Kentucky Fried Chicken of Valdosta, Inc.

-Observed In use Quat Sanitizer in the 3 compartment sink in the rear kitchen area of the facility with chemical concentrations around 0ppm. -Observed in use Quat sanitizer (Blue Bucket) in the rear area of the kitchen across from the chicken prep station with chemical concentrations too low less than 150ppm. -Observed (2) Quat Sanitizer buckets stored under make line and near the front service counter with chemical concentrations too low around 0ppm. CA: Quat sanitizing solution for manual warewashing and wet wiping cloth solutions must be at minimum concentration strength. *COS, Solution was hand poured from dispenser and mixed within proper concentrations upon request. Dispenser was rechecked and working at end of inspection.

-Facility does not currently have a Certified Food Safety Manager. Current Certified Food Safety manager facility is expired. *CTM, Obtain current Certified Food Safety Manager certificate and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed employee drink with lid (w/o straw) stored on prep table directly across from 3 compartment sink in rear kitchen area of the facility. -Observed employee drink with lid (w/o straw) stored on prep table containing microwave in rear kitchen area of the facility. *COS, Employee drinks were discarded by employee and PIC upon request.

-Observed sanitizer in the 3 compartment sink with chemical concentrations around 0ppm-100ppm in the rear kitchen area of the facility. -Observed 2 Quat Sanitizer buckets with chemcial concentrations around 0ppm-100ppm. PIC stated buckets were filled from 3 compartment sink sanitizer. Facility was diluting sanitizer with cold water while running from dispenser. Recommended testing with test strips prior to added water. *COS, Sanitizer solution was discarded upon request. New sanitizer was added and within proper chemical concentrations or 200ppm-400ppm.

-Observed coleslaw stored in prep top cooler not cooled to 41F prior to being placed out for consumption. PIC stated Coleslaw had been transferred from larger container to smaller containers then placed on line. Coleslaw was about 48F-49F at discovery. *COS, Coleslaw was placed in reach in freezer to rapid cool prior to being placed back in prep top cooler.

-Observed slaw being cold held at 47F in prep top unit in the kitchen. COS, slaw was placed back in the walk in cooler to rapidly cool down (manager stated the slaw had just been placed into the unit less than an hour ago).

-Observed employee eating in pantry area next to single service items. COS, manager instructed employee to go eat in the lobby.

-Observed employee drink stored on top of microwave in the kitchen in unapproved container. COS, manager discarded the drink.