Hardee's Of Blacksburg Square, 1311 South Main Street, Blacksburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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July 17, 2009 | Follow-up | 2 | 2 | Details / Comments |
|
July 09, 2009 | Routine | - | - | Details / Comments |
|
April 19, 2008 | Routine | 0 | 2 | Details / Comments |
|
February 20, 2007 | Routine | 1 | 3 | Details / Comments |
|
January 30, 2006 | Routine | 2 | 5 | Details / Comments |
|
March 09, 2005 | Routine | 0 | 5 | Details / Comments |
|
February 25, 2004 | Routine | 1 | 3 | Details / Comments |
|
February 04, 2003 | Routine | 2 | 5 | Details / Comments |
July 17, 2009 (Follow-up)
Violations:
- 0050 - Critical Repeat The person in charge was not proficient of required safe food handling guidelines.
All employees (no matter the title or classification) "in charge" of the restaurant shall be properly trained and authorized to monitor and manage all food establishment operations and authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 0820 A 2 - Corrected During Inspection Critical Repeat Diced ham cold holding at improper temperatures
PIC disposed of product. - 2810 - Repeat The mop / janitor room is in severe disrepair and floors and walls are not smooth and easily cleanable.
Repair or replace wall, floor or floor covering to make it smooth and easily cleanable. Repair or replace all damaged tile through out facility. - 3170 - Repeat Mop/janitor room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Follow up visit with Brenda, store manager. Brenda is the only employee certified in safe food handling. We discussed issues at facility. She showed me some repairs made to the mop sink tile. Thank you for the efforts. She also showed me the door gasket and oil filter, which had been cleaned. These are very good starting points. Continue to work and improve the overall facility. All PIC's (persons in charge) must be scheduled for safe food training by August 1 2009 and have successfully completed training by September 1, 2009. Facility must be 100% in compliance before permit renewal.
July 09, 2009 (Routine)
Violations:
- 0050 - Critical The person in charge was not proficient of required safe food handling guidelines.
All employees (no matter the title or classification) "in charge" of the restaurant shall be properly trained and authorized to monitor and manage all food establishment operations and authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 0820 A 2 - Corrected During Inspection Critical Diced ham cold holding at improper temperatures
PIC disposed of product. - 2810 - The mop / janitor room is in severe disrepair and floors and walls are not smooth and easily cleanable.
Repair or replace wall, floor or floor covering to make it smooth and easily cleanable. Repair or replace all damaged tile through out facility. - 3170 - Mop/janitor room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Shelving in walk-in cooler, seals and gaskets around freezer doors and all areas and equipment in and around fryer noted in need of cleaning. Observed substantial build up of grease and encrusted debris.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed unused equipment stored in facilty.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
PIC demonstrated great effort to comply with the regulations but is inadequately trained. All persons "in-charge" must be, at a minimum, registered for the upcoming food handling class by follow up inspection date.
The make unit cooler had a substantial amount of frost inside the unit and was not holding at proper temperature. This unit must be repaired or replaced by follow up inspection date.
Please provide documentation that staff are adequately trained in accordance with VA regulation on Employee Health Policy".
Note:
Please ensure that actual temperatures are being taken and logged and not falsified.
Follow up inspection July 17, 2009.
April 19, 2008 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses. Observed tongs stored handle down in contact with raw hamburger patties (Silver king top loading freezer).
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 135F. - 3180 - Overall kitchen, food storage areas, mop room and employee areas observed in need of cleaning. Floors, walls, tables and shelves observed with debris accumulations.
All tables, equipment, 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. Remember to pull equipment out and clean behind shelves etc.
Reminders:
** Wash hands often (after changing tasks, changing gloves, using restroom, eating drinking or smoking).
** Always cover foods stored in coolers and freezers.
** Store foods correctly (meats below cheese etc)
** Well organized kitchen and properly trained staff are key to ensuring food safety.
Discussed:
1) Each employee must be trained in food safety and each person in charge (PIC) should be certified as a food manager.
2) Virginia adopted new regulations October 2007. Gave PIC summary of new regs.
3) Remember that the new regulations require an employee healthy policy. This does not have to be written but it is recommended. The health department has sample forms that you may use to help establish your employee health policy. Those forms are available upon request via e-mail, fax or hard copy.
Thank you.
February 20, 2007 (Routine)
Violations:
- 0450 - Critical Employee observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Correct immediately. - 1570 - Torn gasket in walk-in cooler.
replace torn gasket in walk-in cooler. - 2700 - Open dumpster, dumpster has a missing lid.
Repair/ provide an adequate enclosure for dumpster. - 3660 - Repeat Permit is not posted where it is readily observably by the public.
Post permit in a place where it is readily observable by the public.
Renewal application, $40 fee and copy of menu due by 03/31/07. Ready to renew permit. By 03/2007, all cold foods and all refrigerators must be at 41f or below.
January 30, 2006 (Routine)
Violations:
- 0820 - Critical Repeat Cheese on top of sandwich prep. table (50-68F) cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Correct immediately. - 1320 - There was no temperature measuring device located in drive thru refrigerator and 2 door coolers in sandwich prep. area.
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. Correct within 2 days. - 1960 - Pans 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. - 2310 - Critical The handwashing facility located at the drive thru area is blocked, preventing access by employees for easy handwashing. Storing drink containers in handwashing sink.
Access to the handwashing facility identified above is to be available during all hours of operation. Correct immediately. - 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. Correct within 3 days. - 3260 - Employees are not using the dressing rooms or lockers provided. Employees storing purses, jackets in dry storage room.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Correct within 5 days. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. Correct within 5 days.
Renewal application, $40 fee and copy of menu due by 03/31/06.
March 09, 2005 (Routine)
Violations:
- 2790 - The indoor wall material (OSB paneling) in the dry storage area beside the ice machine does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct in 60 days. - 2790 - The indoor floor material located around the mop sink is broken and missing and does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct in 60 days. - 2790 - The indoor ceiling material (the perforated ceiling tile) located in the mop sink room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct in 30 days. - 2830 - Floor and wall juncture in mop sink room is not sealed (there are broken and missing base tiles).
Seal floor and wall juncture in rooms where water flush cleaning methods are used. Correct in 60 days. - 2890 - Repeat Light bulbs in dry storage room not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 14 days. - 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Conveyor, door track of silver king freezer below conveyor, door gaskets on refrigeration, walls behind equipment and floor in womens restroom is 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. Correct in 30 days.
$40 renewal fee, renewal application and copy of current menu are due by 3/31/05. Note - hand sink drain in womens restroom appears to be draining slowly.
February 25, 2004 (Routine)
Violations:
- 0820 - Critical Slice cheese at sandwich prep area is cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Corrected during inspection. - 1570 - Repeat Traulsen refrigerator door gasket was observed damaged and soiled.
Repair the door gasket 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 30 days and clean in 2 days. - 2890 - Repeat Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 10 days. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. Vegetable oil was stored on the floor in the dry storage area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. Corrected during inspection.
$40 renewal fee is due 3/31/04.
February 04, 2003 (Routine)
Violations:
- 2890 - Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.Correct within 48 hours. - 3180 - Floor area around and behind ice machine needs to be cleaned and trash in that area picked up.
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.Correct in 24 hours. - 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor. This was in the dry storage room.
Elevate food storage onto approved shelving with minimum 6"" legs or casters.Correct within 7 days. - 3340 - Critical Containers of calcium chloride, cleaning solution and oven cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of all toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.Correct within24 hours. - 1570 - The door gasket of theT raulsen refrigerator are soiled and damaged.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. Clean within 48 hours, replace within 30 days. - 1320 - There was no temperature measuring device located in the reach in refrigeration units.
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. Correct within 7 days - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands and laying cooked food (hamburger patties) on soiled surfaces.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Do not lay RTE foods on soiled surfaces. Correct immediately.
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