KFC #G135086

1. Observed employee wearing gloves touch cash register and counter then return to main kitchen grab thermometer and tempt food without removing gloves and washing hands.
2. Observed employee wearing gloves touch trash can then grab fryer basket with fries and dump into fry station without removing gloves and washing hands.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food; and

(ix) After engaging in other activities that contaminate the hands.

COS: Employees removed gloves and washed hands.

Observed wiping cloths stored in QAC sanitizer buckets (2) throughout main kitchen measuring less than 100ppm.

C/A: 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) (within 200ppm-400ppm); and

(ii) Laundered daily.

COS: QAC sanitizer remade to 200ppm for both buckets.

Observed heavily soiled shelving, fan grates, and floor inside small WIC in main kitchen.

C/A: Remove ice and debris and deep clean areas; nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

*3rd consecutive repeat violation; cleaning must be corrected in 7-days. EHS will conduct informal to verify.

1. Observed ice bin lid in drive through soiled with black accumulations.
2. Observed food wrapping paper to be used, in contact with soiled equipment in food prep area in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Food paper discarded and ice bin lid in drive thru cleaned and sanitized.

1. Observed pushcarts in primary WIC in main kitchen soiled with food debris and organic matter build-up.
2. Observed soiled shelving, fan grates, walls, and floors inside WICs(2) and WIF in main kitchen.
3. Observed accumulated food debris and ice along base of RIF and floor of WIF both in main kitchen.

C/A: Remove ice and debris and deep clean areas; nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

*2nd consecutive repeat violation; a notice of violation will be issued if not corrected by next routine inspection.

Observed damaged/broken floor tiles and grouting in disrepair throughout main kitchen. Observed damaged/missing baseboards along floor in mop sink//warewashing area of main kitchen.

C/A: Repair floors, baseboards, and grouting; All physical facilities shall be maintained in good repair.

1. Observed ice bin lid in drive through soiled with black accumulations.
2. Observed pink accumulation along deflector inside ice machine in main kitchen.
3. Observed keys and telephone stored on food contact wrapping paper along front food service area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Food paper discarded, keys and phone stored correctly. Ice bin lid and inside of ice machine cleaned.

Observed non-current inspection report posted in drive thru and along front food service area of facility.

C/A: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. 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.

Observed scoop handle stored in contact with food (shredded cheddar) along cold table and inside ice machine in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Scoops stored correctly.

Observed deflector inside ice machine in main kitchen in disrepair, damaged and not easily cleanable.

C/A: Repair deflector; maintain in good repair to be easily cleanable. Food-contact surfaces shall be:

(i) Smooth;

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;

(iii) Free of sharp internal angles, corners, and crevices.

Observed shelving in WIF in main kitchen in disrepair; shelving detaching from base.

C/A: Repair/replace shelving; Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed pushcarts in WIC #1 in main kitchen soiled with food debris and organic matter.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee prep chicken at breading table, remove gloves and put on new gloves to perform cash register operations without washing hands.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

COS: Employee informed and properly washed hands.

Observed heavily soiled hand-wash station at back prep area in main kitchen near WICs.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: Hand-wash station cleaned and sanitized.

1. Observed ice bin lid in drive through soiled with black accumulations.
2. Observed pink accumulation along deflector inside ice machine in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All items cleaned.

Observed large amounts of ice accumulated along floor of WIF in main kitchen; PIC unit is leaking which has caused the large amounts of ice along floor.

C/A: Repair unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair.

1. Observed push carts in WIC #1 soiled with organic matter accumulations and food debris.
2. Observed accumulated food debris inside microwave and warmer cabinets/drawers in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed broken/missing floor tiles throughout main kitchen; floor not easily cleanable or in good repair.

C/A: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

1. Observed dust accumulated along ceilings and vent grates throughout main kitchen.
2. Observed grease and debris along floors throughout main kitchen.

C/A: Maintain all physical facilities shall be maintained in good repair.The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed, in main kitchen 3 compartment sink, dishes being washed, rinsed, and sanitized in a sanitizing solution (quat) of less than 200 ppm. CA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration of 200-400 ppm and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. COS: PIC replaced sanitizer water. Dishes sanitized.