KFC, 1618 N SUMMIT ST, ARKANSAS CITY, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
| No violation noted during this evaluation. | 01/08/2016 | 0 | Follow-up | In |
- KDA_2_30112B1 - --At the beginning of the inspection, the hand sinks were not getting any hot water. An employee walked up and washed her hands with soap and water prior to drying them and going to prepare food for an order that had come in. Upon asking her if the water had gotten hot for her, she said that she had not waited for it to warm up. Corrected on Site (COS) - Explained proper temperature requirements for hand washing. Hands are being washed at 3 vat sink where water is getting hot.
- KDA_3_50116A1 - --In the steam table the mashed potatoes are measuring 123.0 F. These mashed potatoes came out of a hot case approximately 10 minutes previously during the inspection. The other items in the hot case are within proper hot holding temperatures. COS - the mashed potatoes were all served and gone within the next hour.
- KDA_4_50111A - --The counter by the soda machine near the window is chipping along the edge. The handle on the inside of the door to the walk-in-cooler (with raw meats inside) is missing. This leaves the insulation inside of the door exposed.
- KDA_4_60111A - --At a rack of clean dishes in the ware washing area, there is a single large plastic container that has fallen debris/dust buildup on it. COS - this is being washed with the dishes.
- KDA_4_90311B - --In the ware washing area there are clean dishes on a shelf. There are clean pans stacked together that drip water when they are pulled apart.
- KDA_4_90311C - --There are single-use to-go containers below the hot case for the fried chicken. These are outside of their original protective packaging and are neither covered nor inverted.
- KDA_5_20212A - --The two hand sinks in the kitchen are reaching 83.8 F and 81.1 F after running for at least five minutes. The manager was able to get these up to 94 F and 95 F after she tried to adjust them. Let her know that they are required to provide 100 F at all times. For today, spoke with the manager about using the 3 vat sink for hand washing, as it is reaching over 100 F. Let her know that this would normally be a violation, but may be allowed temporarily until their hand sinks are reaching proper temperatures. Let her know that one vat of the sink may be used for hand washing, but they must not have the sink blocked due to doing dishes at a time when hand washing needs to be available. They may do dishes while they are slow, but when they need the sink available for hand washing so they can prepare food/orders/etc they need to stop doing dishes so that they have a facility for hand washing available.
- KDA_6_20213B2 - --There is a wall-mounted insect control device near the window that is located above the paper towel dispenser for the hand sink and one end of the device hangs above the soda pop machine and ice scoop.
- KDA_6_20215A3 - --There are narrow gaps (1/8 to 1/4 inch) at the bottom thresholds of both front doors.
- KDA_6_50112A - --There is slight dust buildup around the vents in the ceiling in the kitchen. There are puddles of water on the floor in the walk-in-cooler (raw meat walk-in-cooler).
- KDA_7_10211 - --In the back dry storage area there is an unlabeled sprayer on the floor with a pink liquid inside. The manager said that this was a degreaser they use on the floors and on oil spots outside. Letting her know that this needs to be labeled.
- KDA_Defacto - --Cold Table: Cole Slaw - 43.4 F Cold Table (Register Side): Cheese - 42.1 F Walk-in-Cooler (Meat): Chicken - 39.8 F Walk-in-Cooler: Cole Slaw - 41.2 F Bag of Chicken on Counter - 43.6 F --Cooking Chicken - 185.4 F --Steam table (3 Sections): Green Beans - 147.1 F Macaroni & Cheese - 133.2 F Henny Penny Hot Case: Mashed Potatoes - 134.8 F Flip Up Window Hot Case (Bottom): Chicken - 141.2 F Flip Up Window Hot Case (Top): Chicken - 137.9 F Drawer Below Steam Table: Mashed Potatoes - 149.8 F Hot Cases above Steam (2): Chicken Strips - 145.3 F Potato Wedges - 152.1 F Steam Table (Register Side, 3 Sections): Gravy - 142.7 F Corn - 151.4 F Green Bean s- 150.7 F Drawer below Steam Table (Register Side): Mashed Potatoes - 162.3 F
|
12/22/2015 | 12 | Regular | Out |
| Details not available. | 06/17/2014 | | | |
| Details not available. | 04/10/2014 | | | |
| Details not available. | 03/31/2014 | | | |
Violation descriptions:
- KDA_2_30112B1 - Handwashing procedure (Step 1) FOOD EMPLOYEES shall rinse under clean, running warm, water.
- KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
- KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
- KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
- KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
- KDA_6_20213B2 - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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