Kentucky Fried Chicken #0135076

6-1B: .04(6)(f)Observed chicken being hot held at a temperature below 135°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded. See temperature log. (ANY THIRD REPEAT VIOLATION OF THE SAME CODE PRVISION MAY RESULT IN A PERMIT SUSPENSION)

4-2B: .05(6)(n)Sanitizer buckets and sanitizer used in the 3-compartment sink had low concentrations of sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Buckets were remade with the correct concentration of sanitizer solution.

1-2A: .03(2)(a)-(l), (n)Facility is participating in key drop delivery but there are no recorded temperatures on their invoices. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf) Corrective Actions: THIRD REPEAT VIOLATION OF THIS CODE PROVISION

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge was not able to name the major food allergens. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Provided major food allergen documentation. Educated person in charge.

2-2D: .07(3)(b)Upon the start of the inspection there was no hand drying provision at none of the hand washing sinks in the kitchen. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Napkins were provided at all hand sinks.

6-1A: .04(6)(f)Observed multiple pans of mac and cheese not being cold held at the correct temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All pans of mac and cheese have been discarded. See temperature log.

6-1B: .04(6)(f)Observed gravy and string beans not being hot held at the correct temperature. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: String beans and gravy was discarded. See temperature log.

13A: .02(1)(d)There was not inspection report posted in the drive through 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. (C) Corrective Actions: Person in charge put a copy of the inspection report in the drive through window.

15A: .05(2)(a)Observed facility using cardboard around their fryer to absorb some of the grease. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Card board was removed.

17C: .07(5)(a),(b)1,2,3Observed grease accumulation on the floor behind fryers. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

1-2A: .03(2)(a)-(l), (n)Facility is participating in key drop delivery but there are no recorded temperatures on their invoices The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf) Corrective Actions: ANY THIRD REPEAT VIOLATION OF THE SAME CODE PROVISION MAY RESULT IN A PERMIT SUSPENSION

1-2B: .03(3)(a)Observed no CFSM certification At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf)

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Educated person in charge. Facility has blank forms for employees to fill out.

4-2B: .05(6)(n)Sanitizer buckets had low concentrations of sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Buckets were remade with the correct concentration of sanitizer solution.

15A: .05(6)(a)Observed the walk in cooler door not closing tightly due to the gaskets not in good repair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17C: .07(5)(a),(b)1,2,3Observed accumulations of single services articles, gloves, sauce condiments and grease accumulation on the floors thought out the facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17C: .07(2)(a)Observed old food debris stuck in between tiles on the floor due to the grout being worn away. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) and
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)