Kentucky Fried Chicken / Taco Bell

Drink machine nozzles and under plating observed build up of mold and excessive grease build up on food prep surfaces, equipment/food contact surfaces should be clean site to touch at end of shift/every 24 hrs to preclude build up

Ice build up in walk in floor, dripping from pipe above. Fix WIF against any leaks in pipes.

Observed walking in to the kitchen several condiment packets split open and spilt on the floor and there is heavy grease on the floor in the front of the kitchen near the hot hold chicken box. Spills and grease build up on floor need to be cleaned and degreased in a timely manner so that slips and falls will not happen in the kitchen.

No CFSM hung up. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority; COS: Hung up during inspection.

Observed several nonfood contact surfaces - secondary shelves, door handles drink machine nozzle plating and drink drain grates - all observed with build up and debris. Items and surfaces need to be clean site to touch in a frequency to eliminate buildup. Discussed with 2 managers. Clean and cover equipment. Not in use.

Mops and brooms dust pan and floor squeegee observed in main kitchen in front of hot hold cabinet in use. Items need to be stored in mop sink location properly hanging to properly dry. COS

Physical facilities - floors, walls, observed with food debris (flour) and food debri in walk in cooler on floor. Facilities need to be cleaned frequently to avoid accumulation and buildup.

Drink machine nozzles and under plating observed build up of mold and excessive grease build up on food prep surfaces, equipment/food contact surfaces should be clean site to touch at end of shift/every 24 hrs to preclude build up

10 plus flies were observed in the kitchen at time of inspection. Pest control measures need to be taken to control pest within the kitchen area.

Handles to cold hold and hot hold units, chicken hot storage door plating, secondary shelves, food prep under grates observed with heavy grease buildup and food debris. Units need to be cleaned more frequently to preclude buildup.

Floors walls ceilings covered with excessive grease build up needs to be cleaned site to touch.

Drink machine nozzles and under plating observed build up of mold and excessive grease build up on food prep surfaces, equipment/food contact surfaces should be clean site to touch at end of shift/every 24 hrs to preclude build up. Return within 72 hours for recheck.

Observed dishes stacked wet or wet nesting in dish drying area. Dishes need to be stacked in a manner at which they can air dry properly not on top of 1 another.

Handles to cold hold and hot hold units, chicken hot storage door plating, secondary shelves, food prep under grates observed with heavy grease buildup and food debris. Units need to be cleaned more frequently to preclude buildup.

Floors walls ceilings covered with excessive grease build up needs to be cleaned site to touch.