KFC/Taco Bell

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to only use handwashing sink only for washing hands. Observed a dirty spatula in hand washing sink in rear main kitchen. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed spatula from sink.

Toxic substances properly identified, stored, used — Inspector Note: Observed failure to properly store chemical solution bottles in safe place to not potentially contaminate food. Observed a chemical bottle sitting on top of bin of rice. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P PIC moved chemical bottle.

Personal cleanliness — Inspector Note: Observed food employee with no hair restraint. 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. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Employees put on a hair restraint.

Nonfood-contact surfaces clean — Inspector Note: Observed throughout the facility accumulation of grease and debris on equipment and kitchen floor.. On the floors under equipment. Observed the outsides of the drink machines unclean. observed containers where sauces were stored unclean. Facility needs a deep clean and this is a repeat violation a legal notice was left. Facility has 7 days to clean. Friday February 3rd I will come back and check.511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-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. PIC advised to clean up.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk-in cooler floor is not well secured and will need fixing. Observed broken floor tiles on the taco bell side holding standing water. CA- tiles shall be repaired. Observed the wall panel frame walk in cooler. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean

Insects, rodents, and animals not present — Inspector Note: Observed gnats flies around the hand sink in the kitchen next to walk-in cooler. 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to provide paper towels at the hand sink in the main kitchen by walk-in cooler and in women's restroom in front food service area. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device. Advised PIC that each handwashing sink or group of adjacent handwashing sinks shall be provided with hand drying provision. PIC refilled paper towel.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed that current inspection report is not posted. Two different inspection report posted on the window and inside the facility. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Nonfood-contact surfaces clean — Inspector Note: Observed throughout the facility accumulation of grease and debris on equipment. On the floors under equipment. Observed the outsides of the drink machines unclean. observed containers where sauces were stored unclean. Facility needs a deep clean and this is a repeat violation a legal notice was left. Facility has 7 days to clean. Friday February 3rd I will come back and check.511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken floor tiles on the taco bell side holding standing water. CA- tiles shall be repaired. Observed the wall panel frame walk in cooler. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)

Proper date marking and disposition — Inspector Note: Observed improper date marking on lettuce, and cheese in walk in cooler. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC instructed the proper way to date mark.

Personal cleanliness — Inspector Note: Observed food employee with no hair restraint. 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. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Employees put on a hair restraint.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed that current inspection report is not posted. Two different inspection report posted on the window and inside the facility. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Nonfood-contact surfaces clean — Inspector Note: Observed throughout the facility accumulation of grease and debris on equipment. On the floors under equipment. Observed the outsides of the drink machines unclean. observed containers where sauces were stored unclean. Facility needs a deep clean and this is a repeat violation a legal notice was left. Facility has 7 days to clean. Friday February 3rd I will come back and check.511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken floor tiles on the taco bell side holding standing water. CA- tiles shall be repaired. Observed the wall panel frame walk in cooler. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no evidence of a spill clean up kit for diarrheal or vomitus events. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Advised PIC to assemble a kit or purchase.

Proper cold holding temperatures — Inspector Note: Observed Freezer ambient at 46. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Tech is working on it at the time of inspection. PIC instructed to moved all the food to another working freezer or cooler. There will be a follow up inspection.