Kentucky Fried Chicken 521039

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED BROKEN DOOR GASKET ON REACH IN COOLER/FREEZER, INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED DIRT AND DEBRIS ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; EXTERIOR OF ICE MACHINE AND EXTERIOR OF FYER, AND INTERIOR OF COOLER/FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED DIRTY FLOORS IN REAR PREP AREA, BROKEN FLOOR TILE NEAR MOP SINK, INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DIRTY WALLS THROUGHOUT PREMISES, STAINED CEILING TILES IN SEATING AREA, INSTRUCTED TO CLEAN, REPAIR, AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE BOTTOM COMPARTMENTS OF THE DEEP FRYERS,HAS SMALL AMOUNT OF GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN THE FLOORS THE FOOD PREP AREA, ALONG WALL BASE AND CORNERS, BEHING COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN THE WALL NEAR THE 3 COMPARTMENT SINK IN THE REAR OF PREMISES. INSTRUCTED CLEAN AND MAINTAIN AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NEEDS CLEANING: INTERIORS & EXTERIORS OF ALL UNUSED EQUIPMENT, HOT BOXES, DEEP FRYERS, ICE MACHINE, HOOD ABOVE COOKING EQUIPMENT, AND ALL OTHER UNCLEAN SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT(INCLUDING REAR STORAGE CLOSET). RE-GROUT FLOORS IN FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT ALL WALLS & CEILING TILES THROUGHOUT, CLEAN CEILING VENT ABOVE 3 COMPARTMENT SINK. SEAL LOOSE WALL COVE BEHIND COOKING EQUIPMENT IN FOOD PREP AREA. REPLACE BROKEN VENT COVER ABOVE 3 COMPARTMENT SINK. CLEAN LIGHT SHIELDS THROUGHOUT ...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

CLEAN AND COVER UNCOVERED FLOOR DRAIN BY DRIVE-THRU WINDOW.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MGR. ON PREMISES AT START (11:00AM)OF INVESTIGATION, CERITIED MGR IS REQUIRED TO BE PRESENT AT ALL TIMES WHEN FOOD IS BEING PREPARED AND/OR SERVED. CITATION ISSUED-SERIOUS 7-38-012.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION REPORT SUMMARY POSTED AND VISIBLE TO CUSTOMERS. CITATION ISSUED-SERIOUS 7-42-010(B)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NEEDS CLEANING: INTERIORS & EXTERIORS OF ALL UNUSED EQUIPMENT, HOT BOXES, DEEP FRYERS, ICE MACHINE, HOOD ABOVE COOKING EQUIPMENT, AND ALL OTHER UNCLEAN SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT(INCLUDING REAR STORAGE CLOSET). RE-GROUT FLOORS IN FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT ALL WALLS & CEILING TILES THROUGHOUT, CLEAN CEILING VENT ABOVE 3 COMPARTMENT SINK. SEAL LOOSE WALL COVE BEHIND COOKING EQUIPMENT IN FOOD PREP AREA. REPLACE BROKEN VENT COVER ABOVE 3 COMPARTMENT SINK. CLEAN LIGHT SHIELDS THROUGHOUT ...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

CLEAN AND COVER UNCOVERED FLOOR DRAIN BY DRIVE-THRU WINDOW.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN(INTERIORS & EXTERIORS) ALL DEEP FRYERS & OVENS ,SHELVING RACKS ,SINKS, COOLERS & FREEZERS, ALL HOT HOLDING UNITS, FILTERS & HOOD, AND PREP TABLES. MUST INCLUDE ALL ATTACHED LEGS,WHEELS,HANDLES AND PIPING. MUST REMOVE ALL EXCESSIVE G...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS BEHIND COOK LINE,ALONG FRONT SERVICE LINE,UNDER 3 COMPARTMENT SINK,UNDER PREP TABLES,ALONG WALLS AND THROUGHOUT PREP AND STORAGE AREAS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. MUST ALSO KEEP ALL FLOORS DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN WALLS THROUGHOUT PREP,DISHWASHING AND STORAGE AREAS. MUST REMOVE ALL GREASE,FOOD DEBRIS AND SPILLS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER FROM REAR HOT WATER HEATER CLOSET AND DETAIL CLEAN AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED EMPLOYEE COME INTO FOOD PREP AREA FROM WASHROOM AND HANDLE UTENSILS USED TO COMPLETE CUSTOMER ORDERS WITHOUT WASHING HANDS-CITATION ISSUED-CRITICAL 7-38-010(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN(INTERIORS & EXTERIORS) ALL DEEP FRYERS & OVENS ,SHELVING RACKS ,SINKS, COOLERS & FREEZERS, ALL HOT HOLDING UNITS, FILTERS & HOOD, AND PREP TABLES. MUST INCLUDE ALL ATTACHED LEGS,WHEELS,HANDLES AND PIPING. MUST REMOVE ALL EXCESSIVE G...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS BEHIND COOK LINE,ALONG FRONT SERVICE LINE,UNDER 3 COMPARTMENT SINK,UNDER PREP TABLES,ALONG WALLS AND THROUGHOUT PREP AND STORAGE AREAS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. MUST ALSO KEEP ALL FLOORS DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN WALLS THROUGHOUT PREP,DISHWASHING AND STORAGE AREAS. MUST REMOVE ALL GREASE,FOOD DEBRIS AND SPILLS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER FROM REAR HOT WATER HEATER CLOSET AND DETAIL CLEAN AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND COLD FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURE. NOTED SMALL REACH IN COOLER AT IMPROPER TEMPERATURE OF 51.2 DEGREES F. MUST REPAIR OR ADJUST COOLER TO MAINTAIN 40.0 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING BETWEEN 50.1-55.0 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN ALL COOKING EQUIPMENT,SHELVING RACKS,SINKS AND PREP TABLES. MUST INCLUDE ALL ATTACHED LEGS,WHEELS,HANDLES AND PIPING. MUST REMOVE ALL EXCESSIVE GREASE BUILD UP AND FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS BEHIND COOK LINE,ALONG FRONT SERVICE LINE,UNDER 3 COMPARTMENT SINK,UNDER PREP TABLES,ALONG WALLS AND THROUGHOUT PREP AND STORAGE AREAS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. MUST ALSO KEEP ALL FLOORS DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN WALLS THROUGHOUT PREP,DISHWASHING AND STORAGE AREAS. MUST REMOVE ALL GREASE,FOOD DEBRIS AND SPILLS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER FROM REAR HOT WATER HEATER CLOSET AND DETAIL CLEAN AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEAN TOP, SIDES, INSIDE OF THE COOKING EQUIPMENT AND THE HOODS AND FILTERS. INSTD TO CLEAN AND SANITIZE SAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN THE FLOORS THROUGHOUT HAS GREASE BUILD UP ON THEM. ALSO CHANGE MOP HEADS OFTEN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REFRIGERATED AND FROZEN FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. FOUND REACH IN COOLER IN DRIVE THRU AT 52 DEGREES F AND FOUND WALK IN FREEZER AT 40 DEGREES F. MUST MAINTAIN REFRIGERATED HOLDING UNITS AT 40 DEGREES F AND BELOW AND FR...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 13LBS OF PARFAIT AT 51-54 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEAN TOP, SIDES, INSIDE OF THE COOKING EQUIPMENT AND THE HOODS AND FILTERS. INSTD TO CLEAN AND SANITIZE SAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN THE FLOORS THROUGHOUT HAS GREASE BUILD UP ON THEM. ALSO CHANGE MOP HEADS OFTEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN TOP, SIDES, INSIDE OF THE COOKING EQUIPMENT AND THE HOODS AND FILTERS. INSTD TO CLEAN AND SANI...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS THROUGHOUT HAS GREASE BUILDUP ON THEM. ALSO CHANGE MOP HEADS OFTEN.