KENTUCKY FRIED CHICKEN-552

Facility's hot water supply was not consistent. Hot water at the three compartment sink would rise to 140F and swiftly drop between 105-110F. Hot water at the prep sink and the mop sink would rise to 100F and then steadily drop below 100F. Both restroom handwash sinks lacked water above 100F. Kitchen handwash sinks were able to sustain warm water for at least 15 seconds. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Note: Facility changed their water heater setting from "A" to "B". Water was tested after about 30 minutes of change and water temperature seemed to remain the same. A follow up inspection will be conducted to verify hot water.

1. Quaternary Ammonia sanitizer at the three compartment sink measured at 0 PPM while actively ware washing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] PIC checked the bottle of the dispenser. bottle was missing an adapter to allow automatic dispenser to function properly. Adapter was replaced, basin refilled, and dishes were sanitized. 2. Facility was not washing, rinsing, and sanitizing chicken breading tubs every 4 hours. Per PIC and staff, they wash, rinse, and sanitize the chicken breading equipment once at night. [CA] In use preparation surfaces shall be cleaned at least every 4 hours or as required. [COS] Tubs and related equipment were sanitized immediately.

Per PIC, facility changed their water heater two months ago. No plans were submitted to this department for approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department for approval of the water heater within 1 week. Submit plans either in person at our office or via email to dehplancheck@deh.sccgov.org

1. The front hand wash station is not draining. 2. The mop sink is not draining. 3. The back of house hand wash station drains slowly. 4. The three compartment sink drains slowly. Note: There is an offensive odor at the back of house hand wash station [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

The interior of the walk in freezer has an accumulation of ice build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

The front hand wash station has a leak at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and good repair.

In the front service area, at the only hand wash station, there were no paper towels available as the dispenser was not working. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] A roll of paper towels was provided for use.

Both restroom doors are not self closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

The floor under the cook line equipment has an accumulation of grease and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Water at the restroom hand wash station directly next to the exit door measured at a maximum of 75°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

The environmental health permit is posted in the kitchen area, not visible to the public. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

1. The floor sink behind the walk in cooler had an accumulation of grime and standing water. 2. The floor sink by the soda syrups had an accumulation of food debris, grime, and standing water with an offensive odor. [CA] Floor sinks and other approved indirect waste receptors shall be located to be readily accessible for inspection and cleaning. Ensure to maintain clean and in good repair. [COS] Staff cleaned both floor sinks and both were observed draining properly.

In the front service area, at the hand wash station, paper towels were not stored in the dispenser. Per PIC, they ran out of the correct size of paper towels and have a delivery tomorrow. [CA] Single-use sanitary towels shall be provided in dispensers.