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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameKFC #E320062
Address6320 W SUGAR CREEK RD
 
City/State/ZIP
CHARLOTTE NC 28269
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 1/16/2019
Final Score @ Grade
94.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
1 2 PIC present, Demonstration - Certification by accredited program, and performs duties No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.
17 1.50 Proper reheating procedures for hot holding Yes No No 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed one pan of macaroni and cheese and two pans of green beans in hot box hot holding at 128. Appears foods were not heated above 135 approx. one hour earlier when heated for hot holding evidenced by non consistent temperatures in different parts of the foods. CDI- Green beans and macaroni and cheese reheated to 165 for proper hot holding. Recommend using available stem thermometer to verify reheat temperatures.
21 1.50 Proper date marking and disposition Yes No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tub of cole slaw date marked for 6 days ago in walk in cooler, PIC said tub was improperly date marked and shouldve been date marked for yesterday's prep date. CDI- PIC date marked tub of cole slaw for yesterday's date of prep. Observed cups of cole slaw from same tub of cole slaw said to have been made yesterday that had todays date on them. CDI- PIC corrected dates on cole slaw.
42 0 Utensils, equipment and linens: properly stored, dried and handled No No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small baking pans being tight stacked while wet, need to let air dry before tight stacking.
47 0.50 Non-food-contact surfaces clean No No No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cobwebs and flour/ chicken residue build up on racks above the two chicken breading/ flouring stations. Racks need cleaning. GENERAL COMMENT: Observed walls and ceiling violations repaired from last inspection.