KFC, 1500 E 2ND ST, NEWTON, KS - Restaurant inspection findings and violations

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Business Info

Name: KFC
Type: Restaurant
Address: 1500 E 2ND ST, NEWTON, KS 67114
Phone: 417-883-3600
Total inspections: 4
Last inspection: Aug 20, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_3_50116A2 - --In the WIC, chicken & noodles are 44F and baked beans are 48F. Ambient air temp. is 34.3F. Manager and employees state that these items were placed in the WIC yesterday, and are not in the cooling process. Other foods in the WIC are at proper cold-holding temperature. COS - spread out brown plastic pans, removed lids for rapid cool-down. Manager will monitor temperatures to see that the food reach 41F within 2 hours. He is contacting a refrigeration repair company to have them check the length and frequency of the defrost cycles, to see if something might be set wrong.
  • KDA_4_60111A - --Three fryer baskets with dried-on food debris are hanging on the clean equipment and utensil shelving unit, above a pan holding clean hand-held utensils. COS - removed these baskets from the clean rack
  • KDA_4_60111B - --There is a build up of encrusted grease and food debris deposits on the sheet pans and wire racks used to drain the fried foods.
  • KDA_4_60211C - --The dipping baskets for the raw chicken have a build up of caked-on breading and debris, on the handles and the baskets. The manager states that they normally clean these once per 8-hour shift. COS - set aside for cleaning, and educated that it must be at least every 4 hours.
  • KDA_6_20113B - --The tiles along the floor and wall junctures are coming loose and/or missing in some areas, and water flush cleaning methods are used.
  • KDA_6_50111 - --There are drips of moisture/water/condensation coming from a seam in the ceiling of the walk-in-cooler where the raw chicken is stored - the seam is not properly sealed. There are missing floor tiles in the kitchen and warewashing areas, around the hand sink and the WIC door.
  • KDA_6_50112A - --The vents on the backside of the vent hood over the frying area have a build up of dust. There is standing water on the floor behind the gravy prep table. There is an accumulation of dirt, food, and debris under and behind the water heater, and along the floor-to-wall junctures around the kitchen, dry storage, and warewashing areas.
  • KDA_Defacto - --Buffet - mashed potatoes 157F, chicken noodles 160F Hot steam wells - green beans 164F, mashed potatoes 154F Hot cabinet unit - corn 163F Drawers/cabinets - fried potatoes 157F, fried chicken 156F, 144F, & 139F --Buffet/salad bar - potato salad 36F, cut lettuce salad 42F WIC - raw chicken 38F, deboned chicken 39F, coleslaw 35F, macaroni & cheese 43F, ambient 34.3F Front RIC - coleslaw 40F Freezers - food solid --In the hot box, cooked, breaded steak is 170F --In the hot holding units: green beans 164F, corn 163F --On the buffet: baked chicken 113F, fried chicken 128F and 117F. These are marked with a discard time of 2 pm, and it is before 2 pm when temperatures are taken. However, manager states that they are required to hold these foods at a minimum of 140F per corporate procedures, so he chooses to discard all the chicken.
08/20/20158RegularIn
Details not available.10/07/2014
Details not available.09/10/2014
Details not available.09/17/2013

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