Hardee's of Pennington, 712 E. Morgan Ave., Pennington Gap, VA - Restaurant inspection findings and violations

September 17, 2009 (Routine)

Violation: 0790 - Corrected During Inspection Improper methods used to thaw ham..
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
Comments:
Good use of hand washing was observed during inspection.

March 30, 2009 (Routine)

Violations:

• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tomatos in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
  Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 2860 - Ceiling covering in cooking area the vents are rusted and dusty, paint is chiping off the vents.
  Attach ceiling covering replace or repaire the vents..

Comments:
The tomatoes were discarded at time of inspection. Good use of gloves.

November 09, 2007 (Routine)

Violations:

• 1060 - Duct tape used on hose at three compartment sink.
  Remove duct tape from all surfaces in the facility.
• 2700 - The concrete pad the dumpster sits on is in disrepair. The surface has many large cracks.
  Repair the pad to eliminate cracks and restore it to a non absorbent cleanable surface.
• 3180 - Ice build up on floor in walk-in freezer.
  Remove the ice build up from the floor.

Comments:
Previous violations corrected, good hand washing and glove use observed. Thank you.

April 26, 2007 (Critical Procedures)

Violation: 0470 - Corrected During Inspection Critical Employee working with letuce after rinsing with bare hands.
When handling a ready to eat food, a food item that will not be heat treated or rinsed after handling, utensils must be used. This could be done by using tongs, deli tissue, or gloves. Gloves are being used at this facility at the sandwich/biscuit prep area. These should be used when handling any ready to eat food.
Comments:
Fried chicken is no longer served at this facility. Previous violations have been addressed. Thank you. The walk-in freezer still has the issue of the ice build up, but now that the food has been rearranged is it is no longer a contaimination issue for the food and only a maintance issue. Discussed menu items, employee health, and sanitization of food contact surfaces. Focused on critical issues. Time is used for tomatoes-discareded after 2 hours on the line.

January 30, 2007 (Follow-up)

Violation: 1550 - Repeat The hand sink is not sealed to adjoining equipment or walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
Comments:
The remaining violation should be corrected before the end of April around the time of the next inspection.

January 04, 2007 (Follow-up)

Violations:

• 1550 - Repeat The hand sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Repeat The Condenser was leaking water in the walk-in freezer causing ice buildup on the.floor and some food containers. The dipping well for the ice scoops is leaking and cannot be used.
  Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2200 - Critical Repeat An air gap between the water supply outlet of the ice machine and the floor drain 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. Trim the floor drain pipe and raise the discharge lines.

December 28, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 1550 - The hand sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The Condenser was leaking water in the walk-in freezer causing ice buildup on the.floor and some food containers. The dipping well for the ice scoops is leaking and cannot be used.
  Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops and sides of ovens and other equipment, behind the lid of the ice machine..
  Maintain nonfood-contact surfaces of equipment clean.
• 2200 - Critical An air gap between the water supply outlet of the ice machine and the floor drain 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. Trim the floor drain pipe and raise the discharge lines.

August 29, 2006 (Routine)

Violations:

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside the Traulsen Warmer, on the Slicer and warmer in the prep area..
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Repeat Pans 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.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at all hand sink.
• 3170 - The floor and ceiling in the utility room and the floor in the upstairs storage room are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The Floors in the Walk-in Freezer and Cooler and the Floor in the Chicken Prep 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.
• 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.

May 09, 2006 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her 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.
• 0200 - Employees wearing jewelry on their 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floor of the out building, tops of the grill exhaust hoods, ovens, and prep table, and the area around the hand sink and the sink..
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Stainless steel 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 - Repeat Single service items observed unprotected from contamination. Drink cup dispenser overloaded.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3080 - Less than 50 foot candles of light was noted in the food prep areas at 30 fc.
  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

March 03, 2006 (Complaint)

Comments:
No evidence of rodent harborage or infestation in or around the outside of the facility seen during this inspection. No observed justification for complaint.

October 19, 2005 (Routine)

Violations:

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Cases of Chicken fillets stored under leaking Freezer unit in walkin freezer.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Move casesout from under leak until unit repaired.
• 0820 - Corrected During Inspection Critical Butter left out of cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Freezer unit leaking condensation onto cases of food.
  Have the unit serviced.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non-food contact surfaces: Food container
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Drink cup dispensers over loaded and exposing the lip of the cups to employee hand contact.
  Store single service items in its original protective packaging or inverted in an approved dispenser below the protective rim..
• 2190 - Water from the handwashing sink at 3 comp sink was measured at a temperature less than 110F. measured at 98 deg. F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3080 - Less than 20 foot candles of light was noted in the stockroom upstairs.
  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

Comments:
Critical violation corrected during inspection.

April 12, 2005 (Routine)

Violations:

• 0200 - Corrected During Inspection Employees wearing jewelry on their 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.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Hot holding cabinett door handle was observed in a state of disrepair and damaged.
  Repair the holding unit door handle 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.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Oven mitt and floor around the drink syrup boxes..
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Food pans 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 Repeat Single service items observed unprotected from contamination. Drink cup dispenser overloaded exposing the lip of the cups to contamination from employee hands following the handling of money.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2210 - Corrected During Inspection Repeat The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
  Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. A double check valve with an atmospheric breaker (watts 9) required when a spray noozle is installed on the hose. Disconnect the spray noozle until the proper back flow preventer is installed.
• 2810 - Floor or floor covering in stockroom upsatirs is not smooth and easily cleanable. Damaged areas of the floor trap dirt and moisture.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

October 13, 2004 (Follow-up)

Violations:

• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 2000 - Single service items observed unprotected from contamination. Drink cup dispensers overloaded exposing the rim of the cups, and some cups not in dispenser or in plastic sleeves to protect from contamination from employees hands following the handling of money.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Light bulb in outside storage building not shielded, coated, or otherwise shatter-resistent. Missing end caps on the tube shields.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Install end caps.

October 12, 2004 (Routine)

Violations:

• 0820 - Critical Eggs oin hot holding 121 deg. F.
  Reheat to 165 and hold at 140 or above or discard.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Measured at 500 ppm +
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Corrected during inspection.
• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0240 - Employees observed working in the food service area without proper hair restraints. Visors are not an approved hair restraint, and pony tails longer than 6 inches need additional 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.
• 2000 - Repeat Single service items observed unprotected from contamination. Drink cup dispensers overloaded exposing the rim of the cups, and some cups not in dispenser or in plastic sleeves to protect from contamination from employees hands following the handling of money.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3270 - Critical Methods are not being used to control pests. Back door sweep is damaged to the point that rodents and insects can easily enter the premises
  Repair or replace the door sweep. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2210 - The backflow or backsiphonage prevention device installed on the @EQUIPMENT@ is not identified as meeting standards set by the American Society of Sanitary Engineering. Spray nozzle on mop sink hose following a single atmospheric breaker.
  Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. In this situation a double check valve with an atmospheric breaker is required. Remove the spray nozzle until an approved backflow device is installed.
• 2890 - Light bulb in outside storage building not shielded, coated, or otherwise shatter-resistent. Missing end caps on the tube shields.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Install end caps.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floors in stockroom under the shelves,and the hand sink in the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 0690 - Ice machine door propped open by a full trash can.
  Never prop the ice machine door open. Keep trash cans away from foods and cover full trash cans.
• 2200 - Critical The distance between the air gap of the water supply inlet and the flood level rim of the wet well for ice cream scoop is less than 1 inch.
  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.
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. Areosol insecticide spray cans in stock without a licensed pesticide applicator on site.
  Remove unnecessary poisonous or toxic materials.
• 1770 A - Critical Ice dispenser shoot and drink nozzles have scum on the food contact surfaces..
  Clean daily to prevent mold formation.

April 20, 2004 (Routine)

Violations:

• 2000 - Repeat Single service items observed unprotected from contamination. Cup dispenser overloaded exposing the lip of several cups to contamination from employee's hands following the handling of money.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 1570 - Freezer is leaking condensation to interior of refer unit.
  Have unit services to stop the leaking.
• 1960 - Food storage pans 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.
• 0200 - Repeat Employees wearing jewelry on their 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.
• 3340 - Critical Window cleaner stored above condiment packages.
  Store toxic cleaners away from food and food contact items. Corrected during inspection.
• 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken in freezer.
  Store food in packages, covered containers, or wrappings. Corrected during inspection.

December 29, 2003 (Follow-up)

Violations:

• 2200 - Critical An air gap between the water outlet from ice bin and floor drain 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.
• 0200 - Repeat Employees wearing jewelry on their 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.

Comments:
Previous violations corrected except as discribed above.

November 04, 2003 (Routine)

Violations:

• 0820 - Critical Mayo 60, Butter 67
  These should be 45 or below. Return to refer unit and cool to 45 or below
• 3080 - Lighting in the upstairs stock room does not have enough light. Has 2 to 10 foot candles of light.
  Increase lighting to 20 fc minimum.
• 2180 - Critical
  
• 1570 - Refer at deep fat fryer has a damaged door seal.
  Replace the door seal.
• 0200 - Employees wearing jewelry on their 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.
• 3340 - Critical Toxic cleaner stored in the food prep area.
  Keep toxic items stored away from food and food contact items.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2000 - 1) Drink cups exposed to contamination from employees hands following handling money. 2) Ice scoop stored on waste tray.
  1) Do not over stock the drink dispensers. 2) Store ice scoop in the ice with the handle exposed or on a clean tray.
• 1770 - 1) Black mold growing on the inside of the ice machine, screws are rusting. 2) Build up of dirt and debris under cooking equipment. 3) Mold and dirt on the door seal of the refer unit at the deep fryers.
  4) Hand basin dirty1) Mold and rust contaminates ice. Empty machine and clean inside. Remove all rust or rusty parts and replace with new parts. Correction began during inspection. 2) The utility lines laying on the floor under the equipment is preventing proper cleaning of the floor. 3) Clean seal regularly to prevent build up of dirt or mold. 4) Keep the hand basin clean at all times.

June 06, 2003 (Routine)

Violation: 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged.
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.