HARDEE'S

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Food handler on cook line handling undercooked hamburgers coming out of broiler that is not working/calibrated properly with gloved hands, then changed gloves and continued to make food orders on cook line without washing hands between tasks.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working drive though area and bagging food at front counter scratching head and rubbing bare hands on soiled apron then continuing to bag food and handle clean equipment without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (57F - Cold Holding); buttermilk wash (58F - Cold Holding) in batter station reach in cooler by service window, per manager items have been in cooler since 5am and unit was not turned on, time of temperature check was around 9am, manager discarded items and turned on cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (57F - Cold Holding); buttermilk wash (58F - Cold Holding) in batter station reach in cooler by service window, per manager items have been in cooler since 5am and unit was not turned on, time of temperature check was around 9am, manager discarded items and turned on cooler. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and around water heater in back of kitchen has a build up of food debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf opposite bulk ice bin, clean containers stacked while wet. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor by rear exterior door and three compartment sink. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up on top plate of microwave. Operator removed top plate. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of fry warmer station has debris build up. Repeat Violation

Basic - Open dumpster lid. Sliding door for dumpster left open.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by office used as a dump sink as evident by ice in the hand wash sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. On middle shelf of storage area, clean ,teal containers stacked while wet. Repeat Violation

Basic - Floor area(s) covered with standing water. Build up of standing water on floor under three compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on compressor of walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave closest the walk in cooler has build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer station next to fryers has build up of grease debris on metal under warmer. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent by fryers has build up of dust. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on middle storage shelf of prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in cooler gasket and walk in cooler gasket with mold like substance spots. Chargrill hood filters have grease build up.

Basic - Open dumpster lid. Dumpster lid open.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sandwich toppings on the main cook line held on time as public health control missing time marking. Operator placed time markers on the cut tomatoes, lettuce and cheese. Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer used by employee to check food temperatures on the cook line needs replacement battery per employee receiving incorrect cook temperatures. Employee switched to calibrated thermometer. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build on kitchen ceiling air vents.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep area, clean containers stacked while wet.

Basic - Floor area(s) covered with standing water. Standing water on the floor under the three compartment sink to the rear exterior door. Per operator just let out the three compartment sinks at the same time.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield for the light over the reach in freezer by the oven.

Basic - Old labels stuck to food containers after cleaning. Old labels on several containers in clean dish area.

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Breaded steak patty at 126F in the center, person in charge placed back in fryer and retemped at 202F. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer observed no longer commercially packaged pork chop in container over case of tortillas, person in charge moved to appropriate location. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager with expired training.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 54F. Person in charge removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham and chicken in reach in cooler by breading station 52-54F. Person in charge states has been in unit overnight. Ambient temp of unit 52F, digital reading from 36-40F. Person in charge discarded, did not take any internal food temperatures this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham and chicken in reach in cooler by breading station 52-54F. Person in charge states has been in unit overnight. Ambient temp of unit 52F, digital reading from 36-40F. Person in charge discarded, did not take any internal food temperatures this morning. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above prep area by hot holding. Person in charge removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers in clean dish area with old labels, old label residue. Person in charge began cleaning. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped produce in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wiping cloth stored on prep table, not in sanitizer. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at breading station 44F stored in container with tongs. Person in charge voluntarily discarded. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink on side of splitter with red hose attached. Repeat Violation Admin Complaint

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer provided by establishment was temping at 35.8 degrees when calibrated in ice water. Person in charge provided another thermometer that was accurate. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under triple sink, buildup of food debris.

Basic - Garbage can located outside has no lid or lid open/broken. Lid missing from recycling dumpster. Also, dumpster lid open, person in charge closed. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, two plastic containers of raw hamburgers stored on cases of hash browns and fries. Person in Charge moved hamburgers. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flattop on cook line, liquid egg (44°F - Cold Holding). Employee stated item was just placed out. Manager changed cold holding container. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cheese at make line has no time marked. Person in Charge marked time on sticker and placed on container. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter added, no backflow preventer on non chemical dispenser side, red hose attached.

Basic - Equipment in poor repair. Reach-in cooler at flattop, gasket is torn. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at flattop and microwave at reach-in freezer, top plate have encrusted splatter debris. Also, in walk-in cooler, speed rack with biscuits, build up on racks. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler at flattop, gasket has mold-like substance. Person in Charge cleaned during inspection. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at flattop.

Basic - Unclean building components, attachments or fixtures. In walk-in cooler, fan covers have dust build up.