HARDEES #1501473 health score and inspection history

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Beverage nozzles soiled with residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Walls heavily soiled by 3-compartment sink; floors heavily soiled in WI cooler.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained walls throughout facility; excessively stained floors in walk-in cooler along with black residue.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue and food debris accumulation on exteriors of equipment throughout facility, as well as interior of reach-in freezer.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee donned gloves without washing hands first.

Store soiled linens in clean, nonabsorbent receptacles or clean, washable laundry bags.// Excessively soiled linen stored on top of equipment; excessively soiled oven glove stored in reach-in cooler.