Inspection report was discussed with the person in charge.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather than temperature is being used as a control, were not discarded by the expiration time as indicated on the time stamp.
Correction: Discard food that is not within 4 hours from the point in time when the food is removed from temperature control.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the fryers have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floors in the kitchen next to the fryers noted in need of cleaning.
Correction: 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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03/09/2016 | Routine | |
Inspection report was discussed with the person in charge.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: 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.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floors in the kitchen around the fryer noted in need of cleaning.
Correction: 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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11/24/2015 | Routine | |
Inspection report was discussed with the person in control.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Lowboy #1 and Lowboy #2 were observed in a state of disrepair and damaged. Units were not cold holding at proper temperatures of 41F or below.
Correction: Repair the refrigerating units to 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 refrigerating units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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08/19/2015 | Routine | |
Inspection report was discussed with the person in charge.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: 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.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of the refrigerating units have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and the fryer in the kitchen noted in need of cleaning.
Correction: 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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04/02/2015 | Routine | |
Received word that Hardees had an interruption of water service due to freezing. Water was running out of the ceiling onto the counters. Operator voluntarily closed until the problem was corrected.
No violation noted during this evaluation. | 02/21/2015 | Routine | |
Inspection report discussed with the person in charge.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: 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. Sliced tomatoes were discarded.
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04/08/2014 | Routine | |
Inspection report was discussed with the person in charge.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair
Observation: The light fixture in the walk in cooler is not maintained in good repair
Correction: Please fix the light fixture. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/04/2013 | Routine | |
Bev-Air Counter Refrigerator - 36 degrees
Correction made to previous violation from
previous inspection dated 01-28-13: Handwashing sink (near 3 vat sink)
leak repaired. (New pipe and fittings installed)
No violations found during this inspection.
Excellent manager and staff!
It has been a pleasure working with you. Thanks.
No violation noted during this evaluation. | 04/24/2013 | Routine | |
Violation was discussed with the PIC.
Date marking was very good!
Kitchen staff were wearing disposable gloves while preparing food.
Very clean establishment.
- Critical: Plumbing - Approved System and Cleanable Fixtures* (corrected on site)
Observation: A pipe under one of the employees' handwashing sink was leaking.(Is in poor repair)
Correction: Repair or replace the leaking pipe.
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01/28/2013 | Routine | |
All violations were discussed with the PIC.
Floor drain was being repaired at time of inspection.
PIC called when the repair was completed.
(Was completed on 08-08-12)
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: @EQUIPMENT@ was observed in a state of disrepair and damaged.
Correction: Repair the french fry metal basket 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 french fry metal basket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Floor drain by mop storage in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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08/08/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's, 25048 Lankford Highway, Onley, VA 23418 »