KENTUCKY FRIED CHICKEN health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Corn held on hot-holding serving table temp. at 121 F.//COS, Food item discarded by manager.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//Provide paper towels at all handwashing sinks.

Store single service and single-use articles at least 6 inches above the floor.//Open box of chicken food buckets on floor.//COS.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Personal drinks stored with paper towels and a open bag of sugar.

Provide enough equipment to maintain all hot-held TCS food at 135 F or above.//Repair damaged hot-holding unit on counter top.//Chicken held in hot-holding unit temp. at 99 F.//Food items discarded by GM.//GM stated that a work order has been sent in for the hot-holding unit repair.//Cease placing chicken in hot-holding unit until unit is repaired or replaced.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//Provide paper towels in food establishment and men restroom.// 5-205.11 Cease using hand sinks for any purpose other than handwashing.//Cease cleaning food utensils (tongs) in handwashing sink.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Replace blown lights in exhaust ventilation hood.

Clean interiors and door seals of microwaves at least every 24 hours.