Kfc # L518060

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Blue ice bucket near make line. Bucket inverted. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink cup without lid stored in walk in freezer on top of chicken. Drink discarded. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone on back storage shelf next to seasoning.

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean storage pans stored on rack/shelf near dish area.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under equipment in drive through. nFloor under front counter. nFloor under equipment in kitchen

Floor in back mop sink area. nFloor in walk in cooler. nFloor in walk in freezer. nWalls in prep and dish areas. nEmployee began cleaning during inspection. Corrective Action Taken Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple shelves throughout kitchen area. nArea under drink dispenser in dining area. Repeat Violation

Basic – Single-service articles improperly stored

Case of to go containers on floor near ice machine in back kitchen. Repeat Violation

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee at front counter handled money and immediately headed to cook line, placed gloves on and engaged in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee on cook line touched nose and face, then immediately engaged in preparing to go food without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Three live flies observed: two in back area near mop sink and one by front counter.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

On make line, chicken, mashed potatoes, gravy, green beans, coleslaw and cheese all placed into service approximately 15 minutes prior not time marked. Manager marked items. Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

At mop sink faucet, missing at end of splitter where no hose is attached.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of warmer on back line in kitchen. nIce deflector for ice machine in kitchen. nIce chute for drink dispenser in dining area.

Intermediate – Handwash sink not accessible for employee use at all times

Hand washing sink in prep area blocked by blue sanitizer bucket in stand. Stand moved. Corrected On-Site