KFC

Inspector's notes

-- No paper towels available for handwashing sinks near chicken prep station and near food assembly prep/drive thru area at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. The PIC provided hand drying provision for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Toilet paper not available for men's restroom stall. A supply of toilet tissue shall be available at each toilet. The PIC restocked restrooms at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Heavy accumulation of food debris observed throughout the facility: behind fryers, in dry storage areas, under breading station, in floor drains under assembly line. Also observed standing water in multiple areas of the kitchen. Discussed with person in charge increasing cleaning frequencies as needed to ensure the establishment remains sanitary. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked mashed potatoes found in hot holding wells with internal temperature of 116*F-118*F. PIC stated the mashed potatoes had just been prepared about 30 minutes ago and reheated them to 165*F or above before placing them back in the hot holding well. The hot holding well was found to be turned off which was likely the reason the hot well was not keeping the potatoes hot. PIC will continue to monitor the hot well to make sure it is able to maintain the potatoes at 135*F or higher. Please ensure hot held TCS food items are maintained at 135*F or above. Corrective Action: Corrected at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Many areas throughout facility observed with newer debris and accumulation of older debris. Most areas in kitchen appear as if they hadn't been swept or mopped in about 3-6 days with certain areas appearing to be over a week. Areas with heaviest build up observed were the fryer station and nearby storage rack, ware wash areas where mops and brooms are kept, and below the soda fountain near drive-thru. Please clean these areas ASAP and continue to clean in a manner and frequency that prevents build up of debris. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - Caulking at hand wash station nearest microwaves is cracked and separating from the wall. Holes in the wall near restrooms need to be repaired. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. - Fried chicken in hot holding unit found with internal temperature of 128*F-140*F. Chicken on the top row of the unit had internal temperatures below 135*F while chicken on the other rows were above 135*F. The chicken that was lower in temperature was prepared at the same time or after the chicken on the other rows. The top row may be the coolest part of the hot holding unit which caused only that row of chicken to be below 135*F. PIC discarded the top row of chicken. PIC will continue to monitor the hot holding unit to ensure all TCS food items are maintained at 135*F or above. Please ensure hot held TCS food items are maintained at 135*F or above. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. - Slices of Swiss cheese in top portion of prep cooler found with internal temperature of 52-54*F. PIC stated the unit is usually filled with ice to help maintain cold temperatures but was not filled with ice today. PIC discarded the cheese. Other TCS food items in the unit were found to be at 41*F. These other items were all positioned at the edges of the cooler which may be the coldest part of the cooler while the swiss cheese was positioned in a middle area away from the cold walls. PIC will monitor the cooler and not use the middle portion of the cooler for cold holding TCS food items until it is able to maintain an ambient temperature of 41*F or below throughout, or use ice baths in the cooler to cold hold middle positioned items. Please ensure cold held TCS food items are maintained at 41*F or below. Correct By: Corrected At Time Of Inspection