. GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on thermometers in all mechanical refrigeration and employee jewelry
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the outside hinges and door of the heating units across from the fryer containing chicken and green beans
- Floors properly constructed, clean, drained
The floor and piping below the fryer and blodgett hot holding unit on the chicken cook line are heavily soiled
Maintain floors clean at all times
Correct by cleaning all floors
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11/5/2015 | Routine | 98 |
Cookies for cooling were found to be placed on various shelves for cooling. Discusses designating a specific area for cooling cookies in the kitchen to prevent future potential cross-contamination.
Sanitizer 100-200 ppm
Frozen foods were Frozen
Recheck for pot pie holding unit will be conducted within 10 days. Discussed recheck with manager for hot holding unit within 10 days - a recheck fee will apply for each recheck needed
HACCP - Boil Order
- Critical: Facilities to maintain proper temperatures
Pot pie holding unit was found to be holding food at 120 degrees F and pot pie was found to be 107 degrees F. All hot holding units should be at and holding foods above 135 degrees F. Manager states the pot pies are time controlled and thrown away every 3 hours. Time labels were observed. Corrected by throwing away single pot pie found in hot holding unit and shutting down hot holding unit - repair hot holding unit within 10 day recheck - all rechecks will be assessed a recheck fee
- Food protection during storage, prepartion, display, service, transportation
Baked bean seasoning stored in cardboard box on lower white shelves was soiled. Box was open with no protective covering. Manager explained food from opening can frequently splashes into the boxes. Correct by cleaning and covering all boxes with protective covering such as lids or move boxes to prevent contamination. All food contact surfaces should be clean and stored away from potential contamination.
- Wiping cloths clean, used properly, stored
Observed a wet sanitizing cloth out of sanitizing bucket and laying on counter by large metal mixer. All sanitizing cloths should be stored in sanitzer at all times when not in use. Corrected by placing sanitizing cloth in sanitzer.
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7/24/2015 | Routine | 93 |
FBI 15-0062 Suspected food Chicken Pot Pie
KFC procedure for Chicken Pot Pie is as follows:
Take left over chicken which is held hot in the hot holding cabinets until deboning. Debone chicken when at 140 degrees. Smash/shred chicken and place in one pound bags. Time tag and cool in walk in freezer for up to three weeks.
Thaw bagged chicken, base, and crust in walk in cooler for up to two day. Day of preparation they remove from cooler, place tins on tray, mix chicken and base and add to tin , cover with parchemnt and store in walk in cooler. Top crusts on separate tray stored on same shelf in walk in cooler. When preparing they remove a specified amount, place top crust on and bake to temp of 165 degrees. They do temp but do not keep a log on them because they are a seasonal item. Once thuroughly cooked they are hot held for four hours at minimum 140 degrees. When we temped chicken pot pies in hot holding the temp was 169 degrees.
Recomendations:
Keep a log of cooking temperatures
Track and or document cooling practices.
- Non-food contact surfaces clean
Gaskets on prep lines soiled. Bottoms of prep line coolers and heaters soiled.
All non food contact surfaces are to be maintained clean and sanitized.
- Floors properly constructed, clean, drained
Soiled floors behind equipment.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth and easily cleanable.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryer soiled.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained clean and in good repair.
- No Certified Manager Present
No Certified Food Manager on duty.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/3/2015 | Complaint Investigation | |
.. HACCP Discussed and left hano out on Potentially Hazardous Cooling procedures.
Quat sanitizer used.
Frozen foods frozen.
All employees certified in Food Handler Training.
- Non-food contact surfaces clean
Gaskets on prep lines soiled. Bottoms of prep line coolers and heaters soiled.
All non food contact surfaces are to be maintained clean and sanitized.
- Floors properly constructed, clean, drained
Soiled floors behind equipment.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth and easily cleanable.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryer soiled.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained clean and in good repair.
- No Certified Manager Present
No Certified Food Manager on duty.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/3/2015 | Routine | 97 |
Hot foods hot, frozen foods frozen.
HACCP - Discussed potential for cross contamination when dealing with containers that hold raw chicken.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015.
Establishment currently has a non-working floor drain with pooling of wastewater around the drain. Manager states she has placed a call to maintenance for servicing of this drain. A recheck will be performed on or after Monday, November 10, 2014. A recheck fee will apply.
- Thermometers provided and conspicuously placed
No therm|ometer present in small refrigeration unit that holds cole slaw.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Food surfaces soiled with food debris including chicken batter prep area. Pans for chicken with pooling of liquid and liquid batter heavily caked on food prep surfaces.
Clean, sanitize and maintain clean all food contact surfaces.
- Critical: Sewage and waste water disposed properly
Drain on floor not working and wastewater pooling on floor at this time. A recheck will be done on or after November 10, 2014 to ascertain that drain is fixed and wastewater is able to freely drain. A recheck fee will apply.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations.
Liquid waste from compacting or cleaning operations shall be disposed of as sewage.
- Floors properly constructed, clean, drained
Floor surfaces are soiled with food debris, raw chicken. Water in excess on floor with drain on floor not working at this time.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No FSSM at establishment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/3/2014 | Routine | 88 |
Hot foods hot, frozen foods frozen.
Quat sanitizer in 3 compartment sink at 400 ppm. Quat sanitizer in sani buckets at 100 ppm.
HACCP - Discussed food handler training, discussed handwashing.
- Food protection during storage, prepartion, display, service, transportation
Boxes of chicken on floor in chicken cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Evidence of food in handwashing sink next to the chicken cooler.
Handwashing sinks are to be used for handwashing only.
- Wiping cloths clean, used properly, stored
Wet wiping cloth being stored on counter surface and on top of handwashing sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Bottoms of fryers, mop sink by chicken cooler and breading station are visibly soiled with food debris.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Clean grill surfaces being stored in plastic bin that is visibly soiled at the bottom.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- No Certified Manager Present
No Certified Food Safety Sanitation Manager present in Level 1/High Risk Establishment, '
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/18/2014 | Routine | 90 |
HA|CCP: Toxic storage was discussed and HACCP sheet was left.
Very nice job on keeping hand contact areas clean and free of soil.
- Thermometers provided and conspicuously placed
No thermometer could be located in the cole slaw/ dressing reach in/drop down cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- In-use food dispensing utensils properly stored.
Yellow handles strip cutter being stored in crevice between immovable equipment.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. When in constant use store on clean surface so as to not cross contaminate.
- Food contact surfaces of equipment and utensils clean
1) Soiled tongs left out in holders beside hot hold units.
2) Cookie dispensing tongs soiled.
3) Interior of the hot holding unit with glass fronts is soiled.
4) Panini type flat grill soiled.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Soda machine areas both in front and at drive thru soiled with dries syrup splatter.
2) Cup holder sleeves at drive thru soiled.
3) Underside of upper shelf oven the hot wells is soiled with splatter.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
There is a leak under the 3rd narrow bay used at the 4 compartment sink. Repair leak to eliminate. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash cans immediately available at the handsink at drive thru and by the raw walk in.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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3/4/2014 | Routine | 92 |
HACCP - Cleaning and sanitizing of food and non food contact surfaces. Sanitizer - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Colonel's mayonaise held on line at 80 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded. Product to be held in cold well with cole slaw at 41 degrees F or less. Corrected.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener heavily soiled. Soiled racks in storing chicken in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Tops of equipment in food production area soiled with debris. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky spigot at 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash can by drivethru side handsink overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Floors properly constructed, clean, drained
Flooring soiled with debris. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in walk in (chicken) cooler. Provide a routine cleaning.
Caulking at seams in walk in (chicken) cooler missing. Recaulk wallswhere caulking is pulling apart.
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10/9/2013 | Routine | 87 |
HACCP - Discussed cleaning and sanitizing of food contact surfaces . Sanitizer - quats
- In-use food dispensing utensils properly stored.
Scoop stored in cole slaw with handle in product. Store scoop with handle extended out of product to minimize contamination. Worker removed scoop. Corrected.
- Food contact surfaces of equipment and utensils clean
Carts storing raw chicken in walk in cooler heavily soiled. Clean and sanitize food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed outside dumpster lids open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hole in ceiling near chicken prep station. Repair hole to minimize pest intrusion.
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5/9/2013 | Routine | 94 |
.HACCP - Discussed proper thawing of potentially hazardous foods.
Note - This inspection was prompted due to RFS # 13-0003, in regards to a possible food borne illness. After speaking with the manager (Sherri), she provided this worker with handwitten procedures for both the chicken bites and potato wedges from the time the products are received until they are distributed to the customer. She also provided detail of how utesils and dishes are cleaned, sanitized and stored.
During the inspection, this worker observed proper handwash procedures by workers, all product was properly labeled, and all product was being held at the proper hot or cold temperature. Management did state that the heavily soiled shelving in the walk in cooler was cleaned on a weekly basis. This worker recommends a greater cleaning frequency (a minimum of 2 times per week due to the heavy use of this equipment).
- Food contact surfaces of equipment and utensils clean
Shelving utilized to store pans of raw chicken in walk in cooler heavily soiled. Bottom shelving in Traulsen 2 door freezer soiled. Blade on industrial can opener heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Condiment bins under front counter heavily soiled. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in middle walk in cooler soiled with debris. Provide a routine cleaning.
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1/4/2013 | Routine | 96 |
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