KFC WINGWORKS

Observed facility was unable to provide keydrop contract agreement from Performance Foods. Facility had most recent keydrop delivery receipt, but it did not have temperatures for any of the foods documented.

511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf)

(c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf

(f) Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

Corrective action: Discussed with area manager and PIC, to acquire the a copy of the contract agreement with Performance Foods and ensure deliver drivers are properly recording product temperatures at delivery.

Observed CFSM certification posted expired on 01/21/2026 (managers) and there were no other CFSM certifications posted to the public.

511-6-1.03(3)(c) - Certification Documentation (Pf)

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Corrective action: Discussed with area manager and manager that the posted CFSM certification has expired; removed. Area manager expressed they will have manager renew their certification as soon as possible.

Observed female and male bathroom handsinks with no hot water pressure after testing both for several minutes.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, eq

Corrective action: Discussed with area manager and PIC to have hot water pressure re-established within handsinks as soon as possible.

Observed cold water pedals for handsinks within kitchen; next to drive through and prep sink damaged and not functioning.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Corrective action: Discussed with Area manager and manager to have pedals properly functioning as soon as possible. Area manager will get in contact with maintenance.

Observed floor tiles within mop sink are damage and missing; also observed tiles next to water heater damaged.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Corrective action: Discussed with area manager and PIC to have tiles in the noted area repaired as soon as possible.

Observed facility was unable to provide keydrop documentation and contract agreement. (c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf EHS informed the PIC of the need to have management obtain a copy of the contract agreement with Performance Foods and to ensure delivery drivers are recording product temperatures at delivery.

Observed elbow needed for WIC drain leaking onto floor outside of the chicken cooler. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repairEHS informed the PIC of the need to inform management to address the noted issue

Observed the mop sink in front of the chicken cooler backing up. EHS informed the PIC of the need to inform management to have someone service the dump area before it begins backing up on the floor. r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS will follow-up with the facility.

Observed the facility's need to establish routine cleaning for all equipment(food debri and residues present). (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to routinely clean all equipment.

Observed dumpster door open. n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment. EHS informed the PIC of the need to have staff keep dumpster doors and lods closed at all times.

Observed damaged floor tile in dish pit area and mop sink area; damaged cooler walls inside/out on various walk in units; damaged/missing coving in various areas of dining room near restroom; missing ceiling tile above self-service drink station. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.EHS informed the PIC of the need to notify management on the need to repair the noted areas.

Observed the facility in need of cleaning under the drink self-service station; walls/ceiling in need of cleaning in walk in cooler units;cleaning divider wall in dining area; cleaning ceiling vents/tiles from dust accumulation; cleaning window seals throughout the facility. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.EHS informed the PIC of the need to clean the noted areas.

EHS observed inside of the warmer there was food debris at the bottom of the unit.

Corrective action- PIC needs to make sure that cooking equipment is being cleaned routinely.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed a cell phone on the make table. Also a Dairy Queen Blizzard was stored in the walk in cooler near items that are being sold.

Corrective action- PIC needs to create a designated area for employees to store their personal items. If employees are going to store items in WIF they need to store it at the bottom shelf and make sure it is away from products that are being sold to the public.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed facility without service agreement for key-drop deliveries. Temperatures were being recorded. Violation: facility shall maintain record of service agreement and condition and temperature of product when delivered and make available upon request. CA: have PFG complete key-drop service agreement.

EHS observed whole raw turkey's stored in WIC uncovered. Violation: food shall be stored covered unless cooling and protected from overhead contamination. CA: PIC had sheet pans placed over turkeys.

EHS observed facility with inspection report posted that was not most recent. Violation: facility shall have most recent inspection report posted in public view. CA: post in public view and top 1/3 of inspection report in drive-thru window the inspection sent today 11/22/23.

EHS observed ice build up in freezer on shelves next to door. Violation: non-food contact surfaces shall be kept free of accumulations. CA: scrape ice off shelves and wall and ensure door is closing all the way to prevent condensation build up.

EHS observed employee purse and other personal belongings stored on food prep line closest to office and phone on food prep line on drive-thru side. Violation: personal items shall be stored in designated areas located to prevent contamination off food, equipment, utensils, linens, and single-service/use items. CA: employee removed items and placed in office.