KFC

Observed employee eating while in the main kitchen during the time of inspection.

CA: (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: Employee discarded food item.

Observed food service permit fees not paid at the time of inspection.

CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Advised PIC that all required permit fees must be paid and kept current to maintain a valid operating permit. Fees must be paid by the date provided on NOV.

Observed personal phone stored on food contact surface.

CA: (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices 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.

COS: PIC removed phone

Observed TCS food items using time as a public health (TPHC) without labels indicating prep or discard time.

COS employee labeled items (PIC stated items were placed out less than two hours).

Observed uncovered beverage, used for employee consumption, stored directly next to prep cooler.

COS beverage was discarded.

Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands.

Observed no paper towels at two hand sinks (front of kitchen, men's restroom). Observed inoperable paper towel dispenser at hand sink near fryers.

PIC replaced paper towels at front hand sink and placed napkins inside men's restroom. Batteries on paper towel dispenser near fryers need to be replaced.

Observed no hand soap at hand sink inside men's restroom.

COS soap placed inside restroom.

Observed pans, stored as clean, stacked with visible water residual.

Equipment and Utensils shall be air-dried after cleaning and sanitizing, or used after adequate draining before contact with food.

Observed employee food stored inside warmer cabinet used to store food for food service.

COS items were removed from cabinet.

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

Observed raw chicken thawing in the meat sink without the use of continuous running water as required.

COS: Raw chicken was moved to the walk in cooler

Observed employees without hairnets and beard guards.

COS: Employees placed on hairnets and beard restraints to maintain proper food safety and hygiene practices.

Facility does not have inspection report at drive thru window.

Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed pans being stacked wet.

v511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

COS: Informed PIC and employee unpacked and stacks pans to air dry.

Tiles near the back handwashing sink were observed to be damaged and in need of replacement. Some areas are retaining stagnant water, which requires immediate attention

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.

(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.

Employee personal food was observed stored above commercial food intended for customer service.

COS: PIC was informed, and they directed the employee to relocate the personal food from the top shelf to the bottom shelf, away from the commercial food.

During inspection, neither the front or back hand washing sink achieved a minimum of 100ºF (front hand sink 87ºF, back hand 85ºF).

PIC states there is a work order for hand sinks.

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 pans stored as clean with visible food residue. Observed interior of microwave unclean to sight and touch. Pans were placed into 3 compartment sink to be cleaned, microwave needs to be cleaned by end of business.

Facility does not have inspection report posted at drive thru window. Inspection report is not visible in lobby area.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed pans stacked with visible water residual in between. Items need to be air dried prior to stacking.

Observed tiles that are in disrepair near back hand washing sink. Tiles need to be replaced, some areas are holding stagnant water.

Observed uncovered employee beverage stored on prep counter. COS beverage was removed. Employees must have a designated storage area for belongings. Also, employees must drink from single service cup with a lid and straw in food prep area.