| 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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Employee's personal drink was observed to be stored on food preparation line were open foods were present and foods were being prepared. Employee's personal drink was observed to be stored on the top rack at the biscuit station while open foods were present and being actively prepared. |
Person in charge voluntary discarded these foods referenced in the violation during the routine inspection.
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Priority (P) |
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| 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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On arrival to the facility employee was observed to handle personal drink with single use gloves on, employee discarded the personal drink in the trash and did not remove single use gloves or wash their hands before returning to food preparation. |
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Priority (P) |
2 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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A knife was observed to be stored on the metal magnetic knife rack at the back food preparation station. This knife was observed to have excessive amount of dried food residues on the blade. |
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Priority Foundation (PF) |
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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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Shredded cheddar cheese, in plastic container at the front-line preparation station was observed to have an internal temperature of 65 degrees F. Shredded cheese is not included in the establishment Time as Public Health Control written procedure. |
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Priority (P) |
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| 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(ii) Time as a Public Health control- 4 hours |
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Sliced tomatoes on the front-line preparation station, and are included in the establishment written Time as Public Health Control procedure were observed to have an internal temperature of 75 degrees F. These tomatoes were still within the 4-hour's time limitation, though had exceed an internal temperature of 70 degrees F within that time interval. |
Person in charge voluntary removed and discard this plastic container of sliced tomatoes during the routine inspection. |
Priority (P) |
1 |
| 37 Personal Cleanliness |
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| 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. |
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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. |
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Core (C) |
2 |
| 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 plastic containers were observed to be wet stacked at the clean ready to use dish racks at the three-compartment sink area. |
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Core (C) |
2 |
| 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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The bottom of the Hardee's "raw" makeshift unit was observed to have excessive amount of dried food residues and build up. |
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Core (C) |
0 |