| Violation Date |
Code |
Description |
| 2018-10-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.floord in need of cleaning. |
| 2018-10-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf chicken pot pie cooling improperly with tight-fitting wrap on product. cdi- wrap remove |
| 2018-10-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p kfc has coorporate procedures to blanch chicken tenders but could not find approved procedures on site. cdi- approval letter gi |
| 2018-10-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved a sani. rag store din handsink. cdi- rag removed, sink to be cleaned. do not store anything in sinks. |
| 2018-06-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -pafter discussion with pic, had |
| 2018-06-15 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed food employee working on line with fingernail polish/artificial fingernails a |
| 2018-06-15 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer containers cloudy and with visible debris. cdi pic had buckets changed out. |
| 2018-06-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service being stored on line near food preparation which is causing a potential contamination. make sure to keep single |
| 2018-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the food establishment. make sure to have pest control address. |
| 2018-06-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed clean drainboard with food debris on it. make sure to increase cleaning frequency.4-501 |
| 2018-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and build-up in reach in units, gaskets, shelving etc. observed build-up on nonfood section of drink machine. make sure to increase clea |
| 2018-06-15 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dusty ceilings and vents. observed build-up on f |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on low boy reach in unit freezer. observed cold holding low boy fridge not operating. make sure to keep in good repair. repeat. separate issue from last inspection; points decreased due t |
| 2018-02-06 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed grease and residue accumulating on floor below fryer units. |
| 2018-02-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed mechanical heating element at 3 compartment sink not functioning at 3 compartment sink. observed spray arm not working properly and damaged. operator stated that spray arm was scheduled t |
| 2018-02-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed some tongs stored in splash zone of 3 compartment sink. observed some pans stored on rack in soiled area accumulating soil on outside of pans. repeat. |
| 2018-02-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed mashed potatoes hot held at 121 degrees f at line.cdi, operator reheated mashed potatoes. |
| 2018-02-06 |
17 |
3-403.11 reheat all tcs foods to required temperature within 2 hours if food is to be hot held until service. -p - observed potatoes reheated initially to 131 degrees f for hot hold. cdi, employee placed potatoes in initial unit to continue reheating and |
| 2018-02-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed hot water in wash vat below of 3 compartment sink at 83 degrees during while equipment was being washed. spray arm on s |
| 2018-02-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed nocertified pic on site at time of arrival. certified pic arrived after start of inspection. |
| 2017-07-20 |
45 |
he 4-501.11 good repair and proper adjustment-equipment - c - observed low reach in prep unit along line not working according to pic and another prep refrigerator behind front counter with ambient air temperature of 83 degrees f. repeat. observed 2 light |
| 2017-07-20 |
6 |
2-301.14 when to wash - p - observed employee using cleaning agent to clean prep table then handle clean pans on rack without washing their hands in between. cdi by instruction. |
| 2017-07-20 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in clean, dry areas. observed clean pans stored under prep table and accumulating soil and food debris. |
| 2017-07-20 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed soil accumulating on clean drain board of 3 compartment sink. |
| 2017-07-20 |
52 |
5-501.110 storage refuse, recyclable and returnable - c - observed cardboard boxes and trash in back room accumulating and next to storage rack. remove at required frequency to prevent nuisance and pest harborage areas. |
| 2017-07-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light shield missing from light under hood ventilation system. |
| 2017-07-20 |
47 |
4-602.13 nonfood contact surfaces - c - observed gaskets soiled in prep units and heavy soil and water accumulating in low reach in prep unit along line. |
| 2017-02-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. at least one person in charge that is an ansi accredited certified food protection manager shall be on site at all times. observed store manager, shandrea, not at locat |
| 2017-02-10 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil accumulating in reach in units , sticky residue on gasket of low reach in prep unit behind front counter that was not working and in |
| 2017-02-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed low reach in holding equipment along prep line not working. repeat. observed small reach in refrigerator holding an ambient air temperature of 89 degrees behind front counter. observed 2 |
| 2017-02-10 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect food from miscellaneous sources of contamination. observed soiled glove and equipment stored over dry food ingredients on storage rack near warewashing equipment. |
| 2017-02-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed can opener stored as clean but soil on blade. repeat. observed food employee wash, rinse but did not sanitize equipment at 3 compartment sink. cdi, can op |
| 2017-02-10 |
8 |
6-301.11 handwashing cleanser, availability - pf - hand soap shall be provided at each handwashing sink used by food employees. observed soap dispenser not working near take out window. batteries were replaced by pic while on site but they were unable to |
| 2017-02-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2016-10-26 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed cabinet below soda dispenser accumulating soil and in need of cleaning. |
| 2016-10-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed 2 low prep holding equipment not working. |
| 2016-10-26 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean single-service articles in a clean, dry area. observed clean single-service cups stored at handwashing sink near to go window. |
| 2016-10-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed popcorn chicken hot held below 135 degrees f. cdi, operator voluntarily disc |
| 2016-10-26 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean food contact surfaces at required frequency. observed ice machine accumulating black soil residues. observed can opener with debris. cdi by instruction, can opener relocated for |
| 2016-10-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken with commercial packaging open stored over buns in walk in freezer. cdi, foods relocate |
| 2016-06-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. a food protection manager must be onsite during all hours of operation. |
| 2016-06-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand wash sink next to the drive thru register. cdi-paper towels were brought to the hand wash sink. |
| 2016-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of mashed potatoes in mixer bowl at 80f. cdi-the mashed potatoes were reheated to 165f. |
| 2016-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue build up on one container, and two utensils. cdi-the items were brought back to be washed, rinsed, and sanitized. |
| 2016-06-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans wet stacked. cdi-the pans were rearranged to allow for proper air drying. |
| 2016-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the inside of the two hand wash sink with residue buildup. cdi-the sinks were cleaned. |
| 2016-06-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed three containers of chicken pot pie filling past its time/temperature window. cdi-the items |
| 2016-02-19 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease accumulating in doors of fryer unit. clean. |
| 2016-02-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed 2 lights out under hood ventilation system. |
| 2016-02-19 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed fryer powder stored over food on storage rack. observed handwashing sink stored next to storage shelf behind front counter. install splash guard. |
| 2016-02-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cole slaw overstacked and cold held at 49 degrees f. cdi, operator r |
| 2016-02-19 |
4 |
2-401.11 eating, drinking, or using tobacco - c - store employee beverages so that contamination of equipment is prevented. observed an employee beverage stored over clean equipment in warewashing area. |
| 2015-10-06 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide proper concentration of quat sanitizer at 3 compartment sink. observed quat sanitizer being dispensed above 400 ppm as indicated by test strips. cdi, operator instructed in how to dilute the chemical t |
| 2015-10-06 |
1 |
. 2-102.12 certified food protection manager - c - at least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2015-10-06 |
4 |
. 2-401.11 eating, drinking, or using tobacco - c- employees may drink from a closed beverage container. observed open employee beverage at table next to office. |
| 2015-10-06 |
8 |
5-202.12 handwashing sinks, installation - pf - handwashing sinks shall be provided with hot water at 100 degrees f or above. observed no hot water avaialable at handwashing sink in men's restroom. cdi, hot water repaired during inspection. |
| 2015-10-06 |
14 |
. use proper procedures to wash, rinse and sanitize equipment. observed food employees washing, rinsing, but not sanitizing equipment to clean and santiizer vat drain was not holding water in sanitizer vat. cdi by instruction, operator relocated equipment |
| 2015-10-06 |
16 |
3-401.11 raw animal foods-cooking - p,pf - follow non-continuous cooking procedures that have been approved by the state. observed facility pre-recording the cooling temperatures of non-continuously cooked chicken. cdi, 3 trays of chicken voluntarily disc |
| 2015-10-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed sink vat not holding water and mechanical stopper not functioning. cdi, operator provided rubber sink stopper during inspection to proper santiize equipment |
| 2015-10-06 |
38 |
2-303.11 prohibition-jewelry - c - food employees may not wear jewelry on wrists or fingers except a plain wedding band. observed food employee wearing a watch. |
| 2015-10-06 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil debris accumulating under beverage drink machine, in fryer unit doors and on top of oven unit under ventilation system. clean. |
| 2015-10-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed 1 container of mashed potatoes hot held below 135 degrees f. cdi, operator r |
| 2015-05-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed a broken paper towel holder by the breading station. cdi -there is another close by to use, but it needs to get fixed asap. |
| 2015-05-06 |
39 |
general comment 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. - observed soiled cloths in a soiled sanitizer bucket. cdi - new cloths and sanitize |
| 2015-05-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the can opener. cdi - pic set the can opener in the wash vat of the 3 comp sink. |
| 2015-05-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans and plastic containers stacked wet. |
| 2015-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. one pan of chicken strips in warmer not under temperature control. all other food items held hot per rule requirement. cdi- operator sandra chancy voluntarily discarded, and had fresh |
| 2015-02-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. some boxes of food on the floor in the walk in cooler. operator advised that they came in on delivery this earlier this morning. cdi- disc |
| 2015-02-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. p. one are of damaged filters in hood. replace/ repair. |
| 2015-02-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups at open dispenser and to go containers at the line not protected during storage. cdi- verbal correction; storage cor |
| 2014-09-03 |
45 |
4-501.11 maintain equipment in good repair. observed one reach in refrigerator on line not functioning at time of inspection. all foods had been removed from unit. also observed walk in freezer not properly functioning at time of inspection. pic was a |
| 2014-09-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed bulk container of macaroni and cheese 116f and bulk container of green beans 122f in hot holding unit. cdi by reheating items to 165f. |
| 2014-01-08 |
47 |
4-602.13 non-food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil and debris. observed gaskets on equipment below serving line with dirt buildup. |
| 2014-01-08 |
46 |
4-501.19 the wash solution temperature in a manual warewashing operation shall not be less than 110f. observed wash temp. at 108f during active washing. cdi by draining and adding more hot water. |
| 2014-01-08 |
45 |
.4-202.16 non-food contact surfaces shall be free of unnecessary ledges and crevices. observed shelving in walk-in cooler with paint peeling. observed lids on serving line equipment with tarnished appearance. |
| 2014-01-08 |
43 |
4-903.11 store single use items in a clean dry location where they are not exposed to splash and dust. observed cups near drive through that were near the floor and the mouth portion of each cup was exposed. cdi by covering cups in plastic. |
| 2014-01-08 |
14 |
4-601.11 food contact surfaces shall be cleaned to sight and touch. observed dirty can opener near 3-comp. sink. cdi by rewashing. food debris and greasy film in 3-compartment sink. cdi by scrubbing out sink. |
| 2013-08-29 |
47 |
4-602.13 nonfood contact surfaces. cleaning of floor area under center prep line and cook line is needed. |
| 2013-08-29 |
45 |
4-101.19 nonfood-contact surfaces. door on cooling unit is damaged (not door listed on transitional permit). operator advised initial piece received was not the correct size, so replacement part has been ordered. repair door. |
| 2013-08-29 |
42 |
4-901.11 equipment and utensils, air-drying required. more than seven metal pans stacked tightly while wet. cdi- method corrected. |
| 2013-08-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. creamed potatoes and macaroni not under temperature control. cdi- all corrected. |
| 2013-08-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. food debris in sanitizer bucket and on sanitizing cloth in bucket, greasy film and food debris in sanitizer at 3 comp sink, mold on back side of shield inside of ice ma |
| 2013-04-01 |
14 |
except as specified in ? (d) of this section; if used with potentially hazardous food (time/temperature control for safety food); equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. per discussion with |
| 2013-04-01 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold on soda nozzles in beverage dispensers at drive through and customer self service area. cdi- nozzles removed and cleaned immediately. discussed options for properly clea |
| 2013-04-01 |
36 |
except as specified in ?? (b); (c); and (e) and under ? (d) of this section; outer openings of a food establishment shall be protected against the entry of insects and rodents. door sweeps are needed at the top and bottom of rear entry door. transitional |
| 2013-04-01 |
8 |
a handwashing sink may not be used for purposes other than handwashing. ice and water dumped into handsink. cdi- verbal correction. |
| 2013-04-01 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. replace damaged shelving. transitional it |
| 2013-04-01 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-04-01 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. single service cups a |
| 2013-04-01 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. no handsoap in dispenser at drive through area. cdi- soap replaced. |