KFC

Observed failure to post the most recent inspection report. Observed inspection report from two inspections ago posted.

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 PIC advised to post today’s inspection report.

Observed that there was no handwashing signage at the handsink.511-6-1.07(3)(d)A sign that notifies food employees to wash their hands shall be posted at all hand sinks.

Observed employees with beards longer than one half inch working without beard restraints. COS- beard restraint was put on. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

Observed buildup, and dust on walk-in cooler floor. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CA- advised PIC all nonfood contact surfaces of equipment shall be kept clean and free of debris.

Observed employees with beards longer than one half inch working without beard restraints. COS- beard restraint was put on. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

Observed buildup, splatters and dust on equipment, shelves, sinks and floor throughout the kitchen. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CA- advised PIC all nonfood contact surfaces of equipment shall be kept clean and free of debris.

Observed buildup, splatters and dust on equipment, shelves, sinks and floor throughout the kitchen. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CA- advised PIC all nonfood contact surfaces of equipment shall be kept clean and free of debris.

Observed in walk in freezer cooling fan motor leaking, though it is working and cooling properly. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC advised to place work order.

Observed that there were two leaks of water in the parking lot.The leak in the front parking lot has created a pond of standing water.The second leak is creating stand water on the dumpster pad.These two areas can cause mosquito breeding if they are not properly drained.

Observed that the dumpster pad had a lot of litter and the drain is clogged.

Observed the sanitizer concentration in two sanitizer buckets that had cloths stored inside at 0ppm. Cos- sanitizer was remade to 200ppm. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed employees with beards longer than one half inch working without beard restraints. COS- beard restraint was put on. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed an old inspection report posted. CA- the inspection today will be emailed and shall be posted in restaurant and drive thru. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

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.

Observed buildup on equipment, shelves, sinks and sauce holders throughout the kitchen. CA- all nonfood contact surfaces of equipment shall be kept clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floors throughout the main kitchen and WIF unclean with buildup and debris, observed floor drains unclean with buildup and observed standing water in the WIC. CA- floors shall be cleaned. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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.