KFC/Taco Bell

Nonfood-contact surfaces clean — Inspector Note: Observed in the fry area a build up of food and grease in the fryers and on the exterior. The fryers had a pool of grease and food under them on the floor. CA:Contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to increase the cleaning frequency for the fryer area.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor and walls throughout the facility unclean the accumulation of dirt and food debris. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised PIC to increase the cleaning frequency to eliminate the accumulation of dirt and debris.

Insects, rodents, and animals not present — Inspector Note: Observed live roaches crawling in the bottom of steam well. CA: 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. Advised PIC to email pest control invoice to the inspector.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple dished stacked wet as clean. CA: Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Advised PIC clean dishes must be air dried and then stack for storage.

Nonfood-contact surfaces clean — Inspector Note: Observed in the fry area a build up of food and grease in the fryers and on the exterior. The fryers had a pool of grease and food under them on the floor. CA:ntact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to increase the cleaning frequency for the fryer area.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor and walls throughout the facility unclean the accumulation of dirt and food debris. CA: ntact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to increase the cleaning frequency to keep the facility free of dirt and food accumulation.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a used reusable cup being stored on the shelf next to clean pans and equipment. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC removed the cup to a designated employee area.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple pans stored on shelf as clean with food food debris and grease. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the dirty pans to be washed, rinsed and sanitized.