Hardee's Hayes, 2418 Geo Wash Mem Hwy, Hayes, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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June 30, 2009 | Routine | 3 | 4 | Details / Comments |
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March 16, 2009 | Routine | 0 | 2 | Details / Comments |
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December 19, 2008 | Routine | 2 | 3 | Details / Comments |
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September 26, 2008 | Routine | 0 | 2 | Details / Comments |
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June 12, 2008 | Routine | 1 | 2 | Details / Comments |
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March 11, 2008 | Routine | 0 | 2 | Details / Comments |
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November 08, 2007 | Routine | 2 | 2 | Details / Comments |
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August 27, 2007 | Routine | 2 | 3 | Details / Comments |
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June 12, 2007 | Routine | 0 | 3 | Details / Comments |
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March 13, 2007 | Routine | 0 | 3 | Details / Comments |
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January 09, 2007 | Routine | 0 | 4 | Details / Comments |
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October 24, 2006 | Routine | 1 | 5 | Details / Comments |
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August 22, 2006 | Routine | 2 | 4 | Details / Comments |
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May 10, 2006 | Routine | 3 | 5 | Details / Comments |
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January 30, 2006 | Routine | 0 | 4 | Details / Comments |
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November 29, 2005 | Routine | 2 | 3 | Details / Comments |
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August 31, 2005 | Routine | 1 | 5 | Details / Comments |
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June 09, 2005 | Routine | 2 | 2 | Details / Comments |
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March 14, 2005 | Routine | 0 | 5 | Details / Comments |
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January 06, 2005 | Routine | 4 | 1 | Details / Comments |
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September 29, 2004 | Routine | 2 | 3 | Details / Comments |
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June 23, 2004 | Routine | 3 | 6 | Details / Comments |
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April 13, 2004 | Routine | 3 | 5 | Details / Comments |
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December 15, 2003 | Routine | 0 | 6 | Details / Comments |
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September 03, 2003 | Routine | 2 | 9 | Details / Comments |
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June 24, 2003 | Routine | 2 | 3 | Details / Comments |
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May 05, 2003 | Routine | 4 | 2 | Details / Comments |
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February 11, 2003 | Routine | 2 | 2 | Details / Comments |
June 30, 2009 (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. - 1770 B - Table tops in the dining area are not being cleaned and sanitized between customer use.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the fire suppressant pipes to the hood 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. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3180 - Repeat Floor under equipment 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. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
March 16, 2009 (Routine)
Violations:
- 1800 - Repeat The nonfood contact surface of equipment 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. - 3180 - Repeat Floor under equipmenbt 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.
December 19, 2008 (Routine)
Violations:
- 1800 - Repeat The nonfood contact surface of the top of the hood 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. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents: rear door propped open..
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3180 - Floor under equipment 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. - 3380 - Corrected During Inspection Critical Final rinse sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Once the fee is paid the new permit will be issued.
September 26, 2008 (Routine)
Violations:
- 1800 - The nonfood contact surface of the hood 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. - 3270 - Repeat A few flies present in the food prep area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
June 12, 2008 (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. - 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3270 - A few flies present in the food prep and dining areas.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
March 11, 2008 (Routine)
Violations:
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: table tops in the dining area.
Clean and sanitize these surfaces for food contact. - 3180 - Floors under equipment and behind equipment in the storage room and in the food prep area, respectively, 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.
November 08, 2007 (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. - 0470 A 4 - Corrected During Inspection Some foods in the walk-in freezer were observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 3270 - Repeat A few flies present in the food prep area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
August 27, 2007 (Routine)
Violations:
- 0820 - Critical FOOD hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0820 - Critical FOOD cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep counters.
Clean and sanitize these surfaces for food contact. - 1770 B - Corrected During Inspection Repeat
- 3180 - Repeat Floors in the dining and food prep areas 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. - 3270 - A few flies present in the food prep and dining areas.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
June 12, 2007 (Routine)
Violations:
- 0530 - Packaged food stored in direct contact with ice.
Store packaged food in drained ice to prevent the entry of water. - 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table top.
Clean and sanitize these surfaces for food contact. - 3180 - Repeat Floor in the food prep area under equipment 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.
March 13, 2007 (Routine)
Violations:
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: table tops in the dining area.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the hot holding unit has accumulations of grime..
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 3180 - Repeat Floor areas under/behind equipment 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.
January 09, 2007 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Some foods were observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
Store food in packages, covered containers, or wrappings. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1800 - Repeat Filters to the hood and shelves have accumulations of grime.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 3180 - Repeat Floor under/behind equipment 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.
Once fee is paid the new permit will be issued.
October 24, 2006 (Routine)
Violations:
- 0550 - Corrected During Inspection In-use utensils improperly stored between use.
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. - 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: table tops in the dining area
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pans with utensils.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of equipment 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. - 3270 - Corrected During Inspection Repeat A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
August 22, 2006 (Routine)
Violations:
- 1800 - Repeat The nonfood contact surface of equipment 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. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3180 - Repeat Floors in the food prep and dining areas 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. - 3270 - A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
May 10, 2006 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the food prep area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0760 - Corrected During Inspection Critical Potentially hazardous food was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Table tops in the dining area.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat The nonfood contact surface of EQUIPMENT 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. - 2890 - Light bulb in the food prep area not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents: Self-closer to rear door is not attached.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3180 - Floors in the dining and food prep areas and ceiling in the food 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.
January 30, 2006 (Routine)
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. - 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep counters.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the hood 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. - 2930 - Drive-thru window left opened in between uses..
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
November 29, 2005 (Routine)
Violations:
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: table tops in the dining area.
Clean and sanitize these surfaces for food contact. - 1890 - Critical Repeat The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3180 - Repeat Floor in the dining 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. - 3380 - Critical Repeat Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
August 31, 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. - 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. - 1060 - Cardboard boxes being used are not corrosion , nonabsorbent, and/or smooth.
Nonfood contact surfaces exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3180 - Outer surfaces of the ceiling air conditioning 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. - 3260 - Lockers or other suitable facilities are not being kept clean and orderly
Keep lockers or other suitable facilities in an orderly manner - 3270 - A few flies present in the food prep area.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
June 09, 2005 (Routine)
Violations:
- 0550 - Corrected During Inspection 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 shelves haveaccumulations 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. - 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of equipment were not observed sanitized
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
March 14, 2005 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Some foods observed stored without being in packages, in covered containers, or wrapped.
Store food in packages, covered containers, or wrappings. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pan with utensils in the walk-in cooler.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: table tops in the dining area.
Tables should be cleaned and sanitized in between customers. - 1800 - The nonfood contact surface of the top the hood over the deep fryers has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. - 3180 - Repeat Floor surfaces in the dining and food prep areas 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.
January 06, 2005 (Routine)
Violations:
- 0160 - Critical Repeat 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. - 0820 - Corrected During Inspection Critical Roast beef hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: Manager elected to discard the product. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3180 - Corrected During Inspection Repeat Floor areas 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. - 3380 - Critical Repeat Final rinse and wiping cloth sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
September 29, 2004 (Routine)
Violations:
- 1800 - Repeat The nonfood contact surface of a cart with single service items 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. - 3270 - A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 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. - 3380 - Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 3180 - Repeat Floor noted in need of cleaning of spillages..
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.
June 23, 2004 (Routine)
Violations:
- 0820 - Critical Repeat FOOD 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. - 1800 - Repeat The nonfood contact surface of the inside bottom small refrigerator and cabinet under condiments in dining room 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. - 2930 - Outer opening (drive-thru window not closed in between uses) of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3270 - A few flies present in the food prep and dining areas.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 1700 - Critical Quaternary ammonia sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to a level of 200 parts per million. - 1890 - Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 3180 - Corner areas of floor in the dining room 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.
April 13, 2004 (Routine)
Violations:
- 0820 - Critical FOOD cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical FOOD hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 3020 - Soap was not provided at the hand washing lavatory in the food prep area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 0470 - Critical Unwrapped or uncovered food in the walk-in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0760 - Critical Potentially hazardous food was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: vegetable cutter and slicer.
Clean and sanitize these surfaces for food contact.
December 15, 2003 (Routine)
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. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat Grids to air conditioner, pans with utensil, and inside bottom of cabinet 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. - 0530 - Packaged food stored in direct contact with ice.
Store packaged food in drained ice to prevent the entry of water. - 2730 - The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container.
September 03, 2003 (Routine)
Violations:
- 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 0550 - In-use utensils improperly stored between use.
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. - 0820 - Critical Repeat FOOD cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3270 - Repeat A few flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Slicer.
Clean and sanitize these surfaces for food contact. - 0580 - Single-use gloves saved for reuse.
Cease reuse and discard gloves when interruptions occur in the operation. - 3180 - Floor and ceiling in the food 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. - 1800 - Repeat The nonfood contact surface of EQUIPMENT and pizza pans 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. - 2890 - Repeat Light bulb in the walk-in cooler not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0160 - Critical Repeat 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.
June 24, 2003 (Routine)
Violations:
- 3380 - Critical Repeat Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 3270 - A few flies present in the food prep area
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 1800 - The nonfood contact surface of EQUIPMENT 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. - 1890 - Critical Repeat The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2890 - Light bulb in the walk-in cooler not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
May 05, 2003 (Routine)
Violations:
- 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 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. - 3380 - Critical Repeat Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 1890 - Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 0820 - Critical Repeat FOOD hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
February 11, 2003 (Routine)
Violations:
- 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area
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 - 3180 - Repeat Floor area under soda machine in the dining 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. - 0820 - Critical Hot holding and cold holding item at improper temperatures.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above and cold holding at 41 degrees or below to inhibit the growth of harmful bacteria.
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