- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 2/27/2015 have been corrected.Two employees have obtained WCHD's CFPM certificate for required coverage at time of the previous inspection.Risk category for this facility has been lowered from a 4 of the old regulations to a 2 of the new regulations passed on 6/15/2015. The current risk category 2 requires minimum of one Certified Food Protection Manager on staff full time who has obtained a CFPM certificate from an organization that is acknowledged by the CFP. Facility is in compliance with the CFPM regulations.
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7/13/2015 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Cleaning of floor under both soda counters has been done; observed floor clean; floor being cleaned now frequently to prevent build-up there.One employee completed and passed approved on-line certication course and pending to receive ServSafe certificate in the mail. Employee must apply for WCHD's CFPM certificate upon receipt of ServSafe certificate. Other employee is in process to complete and test for same on-line certification course by next week. Follow up will be conducted on 6/1/2015 to verify that WCHD's CFPM certificates have been obtained by the two employees.
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5/1/2015 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted large amount of trash and dirt build-up on floor under soda dispenser counters and under back to back undercounter refrigerators. Do detailed cleaning of floor in these areas on more frequent scheduled basis to kee floor clean.
- General Comments that relate to this Inspection
Fried chicken 147 F; chicken nugget 165 F; grilled chicken 150 F. One pan of original chicken checked at 135 F; 136 F and 140 F on 3 different pieces; product requires to be held at 140 F or above; pan of chicken was voluntatily discarded. Besides; all chicken products have 3 hour holding time and time tracking system is in place. Mashed potaotes 148 F; barbecued chicken 155 F.Noted good hand washing practices and glove use of employees.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink and sanitizer bucket with wiping cloths.Chicken in hot holding cabinets at 169 F to 183 F.Walk-in cooler for raw chicken at 34 F.Other walk-in cooler at 37 F. Pot pie filling 40 F; maccaroni and cheese pan 40 F; sliced cheese package 40 F in walk-in cooler.Walk-in freezer at -6 F.Noted hand sinks stocked and functional in all prep areas and in restrooms.Facility currently has one CFPM and is risk category 4. Two managers are in process to complete on-line course and take exam within 30 days. Follow up will be conducted on 4/17/2105 to verify that CFPM coverage requirement is met.
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2/27/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Noted dirt and debris build-up on back exterior of worktop refirgerator on bottom and grease build-up on exterior top wotktop refrigerator on top; these refirigerators are stacked up and located between prep table and hot holding cabinet. Clean all extertior surfaces of these refrigerators to prevent potential contamination of adjacent prep surfaces and foods in adjacent equipment. Refrigerators will be cleaned today per manager.
- General Comments that relate to this Inspection
Grilled chicken 181 F; extra crispy chicken 179 F; chicken strips 15o and 160 F; hot wings 173 F; babeque shredded chciken 142 F in hot holding equipment.Walk-in cooler for raw chicken only at 34 F.Walk-in cooler for cookedand ready to eat foods at 38 F. Chicken pot pie filling 40 F; sliced cheese package 40 F in walk-in cooler.Cleaning of floor areas under equipment and shelves much better than in the previous inspection; now all areas are cleaned on scheduled times. At this time; some debris from product packaging noted io walk-in freezer floor which will be cleaned today.Walk-in freeze at below 0 F.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink and in sanitizer buckets.Food products have holding times of less than 4 hours and discarded when time expires. Time tracking system with color tabs and chart indicating holding time for each product in place.Temperature logs filled out 3 times daily.Noted all hand sinks in prep areas and in restrooms stocked and funcional.Noted good hand washing and glove use practices of employees.Facility has employee health policy in place whcih require exclusion of employees with vomiting or diahrrea.Proper procedures for time and temperature tracking for mixing of chicken cooled and shredded on site with commercially prepared pot pie filling and tracking of product shelf life in place.One addtional Certified Food Protection Manger was obtained as required on the previous inspectionDumpster enclosure noted clean.
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4/16/2014 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
drain line of soda/ice dispenser at self service station noted becoming clogged up with slime build-up and slime buiild up occuring in floor sink under cabinet. Clean drain line and floor sink of slime build-up.
- General Comments that relate to this Inspection
Ensure to clean floor under equipment noted on the previous inspection on frequent scheduled basis as some trash noted under soda dispenser counter of drive through station and grease under fryers on west side.The asstistant manager that was taking the certification course ha recently left the company. New assistant manager to start employment on 10/10/2013 and to take a certfiication course to have completed by 11/15/2013.
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10/8/2013 | Routine Reinspection 1st | 99 |
- [1] Thermometers provided and conspicuous
Noted two small refrigerators at prep station not provided with thermometers. Provide these refrigertators with thermometers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Ice build-up noted inside small refrigerator at north side of prep station. Defrost refrigerator to ensure it is mainatined operating at proper ambient temperature at below 40 F.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted ltrash build-up at wall corner under shelving rack for paper products and under delfield freezer and adjacent warmer unit noit in use; light amount of trash build up under soda dispenser counters at drive througuh and customer service areas.Noted grease build-up on floor under the fry station equipment on west side.Clean floor more frequently in these areas to keep free of trash and grease build-up.
- General Comments that relate to this Inspection
Product temperatures in hot holding units were at over 140 FWalk-in cooler at 38 F.Walk-in freezer at -6 F.Walk-in cooler for raw chicken at 34 F.Quats sanitizer at 200 ppm concentration in 3-compartment sink and one sanitizer bucket with wiping cloth.Noted hand sinks in prep areas and in restrooms stocked and functional.Good hand washing practices of employees observed.One CFPM currently on staff. Assistant manager is in the process to complete certification on-line course. Assistan manager to apply for WCHD upon obtaining ServSafe certificate. Follow up on this requirement to be conducted on 9/20/2013 as this facility requires CFPM coverage during all hours of operation.
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8/20/2013 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the proper makeup and maintenance of sanitizing water (sink and wipe down waters). Provide.
- [1] Installed; maintained
There is visible accumulation of mold and debris in the floor sink under the customer area soda fountain. Clean and maintain clean.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Provide covered sanitary napkin disposal bins which are accessible from each stall in the Women's restroom.
- General Comments that relate to this Inspection
OBSERVATIONS:- Ensure that the sanitizing water wipe down buckets are maintained at proper concentration. Observed 100ppm quat ammonia. Maintain 200ppm minimum concentration or per manufacturer's labeled instructions. Chage as often as necessary to maintain this concentration.- All product and ambient equipment refrigeration temperatures were at or near that required by regulation (Tested Fried chicken 160F-170F; 167F-179F; baked chicken 168F-174F; chicken strips 156F-161F; mac-n-cheese 136F; mashed potato and gravy 143F; 137F (bulk backup); 142F; bbq chicken 157F; potato wedge 143F; pot pie 177F; reach-in 36F; -5F; walk-ins 36F; 42F; -8F.)- All hand washing stations were stocked and operational.- All chemicals observed were properly labeled and stored.- Observed good employee hygiene.
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10/2/2012 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
- There is a large accumulation of food debris on the outside of the pot sink motor. Clean and maintain clean.
- [1] Installed; maintained
- The mop sink faucet (north mop sink) is not working properly. In order to shut off the water; the valve at the end of the faucet must be used. Repair or replace the faucet so that you can completely shut off the flow of water from the faucet itself without using additional external valves.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- Clean the accumulation of grease and food debris from the floor behind the hot grease frying equipment. Maintain clean.- There is a piece of quarry tile missing on the corner behind the southern most walk-in cooler door. Replace tile and grout so that the finished surface is smooth; non-absorbent and easily cleanable.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:1) Provide access to a covered trash can from each stall of the women's restroom to be utilized for sanitzry napkin disposal.2) This routine inspection was performed in conjunction with complaint CM11000361. Advised operator that any bodily fluid incident such as the complaint alleged (chainging dirty diapers on a dining room table) must be properly cleaned by utilizing the disposable wipe down cloths and performing a soap and water wash; then sanitizing with a high concentration of bleach (minimum 1;000 ppm or 0.1% as in the institutional Comet sanitizing solution already used by this facility (MSDS = 1-5% sodium hypochlorite) and allowing the surface to air dry for 10 minutes prior to allowing the table to be used by subsequent customers. Ensure that all employees handling the incident thoroughly wash hands with soap and water prior to returning to food handling activities.3) Ensure that mashed potatoes are cooked to the proper internal temperature prior to hot holding at 140F or higher. If is very difficult for hot holding equipment and steam tables to hold product at the proper temperature unless the product is already hot. Measured 112F and 123F on two separate batches of mashed potatoes. One in the bottom of the hot holding cabient and the other in the small table top hot holding steamer; respectively. Each was made less then 4 hours prior ~10:45am. The first batch at 112F was discarded and the second was reheated to 165F prior to placing back in the steamer. Tested 157F at 12:10pm.4) All other temperatures observed were at or near regulation (e.g. fried and baked chicken in hot holding ranged from 152F-165F; potato fries 145F; baked beans 153F; gravy 166F; bbq chicken 138F; walk in coolers 33F & 38F). All sanitizer levels were at regulation (sink = 200ppm quat; bucket at make line 200ppm quat).
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5/3/2011 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is a general accumulation of food and other debris underneath equipment (i.e. - under the soda machine cabinets at the front customer area and at the drive thru; bottom of 2-door reach-in freezer next to the fryers) - Clean and set up a cleaning schedule to maintain these areas clean.
- General Comments that relate to this Inspection
All violations noted on the previous inspection have been corrected except for those relisted above.
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9/13/2010 | Routine Reinspection 1st | 99 |
- [1] Installed; maintained
One of the mop rinse areas has a plugged up drain. Repair.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is a general accumulation of food and other debris underneath equipment (i.e. - under the soda machine cabinets at the front customer area and at the drive thru; bottom of 2-door reach-in freezer next to the fryers) - Clean and set up a cleaning schedule to maintain these areas clean.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
There is a non-working 1-door reach in regrigeration unit under the hot hold BBQ chicken steamer unit. Repair; replace or remove the unit.
- General Comments that relate to this Inspection
OBSERVATIONS:- Food temperatures observed include (BBQ chicken 130F; various chicken hot hold display 165F; 153F; 159F; 160F; 131F; mashed potato in alto sham 127F @make line 135F; mac and cheese 142F; beans 142F). Pursuant to my conversation with the manager; KFC policy states cooked chicken hold times will not exceed 1.5 hours and actual hold time varies from 45min; - 1.5 hours. Hold times on the remaining hot food will not exceed 2 hours at the hot make line and 4 hours in the alto sham hot holding cabients. All product observed was clearly time stamped for removal. Please be advised that Health Regulations require potentially hazardous food product to be discarded if within the temperature (40-140F) danger zone for any cumulative length of time 4 hours or greater. Also; hot held food must be held at 140F; food at the proper hold temperature of 140F and above may be held indefinitely.- Observed sanitizer levels at or near requirements (tested quat ammonia concentration in dish sink = 200ppm and in sanitizer buckets = ~150ppm). Makeup sanitizer water at 200ppm or per manufacturer's labeled instructions. Change as often as needed to ensure the concentration of the solution does not degrade below 200ppm or below the minimum effective concentration stated on the manufacturer's label.- Observed good hand washing and employee hygiene.
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9/10/2010 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
- No thermometer in the single door reach-in cooler at the south facing make line. (Corrected On-Site)- The external thermometers on the walk-in freezer and cooler (Northern most two units) are inaccurate. Calibrate or install NSF thermometers within these two units.
- [1] Non-food contact surfaces of equipment and utensils clean
- Clean the accumulation of food debris out of the bottom of the 2-door stacked reach-in freezer- Clean the accumulation of cups; syrup and food debris out from inside the soda machine cabinetry; both front and back units.
- [1] Installed; maintained
Adjust or replace the faucet on the single compartment food preparation sink so that it hangs above the flood level rim of the sink.
- General Comments that relate to this Inspection
NOTES:1) Ensure that a covered trash recipticle (for sanitary napkin disposal) is accessible for each of the two women's restroom stalls.2) All temperatures observed were within regulation (e.g. Coleslaw 35F; 163F; 188F; 190F various types of hot held chicken; beans 149F; mashed potatoes 135F surface >140F bottom; walk-in cooler ambient 36F).
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9/2/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Asst. Mgr. has obtained CFPM certificate issued by WCHD on 9/29/2008. Certificate being faxed at this time per person in charge.CFPM Chris Vollenhal was present in the establishment during this inspection.CFPM coverage now being provided all hours of operation as required for risk category 4 per person in charge.
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10/29/2008 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Copy of WCDHD CFPM certificate of Christoper Vollenhals has been provided.No CFPM was present during this inspection. Facility has risk category 4 and requires to have one CFPM at all times when food is being prepared.Facilty must have additional staff members complete an approved certification class by 8/21/08 to provide required CFPM coverage; failure to comply with this notice will result in assessment of reinspection fees and further enforcement actions.
- General Comments that relate to this Inspection
All other items noted on the previous inspection of 6/24/08 were corrected.Facility's name has changed from KFC / A & W to KFC
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7/21/2008 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM is CHristopher L. Vollenhals; WCDHD Certicate not found on site. Person in charge does not know if CFPM has acquired this certificate. CFPM must apply for WCDHD certificate if he has not applied yet. WCDHD certificate must be posted in the establishment.CFPM not present during inspection. Establishment has risk category 4 and requires to have one CFPM at all times when food is being prepared.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Seal edge of stainless steel wall liner to top of ware washing sink.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean dust build-pup off top of stacked oven and top of microwave oven.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Food and grease spills and trash noted on trash enclosure's floor. Clean thoroughly trash enclosure.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under cabinet of the two beverage stations.
- General Comments that relate to this Inspection
Product temperatures taken in several hot holding units: fried chiken pieces between 140 F and 162 F; chicken strips 140 F to 158 F; grilled chicken breast 161 F; pop corn chicken 155 F; chicken nuggets 175 F; mashed pootatoes 162 F; baked beans 185 F; macaroni and cheese 157 F; corn on the cobb 159 F; shredded barbecue chicken 167 F.Shredded cheese 37 F and 42 F.All refrigerated units operating below 40 F. walk-in freezer at 0 F.All hsnd sinks found to be operational and stocked with soap and paper towels.Proper hand washing practices of staff observed.Quats sanitizer level tested at 200 ppm in ware eashing sink and wiping cloths' buckets
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6/24/2008 | Routine Inspection 1st | 93 |
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