Discussed violations with operator.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Precooked chili was hot holding at improper temperatures. Inspector using a internal thermometer noted a temperature of 88 degrees. Operator removed the chili and rapidly reheated to a internal temperature of 165 degrees during the inspection.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Sandwich prep. counter top was not properly sanitized due to low sanitizer level in wiping bucket. Inspector noted 50 ppm. Operator corrected 150 ppm during inspection..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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03/25/2016 | Routine | |
Discussed inspection report with operator.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Soda dispensing equipment counter was observed with pooled soda syrup. Repair any leaks as warranted to prevent further soda syrup build up.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryer and adjacent wall have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/04/2016 | Routine | |
Discussed inspection report with operator. Operator was provided copy of inspection report. Good hot holding temperatures and glove usage noted during inspection.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Inpector noted cooked sausage placed on countertop before being stored in hot holding container.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Operator disposed of sausage patties and spoke with employee preparing food.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Soda dispensing equipment next to drive thru window was observed in a state of disrepair. Inspector noted damage piping that was leaking and pooling water.
Correction: Repair the soda dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the soda dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Operator reported leaking pipes to Hardees maintenance who was on premise repairing other equipment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryer area (walls/floor) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Increase cleaning frequency of fryer area (walls/floor).
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the soda dispenser has accumulations of mildew.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Operator sanitzed all surfaces of the soda dispenser during the inspection.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. Inspector noted single serve sandwich boxes stored in manner not protected from food derbies.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Operator removed single serve boxes and stored them in protected manner.
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09/22/2015 | Routine | |
Inspection report was discussed with the person in charge.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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06/03/2015 | Routine | |
- Thawing
Observation: Improper methods used to thaw ham.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatos and american cheese was cold holding at improper temperatures. The Time as a Public Health Conrol policy was not being used according to their written plan.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes and sliced Cheese for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Unwrapped containers are on the bottom shelf at the cookline.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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10/24/2014 | Routine | |
Inspection discussed with certified food manager. Great food safety practices were observed being performed in all areas of establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused and/or non-functioning equipment, Traulsen RI in back storage area, not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
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05/02/2013 | Routine | |
Inspection discussed with person in charge.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused and/or non-functioning equipment (Traulsen Refrigerator) not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-Vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/08/2013 | Routine | |
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