Hardee's

Observed lettuce, tomatoes, shredded cheddar cheese, and sliced cheese utilizing Time as a Public Health Control (TPHC) without proper time documentation. Must have documentation with the time the food was removed from temperature control and discard after 4 hours. COS by discarding.

Observed 3 half gallon containers of buttermilk that expired 4/3/26 stored in walk-in cooler. Must discard by expiration date or within 7 days of opening, whichever comes first. COS by discarding.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in reach in cooler near fryer station. TCS food must be cold held at 41°F or below. The ambient air temperature (AAT) was 42.1°F. Must ensure AAT is set to a degree that can consistently cold hold TCS food at 41°F or below. COS by moving TCS food to walk in cooler.

Observed lettuce, tomatoes, and cheese utilizing Time as a Public Health Control (TPHC) without proper time documentation. Must have documentation with the time the food was brought out of temperature control, and the discard time 4 hours later. Must use or discard within 4 hours. COS by discarding.

The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment.

Observed food debris in the slicer. COS by placing the slicer in the dis sink. 7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed time/temperature control for safety (TCS) foods in raw chicken and egg wash cooler being cold held above 41°F. Raw chicken was 47°F and egg wash was 45°F. Unit is working however, kitchen is hot and unit has no cover. COS by discarding.

Observed no time documentation placed on lettuce and tomatoes when removed from temperature control. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by placing time on product.

NOTE: Facility is using a new dry erase time documentation system. Make sure to differentiate between multiple pans of lettuce on time sheet.

Observed substantial mold build-up on food storage shelves in walk-in cooler. Also observed build-up on walls/FRP near back oil filter. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Both areas must be cleaned.

Observed time/temperature control for safety (TCS) foods utilizing time as a public health control (TPHC) not discarded after 4 hours and some with no time documentation on product.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed no employee health policy where employees acknowledge they are aware of the symptoms/illness they must report in addition to excluding themselves from food preparation. All employees must read and sign form.

Observed employee preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hat.

Observed self-closer at drive-thru window turned off. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

COS by turning on.

Observed opening at bottom of back door. Must install a new door sweep to prevent entry of pests. All outer openings must be protected.

Observed broken floor time (coved) missing in back area where oil cylinder is. Also observed grease build-up on wall in this area. Both issues must be addressed.