KFC 0326

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed accumulation of ice build-up on floor and ceiling in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold-like substance on exterior of ice chute next to drive through window. Manager cleaned ice chute during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves no hand wash.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cashiers touch personal drinks on line, no handwash

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn and mashed potatoes in walk in cooler per manager made more than 24 hours ago.

Basic - Employee drinking in a food preparation or other restricted area. Observed employees drinking in cooking area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in biscuit cooler, and reach in cooler on front line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed 1st hand wash sink upon entering the kitchen slow draining.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sinks maximum temperature of water at 79F. Observed manager turn on hot water tank. Re-temped at 101F. Corrected On-Site