Kentucky Fried Chicken
FAILTuesday, November 1, 2011 at 3:59 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Temperatures in the walk-in cooler range from 43F-52F. Provide proper cold holding of 41F or below. All raw chicken was moved into the freezer because temperature logs show that it was in temperature that morning and a other items were moved to other refrigeration.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
M-2-102.11
PIC Knowledge
There is only one certified manager for the store. Provide additional certified mangers for the extended hours that the establishment is opened. The shift supervisor does not have the authority to call in a repair on the refrigerator. Provide a manager who can take active managerial control. There is no health permit posted and allergen awareness certificate. Post these items in thenfront where they can be seen by customers.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
22-4-601/602.11
Food Contact Surfaces Clean
The buckets of breading are soiled with encrusted food debris. Clean to remove.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The walk-in cooler is not working. The manger took the temperature at 9:30 and the refrigerator was 39F and the coleslaw was 39F but at 12:00 the temperature of the cooler was at 52F. Repair refrigerator to maintain product temperature.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
25-4-904.11
Single Service Articles Stored Dispensed
There are paper wrappers for the biscuits that are stored in cardboard containers originally holding raw chicken. Do not reuse cardboard containers for raw chicken and keep paper products stored safely.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.