KRISPY KRUNCH CHICKEN

Inspection ID: 2605854. License Re-Inspection performed on 11/04/2024, resulted in a 'Pass w/ Conditions', Risk 1 (High).

Violations:
3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O)--OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. | 36. THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B)--INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING ACCURATE THERMOMETER FOR THE HOT HOLDING EQUIPMENT. | 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19--OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN. | 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: LIGHT BULBS MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHT BULBS FOR INSIDE THE HOT HOLDING EQUIPMENT AND MAINTAIN.

Inspection ID: 2605703. License performed on 10/31/2024, resulted in a 'Fail', Risk 1 (High).

Violations:
3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005. | 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE LARGE CHICKEN HOT HOLDING EQUIPMENT NOT ON DUE TO WRONG ELECTRICAL OUTLET CONNECTION.INSTRUCTED TO PROVIDE ADEQUATE HOT HOLDING EQUIPMENT FOR TEMPERATURE CONTROL FOR (TCS FOODS).MUST MAINTAIN HOT HOLDING TEMPERATURE OF 135F OR HOTTER AND MAINTAIN AT ALL TIMES.PRIORITY VIOLATION 7-38-005. | 36. THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING ACCURATE THERMOMETER FOR THE HOT HOLDING EQUIPMENT. | 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN. | 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE REAR WATER HEATER STORAGE AREA AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF THE WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.