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Restaurant: Hardee's
Address: 110 W. Gordon Avenue, Gordonsville, Virginia
Total inspections: 8
Last inspection: Sep 9, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, after changing gloves, or after engaging in any activity which may have contaminated his/her hands.
- 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
- 1060 - The nonfood contact surfaces of the walk-in cooler floor and the walk-in freezer are not corrosion resistant, nonabsorbent, and/or smooth.
- 2580 - Repeat A condensate drain line was dripping onto food products in the walk-in freezer.
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September 09, 2009 | Routine | 3 | 2 | Details / Comments |
- 0820 A 2 - Critical Repeat Sliced tomatoes and sliced onions cold holding at improper temperatures. This occured on top of prep table.
- 1060 - Repeat The nonfood contact surface of the walk-in and the storage racks are not corrosion resistant, nonabsorbent, and/or smooth.
- 1800 - Repeat The filter at the biscuit dough station has accumulations of grime and debris.
- 1960 - Repeat Pans and trays were found stacked while wet after cleaning and chemical sanitization.
- 3180 - Repeat The kitchen noted in need of cleaning.
- 3220 - Repeat Mops not hung up to air dry.
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August 06, 2008 | Follow-up | - | - | Details / Comments |
- 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
- 0820 A 2 - Critical Sliced tomatoes and sliced cheese cold holding at improper temperatures. This occured on top of prep table.
- 1060 - The nonfood contact surface of the walk-in and the storage racks are not corrosion resistant, nonabsorbent, and/or smooth.
- 1570 - Walk-In freezer was observed in a state of disrepair and damaged.
- 1800 - The filter at the biscuit dough station has accumulations of grime and debris.
- 1960 - Repeat Pans and trays were found stacked while wet after cleaning and chemical sanitization.
- 2580 - A condensate drain line servicing the walk-in freezer was emptying liquid waste directly onto the floor of the walk-in and floor of kitchen.
- 3170 - The physical structure is not maintained in good repair. The walk-in freezer in need of repair and one of the HVAC vents is leaking on the kitchen floor.
- 3180 - Repeat The kitchen noted in need of cleaning.
- 3220 - Mops not hung up to air dry.
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August 01, 2008 | Routine | 1 | 9 | Details / Comments |
- 0820 A 2 - Critical Food cold holding at improper temperatures. The thermometer on the unit registered 50 degrees.
- 0830 - Critical Not all of the foods in the refrigeration units are not properly dated for disposition. Overall, date labeling is being done, there are just a few items that need to be done on a consistent basis.
- 1960 - Tableware were found stacked while wet after cleaning and chemical sanitization.
- 3180 - The walls and floors behid and under equipment noted in need of cleaning. Also, the sides of equipment noted in need of cleaning, along with monitors, computers, electronic equipment and cords. The dipper well needs to be cleaned.
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March 20, 2007 | Routine | 2 | 2 | Details / Comments |
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 2000 - Boxes of cups & napkins were found stored on the floor.
- 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
- 3180 - Floors under & under equipment were noted in need of cleaning.
- 3220 - Mops not hung up to air dry.
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March 15, 2006 | Routine | 0 | 5 | Details / Comments |
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 2000 - Boxes of cups & napkins were found stored on the floor.
- 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
- 3180 - Floors under & under equipment were noted in need of cleaning.
- 3220 - Mops not hung up to air dry.
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March 15, 2006 | Routine | 0 | 5 | Details / Comments |
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0470 - Unwrapped or uncovered food in the ice cream freezer cross-stacked.
- 0550 - In-use utensils improperly stored between use. Bucket used to place water in tea urn placed on floor instead of placing on countertop.
- 0610 - Onions on floor of WI refrig.
- 1100 - Door on ice bin needs to be replaced--not cleanable. Button off ice cream scoop used to ladle food not cleanable.
- 1150 - Replace frayed screen flaps on WI refrig. Repair gouges on WI refrig door.
- 1770 - Critical Shake mixer needed cleaning.
- 1800 - Behind doors, wheels of deep fat fryers, Waste drain and grid @ Coke dispenser. Gaskets on refrigs.
- 1780 - Critical Surfaces of the tea urns and spouts were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
- 2000 - Single service items observed unprotected from contamination.
- 2720 - Outside refuse container was uncovered.
- 2730 - The refuse container used to store refuse/recycbles has no drain plug.
- 2740 - Keep dumpster area clean. Be careful dumping waste grease.
- 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
- 2890 - Need cover on light in WI refrig.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3170 - Replace ceiling tiles where missing, replace wall-floor coving material where needed
- 3180 - Floor in WI refrig and freezer, ceiling vents and ceiling tiles, air screen unit @ back door.
- 3340 - Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed hanging on rack @ front next to food and single-service items.
- 3260 - Employees are not using the dressing rooms or lockers provided.
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November 17, 2003 | Complaint | 3 | 17 | Details / Comments |
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0470 - Unwrapped or uncovered food in the ice cream freezer cross-stacked.
- 0550 - In-use utensils improperly stored between use. Bucket used to place water in tea urn placed on floor instead of placing on countertop.
- 0610 - Onions on floor of WI refrig.
- 1100 - Door on ice bin needs to be replaced--not cleanable. Button off ice cream scoop used to ladle food not cleanable.
- 1150 - Replace frayed screen flaps on WI refrig. Repair gouges on WI refrig door.
- 1770 - Critical Shake mixer needed cleaning.
- 1800 - Behind doors, wheels of deep fat fryers, Waste drain and grid @ Coke dispenser. Gaskets on refrigs.
- 1780 - Critical Surfaces of the tea urns and spouts were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
- 2000 - Single service items observed unprotected from contamination.
- 2720 - Outside refuse container was uncovered.
- 2730 - The refuse container used to store refuse/recycbles has no drain plug.
- 2740 - Keep dumpster area clean. Be careful dumping waste grease.
- 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
- 2890 - Need cover on light in WI refrig.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3170 - Replace ceiling tiles where missing, replace wall-floor coving material where needed
- 3180 - Floor in WI refrig and freezer, ceiling vents and ceiling tiles, air screen unit @ back door.
- 3340 - Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed hanging on rack @ front next to food and single-service items.
- 3260 - Employees are not using the dressing rooms or lockers provided.
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November 17, 2003 | Complaint | 3 | 17 | Details / Comments |
September 09, 2009 (Routine)
Violations: - 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, after changing gloves, or 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.
- 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- 1060 - The nonfood contact surfaces of the walk-in cooler floor and the walk-in freezer are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 2580 - Repeat A condensate drain line was dripping onto food products in the walk-in freezer.
Repair the condensate drain line to prevent incidental contact with foods.
Comments:
Good job on temperatures! Staff is knowledgeable about food safety.
August 06, 2008 (Follow-up)
Violations: - 0820 A 2 - Critical Repeat Sliced tomatoes and sliced onions cold holding at improper temperatures. This occured on top of prep table.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1060 - Repeat The nonfood contact surface of the walk-in and the storage racks are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1800 - Repeat The filter at the biscuit dough station 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.
- 1960 - Repeat Pans and trays 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 The kitchen 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.
Comments:
Thank you for fixing the walk-in freezer. Continue to monitor its condition, there should not be any ice build-up. The food on top of the cook prep unit needs to be monitored. Please work on correcting the other violations.
August 01, 2008 (Routine)
Violations: - 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- 0820 A 2 - Critical Sliced tomatoes and sliced cheese cold holding at improper temperatures. This occured on top of prep table.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1060 - The nonfood contact surface of the walk-in and the storage racks are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1570 - Walk-In freezer was observed in a state of disrepair and damaged.
Repair the walk-in freezer 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1800 - The filter at the biscuit dough station 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.
- 1960 - Repeat Pans and trays 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.
- 2580 - A condensate drain line servicing the walk-in freezer was emptying liquid waste directly onto the floor of the walk-in and floor of kitchen.
Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- 3170 - The physical structure is not maintained in good repair. The walk-in freezer in need of repair and one of the HVAC vents is leaking on the kitchen floor.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat The kitchen 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.
Comments:
The walk-in freezer needs to be corrected immediately. Please provide a time line of corrections to the Orange County Health Department. The kitchen needs a thorough cleaning of wall, floors, ceilings, and underneath equipment. The Orange County Health Department recommends staff to log temperatures for food and equipment. Will follow-up in 3-4 days.
March 20, 2007 (Routine)
Violations: - 0820 A 2 - Critical Food cold holding at improper temperatures. The thermometer on the unit registered 50 degrees.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 0830 - Critical Not all of the foods in the refrigeration units are not properly dated for disposition. Overall, date labeling is being done, there are just a few items that need to be done on a consistent basis.
Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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.
- 1960 - Tableware 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 - The walls and floors behid and under equipment noted in need of cleaning. Also, the sides of equipment noted in need of cleaning, along with monitors, computers, electronic equipment and cords. The dipper well needs to be cleaned.
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 15, 2006 (Routine)
Violations: - 0240 - Repeat 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.
- 2000 - Boxes of cups & napkins were found stored on the floor.
Store stock in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
- 3180 - Floors under & under equipment were 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.
March 15, 2006 (Routine)
Violations: - 0240 - Repeat 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.
- 2000 - Boxes of cups & napkins were found stored on the floor.
Store stock in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
- 3180 - Floors under & under equipment were 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.
November 17, 2003 (Complaint)
Violations: - 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.
- 0470 - Unwrapped or uncovered food in the ice cream freezer cross-stacked.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Ice cream observed stacked on open container--corrected @ inspection.
- 0550 - In-use utensils improperly stored between use. Bucket used to place water in tea urn placed on floor instead of placing on countertop.
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.
- 0610 - Onions on floor of WI refrig.
Corrected @ inspection. Store 6" minimum off floor.
- 1100 - Door on ice bin needs to be replaced--not cleanable. Button off ice cream scoop used to ladle food not cleanable.
Ice bin door to be replaced. Ice cream scoop removed @ inspection.
- 1150 - Replace frayed screen flaps on WI refrig. Repair gouges on WI refrig door.
To be repaired.
- 1770 - Critical Shake mixer needed cleaning.
Shake mixer cleaned and sanitized @ inspection.
- 1800 - Behind doors, wheels of deep fat fryers, Waste drain and grid @ Coke dispenser. Gaskets on refrigs.
To be cleaned.
- 1780 - Critical Surfaces of the tea urns and spouts were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of the above at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser @ drive-through window. Store all single-service items off floor minimum 6" in storage bldg.
- 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use.
- 2730 - The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container.
- 2740 - Keep dumpster area clean. Be careful dumping waste grease.
To be corrected.
- 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- 2890 - Need cover on light in WI refrig.
To be corrected.
- 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. Corrected @ inspection.
- 3170 - Replace ceiling tiles where missing, replace wall-floor coving material where needed
To be corrected.
- 3180 - Floor in WI refrig and freezer, ceiling vents and ceiling tiles, air screen unit @ back door.
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 - Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed hanging on rack @ front next to food and single-service items.
Containers of cleaning items must be located in an area that is not above food, equipment, utensils, linens or single service items.
- 3260 - Employees are not using the dressing rooms or lockers provided.
Employees clothing observed hanging on storage racks. Store coats in lockers or area which will not contaminate food or items in which food is prepared or served.
Comments:
Management needs to set up a cleaning schedule for all equipment to insure that all equipment and the premises are properly maintained.
November 17, 2003 (Complaint)
Violations: - 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.
- 0470 - Unwrapped or uncovered food in the ice cream freezer cross-stacked.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Ice cream observed stacked on open container--corrected @ inspection.
- 0550 - In-use utensils improperly stored between use. Bucket used to place water in tea urn placed on floor instead of placing on countertop.
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.
- 0610 - Onions on floor of WI refrig.
Corrected @ inspection. Store 6" minimum off floor.
- 1100 - Door on ice bin needs to be replaced--not cleanable. Button off ice cream scoop used to ladle food not cleanable.
Ice bin door to be replaced. Ice cream scoop removed @ inspection.
- 1150 - Replace frayed screen flaps on WI refrig. Repair gouges on WI refrig door.
To be repaired.
- 1770 - Critical Shake mixer needed cleaning.
Shake mixer cleaned and sanitized @ inspection.
- 1800 - Behind doors, wheels of deep fat fryers, Waste drain and grid @ Coke dispenser. Gaskets on refrigs.
To be cleaned.
- 1780 - Critical Surfaces of the tea urns and spouts were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of the above at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser @ drive-through window. Store all single-service items off floor minimum 6" in storage bldg.
- 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use.
- 2730 - The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container.
- 2740 - Keep dumpster area clean. Be careful dumping waste grease.
To be corrected.
- 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- 2890 - Need cover on light in WI refrig.
To be corrected.
- 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. Corrected @ inspection.
- 3170 - Replace ceiling tiles where missing, replace wall-floor coving material where needed
To be corrected.
- 3180 - Floor in WI refrig and freezer, ceiling vents and ceiling tiles, air screen unit @ back door.
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 - Critical Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed hanging on rack @ front next to food and single-service items.
Containers of cleaning items must be located in an area that is not above food, equipment, utensils, linens or single service items.
- 3260 - Employees are not using the dressing rooms or lockers provided.
Employees clothing observed hanging on storage racks. Store coats in lockers or area which will not contaminate food or items in which food is prepared or served.
Comments:
Management needs to set up a cleaning schedule for all equipment to insure that all equipment and the premises are properly maintained.
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