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Home My WebLink AboutHardees 5 1501615 010109 06 20 14.jh.pdfSingle-use & single-service articles: properly Equipment, food & non-food contact surfaces Toilet facilities: properly constructed, supplied Garbage & refuse properly disposed; facilities 37 stored & used approved, cleanable, properly designed, & cleaned equipment for temperature control 43 constructed, & used 2 1 0 Proper cooling methods used; adequate 1 0.5 0 31 Meets ventilation & lighting requirements; 1 0.5 0 Utensils, equipment & linens: properly stored, Contamination prevented during foodpreparation, storage & display Insects & rodents not present; no unauthorized Gloves used properly44 Non-food contact surfaces clean 45 46 47 Food additives: approved & properly used Warewashing facilities: installed, maintained, & 24 Proper date marking & disposition offered Proper reheating procedures for hot holding Sewage & waste water properly disposed 48 3 1.5 0 49 50Consumer advisory provided for raw or Hot & cold water available; adequate pressure Plumbing installed; proper backflow devices Pasteurized foods used; prohibited foods not Food separated & protected Toxic substances properly identified stored, & used Hands clean & properly washed Compliance with variance, specialized process, Food-contact surfaces: cleaned & sanitized reduced oxygen packing criteria or HACCP plan Physical facilities installed, maintained & clean 51 undercooked foods 52 Proper disposition of returned, previously served, 53 Time as a public health control: procedures & Handwashing sinks supplied & accessible records reconditioned, & unsafe food Proper cooking time & temperatures Proper cooling time & temperatures approved alternate procedure properly followed Proper hot holding temperatures Proper cold holding temperatures 54 Food obtained from approved source Food received at proper temperature Food in good condition, safe & unadulterated Required records available: shellstock tags, used; test strips parasite destruction maintained No discharge from eyes, nose or mouth designated areas used Contributing factors that increase the chance of developing foodborne illness. Establishment Name: Foodborne Illness Risk Factors and Public Health Interventions FDA Establishment Type: Location Address: City: Zip: Permittee: Telephone: Wastewater System: Water Supply: 27 1 2 3 13 14 15 Food Establishment Inspection Report 16 17 18 19 20 21 Score: 22 23 25 26 Establishment ID: Date: Time In: Category #: Status Code: Time Out: Proper use of reporting, restriction & exclusion State: Compliance Status OUTCDIRVR PIC Present; Demonstration-Certification byaccredited program and perform duties responsibilities & reporting County: Risk factors: Public Health Interventions:Control measures to prevent foodborne illness or injury. Page 1 of Food Establishment Inspection Report, 3/2013 :am pm :am pm // Total Time: Inspection Re-Inspection Municipal/Community On-Site System No. of Risk Factor/Intervention Violations: No. of Repeat Risk Factor/Intervention Violations:Municipal/Community On-Site Supply Good Retail Practices Good Retail Practices: Preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Good Retail Practices: IN OUT N/A N/O No bare hand contact with RTE foods or pre- 4 5 6 7 8 9 10 11 12 Proper eating, tasting, drinking, or tobacco use Management, employees knowledge;3 1.5 0 2 0 3 1.5 0 2 1 0 1 0.5 0 4 2 0 3 1.5 0 2 1 0 .2652Supervision .2652Employee Health Good Hygienic Practices.2652, .2653 .2652, .2653, .2655, .2656Preventing Contamination by Hands .2653, .2655Approved Source 2 1 0 2 1 0 2 1 0 2 1 0 .2653, .2654Protection from Contamination 3 1.5 0 3 1.5 0 2 1 0 .2653Potentially Hazardous Food TIme/Temperature 3 1.5 0 3 1.5 0 3 1.5 0 3 1.5 0 3 1.5 0 3 1.5 0 2 1 0 1 0.5 0 .2653Highly Susceptible Populations .2653Consumer Advisory .2653, .2657Chemical 1 0.5 0 2 1 0 .2653, .2654, .2658Conformance with Approved Procedures 2 1 0 Approved thawing methods used Thermometers provided & accurate Water and ice from approved source Variance obtained for specialized processing Plant food properly cooked for hot holding Pasteurized eggs used where required Food properly labeled: original container Personal cleanliness Wiping cloths: properly used & stored39 Washing fruits & vegetables In-use utensils: properly stored dried & handled 28 29 30 32 33 34 35 36 38 40 41 42 Compliance Status OUTCDIRVRIN OUT N/A N/O 1 0.5 0 .2653, .2655, .2658Safe Food and Water 2 1 0 methods 1 0.5 0 .2653, .2654Food Temperature Control 1 0.5 0 1 0.5 0 1 0.5 0 .2653Food Identification 2 1 0 .2652, .2653, .2654, .2656, .2657Prevention of Food Contamination animals 2 1 0 1 0.5 0 1 0.5 0 1 0.5 0 .2653, .2654Proper Use of Utensils 1 0.5 0 1 0.5 0 1 0.5 0 .2653, .2654, .2663Utensils and Equipment 2 1 0 1 0.5 0 1 0.5 0 .2654, .2655, .2656 Physical Facilities 2 1 0 2 1 0 2 1 0 1 0.5 0 1 0.5 0 1 0.5 0 1 0.5 0 Total Deductions: DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health 92 HARDEES 5 1501615 2018010109 109 US HWY 321 NW HICKORY NC 2860118 Catawba CKE INC 06202014 A 0854 0855 1 minute IV 4 8 REHS Contact Phone Number: Permittee: REHS ID: Telephone: Establishment Name: Status Code: Establishment ID: Zip: Inspection Re-Inspection Regulatory Authority (Print & Sign): Person in Charge (Print & Sign): Wastewater System: Water Supply: Comment Addendum to Food Establishment Inspection Report Date: Category #: Location Address: City:State: County: Temperature Observations Item Temp TempLocationItemLocationTempItemLocation Email 1: Email 2: Email 3: Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. Verification Required Date: ()- // Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health Page 2 of Municipal/Community On-Site System Municipal/Community On-Site System FirstLast FirstLast Comment Addendum Attached? HARDEES 5 1501615 2018010109 109 US HWY 321 NW HICKORY NC 18 Catawba 28601 CKE INC 06/20/2014 A IV 4 EMPLOYEE DRINKS TO BE STORED IN LOCATION WHERE IF SPILLED WILL NOT SPILL ON FOOD RO FOOD-CONTACT SURFACES--CUP MOVED TO APPROPRIATE LOCATION 8 PROVIDE PAPER TOWELS AT EACH HANDWASHING STATION: PROVIDED AS NEEDED 14 THOROUGHLY WASH_, RSINE, SANITIZE MULTI-USE EQUIPMENT AFTER EACH USE: PANS GREASY--PLACED IN THREE COMPARTMENT SINK TONIBOGGESS JASONHUFFMAN 1654 - Huffman, Jason Establishment ID:Establishment Name: Comment Addendum to Food Establishment Inspection Report Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. Page 3 of Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health HARDEES 5 1501615 2018010109 22 PROPERLY LABEL FOODS INCLUDED IN TPHC PLAN: TOMATOES, LETTUCE WITHOUT TIME STAMP 36 FLIES PRESENT 39 WIPING CLOTHS TO BE STORED IN SANITIZING SOLUTION WHEN NOT IN USE 47 CLEAN DOOR HANDLES, DOOR GASKETS, SHELVES, INSIDE COOLERS ETC 53 CLEAN/REPAIR FLOORS, WALLS, CEILINGS AS NEEDED Establishment ID:Establishment Name: Comment Addendum to Food Establishment Inspection Report Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. Page 4 of Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health HARDEES 5 1501615 2018010109 Establishment ID:Establishment Name: Comment Addendum to Food Establishment Inspection Report Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. Page 5 of Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health HARDEES 5 1501615 2018010109 Establishment ID:Establishment Name: Comment Addendum to Food Establishment Inspection Report Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. Page 6 of Food Establishment Inspection Report, 3/2013 DHHS is an equal opportunity employer. Environmental Health Section Food Protection ProgramNorth Carolina Department of Health & Human Services Division of Public Health HARDEES 5 1501615 2018010109