HARDEE'S #150 1540

Observed tomatoes (71F), lettuce (73F), mayonnaise (72F) and slice cheese (73F) holding temperatures above 41F. PIC discarded all of the items. Rule: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices. ... 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

NOTE: Observed evidence of employee eating in food prep area when in the reach in cooler there was a bag of opened potato chips and a pound cake. Informed PIC and they threw away food to COS.

511-6-1.07(5)(j) - Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings (C) (j) Using Dressing Rooms and Lockers.

1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment.

2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

NOTE: Observed 2 phones in food prep area near drive through. PIC was informed and to COS they removed the phones and informed to sanitize the surface where phones were placed. .