KFC #6135177

15A: .05(6)(a)Observed walk-in freezer with an accumulation of ice build up on the ceiling, fans, and floor. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

1-2A: .03(2)(o)Facility has key drop delivery agreement with McLane. Multiple invoices checked and none marked with temperatures as required by agreement. Per agreement minimum of two temperatures per invoice. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

5-1A: .04(5)(d)Facility utilizes non continuous cooking for extra crispy chicken tenders. Partially cooked chicken tenders observed in walk-in cooler with no date sticker on them. Facility does not have log for cooling or any other documentation as required by facilities written procedures. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: Tenders discarded at time of inspection due to PIC could not present any logs or documented information on prep times and cooling parameters.

5-1B: .04(5)(h)Employee reheated corn in microwave for 7 minutes. Employee stated corn was finished reheating and ready to be placed in hot holding unit for later use. Corn observed with a temperature of 155 along edges of container and a temperature of 47 in middle of container. Time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. (P) Corrective Actions: Corn placed back in microwave for an additional 3 minutes to a temperature of 206F in middle of container.

13A: .02(1)(c)2Facility does not have a first aid for choking poster posted in public view. The choking poster shall be posted in a conspicuous place approved by the department - in public view.

13B: .02(1)(c)2Facility does not have a no smoking sign at entrance of in facility. Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C)

14B: .05(10)(e) 1,2,4Observed multiple food storage containers stacked wet on clean equipment shelving unit on wall across from warewashing sink and on drying rack above warewashing sink. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15A: .05(6)(a)Walk-in freezer observed with significant ice build up around door and some ice build up on condenser unit. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)