KFC

Observed failure to properly label food container of sauce that is not in original container with common name. (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC labeled container with common name of food item.

Observed failure to properly store soda syrup nozzles at least 6 inches off the ground to prevent contamination. (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. PIC moved food item in safe storage location at least 6 inches off the ground.

Observed failure to provide sufficient dumper space for amount of refuge produced. g) Storage Areas, Rooms, and Receptacles, Capacity and Availability.

1. An inside storage room and area, and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. PIC shall have increased frequency of refuse collection.

Observed failure to maintain dispose buildup of refuse in back door of main kitchen to preclude buildup. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

(s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of: PIC advised to dispose of refuse.

Observed no date marking on coleslaw prepared in-house in a walk in cooler held more than 24 hours according to earliest date of opening/preparation. 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. PIC shall observe proper date marking on an opened/prepared container/package of ready-to-eat potentially hazardous food to indicate opened and discarded date. Once food is held over 24 hours, food must be date marked with either discard or prepared date. PIC date marked foods.

Observed few employees with no hair restraint/beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees put on hair restraints.

Observed live roaches crawling in the storage room. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed utensils washed and stacked still wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. PIC instructed proper way.

Observed boxes on kitchen floor. Single-service and single-use articles shall be stored 6 inches above the floor. PIC moved boxes.

Observed hand wash sink hot water knob not working and out of order. [511-6-1.06(2)]. Hand washing sinks should be accessible at all times and used for only hand washing purposes. PIC given 10 days to fix.

Observed no date marking on coleslaw prepared in-house in a walk in cooler held more than 24 hours according to earliest date of opening/preparation. 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. PIC shall observe proper date marking on an opened/prepared container/package of ready-to-eat potentially hazardous food to indicate opened and discarded date. Once food is held over 24 hours, food must be date marked with either discard or prepared date. PIC date marked foods.

Observed temperature control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit in walk in cooler. Observed milk at 57 F, raw chicken 60 F, coleslaw 54 F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded vegetables and high temperature TCS food Items.

Observed missing date marking on various food items. 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. Instructed PIC proper way of date marking.

Observed few employees with no hair restraint. Observed 1 food employees wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees put on hair restraints.

Observed walk in cooler out and not cooling properly. Observed food debris and standing water on kitchen and walk in cooler floor. Observed broken tiles in storage area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have the floors swept and mop by close of business today, place a work order to fix WIC by tomorrow and repair broken tiles. I will follow up by 7/19/23. PIC placed a work order and a technician on the way.