Basic - Floor tiles cracked, broken or in disrepair. / by deep fryer side.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / wings 117F / hot holding front line / two way holding unit one side 117F, other side 147F / advised manager monitor the holding temperature.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. / kitchen staff.
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken 58F / leaving in room temperature about 30 minutes per employee / moved to walk in freezer for temperature recovery / temperature last checked 51F.
07/30/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Ambient air thermometer not located in the warmest part of the reach in cooler at drive thru.
Basic - Correct Current Hotel and Restaurant license not displayed. License displayed is for former ownership.
Basic - Floors not maintained easily cleanable. deep groutlines causing retention of standing water and food debris
Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine.
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