Kentucky Fried Chicken, Hwy 151 S, Platteville, WI 53818 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: COOLING (corrected on site)
Observation: Chicken tenders in walk in cooler is not cooling properly and is at 43°F after 6 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Reheated chicken.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: There is no thermometer inside of the walk in cooler.
Correction: Provide a thermometer that it is located in the warmest part of the refrigeration unit.
|
03/21/2016 | Routine | |
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site) (repeated violation)
Observation: Raw chicken was cooked to a temperature of 155°F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. Chicken was recooked until it reached 167 degrees.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: There are boxes of food stored on the floor in the walk in freezer.
Correction: Store all food items 6 inches above the floor.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The chicken tray cart in the walk in cooler is in need of cleaning.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Clean the chicken tray cart.
|
03/30/2015 | Routine | |
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: REPEAT VIOLATION
Raw chicken breast were cooked to a temperature of 155°F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. Raw chicken shall reach an internal temperature of at least 165 degrees. Chicken were pulled and will be recooked in pot pies.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: REPEAT VIOLATION
There is no Wisconsin Certified Food Manager for this establishment. Stacey Green the GM has already mailed in her application for certificaion this past week.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within one week. Correct By: 02-Apr-2014
|
03/26/2014 | Routine | |
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