Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
03/06/2013
Routine
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. person in charge not knowledgeable of employee health policy
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods housekeeping needed for thawing racks, fronts of equipment, shelving, handles, and floor along walls
Food is properly labeled foods shall be discarded at the end of the alotted time as determined by KFC's policy -- observed foods in warmers being held beyond their alotted time
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