KFC # D212131

Inspector's notes

3 portioned containers of coleslaw and a tub of coleslaw observed without a date mark inside the walk-in cooler. Per PIC, the coleslaw was prepared a day prior to inspections. Adjusted date mark stickers were placed on all 4 containers at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand washing soap provided at the hand washing sink nearest to the chicken fryers and prep table. both dispensers at the sink had hand sanitizer. The store did not have hand soap available to stock the soap dispenser. PIC stated that the hand soap will be in their next delivery and they will obtain soap from a nearby store today. Hand soap/cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Please keep all hand washing sinks stocked with soap and paper towels at all time. Corrective Action: Correct prior to re-inspection within 10 business days.

Inspector's notes

3 portioned containers of coleslaw and a tub of coleslaw observed without a date mark inside the walk-in cooler. Per PIC, the coleslaw was prepared a day prior to inspections. Adjusted date mark stickers were placed on all 4 containers at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken pot pies in and coleslaw in middle walk-in cooler observed with internal temperature of 46-49*F at time of inspection. The ambient temperature of the walk-in cooler was 46*F according to built-in thermometer and confirmed by inspector's min/max thermometer (thermometer was left inside walk-in cooler for more than 20min and read 46*F). Per PIC, walk-in temperatures were not yet checked today so it was unclear as to how long the ambient temp has been at 46*F. Per PIC, the coleslaw was prepared 2hrs prior to this inspection while the pot pies had been inside the unit overnight. PIC voluntarily discarded the pot pies and relocated the coleslaw to another walk-in cooler where it was later observed at 42*F and dropping. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Advised PIC to store all extra food in other walk-in cooler until the middle walk-in cooler can hold an ambient temperature of 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

No quat sanitizer available at time of inspection. Establishment uses quat sanitizer to sanitize food contact surfaces and equipment. PIC stated that they will obtain sanitizer from another store before end of business day. Corrective Action: Correct prior to next routine inspection. Please ensure sanitizer is available at all time to sanitize food contact surfaces and equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

AVB on mop sink is leaking when in use. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

AVB on mop sink is leaking when in use. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chicken pot pies in and coleslaw in middle walk-in cooler observed with internal temperature of 46-49*F at time of inspection. The ambient temperature of the walk-in cooler was 46*F according to built-in thermometer and confirmed by inspector's min/max thermometer (thermometer was left inside walk-in cooler for more than 20min and read 46*F). Per PIC, walk-in temperatures were not yet checked today so it was unclear as to how long the ambient temp has been at 46*F. Per PIC, the coleslaw was prepared 2hrs prior to this inspection while the pot pies had been inside the unit overnight. PIC voluntarily discarded the pot pies and relocated the coleslaw to another walk-in cooler where it was later observed at 42*F and dropping. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Advised PIC to store all extra food in other walk-in cooler until the middle walk-in cooler can hold an ambient temperature of 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a probe thermometer on site or accessible at time of inspection. A probe thermometer is required for measuring internal temperatures of TCS foods. Probe thermometers provide a means for assessing active managerial control of TCS food temperatures. Please obtain a food thermometer prior to re-inspection with 10 business days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No quat sanitizer available at time of inspection. Establishment uses quat sanitizer to sanitize food contact surfaces and equipment. PIC stated that they will obtain sanitizer from another store before end of business day. Corrective Action: Correct prior to next routine inspection. Please ensure sanitizer is available at all time to sanitize food contact surfaces and equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chicken pot pies in and coleslaw in middle walk-in cooler observed with internal temperature of 46-49*F at time of inspection. The ambient temperature of the walk-in cooler was 46*F according to built-in thermometer and confirmed by inspector's min/max thermometer (thermometer was left inside walk-in cooler for more than 20min and read 46*F). Per PIC, walk-in temperatures were not yet checked today so it was unclear as to how long the ambient temp has been at 46*F. Per PIC, the coleslaw was prepared 2hrs prior to this inspection while the pot pies had been inside the unit overnight. PIC voluntarily discarded the pot pies and relocated the coleslaw to another walk-in cooler where it was later observed at 42*F and dropping. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Advised PIC to store all extra food in other walk-in cooler until the middle walk-in cooler can hold an ambient temperature of 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a probe thermometer on site or accessible at time of inspection. A probe thermometer is required for measuring internal temperatures of TCS foods. Probe thermometers provide a means for assessing active managerial control of TCS food temperatures. Please obtain a food thermometer prior to re-inspection with 10 business days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No quat sanitizer available at time of inspection. Establishment uses quat sanitizer to sanitize food contact surfaces and equipment. PIC stated that they will obtain sanitizer from another store before end of business day. Corrective Action: Correct prior to next routine inspection. Please ensure sanitizer is available at all time to sanitize food contact surfaces and equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

AVB on mop sink is leaking when in use. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ----- Observed damaged flooring at multiple areas throughout the kitchen, exposing concrete underneath. Please ensure that all floors walls and ceilings are kept in good condition that allow them to be smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection