Kfc/Taco Bell, 8471 Harley Drive, Burbank, OH 44214 - Restaurant inspection findings and violations

Business Info

Name: KFC/Taco Bell
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 8471 Harley Drive, Burbank, OH 44214
License #: FSO-C264-11
License holder: SVG Management LLC
Total inspections: 4
Last inspection: 2/21/2012

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Inspection findings	Inspection Date	Type	Comments
5.1 Handsink by office- water won't turn off. Plumbing shall be in good repair. 4.4 Cracked door seal on Delfield cooler storing coleslaw. Seals shall be intact. 3.2 Shaker with white substance at fryer not labeled. Food containers shall be labeled with the name of the food to prevent confusion and/or misuse. 6.2 Missing handwashing sign at handwashing sink near drive-thru and next to chicken walk-in cooler. Provide a sign or poster notifying employees to wash their hands. 6.2 Bulb out in hood above fryers. Replace bulb to provide proper lighting over fryers.	2/21/2012	Standard2	Observed food employees wearing single-use gloves to prevent bare hand contact with ready-to-eat food. One accurate digital thermometer available for use. C/R/CHEMICAL: Observed glass cleaner spray bottle hanging on rack storing straws in drive-thru area. Properly store poisonous/toxic chemicals separate from food and single-use items to prevent possible chemical contamination. Personin- Charge relocated the spray bottle at time of inspection. C/REHEATING - Barbecue chicken pieces internal temperature of 98°F. Reportedly, chicken had been re-heated in microwave and steam table was not turned on. PIC discarded chicken and made new batch. New batch temped at 165°F. COLD HOLDING - Cheese slices in top of reach-in had an internal temperature of 43°F. Cold foods shall be held at 41°F or below. PIC will monitor cheese and keep metal lids on containers to help maintain cheese at proper temperatures. See temperature log below (*)
*4.5/4.6 Observed grease accumulation (build-up) on amber plastic food containers storing potato wedges. Food contact surfaces shall be clean to sight and touch. Clean equipment more thoroughly. 3701-21 Reportedly, only one Person-in-Charge is certified. One Person-in-Charge per shift must have Level One certification for safe food handling. This may be completed for a fee online at www.servsafe.com/starters. 4.4 Cracked door seal on Delfield cooler storing coleslaw. Seals shall be intact. 3.2 Observed cups stored in cinnamon sugar and twists. Provide handled scoops to properly dispense food. 6.2 Missing handwashing sign in men's restroom and at handwashing sink near drive-thru. Provide a sign or poster notifying employees to wash their hands. Overall, operation appears clean and organized. See Critical Control Point Inspection dated 8/26/2011.	8/26/2011	Standard 1	Person-in-Charge present: Scott D. Brosch is ServSafe certified #6487681, and demonstrated knowledge in safe food handling practices at time of inspection. Observed beef thawing properly under refrigeration. Observed food employees wearing single-use gloves to prevent bare hand contact with ready-to-eat food. Observed raw chicken stored separate from cooked, ready-to-eat foods to prevent possible cross-contamination. Reportedly, foods are reheated rapidly to 180°F in less than two hours. Leftover chicken cooled overnight properly to 38°F in the walk-in cooler. One accurate digital thermometer available for use. CHEMICAL: Observed glass cleaner spray bottle hanging on rack storing straws in drive-thru area. Properly store poisonous/toxic chemicals separate from food and single-use items to prevent possible chemical contamination. Personin- Charge relocated the spray bottle at time of inspection. Chicken pot pie: hot holding 176°F raw chicken: walk in cooler storage 40°F
*4.5/4.6 Observed grease accumulation (build-up) on plastic containers located on clean equipment storage shelf. Food contact surfaces shall be clean to sight and touch. Clean equipment more thoroughly. 2.4 One Person-in-Charge per shift must have Level One certification for safe food handling. This may be completed for a fee online at www.servsafe.com/starters. 6.2 Missing handwashing signs in men's restroom and handwashing sink near drive-thru. Provide a sign or poster notifying employees to wash their hands. Overall, operation appears clean and organized. See Critical Control Point Inspection dated 2/10/2011.	2/10/2011	Standard2	Observed chicken and other potentially hazardous foods thawing properly under refrigeration at time of inspection. Observed one accurate digital thermometer available for use. Observed food employees properly wearing single-use gloves to prevent bare hand contact with ready-to-eat food. Observed raw chicken stored in a separate area from cooked, ready-to-eat foods to prevent possible cross-contamination. Reportedly, foods are reheated rapidly to 180°F in less than two hours. XV Temperature Measuring Device: Dial probe thermometer was inaccurate registering 28°F in ice water. Thermometers shall be accurate within +/-2°F. Thermometer was calibrated today.
*4.4 Quat sanitizing solution residual was less than 200 ppm in three-compartment sink. Maintain quat sanitizing solution at 200 ppm to effectively sanitize food contact surfaces. Person-in-Charge immediately prepared a fresh solution at time of inspection. 4.8 Observed condensation dripping onto box of single-use items located in cabinet below self-serve beverage area. Do not store single-use items in areas exposed to drips, or other contamination. 4.8 Observed unwrapped single-use coffee stirrers in self-serve beverage area. Store single-use items in a manner that affords protection from possible contamination (i.e. wrapped, dispenser, etc.). Overall, operation appears clean and organized. See Critical Control Point Inspection dated 9/21/2010.	9/21/2010	30 Day	Observed chicken and other potentially hazardous foods thawing properly under refrigeration at time of inspection. Observed one accurate digital thermometer available for use. Observed food employees properly wearing single-use gloves to prevent bare hand contact with ready-to-eat food. Observed raw chicken stored in a separate area from cooked, ready-to-eat food to prevent possible cross-contamination. Reportedly, foods are reheated rapidly to 180° in less than two hours. Discussed cooling in ice baths. XII Chemical: Observed chemical spray bottles hanging on shelf storing single-use items located below register counter. Properly store poisonous/toxic chemicals in a separate, designated area to prevent possible contamination of food or clean equipment. Person-in-Charge immediately relocated spray bottles at time of inspection. Please be reminded one Person-in-Charge per shift must complete Level One certification. Go to www.servsafe.com/starters.

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