KFC

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outlet at drive thru ordering menu no vacuum breaker installed, discussed with operator to install vacuum breaker. Repeat Violation Admin Complaint

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Employee handled customer payment and after without washing hands employee used hand sanitizer and then put on gloves to prepare food, discussed with operator employee washed hands. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and emailed poster to operator.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks stored in back of store not secured, discussed with operator.

Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. In back of kitchen bags of trash stored on top of sealed bottles of cooking oil, discussed with operator who removed bags of trash. Corrected On-Site

Basic - Food stored on floor. In back of kitchen bottles of oil stored on floor, discussed with operator who removed product from floor. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink with hose attached.

Basic - Working containers of food removed from original container not identified by common name. At make line squeeze bottle containing BBQ sauce not labeled. Operator labeled Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker.

Basic - Floor area(s) covered with standing water. At floor around mop sink; standing water on floor around/outside mop sink. Operator mopped up water. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....hot holding original chicken 125° / 131° in hot holding unit at front. Per manager food being held few minutes . Manager take out food to cool down for pot pie . Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Chicken 131°/ 125°F cooling chicken in room temperature with cover . Took another temperature about after 30 minutes , chicken was same temperature right before. Manager moved to walk in cooler without covered . Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager wrote and printed out procedure. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.