Kfc

Inspector notes: Observed box of potato wedges on the floor of walk in freezer.

Inspector notes: Observed facility without recorded temperatures for keydrop deliveries from PFG; facility provided agreement. (c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter. EHS informed the PIC of the need to ensure that delivery drivers are recording product temperatures at delivery.

Inspector notes: Observed employee health form for only one employee on-site. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed the PIC of the need for all staff to read and sign a copy of the health reporting agreement.

Inspector notes: Observed ladies restroom handsink getting to 80F, and then dropping to 64F and holding. (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. EHS informed the PIC of the need for all handsinks to reach a minimum of 85F; PIC is to check the temperature for men restroom handsink.

Inspector notes: Observed wiping cloths stored on shelving and other areas throughout the kitchen. (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible...

Inspector notes: Observed door sweeps needed at the base of both walk in cooler doors; gap greater than an inch causing air to escape. Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed the PIC to have the door sweeps installed to help the unit maintain temperature/to avoid unit failure.

Inspector notes: Observed kitchen area in need of deep cleaning and missing ceiling duct cover in the ladies restroom. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to deep clean the kitchen.

Inspector notes: Observed a few of the kitchen ceiling tiles in need of replacement as the lining looked to be peeling away; missing tile around the mop sink causing water to pool in the area; FRP coming from wall near office entrance. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC of the need to replace any damaged ceiling tiles.