| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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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... |
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Employee was were observed to handle raw ham and raw liquid with single use gloves on and did not remove or wash their hands before moving on to touch ready to eat foods, utensils and food storage containers. |
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Priority (P) |
4 |
| 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 cutting board at the makeshift unit was observed to have excessive amount of dried food residues and build up underneath the board. |
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Priority (P) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Handwashing sink at the Kenjo sink food service need to have splash guard between the hand washing sink and makeshift. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Three compartment sinks used by both the Hardee's and Kenjo food service was observed to have excessive amount of dried food residues and build up in the sink basins, sides of the basins, drain boards, handles and spray nozzle. Preparation sink was observed to have excessive amount of dried food and build up in the sink basin and on the drain board. |
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Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The bag in box soda syrup storage room on the Kenjo side was observed to have excessive amount of dried food residues on the floor and walls. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's personal drink on metal rack next to the preparation sink was observed to be stored directly over single use items and packaged foods. Employee personal drink on the Kenjo side was observed to be stored on hot holding preparation unit in the food service area. |
Person in charge had employees removed personal drinks to designated area during the inspection. |
Core (C) |
0 |