Hardee’s

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

By ice machine8n back kitchen, two blue ice buckets not inverted. Employee inverted buckets. Corrected On-Site

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee cup by drive through area. nEmployees cup on shelf in back dry storage area. Both cups discarded. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Two employee cell phones stored on prep counter on main kitchen line. Phones removed. Corrected On-Site

Basic – Equipment in poor repair

Walk in cooler gaskets torn

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Dirty shelves on rack near drive through window. nSoiled floor underneath cabinet next to drive through.

Basic – Old labels stuck to food containers after nOld label residue on clean storage pans by prep sink.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk in cooler, raw pooled eggs stored ready to eat eat bottle of orange juice. Items moved and stored correctly. nIn reach in cooler near egg grill, raw pork stored over ready to eat sausage/cheese mix. Items moved and stored correctly. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

On the cookline employee handled raw pork sausage with glove hands then immediately handled unwrapped single use portion trays without washing hands or changing gloves. Manager counseled employee on the spot. Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

In warming trays on make line, cooked eggs not time marked. Manager stated eggs placed into service approximately five minutes prior. Eggs marked (set timer). Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan could be provided. Plan emailed to establishment by inspector. Corrective Action Taken

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

One employee working on cook line today.