KFC/Taco Bell - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 09, 2005
Number of critical violations:	2
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ).Grated cheeses at deli display for Taco Bell approx. 16C - discarded at time of inspection. Corrective Action: Store grated cheeses on ice (as per previous inspection 12/11/03)and/or adjust cooler temperature; monitor and record temperatures (as per previous inspection 12/11/03).
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Potentially hazardous foods stored hot are not kept at or above 60ºC /140ºF during hot holding.Refried beans at deli display for Taco Bell approx. 49C - discarded top layer at time of inspection. Corrective Action: Maintain storage levels for hot foods to 3/4 of container; stir on a regular basis to keep heat distributed evenly; monitor and record temperatures.
116	Improper Construction / Maintenance of Establishment Observation: Floors not properly cleaned. Floor in walk-in cooler has an accumulation of liquid from chicken boxes. Corrective Action: The floors in walk-in cooler must be thoroughly cleaned and sanitized (being addressed at time of inspection).
118	Other (Specify) Observation: Permit to Operate not displayed in view of public. Corrective Action: Display Permit to Operate in view of public.

Comments:

Inspection 09/02/05
Areas addressed for previous inspection 12/11/03.
102.1.Protocols for cleaning and sanitizing empty chicken boxes has been established.
102.2.Company protocols have been established to flour from the breading table - kept in freezer at night.
116.1.Floors under shelves in walk-in cooler free of dirt an debris.
116.1.Cleaning closets are organized,but will need maintaining on a regular basis.

Other areas noted at time of inspection.
-All hot holding (excluding #106 noted above) - including deli display in Taco Bell and cooked chicken in KFC >60C = good!
-Wiping cloths in 200ppm QAC sanitizing solution in front service area and food prep area - good!
-All refrigeration including walk- in cooler and front service area <4C and well organized = good!
-Thawing under refrigeration = good!
-Staff cooperative = thanks!