2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
3-501.17; Priority Foundation; Gravy that was cooling in the walk in from the morning did not have a date label or time stamp. All ready to eat TCS foods that are cooked and cooled and held for more than 24 hours must have a date label. date label printed at inspection. CDI
1.5
28.
7-204.11 ; Priority;Food contact surface sanitizers that exceed 400 ppm of quat sanitizer may be toxic to consumers. The titration device on the sink is allowing sanitizer to mix at too high a concentration. Levels were above 500ppm. Have the titration device serviced to deliver the correct amount of sanitizer. dilute all batches of sanitizer until the meter is repaired and check every batch with quat test strips for proper concentration of 200-400ppm. Verification to check the metering device in 3 days from the date of this inspection.
1.0
General Comments
Follow-Up: 08/26/2022 All persons in the kitchen must adhere to food safety protocols by wearing hair restraints, using proper handwashing techniques and using gloves where necessary.
3-501.19; Priority Foundation; Foods such as sliced tomatoes, cheese and lettuce are placed on time control when on the sandwich make line. At start of inspection, the tags for these items had an expired hold time on them. Employees switched the tags but did not dispose of the product. Management educated employee to remove the old pan, dispose of the remaining product. Obtain a new pan with new product and label with the new time control tag.
1.5
38.
6-202.15; Core; The take out window has an automatic closure on it. It was off during the inspection so the window stayed open. When turned on, it would open and close while still at the window. Due to safety concerns of closing on someone, it was turned back off. The window must be self closing or install a fly fan. Repair ASAP.
0.0
47.
4-501.11; Core; In the walk in freezer, icicles are forming below the pipes from the ventilation unit. It is dripping onto the floor below and forming a mound. Repair the source of the water/ice. Do not let it drip on boxes of food. Several plastic containers has cracks in them that are holding debris in them. Remove all food containers that are in bad repair and not easily cleanable.
0.5
54.
5-501.113; Core; The outside dumpster has a damaged lid. Contact the company for replacement or repair.
2-102.12 (A); Core; While the facility is in operation, there must be a manager on duty that is certified in food safety. No person on duty that is certified in food safety during the inspection.
1.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with the manager on where to locate a plan and poster. CDI with information.
0.0
6.
2-401.11; Core; Employee beverage and exposed 1/2 eaten sandwich on the prep table in the kitchen. Beverages must be stored in a location that is below and away from food prep or storage areas. No eating in the kitchen. Foods that have been consumed from cannot be placed on food contact or prep areas. Eat in the designated break areas, office or dining room only.
0.5
23.
3-501.17; Priority Foundation; Several foods in the walk in cooler (cooked and cooled bacon and sausage, deli ham with cheese, cut tomatoes, sliced lettuce, sausage gravy and opened container of mac & cheese) without any date mark on them of when they were prepared or opened. All foods that are TCS and held over 24 hours, must have a date label on them. Foods can only be held for a maximum of 7 days once prepared or package opened. Prep dates determined and labeled.
1.5
24.
3-501.19; Priority Foundation; None of the foods on the sandwich prep line (lettuce, tomato, cheese) had the required time stamp on them. According to Hardees approved SOP for time control, once foods are removed from the cooler and placed on the sandwich make line, a time stamp is printed and held in the plastic sleeve on the side wall. The only time stamps were for food from a previous shift and did not pertain or include any of the foods on the make line. Items can be held here for a maximum of 4 hours, the time they were paced here must be documented.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Our rules only require water temp to be 130 degrees minimum in dish area.
0.0
40.
Detail clean fryers, grease holder (bulk) and grease transporter.
0.5
45.
There is still some standing water in ice machine area. Repair any leaks or drips, standing water is a way to promote bacteria growth and spread it to other surfaces! Detail clean areas around the bulk grease container, on the floors under and behind racks and equipment as needed.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Walk in freezer is still dripping on food boxes! These drips need to be repaired or pans need to be kept on top shelf to catch these drips. This is non-potable water and cannot come in contact with food or food boxes.
1.5
16.
Monitior food temps to be sure hot foods maintain 135 degrees or above.
0.0
45.
There are several areas around the kitchen that have standing water. If mopping floors or cleaning, make sure all standing water is removed. If anything spills on floor clean up spills quickly. Standing water is a way to promote bacteria growth and spread it to other surfaces! Detail clean grease container.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Water is standing in bottom of storage cooler under prep line. Pans of food were stored in this same cooler. Foods were moved to another cooler until this cooler can be repaired so water does not form or drip. Ice/water is dripping in walk in freezer on bread. Foods were moved out from drip and pan was placed on top shelf to catch drip. Keep pan in place until drip is repaired.
1.5
36.
Replace torn gasket on prep cooler next to small hood area on wall across from prep line.
0.0
42.
Replace broken spring on spray hose at 3 comp sink.
0.0
45.
Water is standing on floor in handsink and ice machine area. This water should not be leaking on the floor. Make sure there are no leaks from ice machine and all water goes into floor drain.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Interior ceiling of ice machine had slime and mold build-up, manager cleaned during inpsection. Ice machine should be cleaned once to twice a month or more if needed.
1.5
40.
Small prep cooler gaskets need cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Deli meat was being held on same table as raw chicken was being prepared. Do not prepare ready to eat foods at the same time as raw meats.
1.5
18.
Sliced tomatoes and sliced white and yellow cheese were marked to be discarded at 2:30pm, at 2:45pm food had not been discarded, until told of time requiements. Agreement states to discard food at the end of 2 hours hold time.
1.5
40.
general cleaning of outside of equipment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Chopped sausage in the reach in cooler 86F from breakfast, over 2 hours ago. All foods have 2 hours to cool down to 70F, then an additional 4 hours to cool to 45F.
2.0
18.
Time control labels on the sliced tomatoes and cheese were removed then replaced with labels stating a new time period. This is not the correct procedure. Each pan must be labeled with the 2 hour time period it was removed from cooler, sold or discarded within 2 hours. At the end of the 2 hour time period, pan must be removed, remaining product discarded and a new label placed on the new pan.
1.5
26.
Once opened, store all dry foods in a covered container.
0.0
40.
Clean gaskets on the coolers and roller racks on the bread toaster/oven.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Replace torn cooler gasket on cooler door below sandwich prep line. Repair the front reach-in milk cooler that has standing water. Do not place any items on bottom until repaired.
0.5
44.
Cardboard dumpster needs a drainplug. Keep all doors shut to the dumpsters.
0.5
48.
Do not turn off self closure to drive thru window. Must self close to help prevent flies (a few seen).
CORRECTED DURING INSPECTION Sanitizer solution in use at the 3-compartment dishsink was weak in concentration. Must be at least 200 ppm when using Quat ammonia as a sanitizing ageot. Solution was remade to 300 ppm quat ammonia.
1.5
20.
NOT APPLICABLE
0.0
23.
"Hot sausage place in container with lid then placed in cooler to cool. Use a method to cool foods. Shallow pans, ice bath, uncovered container on top shelf, etc. Do not place extremely hot food covere in cooler to cool."
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Sliced cheese with 2 hour hold label, expired. Sliced tomatoes with no time label. Both items according to Hardees written procedures, must be labeled with the time they were removed from the cooler and discarded/sold within 2 hours. Must provide these written procedures upon request, none available. Both the cheese & tomatoes were discarded.
1.5
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
44.
GENERAL COMMENT Provide a drainplug for the cardboard dumpster
0.0
48.
GENERAL COMMENT Take out window must be self closing, do not turn off the automatic function.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION All drinks nozzles on kitchen soda machine had heavy build-p on them. They were removed and cleaned, this should be done often to prevent build-up.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
General floor cleaning needed. Heavy grease buildup in back. Floors shall be clean.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION Cover all foods in storage. One pan of cheese uncovered in reach in.
0.0
11.
CORRECTED DURING INSPECTION Dirty food tray in microwave. All food contact surfaces shall be properly washed & rinsed after each use. Dirty drink nozzles.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
ITEMS IN STEAM UNIT (CHILI,CHEESE,ONIONS/GRAVY) 91 F-120 F. THESE ITEMS MUST BE HEATED TO 135 F BEFORE HOLDING OR SERVING. IF THEY ARE BEING REHEATED THEY MUST REACH 165 F BEFORE HOLDING OR SERVING. MIXTURE OF CHEESE, HAM, BACON & SAUSAGE IN REACH-IN COOLER 60 F. COOL ALL INGREDIENTS AFTER COOKING AND BEFORE MIXING TOGETHER. PRODUCT SHOULD ALWAYS BE 45 F OR BELOW.
2.5
24.
SEVERAL FLIES SEEN IN PREP AREA. TAKE MEASURES TO REMOVE AND PREVENT. DO NOT TURN OFF THE AUTOMATIC CLOSURE ON THE TAKE OUT WINDOW.
