| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Hardee's: Employees personal drinks were observed to be stored on the top shelf of the biscuit preparation area while open foods were being prepared. |
Person in charge voluntary discarded these employee drinks at the observed location in the trash. |
Priority (P) |
2 |
| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Hardee's: Employee was observed to handle personal drink to discard. Employee place drink in the trash and pushed it down into the trash can, employee did not remove single use glove and was their hand before being to engage in food preparation of biscuits. Employee was observed to be handle raw liquid eggs, place eggs on the flat top grill and then handle utensils, storage equipment and finished ready to eat eggs. Employee did not remove single use gloves and wash their hands between moving from handling raw foods to ready to eat foods. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Kenjo makeshift unit was observed to have excessive amount of dried food residues, build and white liquid on the underside of the cutting board. |
Person in charge had employee remove cutting board for washing, rinsing, and sanitizing during the inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Hardee's: Ham, at the breakfast makeshift was observed to have internal temperature of 46 to 48 degrees F. Kenjo: TCS deli meat sandwiches at the front cold holding unit were observed to have internal temperature of 54 degrees F. Hardee's: Chopped lettuce, raw chicken and lettuce on the rolling cart located in the walk-in cold holding unit were observed to have internal temperatures of 46-53 degrees F. |
Person in charge voluntary discarded all the food referenced in the violation in the trash during the inspection. |
Priority (P) |
3 |
| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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Foods under Time as a Public Health Control were observed to not have a discard time on the time card or on foods kept under TPHC at the time of inspection. |
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Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Several of the plastic containers at the clean ready to use storage rack were observed to be wet stacked. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Kenjo: The top part of the makeshift unit in the food service area was observed to have excessive amount of dried food residues and buildup. |
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Core (C) |
2 |