Kentucky Fried Chicken

Observed handwashing sink in men's restroom without cold water available, hot water only reached 70F.

RCA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Observed handwashing sink in back of kitchen not having hot water available until over 15 minutes of checking/running.

RCA: A plumbing system shall be repaired according to law; and maintained in good repair.

Observed uncovered chicken batter at the chicken prep station, not in active use.

CA/COS: Instructed staff to properly cover the batter when not in use to prevent potential overhead contamination. Staff complied and covered the batter with a pan.

Observed buildup on the doors, walls, and fan units inside the walk-in cooler.

RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed hand sink in the front food service with no hot water (max temp 80F).

RCA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Observed build-up on the baffle of the ice machine. Observed food debris on the blade of the can opener.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed the back door to be propped open at the start of the inspection.

CA: Staff member standing outside closed the door at inspector request. RCA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by oolid, self-closing, tight-fitting doors.

Observed the gaskets on the raw chicken walk-in cooler to be damaged and not providing adequate seal. Observed the gasket on the prepped items walk-in cooler to be missing and leaving a gap at the bottom.

RCA: PIC shall have equipment repaired as soon as possible. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed build-up of food residue on the inside and outside of storge cabinets under prep lines. Observed build-up of food debris at the bottom of the reach-in freezer by the fryers. Observed build-up of food debris on the inside of warmer cabinets/ hot holding units.

RCA: PIC shall schedule a deep clean of the facility and ensure all areas of concern are cleaned. PIC shall ensure the underside of sheet pans are thoroughly cleaned during warewashing. 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.

Observed mac & cheese in the warmer cabinet holding at 127F.

COS, CA: Had staff reheat mac & cheese to at least 165F (171F) before placing back in hot holding. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Observed hand sink in the front food service with no ht water (mat temp 71F).

RCA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Observed build-up on the inside of the soda nozzles. Observed build-up on the baffle of the ice machine. Observed food debris on the blade of the can opener.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed the gaskets on the raw chicken walk-in cooler to be damaged and not providing adequate seal. Observed the gasket on the prepped items walk-in cooler to be missing and leaving a gap at the bottom.

RCA: PIC shall have equipment repaired as soon as possible. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed build-up of food residue on the inside and outside of storge cabinets under prep lines. Observed build-up of food debris at the bottom of the reach-in freezer by the fryers.

RCA: PIC shall schedule a deep clean of the facility and ensure all areas of concern are cleaned. PIC shall ensure the underside of sheet pans are thoroughly cleaned during warewashing. 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.

Obserevd leak at the hand sink by the drive-thru window.

RCA: PIC shall have work order for repair placed on the hand sink and warmer cabinet. PIC shall include walls in facility deep clean. Good Repair. All physical facilities shall be maintained in good repair.

Observed hand sinnk in back of kitchen by chicken prep to be out of paper towels.

RCA: PIC shall ensure all hand sinks are stocked with a drying provision. Dispenser for paper towels shall be installed as needed. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed hand sink at the back of the kitchen in the chicken prep area with the soap dispenser out of soap or not dispensing.

RCA: PIC shall have soap dispenser refilled of replaced. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed warmer cabinet to be leaking water. PIC stated that a hose for draining is missing and has not been replaced yet.

RCA: 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.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed build-up of debris on the speed racks and sheving racks in the walk-in coolers. Observed build-up of food residie on the inside and outside of storge cabinets under prep lines. Observed build-up of residue on the outside of warmer cabinet. Observed build-up of grease on underside of clean, drying sheet racks. Observed build-up of food debris at the bottom of the reach-in freezer by the fryers.

RCA: PIC shall schedule a deep clean of the facility and ensure all areas of concern are cleaned. PIC shall ensure the underside of sheet pans are thoroughly cleaned during warewashing. 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.

Obserevd leak at the hand sink by the drive-thru window.

RCA: PIC shall have work order for repair placed on the hand sink and warmer cabinet. PIC shall include walls in facility deep clean. Good Repair. All physical facilities shall be maintained in good repair.

Observed build-up of grease on the walls behind the fryers.

RCA: Observed build-up of grease on the walls behind the fryers.

RCA: PIC shall include walls in facility deep clean. Good Repair. (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.