- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the walk-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment and under "over shelf" noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/26/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures - food items in back line lower cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged: Back line cooler not holding proper cold temperature
Correction: gasket on walk-in cooler door needs repair/replacement.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensate drip from condenser in walk-in cooler
Correction: condensate drip in walk-in freezer from condenser and by door.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning: Front area presentation (based on customer complaint) - Areas of noticeable dust, smudges and grime accumulation:handwash sink, ticket dispenser, towel dispenser, registers, napkin holder. Also noted in need of cleaning: underside of overshelf where heat lamps are mounted
Correction: cup dispensers
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Hazardous products are not properly stored to prevent the contamination of food and equipment: Fly strip hanging directly over chicken prep area.
Correction: HAZARDOUS PRODUCT must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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09/04/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures (ham/cheese, bacon, bologna) in deli unit prep station.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged: deli unit not holding proper cold temperature.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensate drip from condenser in walk-in freezer dripping on product.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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01/28/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD cold holding at improper temperatures
- Lower Deli unit
Correction: product > 50 degrees voluntarily discarded.
- Countertop Monster Cooler - ranch dressing 73.4 degrees voluntarily discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged:
- Lower Deli Unit and Monster Cooler not holding proper cold temperature.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Vent Hood and fire suppression piping over broiler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensate was dripping onto food products in the walk-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning:
- wheels of fryer units, floors under fryers
- Floors under fry station and over shelf
- Front End Presentation: registers, napking box, monster cooler, receipt boxes, signage, paper towel dispenser, etc.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/11/2014 | Routine | |
Inspection in regards to cleanliness of front register area and dining room-focus in this area:
CLEANING NEEDED:
- Register screens
- Hand wash Sink
- Menu signs are smudged and fingerprinted - clean
- Clean front counter - remove all equipment and thoroughly clean counter
- Clean Napkin Holder
- Monster drink cooler has condenser facing public - is dirty and difficult to clean - suggest removal of this cooler and place dressings in a different location
PIC suggests covering condenser with filter - okay to try, but watch temp on cooler - need internal thermometer
- Clean children's high chairs (excessive grime build up)
- Clean top of paper towel dispenser by hand sink
- Clean shelf with ticket terminals
- Clean drink service area - counter, tops of all machines, etc.
* Focused cleaning needed on front service area-shine her up and say "Welcome to Hardees !"
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- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure (front counter area and area visible to public) noted in need of cleaning - see list below.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/21/2014 | Complaint | |
Hand washing and glove use observed.
- 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: Vent hood over Blodgett Warmers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate buildup/leak issues:
- Deli unit - buildup of condensate on condenser
- Condensate buildup by condenser in walk-in freezer
- Leak under ice machine onto floor
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure noted in need of cleaning:
- Floors under holding bar.
- Floors under fryers and legs of fryers.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/19/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure noted in need of cleaning:
- Top panel of ice machine (ventilation panel)
- Floor around and behind water heater.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/30/2014 | Routine | |
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
- Leak from ceiling ventilation onto floor in main trafficway of kitchen.
- Leak on floor by drink machine in dining room.
- Condensate leak/buildup by door in walk-in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure noted in need of cleaning:
- Floor under Icemaker
- Toaster (COS)
- Drink dispenser nozzles in dining room
- Cooler on serving counter (for dressings), especially back of unit facing public.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/03/2013 | Routine | |
All violations from inspection on 7/23 corrected with exception of gasket for walk-in cooler door - gasket on order.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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07/26/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD cold holding at improper temperatures - walk-in cooler -multiple items > 41.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT (Walk-in cooler) was observed in a state of disrepair and damaged - not holding proper cold temp. PIC to also have maintenance address door gasket break.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted mold deposits or other soil on the following food contact surfaces: Ice Machine
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensate was dripping onto food products in the walk-in freezer near condenser.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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07/23/2013 | Routine | |
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate leak was dripping onto food products in the walk-in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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04/08/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD cold holding at improper temperatures - deli unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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01/24/2013 | Risk Factor | |
- 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: vent hood above burger grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the door gasket to lower cooling unit near service bar has 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.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor under dry storage shelving unit noted in need of cleaning...excessive dirt and grease.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/17/2012 | Routine | |
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken Strips hot holding at improper temperatures: (117 degrees F.)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the Air Conditioning Units are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
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03/30/2011 | Routine | |
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