Inspection Report

Business Name
KFC

Business Address
1470 N DYSART RD AVONDALE AZ 85323

Permit Number
FD-22136

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
9/16/2024

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Cooked gravy, mac & cheese, and corn hot holding at hot wells with internal temperatures of 110-130*F; temperatures verified with PIC's and inspector's calibrated probe thermometers. It was discovered that the dial for the wells was turned down to 0. PIC adjusted the dial back to the appropriate number. PIC stated the food items had only been hot holding for less than an hour and chose to reheat the food items to 165*F in the microwave before placing them back into hot holding. Please continue to monitor hot holding and ensure the unit is able to maintain the food items at 135*F or above. ***2nd consecutive violation*** Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Backdoor of kitchen missing door sweep alowing about a 1 inch gap on the bottom of the door. Please provide door sweep for the back door to help prevent access of pests to the facility. Corrective Action: Correct prior to next routine inspection.

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Live pests observed in mop sink area. One live insect was observed retreating behind the wall panel. Inspector tapped the wall panel in the mop sink area and observed multiple live insects fall out into the mop sink. Upon demonstration to PIC, only a few live insects fell out, but they were still observed. Please have pest control administered prior to re-inspection on 9/26/24.. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Floor sink below soda fountain near the drive-thru window is slow and allowing water to pool inside. Please repair floor sink to allow water to drain quickly and avoid pooling. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Debris build up observed in various areas of facility including walk-in flooring, on inoperable 3 compartment washing motor, behind shelving and cabinetry. Please cleaning these areas in a manner and frequency that prevents accumulation of debris. Corrective Action: Correct prior to next routine inspection.

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Broken or missing floor and coved base tiles observed in walk-in, mop sink area, and near ice machine allowing for water and debris to accumulate. Wall FRP panels and corner guards loose and not sealed allowing debris and pest harborage behind them. Please repair these areas to provide smooth and easily cleanable surfaces. ***5th consecutive violation*** Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed cooling and date marking of food items

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.