KFC

Corrective action: Observed 1) pre-portioned coleslaw cold holding in the reach in cold holding unit with temperatures between 43-45°F for less than four hours. 2) coleslaw cold holding in the main tabletop cold holding unit at temperatures around 48°F for less than four hours. Discussed with the person in charge about monitoring cold holding temperatures and equipment. The reach in cold holding unit temperature was lowered during the inspection and the items were moved to the other side to accelerate the cooling process. Time as a public health control will be used for the temperature control foods such as cheese and coleslaw for the tabletop cold holding unit. Per person in charge, they have someone who will come out to test and ensure the equipment is working properly.

Corrective action: Observed an excess buildup of grease and food debris on the sides of equipment as well as the floors and walls near the deep fryers. Discussed with the person in charge about increasing the cleaning frequency of these items to prevent attracting pests or creating possible sources of contamination. Per person in charge, they will increase their cleaning frequency.