| 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 |
Observed food service employee crack raw shell eggs and then change gloves and perform other tasks without washing hands between glove change. Observed food service employee bread raw chicken and change gloves then proceed to other tasks without washing hands between glove change. Observed food service employee return to the food service area from out of the restaurant and don gloves and handle ready to eat foods without washing hands. |
|
Priority (P) |
3 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Hardee's: Ham, at the breakfast prep cooler was observed to have internal temperature of 44*F to 46*F. Observed a food container of crumbled sausage stored on the Hardee's prep line to have an internal temperature of 74*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
4 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed a food container of sliced onions and Mushrooms in the Hardee's walk-in cooler to not be date marked. Observed an open bag of fully cooked sausage patties in the Kenjo walk-in cooler to not be date marked. 7 Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
|
|
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 2 food containers of chopped lettuce stored in the Hardee's walk-in cooler to have a discard date of 9/17/24 at time of inspection on 9/20/24. Observed an open bag of commercially processed egg squares stored in the Kenjo walk-in cooler with a preparation date of 9/10/24. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed 3 bay sink to be leaking from the bottom seal of the first basin into a bucket. Observed the ceiling inside Hardee's to be leaking. The leaks were observed to not be over any food or prep areas. Management has a work order issued, and plumber was scheduled to arrive before 5pm. |
|
Core (C) |
0 |