| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Hardee's employees were observed to handle raw shell eggs and liquid eggs, both at the raw egg station, employee did not wash their hands or change single use gloves before moving to handle food contact containers, utensils and ready to eat foods. Employee was observed to handle raw frozen beef patties and then removed single use gloves and place a new pair of single use gloves on to handle ready to eat foods. Employee did not wash their hands after handling raw beef patties. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 16 Cooking time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Hardee's: Chicken patty cooked from raw was observed to have cooking temperature of 147 degrees and 159 degrees F. |
Person in charge reheated chicken patties and temperature was rechecked to 210- and 225-degrees F. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Nacho cheese at the hot holding unit (Kenjo food service) had an internal temperature of 128 degrees F. |
Person in charge voluntary removed the nacho and discarded in the trash during the inspection. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Kenjo facility is individually wrapping pastry such as muffins and brownies for retail sales. Individually wrapped pastries did not have required information such name of the facility, address, common name, allergens, and list of ingredients. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Hardee's: Employee was observed to take an internal temperature of cooked chicken, internal temperature was 159 degrees F. Employee then began taking internal temperature of cooked chicken that had an internal temperature of cooked chicken 169 to 187 degrees F. Employee did not sanitize food probe thermometer between uncooked chicken and fully cooked chicken. |
|
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Hardee's: Employee was observed to be wearing bracelets while on the food preparation line while preparing foods. |
|
Core (C) |
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Hardee's: Several employees were observed to have unrestrained hair while preparing foods. Several employees were observed to have facial hair with no beard restraints, and several employees were observed to have no hair nets while preparing and handling foods. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several metal containers were observed to be wet stacked at the clean ready to use dish racks at the three-compartment sink area. |
|
Core (C) |
0 |