Hardee's Of Gate City #2938, 557 Kane St., Gate City, VA 24251 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Hardee's of Gate City #2938
Address: 557 Kane St., Gate City, VA 24251
Type: Fast Food Restaurant
Phone: 276 386-6798
Total inspections: 8
Last inspection: 01/28/2016
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Inspection findings

Inspection date

Type
Hazard 3170 from the February 20, 2015 inspection and the comments section of the August 2014 inspection was observed as a repeat hazard during this inspection. Three-compartment sink was not set up
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employee observed handling ready-to-eat (RTE) lettuce with her bare hands.
    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.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Walk-in freezer floor is rusted in areas.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor should be resurfaced, painted or replaced.
01/28/2016Routine
Temperatures of all foods on steam table above 135 degrees even though time for control is being used. All cold holding temperatures good. Excellent label and dating of foods. Observed good hand washing and glove use. Thank you.
No violation noted during this evaluation.		08/06/2015Risk Factor
Excellent label and dating of foods. Good documentation for cooked foods using time as control. Observed good glove use and hand washing practice. Thank you.
  • Physical Facilities in Good Repair
    Observation: Walk in freezer is not maintained in good repair. Floor is rusted. Floor should be resurfaced,painted or replaced.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/20/2015Routine
There were no previous open hazards to follow-up on. PIC found ice on coil in reach-in refrigerator under the Beverage-Air, believing this to be the cause of the high food temperatures in the refrigerator. All food was removed from the refrigerator, an out of order sign was placed on it, and the refrigerator was turned off so it could be defrosted. After defrosting, PIC will turn the refrigerator back on to see if it is properly functioning before using it again. The following temperatures were recorded in the walk-in cooler: smoked sausage (49°F), diced ham (46°F), hot dogs (41°F), 9:1 hamburger patties ((41°F), charbroiled chicken (41°F)
  • Critical: Cooling* (corrected on site)
    Observation: Leftover sausage was 68°F three hours after being placed in a reach-in refrigerator. The ambient temperature of this refrigerator was 50°F and other time and temperature control for food safety foods in that refrigerator were found to be between 48-62°F. There was no documentation of any temperature checks during the cooling process, therefore, the sausage was deemed inadequately cooled.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. The sausage was reheated to 173°F and the cooling process restarted. EHS ensured person-in-charge (PIC) and district manager knew that the first 2 hours of cooling doesn't start until the hot food comes down to 135°F. EHS went over cooling process with PIC a few times to ensure he has an adequate working knowledge of the process.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Smoked sausage, ham and cheese slices, bacon bits, liquid eggs, beef BBQ, ham slices and American Cheese cold holding at improper temperatures in reach-in refrigerator under Beverage-Air.
    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. These foods were discarded during the inspection.
08/25/2014Risk Factor
There were no previous open hazards to follow-up on. Good use of hair restraints and gloves observed. Facility has a number of items needing repair that have been brought to management's attention and have open work orders: walk-in cooler floor is rusted in areas, door to walk-in cooler doesn't shut properly, Traulsen warmer door doesn't stay shut, fryer not working, reach-in refrigerator at drive-through not working, 3-compartment sink is leaking at faucet, and tiles on the wall beneath the 3-compartment sink that were removed to work on the sink have left a gaping hole in the wall. All of these maintenance items need to be repaired as soon as possible. Critical hazards observed during this inspection were corrected during the inspection
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash her hands before engaging in food preparation after she had been putting up stock. She did put gloves on but needed to properly wash her hands first.
    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.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Left over sausage from yesterday hot holding in Traulsen warmer at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Sausage was discarded during this inspection.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the facility's "consume by" date on the commercially processed ready-to-eat (RTE) ham and cheese portions for hot ham sandwiches, ham slices, and Philly steak portions in the reach-in under the Beverage Air refrigerator, 14 portions of the ham and cheese slices should have been discarded yesterday afternoon and 22 portions should have been discarded 2 hours ago, 19 portions of ham slices should have been discarded 1 1/2 hours ago, and 13 portions of Philly steak should have been discarded 2 hours ago. In addition, the commercially processed ready-to-eat Swiss cheese in the reach-in under the prep table should have been discarded 2 days ago. Four Philly steak portions in the walk-in cooler were not dated and it could not be determined when they had been placed there.
    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. All of these food items were discarded during this inspection.
02/20/2014Routine
Inspection focused on food holding temperatures and proper handwashing and glove use. All temperatures good and good glove use observed. Thank you.
No violation noted during this evaluation.		08/22/2013Risk Factor
Follow up inspection for repeat items. 1550, 1570, 2350 and 2740 from previous inspection has been corrected. Thank you.
No violation noted during this evaluation.		03/06/2013Follow-up
Inspection focused on food temperatures and proper food handling. All temperatures are good and observed good food handling. Violations marked are all repeat violations from past two inspections. These violations must be addressed and corrected within 30 days.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: Handsink in kitchen is not sealed to wall.
    Correction: Use sealer or caulk to seal handsink to wall.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The condenser in walk-in freezer is dripping, causing ice build up on floor and on the outside of food boxes.
    Correction: Repair the condenser 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 condenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Faucet on kitchen handsink is loose.
    Correction: Tighten faucet.
  • Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
    Observation: Significant amount of grease observed on ground beside grease drum in outside enclosure.
    Correction: The refuse container storage area is to maintained clean and sanitary.
02/05/2013Routine

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1 User Review:

Karen Helms

Added on Mar 26, 2018 1:45 PM
Visited on Mar 26, 2018 7:50 AM
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Hardee's in Gate City, VA has a young man by the name of Dustin, that is by far, the BEST employee they have ever had! He is consistently kind and friendly, exemplifying superb customer service--even early a.m. Such a pleasant experience having someone so nice to smile and be so kind to start your school/work day on a positive note! Others in the community have said the same thing about this gentleman! Thank you!
Would you recommend Hardee's of Gate City #2938 to others? Yes
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