Kentucky Fried Chickn, 1084 Milwaukee Ave, Burlington, WI 53105 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: There was cheese in the back cold plate at 50 degrees F and cole slaw and cheese in the service counter cold well at 43-44 and 42-46 degrees F, respectively. Try completely covering the cold wells so the cold air cannot exit from under the pans. The foods were timed for 4 hours using the existing time marking system and will be discarded if they exceed that time.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The cheese on the back cold plate was relocated.
- PROPER COOLING METHODS - CRITERIA
Observation: The deboned chicken portions are placed in a sealed bag while still warm and placed in the walk-in cooler.
Correction: I would recommend cooling in shallow, loosely covered pans and then placing the chicken in bags after it is complete cooled. Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY
Observation: After filling the large compartment of the ware washing sink, the hot water at all sinks was at 80 F after about an hour. The back hand sink was at 110-111 F at the beginning of the inspection before filling the sink.
Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well. The sink may need to be filled with colder water and allowed to heat in the sink, if that cannot be done a larger capacity water heater may need to be installed.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS (corrected on site)
Observation: The 1/2 gallon jugs for ice tea and lemonade were stored under the front hand sink. They were moved during the inspection.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
|
08/05/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Grilled chicken in hot box at front counter is hot held at 127, 131, 133°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Operator voluntarily discarded grilled chicken (approximately 10 pieces).
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: (REPEAT) Plumbing system not provided with backflow prevention on faucet at mopsink.
Correction: Provide backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: (REPEAT) There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Facility will be billed $150.00 fee for operating without a WI certified food manager. Operator states she completed course and submitted applicaiton to Central Office.
- POSTING OF PERMIT
Observation: (REPEAT) Current permit is not posted in establishment
Correction: Post permit in public view.
|
11/04/2014 | Routine | |
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