KFC

2-2D: .07(3)(b)Observed two handwashing sinks did not have paper towels. 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 person in charge supplied each handwashing sink with paper towels.

4-1A: .04(4)(n)1Observed employee empty residue from a pan while touching the garbage can with gloved hands and then placed raw chicken into the liquid wash and then remove fries from the fryer baskets. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee was coached to wash hand after they are soiled and when switching activiteis.

2-2A: .03(1)(c)2,3,17Observed the person in charge was not able to demonstrate their employee health agreement policy and requirements. The person in charge shall be knowledgeable of their employee health policy. Corrective Actions: Coached the person in charge on their employee health agreement policy and requirements.

4-2B: .05(7)(b)Observed at the beginning of inspection the dining area tables had not been cleaned and had old food residue on them. Facility had just opened at the time of inspection. Food contact surfaces shall be cleaned to sigh to touch.

12A: .04(4)(q)Observed boxes of food on the floor in the dry storage and walk-in cooler from the prior day. Food shall be stored 6 inches off of the ground.

14C: .05(10)(e)1&3Observed single-use containers by the microwaves that was stored in a box with debris and the debris had gotten onto the outer packaging of containers. Single-use items shall be stored in a clean, dry location. Corrective Actions: The PIC discarded single-use items.

15C: .05(7)(a)2,3Observed all hot-holding equipment at the pack-line had an accumulation of old food debris and residue. Observed the blue container that holds sauces at the pack-line had an accumulation of sauce and old food residue inside of it. Observed the drink machine and the cup holders next to the drive through had an accumulation of debris. Observed the drink machine counter in the dining area had an accumulation of drink residue on it. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

18: .07(5)(l)Observed an accumulation of dead flies in the back dining area window. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

18: .07(5)(k)Observed an accumulation of flies throughout the entire facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(2)(m)Observed the back door was propped open at the beginning of inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Employee closed door.

15C: .05(7)(d)Observed old food debris around the drink machine, hot-holding units, squeeze bottle holding containers and rolling cart. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: The PIC cleaned equipment.

17C: .07(5)(a),(b)1,2,3Observed the wall behind the rolling cart next to the oven had an accumulation of food residue and grease. 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) Corrective Actions: The person in charge(PIC) cleaned wall.

1-2A: .03(2)(a)-(l), (n)Observed facility receives key drop deliveries. Facility did not have a signed agreement form onsite. An entity delivering food using a key drop agreement shall be considered to be an employee of the food service establishment. (Pf)

17D: .07(4)(b)Observed employee personal items on the front and back prep tables. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees relocated personal items to an approved area.