Hardees, 13736 Hull Street Road, Midlothian, VA - Restaurant inspection findings and violations

September 01, 2009 (Routine)

Violation: 1570 - The quaternary ammonium sanitizer dispenser over the 3 compartment sink was not working at the time of inspection. The operator switched to the use of chlorine sanitizer until the unit could be repaired.
Repair the sanitizer dispenser so that it can deliver the product at the correct concentration of 200 ppm. Until repairs are completed continue to use the alternative sanitizer.
Comments:
Batter for chicken was found at 51F. The product contains no egg however since raw chicken is placed into the batter product temperature should be kept at 41F or below as much as possible. This product had only been in use for approximately 1 hour. The operator added ice to the storage bin to help keep the product cool.
Please continue efforts to inspect equipment and the facility itself for build-ups of dirt, debris, and food spill. Instruct employees on cleaning to prevent unnecessary accumulations.

April 29, 2009 (Routine)

Violation: 3170 - Corrected During Inspection The air conditioning duct over the pass through between the kitchen and the dining area was leaking. Employees deliver food to patrons through this area and the food may become contaminated by water falling from the duct.
Have the air conditioning/HVAC system serviced to eliminate this leak. Until repairs are made avoid carrying food under the duct.
Comments:
Facility has an existing written employee health policy. Service call was placed to have HVAC system checked.

November 03, 2008 (Routine)

Violations:

• 0570 - There is heavily soiled water in the bucket for wiping cloths.
  Replace water and wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3170 - Wall at coved mop area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall at coved mop area is noted in need of cleaning(mold).
  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.
• 3200 - Vent filters in the biscuit preparation area are not being maintained in a clean condition.
  Maintain vent filters in a clean condition.

Comments:
Above items require correction within 30 days or as soon as practical.Tomatoes are on a time control policy.Discussed 2007 changes to the Food Regulations, menu, employee health policy, date marking,cooling methods.and demonstration of knowledge.
Raw aninmal foods= 8/1 beef patties, fried and spicy chicken, chicken strips, breakfast steaks, sausage.

March 04, 2008 (Routine)

Comments:
No violations noted.

October 11, 2007 (Routine)

Violations:

• 1150 - Repeat The nonfood contact surface of the shelf in locker area is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1800 - Repeat The nonfood contact surface of the water heater 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.

June 11, 2007 (Routine)

Violations:

• 1150 - The nonfood contact surface of the mop holder is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1800 - Repeat The nonfood contact surface of the hot water heater 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 16, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1800 - Repeat The nonfood contact surface of the metal storage shelves 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.
• 3050 - No waste receptacle provided at handwashing lavatories in rear.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

August 23, 2006 (Routine)

Violations:

• 1800 - Repeat The nonfood contact surface of the small refrigerator 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

April 17, 2006 (Routine)

Violations:

• 1800 - Repeat The nonfood contact surface of the small refrigerator 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.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

December 20, 2005 (Routine)

Violations:

• 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 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.
• 1800 - Repeat The nonfood contact surface of the small refrigerator 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.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

July 18, 2005 (Routine)

Violations:

• 0550 - Dispensing utensils improperly stored between uses.
  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.
• 1800 - The nonfood contact surface of the wallk-in freezer 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.

June 27, 2005 (Follow-up)

Comments:
Violations corrected.

June 24, 2005 (Follow-up)

Comments:
Urinal repaired. Drink station and restrooms not clean.

June 20, 2005 (Complaint)

Violation: 1800 - Repeat The nonfood contact surface of the drink 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.
Comments:
Complaint alleged fly infestation and unsanitary conditions in dining area and restrooms. No evidence of fly infestation.

March 07, 2005 (Routine)

Violations:

• 0550 - Dispensing utensils improperly stored between uses.
  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.
• 1800 - Repeat The nonfood contact surface of the storage shelves 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3050 - Repeat No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

October 22, 2004 (Routine)

Violations:

• 1800 - Repeat The nonfood contact surface of the exhaust hood, storage shelves, toilet fixtures have 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.
• 2000 - Clean ice bucketss were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

June 24, 2004 (Routine)

Violations:

• 0820 - Critical Cheese cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0790 - 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
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 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.
• 1800 - The nonfood contact surface of the walk-in 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.

June 16, 2004 (Complaint)

Comments:
complaint about individuals becoming ill several hours after eating fried chicken. checked chicken temps were ok. No other complaints received. Unable to determine validity of complaint.

March 01, 2004 (Complaint)

Violation: 0700 - Critical The chicken tenders were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Customer had taken them home. They were inspected at customers home and appeared raw/undercooked.
Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds.
Comments:
Visited facility re complaint about chicken tenders being raw. Complainant said that children ate some of tenders. Became ill several hours later with G.I. symptoms. Visited complainants home and looked at product in question. They appeared raw/undercooked. Checked temps of chicken tenders at facility. They were quite hot. Discussed situation with manager. who stated that product is to be cooked for four minutes and speculated that individual cooking them failed to cook them long enough. Manager advised that he is to insure that cook follows proper time and temperature requirements to insure thoroug cooking of chicken and other products as well.

December 05, 2003 (Routine)

Violations:

• 3270 - Harborage conditions exist ants around kitchen hand sink.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1100 - The food contact surface of the nylon prep board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the nylon prep board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1800 - The nonfood contact surface of the grill area 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 - Floor under grill 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.
• 3080 - Less than 20 foot candles of light was noted in the walk in
  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
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the milk box is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.

June 26, 2003 (Complaint)

Comments:
Visit made re. dirty coffee pots Coffee pots clean at time of visit.

March 14, 2003 (Complaint)

Comments:
Visit made re. complaint that someone ate biscuits and became ill immediately thereafter. Only possibility would be chemical intoxication and there is no indication that this is the case. No other complaints received.