Hardee's - Lee Hwy., 1950 Lee Hwy., Bristol, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Hardee's - Lee Hwy.
Address: 1950 Lee Hwy., Bristol, Virginia
Total inspections: 20
Last inspection: Mar 19, 2009

Restaurant representatives - add corrected or new information about Hardee's - Lee Hwy., 1950 Lee Hwy., Bristol, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Corrected During Inspection Heavily soiled wiping cloths in use.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Food containers inside the walk-in cooler, equipment above the make line.
  • 2620 - There are refuse containers in the kitchen without covers.
  • 3270 - Methods are not being used to control pests. Observed flies in the facility.
March 19, 2009Routine04Details / Comments
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Lids used to cover hot holding food.
  • 2020 - Single-service drink lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3180 - Floor beneath all equipment noted in need of cleaning.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided. Personal items stored with dry storage goods.
July 14, 2008Routine13Details / Comments
No violation noted during this evaluation. August 01, 2007Routine00Details / Comments
No violation noted during this evaluation. January 26, 2007Routine00Details / Comments
  • 1180 - The food temperature measuring device (degrees F) located in the steam table is not accurate.
  • 1790 - The food contact equipment surface of the pans is observed soiled with accumulations of grime and debris.
  • 1800 - The nonfood contact surface of the ventilation hood over breakfast grillhas accumulations of grime and debris.
June 20, 2006Routine03Details / Comments
  • 1180 - The food temperature measuring device (degrees F) located in the steam table is not accurate.
  • 1800 - The nonfood contact surface of the top of ventilation hood, breakfas grillhas accumulations of grime and debris.
June 20, 2006Routine02Details / Comments
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1800 - The nonfood contact surface of the countertop under microwave, top of hot holding cabinet and counter top in biscuit prep area has accumulations of grime and debris.
January 19, 2006Routine02Details / Comments
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1800 - The nonfood contact surface of the countertop under microwave, top of hot holding cabinet and counter top in biscuit prep area has accumulations of grime and debris.
January 19, 2006Routine02Details / Comments
  • 3170 - Tile floor in food prep. & service areas needs to be regrouted . Light panel in area where fountainsyrup boxes are stored needs to be replaced.
  • 3180 - Top of exhaust ventilation hood & top of Henny Penny hot holding cabinet very dirty
July 12, 2005Routine02Details / Comments
  • 3170 - Tile floor in food prep. & service areas needs to be regrouted . Light panel in area where fountainsyrup boxes are stored needs to be replaced.
  • 3180 - Top of exhaust ventilation hood & top of Henny Penny hot holding cabinet very dirty
July 12, 2005Routine02Details / Comments
  • 2000 - Single service items observed unprotected from contamination.
  • 3080 - Less than 10 foot candles of light was noted in the two door stacked freezer
January 26, 2005Routine02Details / Comments
  • 2000 - Single service items observed unprotected from contamination.
  • 3080 - Less than 10 foot candles of light was noted in the two door stacked freezer
January 26, 2005Routine02Details / Comments
3180 - Make up table noted in need of cleaning. Move to clean adjoining area and floor.July 09, 2004Routine01Details / Comments
3180 - Make up table noted in need of cleaning. Move to clean adjoining area and floor.July 09, 2004Routine01Details / Comments
  • 3080 - Less than 20 foot candles of light was noted in the steak freezer
  • 1800 - The nonfood contact surface of the cabinet under slicer had accumulations of grime and debris.
  • 3180 - ceiling tiles and vent grill behind the flat grill noted in need of cleaning.
February 17, 2004Routine03Details / Comments
  • 3080 - Less than 20 foot candles of light was noted in the steak freezer
  • 1800 - The nonfood contact surface of the cabinet under slicer had accumulations of grime and debris.
  • 3180 - ceiling tiles and vent grill behind the flat grill noted in need of cleaning.
February 17, 2004Routine03Details / Comments
  • 1800 - The nonfood contact surface of the Vent hood for convection oven had accumulations of grime and debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: worktable under table top, microwave, trailing edges of tables, wire racks shelving where biscuits are stored
  • 1570 - Chicken fryers was observed in a state of disrepair and damaged. Needs to be removed from premises
August 19, 2003Routine03Details / Comments
  • 1800 - The nonfood contact surface of the Vent hood for convection oven had accumulations of grime and debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: worktable under table top, microwave, trailing edges of tables, wire racks shelving where biscuits are stored
  • 1570 - Chicken fryers was observed in a state of disrepair and damaged. Needs to be removed from premises
August 19, 2003Routine03Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Henny Penny hot holding unit
  • 3180 - work tables in the biscuit preparation area noted in need of cleaning.
February 25, 2003Routine02Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Henny Penny hot holding unit
  • 3180 - work tables in the biscuit preparation area noted in need of cleaning.
February 25, 2003Routine02Details / Comments

March 19, 2009 (Routine)



Violations:
  • 0570 - Corrected During Inspection Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Food containers inside the walk-in cooler, equipment above the make line.
    Clean and sanitize these surfaces for food contact.
  • 2620 - There are refuse containers in the kitchen without covers.
    All refuse containers are to be fitted with snug lids.
  • 3270 - Methods are not being used to control pests. Observed flies in the facility.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 14, 2008 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Lids used to cover hot holding food.
    Clean and sanitize these surfaces for food contact.
  • 2020 - Single-service drink lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store drink lids with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3180 - Floor beneath all 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.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided. Personal items stored with dry storage goods.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Observed good glove usage with no bare hand contact with ready to eat foods during inspection.

August 01, 2007 (Routine)

Comments:
no critical violations observed

January 26, 2007 (Routine)

Comments:
no critical violations

June 20, 2006 (Routine)



Violations:
  • 1180 - The food temperature measuring device (degrees F) located in the steam table is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1790 - The food contact equipment surface of the pans is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - The nonfood contact surface of the ventilation hood over breakfast grillhas accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 20, 2006 (Routine)



Violations:
  • 1180 - The food temperature measuring device (degrees F) located in the steam table is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1800 - The nonfood contact surface of the top of ventilation hood, breakfas grillhas accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

January 19, 2006 (Routine)



Violations:
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1800 - The nonfood contact surface of the countertop under microwave, top of hot holding cabinet and counter top in biscuit prep area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

January 19, 2006 (Routine)



Violations:
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1800 - The nonfood contact surface of the countertop under microwave, top of hot holding cabinet and counter top in biscuit prep area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

July 12, 2005 (Routine)



Violations:
  • 3170 - Tile floor in food prep. & service areas needs to be regrouted . Light panel in area where fountainsyrup boxes are stored needs to be replaced.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Top of exhaust ventilation hood & top of Henny Penny hot holding cabinet very dirty
    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.
Comments:
Mgt. needs to pay more attention to detail cleaning on a more frequent schedule

July 12, 2005 (Routine)



Violations:
  • 3170 - Tile floor in food prep. & service areas needs to be regrouted . Light panel in area where fountainsyrup boxes are stored needs to be replaced.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Top of exhaust ventilation hood & top of Henny Penny hot holding cabinet very dirty
    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.
Comments:
Mgt. needs to pay more attention to detail cleaning on a more frequent schedule

January 26, 2005 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3080 - Less than 10 foot candles of light was noted in the two door stacked freezer
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

January 26, 2005 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3080 - Less than 10 foot candles of light was noted in the two door stacked freezer
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

July 09, 2004 (Routine)



Violation: 3180 - Make up table noted in need of cleaning. Move to clean adjoining area and floor.
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.

July 09, 2004 (Routine)



Violation: 3180 - Make up table noted in need of cleaning. Move to clean adjoining area and floor.
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.

February 17, 2004 (Routine)



Violations:
  • 3080 - Less than 20 foot candles of light was noted in the steak freezer
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1800 - The nonfood contact surface of the cabinet under slicer had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - ceiling tiles and vent grill behind the flat grill 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.

February 17, 2004 (Routine)



Violations:
  • 3080 - Less than 20 foot candles of light was noted in the steak freezer
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1800 - The nonfood contact surface of the cabinet under slicer had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - ceiling tiles and vent grill behind the flat grill 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.

August 19, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the Vent hood for convection oven had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: worktable under table top, microwave, trailing edges of tables, wire racks shelving where biscuits are stored
    Clean and sanitize these surfaces for food contact.
  • 1570 - Chicken fryers was observed in a state of disrepair and damaged. Needs to be removed from premises
    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.

August 19, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the Vent hood for convection oven had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: worktable under table top, microwave, trailing edges of tables, wire racks shelving where biscuits are stored
    Clean and sanitize these surfaces for food contact.
  • 1570 - Chicken fryers was observed in a state of disrepair and damaged. Needs to be removed from premises
    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.

February 25, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Henny Penny hot holding unit
    Clean and sanitize these surfaces for food contact.
  • 3180 - work tables in the biscuit preparation area 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.

February 25, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Henny Penny hot holding unit
    Clean and sanitize these surfaces for food contact.
  • 3180 - work tables in the biscuit preparation area 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.

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