbon accumulation were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gaskets to the sandwich prep unit and to the ice machine are in poor repair. (Gaskets are on order)
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1640 - Corrected During Inspection The sanitize water in the warewashing sink was observed to be heavily soiled or contaminated with food debris. (PIC instructed employee to drain and clean sanitizing sink prior to placing fresh water into sink)
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: 1. exterior and interior of hot box, 2. fan in food prep area, 3. exterior of griddle, 4. bread rack next to sandwich prep unit, 5. exterior of fryers and hood filters above fryers, 6. exterior of chicken fryer, 7. exterior of oven.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat Sheet pans in storage were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2000 C - Corrected During Inspection Single service items at sandwich prep area observed unprotected from contamination. (PIC inverted the single service containers)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2260 - Corrected During Inspection Critical Repeat Observed a hose attached to a faucet fixture with a pressurized spray nozzle without an approved backflow prevention device connected between the hose and the spray nozzle at the mop sink. (PIC obtained a backflow prevention device during inspection)
  Provide a backflow or backsiphonage prevention device at the mop sink when using a pressurized spray nozzle.
• 3170 - Repeat The following physical structures are not maintained in good repair: 1. stainless steel wall covering next to front handsink unattached from the wall, 2. stainless steel coving around walk in freezer/walk in cooler broken and unattached from the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following physical structures noted in need of cleaning: 1. air vents and ceiling around vents throughout food prep area, 2. floors and walls under and around all equipment, especially cooking equipment, 3. drain under drink station in front service area.
  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.

May 19, 2008 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures: 1. ham and cheese in reach in cooler across from the griddle at 50F IT and 46F IT, 2. liquid eggs in the reach in cooler across from the griddle at 50F ST, 3. sliced tomatoes stored on top of prep unit with ice at 47F IT. (PIC contacted maintenance company to service reach in cooler during inspection. Sliced tomatoes were removed from ice and placed in unit which held them at 41F IT.)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. utensils in storage such as spatula and whisk (removed to 3-compartment sink to be cleaned), 2. Lemonade soda nozzle.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Observed a hose attached to a faucet fixture with a pressurized spray nozzle without an approved backflow prevention device connected between the hose and the spray nozzle at the mop sink.
  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.

November 20, 2007 (Routine)

• 0200 - Employee wearing jewelry on arms and hands while preparing food.
  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.
• 0540 - Critical Food in contact with soiled equipment or utensils. Observed employees with gloves clean prep tables and equipment with wiping cloths and then handle food without changing gloves.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. No sanitizer observed in wiping cloth bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0700 - Corrected During Inspection Critical Chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken had an internal cooking temperature of 138F. (Employee continued cooking chicken until it reached 170F IT)
  Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. food containers in storage, 2. top of milkshake machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. interior of hot box, 2. exterior of griddle, 3. interior of drop in freezer, 4. interior of fryers (below), 5. hood and hood filters above fryers, 6. exterior of oven, 7. ice scoop holder in drive thru area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2000 - Corrected During Inspection Single service items, next to griddle, observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Stainless steel corners next to handsink in kitchen and next to mop sink area are unattached from the wall - not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following physical structures noted in need of cleaning: 1. grease accumulation behind chicken fryers, 2. floors under and around equipment near chicken and biscuit prep areas, 3. floors and walls around water heater.
  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.
• 3340 - Corrected During Inspection Critical Repeat Container of Heavy Duty Cleaner stored next to and above bread in the food prep area.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

May 29, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink containers stored on ice machine. (discarded)
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Two dented cans of green beans observed on dry storage shelf. (removed)
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0820 - Corrected During Inspection Critical Liquid eggs next to grill at 46.6F IT - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: heavily stained cutting board at vegetable prep area.
  Clean and sanitize these surfaces for food contact.
• 3340 - Corrected During Inspection Critical Containers of cleaning supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Window cleaner stored next to single service cups and equipment in back storage area. Cleaning chemical stored on top of ice cream freezer at front counter.
  Containers of hazardous product must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Repeat Quat sanitizer concentration in the wiping cloth bucket on cook line too strong - over 400 ppm.
  Ensure that the quat sanitizer concentration is at the level specified by the manufacturer - 150 - 350 ppm.

November 14, 2006 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching dirty containers and utensils. Employees failed to wash hands before donning gloves.
  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.
• 1570 - Repeat The door gasket of the walk in freezer is damaged. Ice accumulation on gasket is preventing door to close tightly. PIC advised that door to the walk in freezer is being replaced and has been ordered.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several containers in storage, 2. upsplash of soda machine in drive thru area.
  Clean and sanitize these surfaces for food contact.
• 1960 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  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.
• 3180 - Repeat Floors throughout the facility, especially around soda lines, noted in need of 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.
• 3220 - Repeat Mops not hung up to air dry.
  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.
• 3380 - Corrected During Inspection Critical 3-compartment sink and wiping cloth bucket sanitizer concentrations were too strong - over 400 ppm quaternary ammonium.
  Ensure that the quaternary ammonium sanitizer concentration is at 200 ppm.

October 04, 2006 (Routine)

• 0140 - Critical Improper handwashing procedures observed. Employee washed hands for less than 20 seconds.
  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.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Dented cans of jalapenos and green beans on dry storage shelf. (removed)
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 A 4 - Observed uncovered foods items in the walk in cooler and walk in freezer.
  Store food in packages, covered containers, or wrappings.
• 1550 - The both handsinks in the kitchen area are not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gasket of the walk in freezer is damaged. Ice accumulation on gasket is preventing door to close tightly.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The whit cutting board at prep table across from walk in cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. tongs in Beverage Air Reach in cooler, 2. several containers in storage, 3. ice scoop, 4. upsplash of soda machine in drive thru area, 5. interior of ice shoot at soda machine in self service area.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. gaskets of walk in cooler and walk in freezer, 2. exterior of toaster oven, 3. exterior of fryers, 4. exterior of oven, 5. ice scoop holder.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - The following physical structures are not maintained in good repair: 1. wall damaged around water heater, 2. ceiling tiles above walk in cooler and freezer, 3. cracked floor tiles at back door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls and floors under and around cooking equipment noted in need of 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.
• 3200 - Vent filters in the hood system above the fryers and broiler are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3200 - Intake and exhaust air ducts are not being cleaned in the food prep area.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3220 - Mops not hung up to air dry.
  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.

July 18, 2006 (Complaint)

April 05, 2006 (Critical Procedures)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves.
  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.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Several dented cans of green beans on dry storage rack.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0820 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures in the walk in cooler: 1. cole slaw at 48'F IT, 2. cooked hamburger at 46'F IT, 3. diced ham at 48'F ST. Employee advised that temperature setting was adjusted to defrost at 8:30 am. Temperature adjusted to hold foods at 41'F or colder. Refrigeration company repairing walk in cooler condenser during inspection.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. red can opener, 2. cutting board next to biscuit station.
  Clean and sanitize these surfaces for food contact.

October 15, 2005 (Critical Procedures)

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Corrected During Inspection Critical Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of prep cooler, counter tops, storage shelves, exterior of equipment, food storage shelves, interior of henny penny hot boxes and others.
  Clean and sanitize these surfaces for food contact.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the sprayer hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.

April 07, 2005 (Complaint)

March 21, 2005 (Other)

March 17, 2005 (Complaint)

December 01, 2004 (Follow-up)

• 0380 - Critical Observed dented cans of green beans and pickles in storage.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: drink nozzles, cutting boards.
  Clean and sanitize these surfaces for food contact.

November 19, 2004 (Critical Procedures)

• 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. 3 compartment sink not set up properly.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine, nozzles of drinf machine, cutting boards
  Clean and sanitize these surfaces for food contact.
• 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: equipment throughout the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Repeat Eggs(128'F) hot holding at improper temperatures. Eggs discarded.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0470 - Critical Unwrapped or uncovered food in the walk in cooler (hot dogs) and walk in freezer (chicken patties, steak patties).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0380 - Critical Observed dented cans of green beans and pickles in storage.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

October 07, 2004 (Complaint)

July 29, 2004 (Critical Procedures)

• 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated. CORRECTED 7/30.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 0820 - Critical Cole slaw- 53.3 (discarded) cold holding at improper temperatures. Deli meat/cheese portions- 53.3 (discarded). cold holding at improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1780 - Critical (Slicer observed unclean)Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 3030 - No disposable towels were provided a the hand washing lavatory on the service line
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature. 3-compartment sink santizer compartment not set up correctly.
  Adjust the sanitizing solution to a 50ppm. Corrected.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  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.
• 0640 - Food is subject to environmental sources of contamination during preparation. (Ice crystals)
  Protect unpackaged food from environmental sources of contamination during preparation.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch. Generally, surfaces are unclean throughout.
  Clean and sanitize these surfaces for food contact.
• 0190 -
  
• 2310 - Critical The handwashing facility located at the service line is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is restricted.
• 0060 - Critical Employees lack food safety knowledge. Must obtain food safety training within 3 months. See hand- out for "Over Easy" class.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

February 03, 2004 (Critical Procedures)

• 2890 - Light bulb in crew area missing cover.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1580 - Repeat The cutting board near the WIC heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

October 15, 2003 (Follow-up)

September 02, 2003 (Routine)

• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine interior & exterior, dish cart.
  Clean and sanitize these surfaces for food contact.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1860 - #-compartment sink set up incorrectly. Wash-rinse-sanitize in that order.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 0550 - Dispensing utensils improperly stored between. (Ice scoop on top of ice machine.
  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 140F and the container.
• 0060 - Critical Employees must be able to demonstrate food safety knowledge. Send employees to food safety class.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0820 - Critical Wic: 45-50, buttermilk 48.1, cheese 48.9 cold holding at improper temperatures. milk 56.2 (discard)-drive through box, cook's line unit not operable, not currently being used for cooling. RERPAIR IMMEDIATELY
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Unit requires immediate sevice.
• 3180 - Floors under and behind equipment noted in need of 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.

March 04, 2003 (Complaint)