Kentucky Fried Chicken

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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)

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.