KFC #1555 - 2022-08-12 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Provide a test kit to determine the concentration of the sanitizing agent Wash, rinse, sanitize equipment/utensils after each use or as often as necessary
Sanitary maintenance of and provision of required supplies in staff/public washroom facilities Equip facility with toilet paper
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Cleaning required around, under and behind kitchen equipment, counters, and baseboards Ensure walls, ceilings and passageway are tight, smooth and non-absorbent
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read
Food contact surfaces properly designed, constructed, installed and maintained Ensure equipment/utensil(s)/multi-service articles are readily cleanable and in good repair
Food protected from potential contamination and adulteration Protect all food from contamination and adulteration
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair
Mechanical ventilation operable where required Ventilation system requires thorough cleaning