- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts, chicken racks and on drawer were not clean to sight.
- Air drying of equipment and utensils
Observation: Several scoops were hanging that were not air dried.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The intake vents were not clean to sight.
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02/10/2016 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: There was one common towel by the door going into the dining area that was left out of sanitizer solution.
- Physical facilities maintained in good repair
Observation: The blower unit in the chicken walk in is damaged and the front is not cleanable anymore.
- Protecting food from environmental contamination
Observation: Sanitizer buckets were setting on the floor. The chicken scoop did not have a handle on it.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was several chemical spray bottles that were stored above the three hole sink.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The carts in the warewashing area, the chicken racks, and drawer by the warewashing area was not clean to sight. There was water on the floor in the walk in chicken cooler.
- Indoor and outdoor surfaces
Observation: There was one floor tile missing in the entryway to the chickne walk in cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Chicken temped out at 111-120 degrees F on the hot hold line. The product was pulled off of the line and thrown away.
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01/13/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation: Single service containers were not being protected by the drive up area.
- Air drying of equipment and utensils
Observation: Dishes were not being air dried (steel metal bowls).
- Sanitizers
Observation: Sanitizers were being stored on the floor.
- Indoor and outdoor surfaces
Observation: The tops of the ovens were not clean to sight.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent hood was not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Shelves holding bowls/containers were chipping paint.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
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04/08/2014 | Routine |
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Can racks were not clean to sight. Tea nozzles were not clean to sight in the prep area.
- Designated areas for employees
use of designated areas by employees
- Eating, drinking, or using tobacco
One drinking cup in the back was not covered. Corrected at time of inspection
- Linens- cleaning and storage
Several single use cups by the serving area were not covered.
- Drying mops
The vent in the chicken walk in cooler was damaged.
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11/14/2013 | Routine |
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