KFC

Inspector notes: Observed buildup of organic matter on soda nozzles in the back of house. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC)

Inspector notes: Observed leak from the faucet of the handwashing sink near the walk-in at time of inspection. Observed leak from the mop sink when turned on at time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed cooked corn, cooked green beans, macaroni and cheese, mashed potatoes and gravy hot holding in the steam table with internal temperatures of 90-127F, probe thermometer, verified by PIC. PIC reheated the TCS food items to at least 165F. According to PIC, the foods were placed into the steam well an hour prior to inspection and the am line check was not yet done. Discussed adding enough water to the steam table to make contact with the pans and monitoring the level of water and temperature of food throughout the day. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens

Inspector notes: Observed an accumulation of soil and debris on the floors in the chicken cooler and the chicken breading/fryer area. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth