KENTUCKY FRIED CHICKEN #154

1) At the preparation sink, measured the maximum water temperature at 104F. At the 3-compartment sink, measured the maximum water temperature at 115F. Water temperature was constantly fluctuating during inspection. [CA] Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or 100-108°F at handwash sinks). 2) At the two handwash sinks in the kitchen area and in the restroom, measured the maximum water temperature at 74F. [CA] Water shall be supplied from 100-108°F measured from the faucet at handwash sinks.

Observed working cutter and utensils stored in the crevice between preparation counters. [CA] Equipment and food contact surfaces shall be stored in a safe and sanitary condition.

The handwash sinks near the cookline and the 3-compartment sink were draining slowly. [CA] Repair plumbing and maintain in good condition.

At the handwash sink in the cooking area: measured water temperature to be 83F. [CA] Provide warm water (100F) at the handwash sink. Note: if the water temperature is not readily adjustable, the water temperature must not exceed 108F.

At the handwash sink in the cooking area: observed the wall-mounted soap dispenser was not in good repair (dispensing soap was difficult). Note: another handwash sink was located nearby. [CA] Repair/replace soap dispenser and maintain in working order. Note: employee stated the facility has already ordered a new dispenser.