KFC

Inspector notes: Observed failure to maintain dispose buildup of refuse in back door of main kitchen to preclude buildup.

Inspector notes: Observed failure to properly label food container of sauce that is not in original container with common name. (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC labeled container with common name of food item.

Inspector notes: Observed failure to properly store soda syrup nozzles at least 6 inches off the ground to prevent contamination. (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC moved food item in safe storage location at least 6 inches off the ground.

Inspector notes: Observed failure to provide sufficient dumper space for amount of refuge produced. g) Storage Areas, Rooms, and Receptacles, Capacity and Availability. 1. An inside storage room and area, and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. PIC shall have increased frequency of refuse collection.

Inspector notes: Observed no date marking on coleslaw prepared in-house in a walk in cooler held more than 24 hours according to earliest date of opening/preparation. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC shall observe proper date marking on an opened/prepared container/package of ready-to-eat potentially hazardous food to indicate opened and discarded date. Once food is held over 24 hours, food must be date marked with either discard or prepared date. PIC dat...

Inspector notes: Observed utensils washed and stacked still wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. PIC instructed proper way.

Inspector notes: Observed boxes on kitchen floor. Single-service and single-use articles shall be stored 6 inches above the floor. PIC moved boxes.

Inspector notes: Observed live roaches crawling in the storage room. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Inspector notes: Observed few employees with no hair restraint/beard guard. 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. Employees put on hair restraints.

Inspector notes: Observed hand wash sink hot water knob not working and out of order. [511-6-1.06(2)]. Hand washing sinks should be accessible at all times and used for only hand washing purposes. PIC given 10 days to fix.

Inspector notes: Observed no date marking on coleslaw prepared in-house in a walk in cooler held more than 24 hours according to earliest date of opening/preparation. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC shall observe proper date marking on an opened/prepared container/package of ready-to-eat potentially hazardous food to indicate opened and discarded date. Once food is held over 24 hours, food must be date marked with either discard or prepared date. PIC dat...