| No violation noted during this evaluation. | 11/30/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Containers of sausage covered while cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. ( PHF must be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four more hours.)
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives were found stored by placing between three compartment sink and wall. This location cannot be cleaned.
Correction: Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment and in corners 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.
|
05/06/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of grease cleaner stored on three compartment sink drain board not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of grease cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/16/2014 | Risk Factor | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment, shelves and food carts has 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 in the walk-in and under equipment 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Auto dispensed ammonium at three compartment sink empty and does not meet the requirements of 40 CFR 180.940
Correction: Maintain ammonium sanitizer auto dispenser to provide 200 PPM ammonium concentration.
|
10/24/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered ice cream in the ref unit. When lid is lifted water drips into iuncovered ice cream.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment in kitchen and dining area has accumulations of grime and debris and dining area has food particles and liquid on tables.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from the weather. Roof leak in dining are.
Correction: Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or dying water bugs found on dining room floor. Ask pest control company if they can treat outside and prevent bugs from coming into dining area.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
06/28/2013 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the milk ref.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single service foam food containers found on floor next to cook line and condiment cups stored on bottom shelf of cart that was not clean..
Correction: Store single service and single-use items 6 inches off floor in a clean and protected area.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives were found stored next to three compartment sink in an area which cannot be kept cleaned and sanitized..
Correction: Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Walk-in ref floor has liquid on floor which seems to be coming up thru a seam in the floor
Correction: Walk-in floor must be kept clean and dry.
|
12/09/2011 | Routine | |
Report review
Restaurant representatives - add corrected or new information about Hardee's #2341, 7404 Williamson Road, Roanoke, VA 24019 »