Kentucky Fried Chicken Degrades its Sanitary Rating

Basic - Cove molding at floor/wall juncture broken/missing. Rear storage area of store behind shelf

Basic - Floor area(s) covered with standing water. Dumpster area

Basic - Wiping cloth sanitizing solution stored on the floor. Blue sanitizer bucket on floor near chicken prep area, employee placed on stool **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom, employee provided **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Exterior door has a gap at the threshold that opens to the outside. Left side of the back door has a gap.

Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Dining room.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All 45° cottage cheese, apple sauce, beets from leaving door open during delivery. Temps now at 43°, corrective action taken, left door closed.

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes 128°, green beans 136°, 179° corrective action taken, reheated again.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Yellow and brown rice covered coming off the steam table last night and placed in walkin, temperatures today at 47°.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Yellow and brown rices in walkin covered from steam table last night. Temperature today at 47°. Stop sale.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken in buffet 119°, sitting on broil tray not letting heat up; discarded, brought fresh chicken directly in pan. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 119° fried chicken in buffet, sitting on broil tray not letting heat up. 3 pieces discarded.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walkin, beans, mashed, date marked foods, **Corrected On-Site**

Intermediate - Soil residue in food storage containers.rice, in dry storage soiled.

No Violations Were Observed

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Men's roomNo hand washing sign provided at a hand sink used by food employees Lady's room **Warning**

Basic - Urinal not flushing/functioning properly. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**

Intermediate - No soap provided at handwash sink. Men's room **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cold slaw 46?, discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw, buffet 46? discarded, **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, gray rolling cart.

Intermediate - Handwash sink used for purposes other than handwashing. Scrapper and green scrubby in sink. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Basic - Soiled reach-in cooler gaskets, standup freezer with biscuits.

Basic - Leaking pipe at plumbing fixture, handsink in cookline.

Basic - No handwashing sign provided at a hand sink used by food employees, ladies and mens room.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door, kitchen

Equipment and utensils not properly air-dried--wet nesting. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy product on the buffet line, Corrected On Site. added ice.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in an uncovered container in the flipfliptop reach in cooler. Corrected On Site. moved inside the cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken on the buffet line. Corrected On Site. discarded.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sneezeguards inadequate.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tongs. Corrected On Site.

Observed nonfood-contact equipment in poor repair. ice machine lid broken.

Floors not maintained smooth and durable. cookline.

Ceiling tile misplaced. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, mashed potatoes, vegetables in the holding cabinet next to friers. Corrected On Site. reheated.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. holding cabinet next to friers. equipment was being serviced at the time of the inspection. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed torn packages/bags of food exposing the contents to contamination. drystorage. Corrected On Site.

Critical - Observed food stored on floor. walk in freezer. Corrected On Site.

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.

Floors not maintained smooth and durable. cookline.

Observed floor area(s) covered with standing water. cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in an ice bath at the sandwich station. Corrected On Site. moved to a cooler.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, beans on the buffet line. Corrected On Site. reheated.

Critical - Observed food stored on floor. walk-in freezer.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. corn cobbs. Corrected On Site. tongs.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken at the display unit. Corrected On Site. discarded

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handling money then touching unwrapped single-service articles (plates), front counter.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Hot water not provided/shut off at employee hand wash sink. Kitchen. Corrected On Site.

Floors not maintained smooth and durable. cookline

Observed grease accumulated under cooking equipment.

Ceiling tile missing. drystorage area.

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. 3C sink.

Violation: 33-11-1Missing drain plug at dumpster.

Violation: 36-11-1Floors not maintained smooth and durable. cookline.

Violation: 36-22-1Observed floor area(s) covered with standing water. cookline .

Floors not maintained smooth and durable. cookline.

Garbage enclosure area in disrepair. dumpster pad drain clogged .

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/24/09.

Missing drain plug at dumpster.

Observed dumpster overflowing garbage.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Observed floor area(s) covered with standing water. cookline .

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. pans.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed leaking pipe at plumbing fixture. water leaking from WIC ceiling.

Observed open dumpster lid. cardboard dumpster missing lid.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled reach-in freezer gaskets.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Vacuum breaker mising at hose bibb. 3C sink.

Wet mop not hung to dry.

No Violations Were Observed

Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.

Critical - Covers Required. Suitable covers shall be installed on all boxes to prevent accidental contact with energized parts or physical damage to parts or insulation.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.