KFC/Taco Bell - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 12, 2003 |
| Number of critical violations: | 2 |
| 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 |
| 102 | Critical Food Not Protected From Contamination - Micro
Observation: Foods not protected from potential cross contamination.
1.Prepared food products are in contact with equipment which have had prior contact with raw foods. Sanitizing of the food contact surfaces has not occurred to prevent contamination.
-plastic shipping boxes from chicken must be stored outside or cleaned and fully sanitized with 100ppm chlorine solution if storing in food prep area.
2.Refrigeration of food product with prior raw food contact has not occurred to prevent growth of bacteria.
-filtered breading from the breading table must be kept under refrigeration between uses.
 |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: All potentially hazardous foods not stored in display at 4ºC / 40ºF or less.
As per Food Safety Plan (KT02-AI4/12/02 p.28) refrigeration temperatures of grated cheeses in Taco Bell deli display case must be maintained.
1.Place container of cheese into container with ice and replenish ice every 4 hours or when necessary.
2.Monitor and record cheese temperatures every 2 hours.
|
| 116 | Improper Construction / Maintenance of Establishment
Observation: 1.Sweep under shelves in walk-in cooler and freezer on a regular basis.
2.Cleaning closets require organization and proper chemical storage.
|
Comments:
Inspection 12/11/03
New owners with existing staff - Good Luck!!!
-all refrigeration temperatures <4C - good!
-freezer temp <18C - good!
-hot holding temp >60C - good!
-Liquid soap and paper towels (also hand sanitizer) available for handwashing (single use gloves also used with chicken) - good!
-dishwashing at 3-compartment sink with 200ppm QAC solution in sanitizing step -good!
-sanitizer QAC in automatic dispenser system - good!
-all wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution.
Sanitizing solution (200 ppm QAC) with wiping cloths is kept in a separate container, monitored with test strips and changed every 2 hours - good!
-facility is well organized.
-manager and staff are very cooperative.
Food Safety Plan approved.
Sanitation Plan approved 12/11/03.
Manager and most of staff have FoodSafe Level 1 Certificates.
Permit to Operate issued 24Oct03 with Conditions.
1.Single-service dishes and utensils for food service only.
2.FoodSafe trained personnel must be on site at all times during operation.
26/11/03 Follow Up Inspection
The following areas have been addressed.
102.1.Plastic shipping boxes for chicken are being stored outside.
102.2.Breading is stored under refrigeration between uses.
105.1.Cheese containers are stored in ice container.
105.2.Cheese temperatures are being monitored and recorded.