KENTUCKY FRIED CHICKEN health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Pot pies inside of WI unit prepped 3/26/2026 53F. -COS Discarded

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Interior of warmers throughout kitchen soiled with debris.// Shelving and prep tables throughout kitchen soiled with food debris.

5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels.// Provide waste receptacles at hand sinks in kitchen.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout kitchen have a buildup of food debris and grease residue (special attention to area under fryers).// WI cooler and freezer floors soiled with debris.// Ceiling vent covers throughout kitchen and dining area soiled with dust.// Plumbing throughout kitchen soiled with grease residue.// Walls throughout kitchen soiled with residue.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters soiled with dust.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).// Ice chute on fountain drink machine in lobby soiled with black residue.// Can opener attached to prep table in back of kitchen soiled with food residue.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Interior of all warmers have a buildup of food debris.// Shelving throughout kitchen soiled with debris. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Clean exterior of drive thru and lobby fountain drink machines.

Allow utensils to air dry before stacking.// Dishes wet stacked on clean equipment shelving above 3 compartment sink.// Baking pans wet stacked on rack near oven.

Store single service and single-use articles at least 6 inches above the floor.// Store family size chicken containers 6 inches above the floor.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.).// Floor drains on both sides of oven clogged. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// Provide hand washing signs at all hand sinks. 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.// Clean floor drains throughout kitchen. 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.).// Various pipes and hoses soiled with grease and flour residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout kitchen soiled with food debris and residue (Special attention to areas behind and below heavy equipment, WI cooler/freezers, and dry storage areas.// Ceiling vent covers and ceiling tiles throughout kitchen soiled with dust.// Fans inside of WI coolers soiled with dust.// Walls throughout kitchen soiled with residue 6-501.11 Re-grout tile flooring.// Tile flooring throughout kitchen needs to be regrouted (special attention to area near fryers).