BLFH202119-HARDEES 3C27, 125 S PENNSYLVANIA ST, Indianapolis, IN - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Nacho cheese at 115-120 deg F. Hold at 135 deg F or above.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Using soapy water rinstead of sanitizer for raw chicken at chicken station. Discontinue. Use approved strength sanitizer solution. CORRECTED
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Exhaust hood filters soiled. Due to be cleaned 1-2013. Please clean.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall chipping by 3 bay sink. Please repair to smooth, non absorbent and easily cleanable state.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair cabinet doorrs to close securely without hair ties and plastic wrap.2. Mold in cabinet below hand sink in front counter. Remove and replace or repair cabinet.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal cabinets to the wall where loose at front counter.
|
09/15/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Nacho cheese at 115-120 deg F. Hold at 135 deg F or above.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Using soapy water rinstead of sanitizer for raw chicken at chicken station. Discontinue. Use approved strength sanitizer solution. CORRECTED
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Exhaust hood filters soiled. Due to be cleaned 1-2013. Please clean.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall chipping by 3 bay sink. Please repair to smooth, non absorbent and easily cleanable state.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair cabinet doorrs to close securely without hair ties and plastic wrap.2. Mold in cabinet below hand sink in front counter. Remove and replace or repair cabinet.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal cabinets to the wall where loose at front counter.
|
07/23/2013 | Temp Event Routine |
| No violation noted during this evaluation. | 11/13/2012 | Temp Event Routine |
| No violation noted during this evaluation. | 03/08/2012 | Temp Event Routine |
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