Kentucky Fried Chicken

2301 S MAIN ST, Rice Lake, WI 54868 · Barron County

41cited violations

6serious tier

4inspections

Establishment

Type: Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by: Barron County Department of Health & Human Services
License / ID: RSCN-AF9LGW
Status: Permitted
Phone: (715) 234-2200
Official record: Barron County Department of Health & Human Services inspection reports

Year by year

Year	Inspections	Violations	Serious
2024	2	25	3
2023	2	16	3

Inspections

May 15, 2024 Re-inspection · 1 priority, 2 priority foundation, 5 core, 8 repeat
- Serious Priority Repeat
  NO BARE HAND CONTACT WITH RTE-FOODS
  
  Employee and manager observed handling ready-to eat foods with their bare hands- fried chicken and buns.
  
  Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.
  
  Code 3-301.11 (B)
- Not serious Priority Foundation Repeat
  DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES
  
  Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.
  
  Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
  
  Code 2-102.11 (C) (17)
- Not serious Priority Foundation Repeat
  FOOD CONTACT SURFACES - SOILED
  
  Cambro used in the warmer drawer used for hot holding is visibly soiled with built up food residue.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code 4-601.11 (A)
- Not serious Core Repeat
  EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
  
  Interior door seals on the Henny Penny hot hold case are damaged and no longer easily cleanable.
  
  Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.
  
  Code 4-101.19
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of floor and wall around the chicken breading station are soiled with breading debris.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of the door handle of the walk in cooler are soiled with grease and food residue.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of Henny Penny hot case are soiled with grease build up.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of the hot hold drawer equipment are soiled with food debris.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of the floor of the walk in cooler are soiled with raw chicken juice.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  WAREWASHING - WET CLEANING
  
  Utensils in manual 3 compartment sink warewashing are improperly cleaned. Utensils/equipment are not being immersed in the wash sink to be washed.
  
  Correction: Utensils shall be effectively washed to remove or loosen soil by application of detergents, abrasive cleaners, brushes, hot water or high pressure sprays.
  
  Code 4-603.14
- Not serious Core Repeat
  WAREWASHING - RINSING PROCEDURES
  
  Utensils are improperly rinsed after cleaning. Utensils are not being rinsed by submerging in 2nd sink in clean water before being placed in the sanitizer sink.
  
  Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.
  
  Code 4-603.16
- Not serious Core Repeat
  PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
  
  The handwash sink in the rear area of the kitchen is not maintained in good repair- the sink is not draining properly.
  
  Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
  
  Code 5-205.15 (B)
Apr 24, 2024 Routine · 2 priority, 2 priority foundation, 5 core, 3 repeat
- Serious Priority
  NO BARE HAND CONTACT WITH RTE-FOODS
  
  Employee and manager observed handling ready-to eat foods with their bare hands- fried chicken and buns.
  
  Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.
  
  Code 3-301.11 (B)
- Serious Priority Corrected on site
  FOOD CONTACT SURFACES - CLEANING FREQUENCY
  
  Tongs used in the food prep line and the bin used for seasoning fries used with time/temperature controlled for safety food is not cleaned every 4 hours.
  
  Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. These items scheduled for cleaning using the tag system.
  
  Code 4-602.11 (C)
- Not serious Priority Foundation Repeat
  DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES
  
  Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.
  
  Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
  
  Code 2-102.11 (C) (17)
- Not serious Priority Foundation
  FOOD CONTACT SURFACES - SOILED
  
  Cambro used in the warmer drawer used for hot holding is visibly soiled with built up food residue.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code 4-601.11 (A)
- Not serious Core
  EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
  
  Interior door seals on the Henny Penny hot hold case are damaged and no longer easily cleanable.
  
  Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.
  
  Code 4-101.19
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of floor and wall around the chicken breading station are soiled with breading debris.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of the door handle of the walk in cooler are soiled with grease and food residue.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of Henny Penny hot case are soiled with grease build up.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of the hot hold drawer equipment are soiled with food debris.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of the floor of the walk in cooler are soiled with raw chicken juice.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core Repeat
  WAREWASHING - WET CLEANING
  
  Utensils in manual 3 compartment sink warewashing are improperly cleaned. Utensils/equipment are not being immersed in the wash sink to be washed.
  
  Correction: Utensils shall be effectively washed to remove or loosen soil by application of detergents, abrasive cleaners, brushes, hot water or high pressure sprays.
  
  Code 4-603.14
- Not serious Core
  WAREWASHING - RINSING PROCEDURES
  
  Utensils are improperly rinsed after cleaning. Utensils are not being rinsed by submerging in 2nd sink in clean water before being placed in the sanitizer sink.
  
  Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.
  
  Code 4-603.16
- Not serious Core
  PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
  
  The handwash sink in the rear area of the kitchen is not maintained in good repair- the sink is not draining properly.
  
  Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
  
  Code 5-205.15 (B)
Oct 12, 2023 Re-inspection · No items found

No violations cited.
Aug 8, 2023 Routine · 3 priority, 7 priority foundation, 6 core, 2 repeat
- Serious Priority
  WHEN TO WASH
  
  Employee observed not washing hands after removing an apron that was contaminated with raw chicken during the raw chicken breading process.
  
  Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.
  
  Code 2-301.14
- Serious Priority
  FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS
  
  Chicken prepared in the chicken breading area was observed coming into contact with dirty utensils and equipment that is not being cleaned at an appropriate frequency.
  
  Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.
  
  Code 3-304.11
- Serious Priority
  FOOD CONTACT SURFACES - CLEANING FREQUENCY
  
  Equipment in the hand breading chicken station used with time/temperature controlled for safety food is not cleaned every 4 hours.
  
  Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.
  
  Code 4-602.11 (C)
- Not serious Priority Foundation
  DEMONSTRATION OF KNOWLEDGE - SANITIZATION
  
  The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.
  
  Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (11)
- Not serious Priority Foundation
  DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES
  
  Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.
  
  Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
  
  Code 2-102.11 (C) (17)
- Not serious Priority Foundation
  PERSON IN CHARGE - SANITIZATION
  
  The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.
  
  Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..
  
  Code 2-103.11 (K)
- Not serious Priority Foundation
  PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING
  
  The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.
  
  Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.
  
  Code 2-103.11 (O)
- Not serious Priority Foundation
  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
- Not serious Priority Foundation
  EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
  
  Cambros for hot holding are no longer easily cleanable due to long term grease residue build up.
  
  Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
  
  Code 4-202.11 (1) - (4)
- Not serious Priority Foundation Repeat
  WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
  
  A quaternary sanitizer test kit is available for checking sanitizer concentrations, but it is expired.
  
  Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
  
  Code 4-302.14
- Not serious Core
  FOOD CONTAMINATION - FOOD PREPARATION
  
  Chicken prepared in the chicken breading area is subject to potential contamination by contacting equipment that contacts raw chicken and is not cleaned at the required 4 hour frequency.
  
  Correction: Remove food from this location or provide alternate methods to protect food from contamination.
  
  Code 3-305.14
- Not serious Core
  THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
  
  The undercounter cooler at the drive through is not equipped with an integral or permanently affixed temperature measuring device.
  
  Correction: Provide a integral or permanently affixed temperature measuring device.
  
  Code 4-204.112 (B)
- Not serious Core
  SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
  
  Single use bowl was observed being reused to portion food.
  
  Correction: Discard single-use and single service articles after initial use.
  
  Code 4-502.13 (A)
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of exterior of equipment (grills, fryers, hot hold equipment, coolers, etc.) are soiled with grease build up.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core
  WAREWASHING - WET CLEANING
  
  Utensils in manual 3 compartment sink warewashing are improperly cleaned. Utensils/equipment are not being immersed in the wash sink to be washed.
  
  Correction: Utensils shall be effectively washed to remove or loosen soil by application of detergents, abrasive cleaners, brushes, hot water or high pressure sprays.
  
  Code 4-603.14
- Not serious Core Repeat
  CLEANING, FREQUENCY AND RESTRICTIONS
  
  The floors and walls in the kitchen and storage areas have grease residue and food residue present.
  
  Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  
  Code 6-501.12

Source: Barron County Department of Health & Human Services. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.