HARDEE'S OF PERRY

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ham at 105°, manager discarded. Corrective Action Taken

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.

Basic - Ceiling tile missing.

Basic - Floor soiled/has accumulation of debris. Walk-in cooler and freezer floors.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Chicken in hot hold unit. Discarded by manager. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat at 500 ppm.

Basic - Ceiling tile missing.

Basic - Floor soiled/has accumulation of debris. Walk-in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top section of hot hold unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above burger oven.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Cups on floor.

Basic - Unclean building components, attachments or fixtures. Fan guards and coils of walk-in cooler.

Basic - Ceiling tile missing.