KFC

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose found in in sanitizer fluid. Operator moved. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at prepping line - Cole slaw without time mark - employee provided proper time mark - item held for approximately 1 hour. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation with bracelets on left wrist.

Basic - Vending machine exterior soiled. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean metal pans wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of black mold like debris around soda dispenser.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table reach in cooler. Observed shredded cheese 42-46F. Per operator, item was placed in cooler 30 mins prior to inspection. cheese was out of temp for approximately 15mins. Operator removed top portion and placed in walk in cooler to rapid cool. Cheese was packed above fill line.

Basic - Current Hotel and Restaurant license not displayed. The 2022 license is displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on top of a case of chicken underneath the blower in the walk-in freezer.

Intermediate - Spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling container of corn on cook line touch mask. Operator had employee wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot hold back up above make line - collared greens (121°F - Hot Holding), per operator item is heated in microwave then stored in unit this morning approximately 30 minutes prior to observation. Operator removed and reheated to 170°F in microwave and stored in unit again. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of walk-in coolers soiled with mold like growth.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed water on floor around warewashing station. Employee squeegeed floor and cleared floor drain. Corrected On-Site