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Business Info

Restaurant: KFC #Y335002
Address: 3721 Fishinger Blvd, Hilliard, OH 43206-7501
Total inspections: 14
Last inspection: Sep 21, 2012

Score
(the higher the better)
95

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Violation descriptions and comments

PIC Kaltun

III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be properly washed when required
Watch handwashing proceedures and keep all handwashing facilities in good repair at all times.

The back hand sink must be repaired immediately.

All violations noted in standard inspection have been corrected.

No critical violations were noted, however, general facility cleanliness needs to improve.

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
XI. Protection from contamination
Foods shall be protected from physical and environmental contamination during storage, preparation, and display.

Elements of the Critical Control Point Inspection
Discussed
IV. Person in Charge/Demonstration of Knowledge
Manager has demonstrated knowledge through compliance with the food code
XI. Protection from contamination
The sandwich press under the condensation drip may not be used until the issue has been corrected. Foods shall be protected from physical and environmental contamination during storage, preparation, and display.

PIC Sylvia. Green sign updated.

Health Policy (+)
Personal Cleanliness (+)
Handwashing (+) Stocked and used appropriately
PIC Knowledge (+)
Thawing(+) In cooler
Themperatures (+) In proper ranges
Date Marking (+)
Chemical (+) Stored in approved area
Temperautre measuring devices (-) Not present in front reach in cooler.

CONSULTED WITH THE PIC/MANAGER(REBECCA SOTTO)
DISCUSSED FOOD SAFETY ISSUES, MAJOR FOOD ALLERGENS, MENUS,EMPLOYEE ILLNESS POLICY.
DINING AREA, PUBLIC RESTROOMS, OUTSIDE DUMPSTER WERE IN GOOD/WELL MAINTAINED CONDITION.
THE PIC WAS VERY KNOWLEGEABLE,DEMONSTRATED KNOWLEDGE THROUGH THE INSPECTIONS.
EMPLOYEES WERE KNOWLEGEABLE OF FOOD SAFETY ISSUES.
VERY CLEAN FACILITY, NO VIOLATION NOTED AT TIME OF INSPECTION.
OBSERVED PIC PREPARING EXPIRED FOOD/TIME IN LIEU OF TEMPERATURE FOR HARVEST FOOD VOLUNTEERS.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Rebecca Sotto
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management have a policy regarding employee health situations
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 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, Cooling, Hot and Cold Holding (+)
Using proper cooking

CONSULTED WITH SHANELL SANDERS AT TIME OF INSPECTION.
DISCUSSED THE MENUS, FOOD SAFETY ISSUES.
FOOD BOURNE ILLNESS RISK FACTORS.
DINING AREA, RESTROOMS AND DUMPSTER AREAS WERE INSPECTED AND OKAY.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Shannell Sanders/reviewed inspections report.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
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)

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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