KFC #G135086

Contamination prevented during food preparation, storage, display — Inspector Note: Observed condensation leaking from a/c vent in ceiling above in-use prep table in main kitchen. C/A: During preparation, unpackaged food shall be protected from environmental sources of contamination. COS: Prep table moved from under contamination.

Personal cleanliness — Inspector Note: Observed employee preparing food wearing bracelet in main kitchen. C/A:. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Bracelet removed.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed floor soiled with accumulated debris and food spillage in both WICs and WIF in main kitchen. 2. Observed RIF near fryer in main kitchen with debris and black residue along exterior. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken floor tiles and disintegrated grouting between floor tiles throughout main kitchen primarily in fryer area, ware washing area, and near exit door. C/A: Repair floor tiles and grouting; all physical facilities shall be maintained in good repair. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). *Per PIC, work order has been created for floor repairs.

Insects, rodents, and animals not present — Inspector Note: Observed exit door in main kitchen left cracked, not closed allowing potential entry of pests. 2. Observed opening above exit door seal in main kitchen allowing entry of pests. C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. *Exit door closed; PIC states work orders have been entered for door repairs.

Food stored covered — Inspector Note: Observed container of tea in drive thru area and in front food service self serve area stored uncovered exposed to contamination. C/A: Unless cooling, all food must be stored covered. COS: Both covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed thick, black accumulation along interior lid and walls of ice bin in drive thru area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice discarded; bin cleaned and sanitized.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in QAC sanitizer buckets (2) throughout main kitchen measuring less than 100ppm. C/A: 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) (within 200ppm-400ppm); and (ii) Laundered daily. COS: QAC sanitizer remade to 200ppm for both buckets.

Nonfood-contact surfaces clean — Inspector Note: Observed heavily soiled shelving, fan grates, and floor inside small WIC in main kitchen. C/A: Remove ice and debris and deep clean areas; nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *3rd consecutive repeat violation; cleaning must be corrected in 7-days. EHS will conduct informal to verify.

Hands clean and properly washed — Inspector Note: 1. Observed employee wearing gloves touch cash register and counter then return to main kitchen grab thermometer and tempt food without removing gloves and washing hands. 2. Observed employee wearing gloves touch trash can then grab fryer basket with fries and dump into fry station without removing gloves and washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employees removed gloves and washed hands.