Kentucky Fried Chicken Improves its Sanitary Rating

Basic - - From inspection on 2016-10-20: Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans on the clean dish storage shelving. **Repeat Violation** - From follow-up inspection on 2016-10-26: **Time Extended**

Basic - - From inspection on 2016-10-20: Basic - Equipment in poor repair. Two refrigeration units not working. ( no food) Also, there are several units that have torn door gaskets. - From follow-up inspection on 2016-10-26: **Time Extended**

Basic - - From inspection on 2016-10-20: Basic - Soiled reach-in freezer gaskets. **Repeat Violation** - From follow-up inspection on 2016-10-26: Basic - Soiled reach-in freezer gaskets. **Repeat Violation** **Time Extended**

- From inspection on 2016-10-20: Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher - From follow-up inspection on 2016-10-26: Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks observed on prep table and on shelving above bags of flour. Moved during this inspection. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans on the clean dish storage shelving. **Repeat Violation**

Basic - Equipment in poor repair. Two refrigeration units not working. ( no food) Also, there are several units that have torn door gaskets.

Basic - Soiled reach-in freezer gaskets. **Repeat Violation**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee went to the dining area and return to help customers, put on gloves and did not wash his hands. Reviewed proper hand washing and glove changing procedures with manager. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Poultry-liver (47°F - Cold Holding); Poultry-gizzards (47°F - Cold Holding); Poultry-wings (46°F - Cold Holding) Chicken placed into the freezer and refrigeration tech called during this inspection. **Corrective Action Taken** **Corrective Action Taken**

Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Soiled reach-in cooler gaskets.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Drive thru

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Basic - - From inspection on 2016-03-02: Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans on the clean dish storage shelves. - From follow-up inspection on 2016-03-09: Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans on the clean dish storage shelves. **Time Extended**

Basic - - From inspection on 2016-03-02: Basic - Soil residue build-up on nonfood-contact surface. Plastic wrap container. - From follow-up inspection on 2016-03-09: Basic - Soil residue build-up on nonfood-contact surface. Plastic wrap container. **Time Extended**

Basic - - From inspection on 2016-03-02: Basic - Wall soiled with accumulated black debris in dishwashing area. Behind the dish wash sink. - From follow-up inspection on 2016-03-09: Basic - Wall soiled with accumulated black debris in dishwashing area. Behind the dish wash sink. **Time Extended**

High Priority - - From inspection on 2016-03-02: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: pudding 45° **Repeat Violation** - From follow-up inspection on 2016-03-09: Pudding 46° **Time Extended**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water next to the microwave.removed during this inspection. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans on the clean dish storage shelves.

Basic - Soil residue build-up on nonfood-contact surface. Plastic wrap container.

Basic - Utensils stored upright with the food-contact surface up. Spoons, whisks and ladle.

Basic - Wall soiled with accumulated black debris in dishwashing area. Behind the dish wash sink.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: pudding 45° **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 122°, 125°, 102° Discarded during this inspection.

Basic - Floor drains/drain covers heavily soiled. In front of chicken walkin

Basic - Storage of tools on shelf above or with food. Pressure washer stored by flour **Corrected On-Site**

Basic - Unnecessary items/unused equipment on the premises. Two unused hot boxes left in kitchen. **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. Handsink at chicken prep area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. One box of chicken in walkin at 45

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. In walkin chicken cooler.

Basic - Unnecessary items/unused equipment on the premises. Unused deep fryer and hot holding cabinet.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink near drive thru

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 44° in lift top cold holding unit

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Biscuit reachin

Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans

Basic - Floor drains/drain covers heavily soiled. Drain in front of chicken walkin

Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard box reused for food storage in walkin cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Drive thru

Basic - Accumulation of debris in three-compartment sink. Middle compartment

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-grade bags used in direct contact with food. Chicken in walkin cooler

Intermediate - quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Test strips wet

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Gizzards **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 45° on buffet

High Priority - Toxic substance/chemical stored by or with single-service items. Wiping cloth bucket **Repeat Violation**

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

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 200 ppm

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - Manager lacking proof of food manager certification. Dexroy, Mikul

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged. Chicken over corn, manager moved to correct shelf. **Corrected On-Site**

Basic - Stored food not covered in walk-in freezer. Chicken under condenser. **Repeat Violation**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched cooked chicken. Manager informed cook. Cook put on gloves. **Corrected On-Site**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Manager, was instructed to increase scrub time. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on prep table by front counter.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Baked rolls in cooler. Moved to correct container. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by front counter.

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket closest to triple sink.

Intermediate - Interior of refrigerator soiled with accumulation of food residue. Cooks freezer, bottom shelf.

High Priority - Live, small flying insects in food preparation area.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dirty hat and apron over single serve, back area storage.

Portable fire extinguisher gauge in red zone. For reporting purposes only. By back door.

Intermediate - Food manager certification expired. Dexroy.

Intermediate - Food service manager not certified within 30 days of employment. Mokul Chowdhury.

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

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dressings in walk in cooler. **Corrected On-Site**

Critical - No conspicuously located thermometer in holding unit. Biscuit freezer.

Critical - Observed food stored on floor. Shelf in walk in freezer lower than six inches from floor. Food should be moved to other shelf until shelf is adjusted.

Critical - Observed uncovered food in holding unit/dry storage area. Chicken in walk in cooler and filter powder in storage area. **Corrected On-Site** **Repeat Violation**

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in three compartment sink.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash hands after washing dishes prior to working with raw poultry.

Critical - Observed employee improperly washing hands. Less than 20 seconds.

Observed reach-in freezer gasket torn/in disrepair. Biscuit freezer.

Critical - Observed encrusted material on can opener.

Observed residue build-up on nonfood-contact surface. Outside of ice chute in dining room.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Around motor of beverage cooler on front counter.

Critical - Hot water supply not maintained during peak periods. Water temperature 100 at hand wash sink.

Critical - Hotel and Restaurant license not properly displayed. In office. **Corrected On-Site**

Critical - Observed uncovered food in holding unit/dry storage area. Cut vegetables in walk in freezer.

Observed equipment in poor repair. Chipped plastic bins in storage area.

Observed old food stuck to clean dishware/utensils. Grease buildup on metal bins and lids in storage area.

Critical - Observed buildup of slime in the interior of ice machine. Ice chute of soda machine in drive thru.

Observed build-up of mold-like substance on surface of nonfood-contact surface. Basin of handwash sink near rear exit.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Bins and lids while air drying. Corrected On Site.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed raw animal food stored over ready-to-eat food. Chicken over fries in reach-in freezer [open package] Corrected On Site.

Critical - Observed dirty aprons on food shelf. Corrected On Site.

Observed personal items stored with food. Clothing. Corrected On Site.

Critical - Observed toxic item improperly stored. Light bulbs on dry storage shelf above single service items. Corrected On Site.

Critical - Soiled apron hanging on clean equipment shelf. Corrected On Site.

Critical - Observed employee improperly washing hands. Less than 20 seconds. Corrected On Site.

Critical - Observed soiled cutting board.

Observed gaskets with slimy/mold-like build-up. Biscuit reach-in.

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

Observed single-service articles stored without protection from contamination. Paper liners stored in soiled cardboard box. Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Critical - Observed employee improperly washing hands. less than 20 seconds

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed reuse of single-service articles. cups to measure sugar

Observed blood accumulated on kitchen floor. walkin

Observed unnecessary items on the premise. unused equipment from a closed store

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink in bathrooms, and kitchen. Corrected On Site.

Critical - Vacuum breaker not in proper place at hose bibb on mop sink.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Transport cart

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.

Observed food debris/grease accumulated on kitchen floor. Behind equipment at floor/wall junctures.

Critical - Observed interior of oven soiled.

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

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potato salad

Observed window in disrepair. Beside east side entrance door.

Observed window soiled.

Unwrapped single-service utensils not presented so that only the handles are touched. Dining Area

No Violations Were Observed

Critical - Hot water not provided/shut off at employee hand wash sink. Cook Area handwash sink

Critical - Hot water not provided/shut off at employee hand wash sink. Handwash sink near drive-thru

Critical - Hot water supply not maintained during peak periods.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walkin Cooler Shelving

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed employee improperly washing hands. No hot water

Observed employee with no hair restraint.

Observed gaskets with slimy/mold-like build-up. Walkin Freezer

Critical - Observed soiled reach-in freezer gaskets. Beside oven

Critical - Observed soiled reach-in freezer gaskets. Double-door freezer across from oven

Drain cover(s) missing. mop sink

Equipment and utensils not properly air-dried. prep pans

Light not functioning. Hood System above fry vats.

Critical - Observed encrusted material on can opener holder.

Observed grease accumulated under cooking equipment.

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

Observed kitchen floor soiled. Under equipment, shelving, and next to walls.

Observed leaking pipe at plumbing fixture. Drain pipe on cooling unit in chicken walkin cooler.

Observed nonfood-grade containers used for food storage. To go bags used for food storage. Biscuits used for bread pudding.

Observed old food stuck to clean dishware/utensils. mixer

Observed residue build-up on nonfood-contact surface. Fan guards in walkin coolers.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled reach-in freezer gaskets.

Unwrapped single-service utensils not presented so that only the handles are touched. dining room

Walking or driving surfaces not maintained. Sidewalk is dirt.