Kentucky Fried Chicken

Observed buildup of black substance on the drink dispenser of the drink machine in the lobby and drive-thru area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Cleaning frequency should be increased to meet the demands of the establishment. Clean as soon as possible.

Observed buildup of black substance in bulk ice machine. Equipment food-contact surfaces and utensils shall be cleaned:

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Ice machine is to be taken out of service, cleaned and sanitized before being used.

Observed no sanitizer being dispensed in the 3-compartment sink. 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)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) 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.

Troubleshooting resulted in finding out that the sanitizer was not being pulled through the dispenser. Sanitizer must be added manually until the dispenser if fixed.

Observed employee dump sanitizer water in meat sink. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Sink shall be cleaned and sterilized before using again.

Observed employee dump sanitizer water in meat sink. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Sink shall be cleaned and sterilized before using again.

Observed wiping cloths stored in buckets not containing sanitizer. 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

All sanitizer buckets were then changed and checked for proper concentration.

Observed water puddling in both walk-in coolers. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Water should be cleaned up at end of day and leak should be fixed.

Observed test strips present but not being used to check the concentration of sanitizer water in buckets and 3-compartment sink. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Provided education and sanitizer accuracy was then checked.

Observed buildup of grease and food debris under and behind fryers. Also observed excessive accumulation of buildup on several baking pans and doors of equipment. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Suggested a cleaning schedule that fits the demands of the establishment.

Observed leak in both WIC puddling on floor and causing a slip hazard. Physical facilities must be maintained and in good repair. Cleaning frequencies should be increased to prevent buildups. Water should be cleaned up by the end of shift.

Observed water puddling in both walk-in coolers. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Water should be cleaned up at end of day and leak should be fixed.

Observed leak in both WIC puddling on floor and causing a slip hazard. Physical facilities must be maintained and in good repair. Cleaning frequencies should be increased to prevent buildups. Water should be cleaned up by the end of shift.

Observed buildup of grease and food debris in area around fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed buildup of black substance on the drink dispenser nozzles of the drink machine in the lobby and drive-thru area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Cleaning frequency should be increased to meet the demands of the establishment.

Remove nozzles and clean as soon as possible.

Inspection report not displayed in drive-thru window. 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 water puddling in both walk-in coolers. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Water should be cleaned up at end of day and leak should be fixed.

Observed leak in both WIC puddling on floor and causing a slip hazard. Physical facilities must be maintained and in good repair. Cleaning frequencies should be increased to prevent buildups. Water should be cleaned up by the end of shift.

Observed buildup of black substance on the drink dispenser nozzles of the drink machine in the lobby and drive-thru area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Cleaning frequency should be increased to meet the demands of the establishment.

Remove nozzles and clean as soon as possible.

Observed employee rinsing out container used to batter chicken in mop sink. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Advised PIC of the issue with this occurrence and a dedicated prep sink for the breader will be used to rinse this item from this point. Employee removed breading container and washed, rinsed, and sanitized in 3-compartment sink.

Observed door of ice machine falling from hinges. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

PIC stated that a repair ticket had been submitted.

Observed leak in both WIC puddling on floor and causing a slip hazard. Physical facilities must be maintained and in good repair. Cleaning frequencies should be increased to prevent buildups. Water should be cleaned up by the end of shift.

Observed mold/mildew along the ceiling line across each of the WIC. 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.

Observed buildup of black substance on the drink dispenser nozzles of the drink machine in the lobby and drive-thru area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Cleaning frequency should be increased to meet the demands of the establishment.

Remove nozzles and clean as soon as possible.

Observed racks in WIC severely rusted. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Racks need to be cleaned, painted, or replaced.

Observed buildup of grease and food debris under and behind fryers. Also observed excessive accumulation of buildup on several baking pans. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Suggested a cleaning schedule that fits the demands of the establishment.

Observed large pile of food beside dumpster. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Food should be cleaned up as soon as possible.

Observed leak in both WIC puddling on floor and causing a slip hazard. Physical facilities must be maintained and in good repair. Cleaning frequencies should be increased to prevent buildups. Water should be cleaned up by the end of shift.

Observed broken tile space filled with water and grease under fryer. 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.