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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
VDH Home | Central Virginia Health District | Hardees of Amherst 2972 | Fast Food | Routine

Hardees of Amherst 2972

114 Ambriar Plaza Amherst, VA 24521
Status: Permitted

Fast Food | Routine

December 16, 2024
Score & Grade: Grade:
Observations & Corrective Actions

49: 12VAC5-421-1800 The interior of the fryer freezer has a food debris build-up.
Corrective Actions: Clean the fryer freezer regularly as needed.

53: 12VAC5-421-3240 Kitchen hand sink not clean, debris build-up.
Corrective Actions: Clean the hand sink regularly to maintain it sanitary.

55: 12VAC5-421-3180.A Floors in the dry storage area and walk-in freezer have a debris / trash build-up. Spillage on the floors.
Corrective Actions: Clean all floors thru the facility daily as required.

56: 12VAC5-421-3200.A Intake and ventilation air vents have a dust build-up. Lights and ceiling tiles adjacent to them are also dusty.
Corrective Actions: Clean all intake and air vents to prevent contamination of food and equipment.

Additional Comments

Discussed kitchen ventilation issues. The exhaust hood fan may be the problem.

Food Temperatures
Description Temperature State of Food
Hamburgers 160 °F Hot Holding
Chicken, raw 39 °F Cold Holding
Chicken Tenders 148 °F Hot Holding
Ham 41 °F Cold Holding
Chicken Breast 158 °F Hot Holding
Milk Wash 41 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
Walk-in Cooler 36 °F
Walk-in Freezer 25 °F
Reach-in Freezer 8 °F
Sandwich Prep Unit 38 °F
Reach-in Unit 40 °F
Hamburger Freezer 18 °F
No records found
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco products use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
N/O
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
N/A
14 Required records available: molluscan shellfish identification & parasite destruction
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
N/O
18 Proper cooking time & temperatures.
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding.
Compliant
Observations
N/O
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
N/A
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
N/A
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
N/A
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Supervision and Chemical
N/A
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
49 Non-food contact surfaces clean.
V
Observations
Physical Facilities (0 points)
OUT
53 Toilet facilities: constructed, supplied, clean.
V
Observations
OUT
55 Physical facilities installed, maintained & clean.
V
Observations
OUT
56 Adeq. ventilation & lighting, designated areas used.
V
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