Kentucky Fried Chicken
FAILFriday, June 23, 2023 at 2:24 PM
Violations Cited
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Several tongs and spatula soiled either with food particles and wedged between equipment or hanging on clean knife rack.- Train staff to properly wash rinse and sanitize equipment then air dry. Discontinue storing soiled on clean knife rack
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Sanitizers located in sanitizer buckets are too strong and over the proper and correct concentration- Train staff to set up sanitizer bucket at the start of shift at the correct concentration. PIC COS and changed the bucket to register at 200PPM-
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
The Floor inside the walk in where the poultry is stored is wet and excess water on the floor - Mop to clear the wet floor
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean