Kentucky Fried Chicken

Rule: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Inspector's Note: Observed multiple containers and pans being stacked without allowing for proper air drying. Notified PIC. PIC removed from drying rack, re-washed, rinsed and sanitized, and placed on racks to promote adequate draining.

Rule: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Inspector's Note: Observed build up of ice on walk in freezer door, preventing proper closing. Observed food debris under soda fountain in front of restaurant. Observed build up of debris on front of reach in freezer in kitchen. Notified PIC. PIC removed ice from freezer door and had staff clean up the identified areas. PIC will implement more frequent cleaning schedule of identified areas.

Observed no date marking on cooked chicken in Ziplock bags in the walk-in cooler.

COS/CA: PIC stated the chicken was from yesterday. PIC labeled and date marked the chicken. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.