HARDEES

High Priority - Presence of insects. Observed one dead flying insect in raw chicken in make line reach in cooler. See stope sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken 45F (held over 4HRS) in reach in cooler. Also, observed one dead flying insect in raw chicken in make line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 45F (held over 4HRS) and sausage 61F (held 1hr) in reach in cooler. See stop sale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris and dust. Observed debris build up on ceiling and vents throughout establishment.

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. Observed no employee training for some employees.

Basic - Equipment and utensils not properly air-dried - wet nesting on clean dish rack.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked pans with water in between. Operator proceeded to remove pans and stored them in drying racks. Corrected On-Site

Basic - Upon inspection observed reach in cooler gasket with food debris in between. This located in the main make line in kitchen. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in kitchen above fry station with build up present. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Multiple areas in kitchen with cove molding tile broken/missing.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed small stack of pans in clean equipment storage back of kitchen with moisture in between.

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle open. Operator closed lid during inspection. Corrected On-Site

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

Basic - Hole in or other damage to wall. Trim tiles at entrance to dry stock area have fallen off the wall.