Kentucky Fried Chicken

Year by year

Inspections

1. Feb 17, 2026 Routine · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

2. Feb 18, 2025 Routine · 2 priority, 3 priority foundation, 3 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw poultry was not cooked to a temperature of 165°F for 15 seconds.

     Correction: Adjust procedures and methods to cook poultry to 165 °F for 15 seconds.

     Code 3-401.11 (A) (3)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the ice bin at the drive through window soda fountain.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) is not verifying that employees are achieving a lethality temperature of 165F for raw poultry.

     Correction: The person in charge shall ensure that employees are properly cooking foods to the approapraite time and temperature and that they are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     When questioned, food employees are not aware of a procedure that address a response to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink at the drive through is not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - EASILY READABLE

     Thermometer in the undercounter coolers are not easily readable. The thermometer has become unattached to the backing displaying temperature scale.

     Correction: Provide a thermomter that is easy to read.

     Code 4-204.112 (D)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The hose connection that supplies the bunn hot water maker is leaking and causing water to pool on the kitchen floor.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area viewable to customers.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

3. Mar 15, 2024 Routine · 1 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Chicken tenders were not cooked to a temperature of 165°F for 15 seconds.

     Correction: Adjust procedures and methods to cook chicken tenders to 165 °F for 15 seconds.

     Code 3-401.11 (A) (3)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) must verify that employees are cooking raw animal derived foods (poultry) to the appropriate cook temperature (165F).

     Correction: The person in charge shall ensure that employees are properly cooking foods to the approapraite time and temperature and that they are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     The red colored thermometer, used in food establishment, was not accurate to +/- 2°F. A difference of 5F using an ice bath was observed.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - EASILY READABLE

     Thermometer in the Walk-in Cooler was not easily readable.

     Correction: Provide a thermomter that is easy to read.

     Code 4-204.112 (D)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Floor tiles in front of the food prep sink and floor drain by the fryer are missing and the floor is no longer easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11