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Business Info

Restaurant: KFC #W656082
Address: 2601 Brice Rd, Reynoldsburg, OH 43068
Total inspections: 14
Last inspection: Nov 20, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Updated Green Placard
PIC: Rick

I: Employee Health - Person in charge explained policy on handling sick employees and the symptoms of an employee that would prevent him/her from handling foods. Employee illness policy is located in the employee handbook and reviewed during orientation.
II: Personnel Cleanliness - Personnel cleanliness was satisfactory.
III: Hand washing, Prevention of Contamination from Hands - Each hand wash lavatory was supplied with hand soap and disposable towels. Kitchen employees properly used single use gloves. Observed employees change their gloves in situations that required them to do so.
IV: Person in charge/Demonstration of Knowledge - Observed the person in charge, Rick, was very knowledgeable of food safety and code compliance based on his responses to food safety questions. Rick is ServSafe certified
VI: Thawing - Discussed foods being thawed under refrigeration.
VII: Cooking, Reheating, Cooling, Hot and Cold Holding -All temperatures taken met the standards of the Ohio food code. Foods are cooled in down to 70 degrees F within 2 hours and down to 41 degrees F within an additional 4 hours using 2 inch shallow pans. All foods are reheated to at least 165 degrees F or above.
VIII: Date Marking/ Time as a Public Health Control - Potentially hazardous foods being held in refrigeration for more than 24 hours were properly date marked.

Pic Ron
updated green Sign
no violation

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) ok
III. Hand washing, Prevention of Contamination from Hands (+ Ok
IV. Person in Charge/Demonstration of Knowledge (+) ok
V. Thawing (+) Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) ok
VIII. Date Marking/Time as a Public Health Control (+) OK
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) ok
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

CONSULTED WITH RICK WEAVER AT TIME OF INSPECTION.
OUTSIDE DUMPSTER STORAGE AREA, PUBLIC RESTROOMS AND DINNING AREA WERE INSPECTED, OKAY. * NOTE; WASTE RECEPTACLES NOT NECCESSARY IN THE RESTROOM, NO PAPER TOWEL IN USE,BUT ELECTRIC HAND DRYER.
DISCUSSED MENUS, FOOD ALLERGENS.
SANITIZER(QUART) IN 3 COMPARTMENT SINK WAS 200 PPM MEASURED AT INSPECTION.
MOP/SERVICE SINK WAS AVAILABLE.
TEST STRIP, FOOD THEMOMETER WERE AVAILABLE.
PEST CONTROL CONDUCTED BY ECOLAB.
NO VIOLATION AT TIME OF INSPECTION.
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed/C onsulted with Rick Weaver
Provide information
Please read the reverse side of the report and understand the following requirements;
I. Employee Health (+)
Management have a policy regarding employee health situations. Has employee illness policy.
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating,

Pic Ron
updated green sign

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) OK
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) Serve safe
V. Thawing (+) cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) hot food Above 134 and below 42 except Pudding was 50�° and was discarded
VIII. Date Marking/Time as a Public Health Control (+)ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+ NA
XI. Protection from contamination (+) Ok
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+OK

PIC Robert
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical

PIC Robert
Updated Green Sign

Complaint was about possible dried blood on outside of mashed potato container, and a chicken leg that looked like it had a bite taken out of it. During inspection PIC showed injury log for the past month, no injuries were recorded near the dates complaint was made. Mashed potato containers looked clean and chicken looked fine.

PIC Robert
Updated green sign
Ensure water temperature is not messed with on hand sinks. Employees must wash hands in water at least 100F.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and

PIC Robert
All critical violations corrected
No new violations noted
Thank You!

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants