Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Reach in cooler on cook's line under make table has one thermometer but is broken
Basic - Soiled reach-in cooler and walk-ins gaskets. Throughout kitchen
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook's line under make table ham 80° liquid eggs 69° per manager it has been less than two hours.corrective action taken ham placed in ice, liquid eggs moved to walk in freezer
High Priority - Raw animal food stored in top portion of reach in cooler over ready-to-eat food in bottom portion of reach in cooler - no complete physical barrier between top and bottom. Raw char chicken tray over containers of pre-cooked steak. Manager moved steak to walk in cooler. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb. Outside side entrance door
Intermediate - Hot water not provided/shut off at employee handwash sink. In dish area
Intermediate - Ice chute soiled/build up of mold-like substance/slime. Both soda machines in dining room
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. On cook's line under make table ambient temperature 88°, temperature taken with inspector's thermometer, due to thermometer in unit is broken
6/10/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf across from 3comp sink.
Basic - Old food stuck to clean dishware/utensils. Containers on shelf across from 3comp sink.
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