HARDEE'S

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's food stored over restaurant's food.

Basic - Ice buildup in walk-in freezer.

Basic - Fry station reach-in freezer interior/shelves have accumulation of soil residues/food debris.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Hole in or other damage to wall. Bricks falling off exterior wall by back door. Strip of trim missing from doorway to dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on fry station reach in freezer door. Crumbs/debris on shelf in expo sandwich pass window.

Basic - Outer openings not protected with self-closing doors. Self closing device on back door broken.

Basic - Unnecessary items/unused equipment on the premises. Unused cooler in dumpster enclosure.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control and has no time marking. Per employee food prep at 10:00 am employee added time mark stickers for tomatoes, Lettuce, sliced cheese. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside on the side of the building.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by back door.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tile missing by three compartment sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath back door.

Basic - No handwashing sign provided at a hand sink used by food employees by back door.

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Observed hand washing sink by three compartment sink with a continuous drip from the faucet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed build up of debris around ceiling vents in back of kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed whisks hanging on hooks in back with food contact side on hooks that are not sanitized. Employee in dish area rewashed and corrected. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraint in food area and hair down past shoulders. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed three out of the four fire extinguishers in back by door not charged.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over pasteurized eggs. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed one kitchen employee with no hair restraint.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over pasteurized liquid eggs.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched walk in door to obtain food and did not change gloves or wash hands before touching food.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and cell phone on front counter next to single service items.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher next to back door in red zone. Repeat Violation

High Priority - Sliced tomatoes set out at 10am per manager, to be held under time for 4 hours, marked to be discarded at 3pm (5 hours). Employee put corrected time label on tomatoes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breading station make table: egg wash 49F, raw chicken 52F/56F, less than 1 hour per manager. Make table was unplugged. Manager plugged in make table and put items in walk-in until make table comes up to temperature. Corrective Action Taken

Basic - Ice scoop handle in contact with ice In ice machine. Employee removed scoop. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in recharge zone.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no hose bibb on mop sink. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed floor drain under 3 compartment sink draining slow. Plumber was already called. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed No hose bibb in mop sink.