KFC/Taco Bell - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 30, 2007 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
Observation: Potentially hazardous foods stored hot (cooked chicken) are not kept at or above 60ºC /140ºF during hot holding.
Corrective Action: Ensure cooked chicken hot-holds above 60C/140F. (Cooked chicken is held in hot-holding unit for less than 2 hours periods. Operator to increase temp of hot-holding unit immediately).
 |
| 113 | Improper Sanitary Facilities
Observation: 1. No paper towels available in staff washroom
2. No paper towel dispenser available at handwash station in front-service area.
Corrective Action: 1. Re-stock paper towel supply in staff washroom immediately.
2. Install wall-mounted paper towel dispenser at handwash station in front service area.
|
Comments:
Other areas noted at ime of inspection (2pm):
- Refrigeration temperatures recorded below 4C = good.
- Wiping cloths stored in sanitizing solution (200ppm quats. Test strips available = good.
- Taco Bell hot foods hot-holding above 60C = good..
- Handwash station in kitchen supplied with wall-mounted liquid handsoap, hand-sanitizer and paper towels dispensers = good.
- Gravy hot-holding above 60C = good.
- Staff knowledgeable of Corporate Food Safety Plans.
- Permit posted in view of the public.