Hardee's # 1505846

2-2A: .03(2)(m)The person in charge (PIC) was not able to demonstrate, in a verifiable manner, that the selected food employee were informed of their responsibility to report symptoms and/or illnesses. The PIC stated it was the employee's first day. The employee was preparing orders on the food prep line during the entirety of the inspection. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The PIC provided education to the food employee informing them of their responsibility to report symptoms and/or illnesses. The food employee signed the DPH employee health policy form as acknowledgment and their understanding to report to the PIC. The PIC filled the document away. Education was provided to the PIC by EH, discussing all employees must be informed of their responsibility to report symptoms and/or illnesses to the PIC and the facility must be able to show verification of this when asked. EH suggested making this apart of the facility's onboarding process.

6-1D: .04(6)(i)The PIC was not able to provide written procedures for the facility's time control procedures. The facility has sliced tomatoes, lettuce, and sliced cheese on a 4 hour time control. The procedures of time control were being done correctly; start time marking, end time marking, and start temperature. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Education was provided to the PIC, discussing to ensure the written time control procedures are available for review during each inspection. The procedures should also match the exact procedure the facility does. A 4-hour GNR time control written procedure was provided to the PIC.

17C: .07(2)(e)Observed cardboard unplaced under the three compartment sink. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C) Corrective Actions: Discussed with the person in charge that cardboard can not be used as a floor covering. The cardboard was removed.

2-1B: .03(5)(c)While waiting to be let back to start the inspection an employee left out of the facility to take a customer their order; upon reentering into the kitchen the food employee did not wash their hands. The food employee continued to stock single use cups and place a lid on a coffee cup for a customer. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the person in charge discussing when employees are required to wash their hands. I informed the person in charge of my observations and the person in charge provided education to the food employee and they washed their hands before continuing with tasks.

15C: .05(7)(a)2,3Observed all equipment with a build of of accumulations throughout the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The facility must properly clean all equipment so that they are free from accumulations and clean to the sight and touch by the given time frame.

17C: .07(5)(a),(b)1,2,3Observed heavy accumulations of dust and debris throughout the facility; on the floors, walls, and ceilings of the kitchen area and the walk in units. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: **All floors walls and ceilings must be clean to the sight and touch by the given time frame. If the ceiling panels can not be properly cleaned they must be repaired. **