KRISPY KRUNCHY CHICKEN

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee accept payment and then started to prepare food without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (130F - Hot Holding); macaroni and cheese (103F - Hot Holding) in steam table. As per employee, item was reheated and held hot for approximately 2.5 hours. Additionally, observed fried chicken strips (106F - Hot Holding) under heat lamp, as per employee item was cooked and held for approximately 1 hour. Advised employee to reheat items to 165°F and maintain above 135°F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked with dishes. Employee removed. Corrected On-Site

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed case of plastic water bottles and cooking oil stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 105°F. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Intermediate - Handwash sink used for purposes other than handwashing. Observed towels stored in hand washing sink, employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to food preparation area. Employee removed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 122°F.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored in non commercially packaged bag stored over fries in reach in freezer.