KFC

2-2D: .07(3)(b)Handwashing sinks in the cooking area, front counter, and women's restroom were observed without paper towels available. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: The towels were provided.

4-2B: .05(7)(b)The drink nozzles and diffusers in the dining room and drive-thru beverage stations were observed with an accumulation of debris. Except when dry cleaning methods are used as specified under Rule .05(7)(e), surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Actions: The equipment was cleaned and sanitized.

6-1A: .04(6)(f)Observed Several Time/Temperature control for safety foods cold holding at a temperature greater than 41 degrees Fahrenheit for more than 4 hours. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items discarded.