HARDEE'S OF AMERICUS

Observed multiple employee drinking cups scatter about the kitchen with no lid or straw in use. Drink cups were discarded by the PIC. 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.

Observed several items in multiple refrigeration units lacking proper date-marking labels. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: PIC had employees create adequate labels for the food items.

Observed several items that were utilizing time as the public health control lacking proper identification. 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. COS: PIC properly identified the start and end times for food items to properly utilize time as the public health control.

Observed several items in multiple refrigeration units lacking proper date-marking labels. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: PIC had employees create adequate labels for the food items.

Observed facility lacking response procedures. A food service establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS: EHS issued a template that can be used for procedures.

Observed a blackish residue in the nozzles of the beverage machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed compartments of equipment, shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil residues. COS: PIC had employees adequately clean the beverage nizzles.

Observed several non-food contact surfaces soiled with food debris and residuals. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soi residues. COS: PIC had employees begin cleaning the non-food contact surfaces.

Observed several ceiling tiles in the main kitchen to be unclean and not in good repair. Walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed residual build-up and food debris under the fryers and prep areas. The physical facilities shall be cleaned as often as necessary to keep clean and by methods that prevent contamination of food products. COS: PIC had employees start cleaning the fryers and prep areas.