KENTUCKY FRIED CHICKEN (GREENWOOD)
731 CENTRAL, GREENWOOD · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON PROGRAM.
- Remove expired AHP sanitizer from premises to prevent inadvertent use for credit / disposal etc. Clean / sanitize staff washroom daily and as required to maintain a sanitary condition.
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON PROGRAM.
- Inspection
1 infraction
- 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL WATER TEMPERATURE.
- Post signs to users, use commercial ice supply in interim, and premade pop not mix that uses well water supply. Follow necessary precautions (manganese). See water lead inspector for corrective action plan to ensure water supply meets CDWQG.
- 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL WATER TEMPERATURE.
- Inspection
1 infraction
- 27(f) - FAILING TO DEVELOP & DEMONSTRATE POLICIES & PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM PRACTICE THAT RISKS CONTAMINATING FOOD.
- Personnel with beards must use beardnets.
- 27(f) - FAILING TO DEVELOP & DEMONSTRATE POLICIES & PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM PRACTICE THAT RISKS CONTAMINATING FOOD.
- Inspection
2 infractions
- 19(2)(a) - INADEQUATE WATER SAMPLING RECORDS / WATER SAMPLING PROTOCOL BEING FOLLOWED.
A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Maintain copies of water sampling results on-site for audits. Forward last 4 bacterial sampling results and last chemical to inspector.
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean and scrub floors / walls under dry storage room racks. Provide beard nets and ensure use by bearded employee (corrected).
- 19(2)(a) - INADEQUATE WATER SAMPLING RECORDS / WATER SAMPLING PROTOCOL BEING FOLLOWED.
A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;