Major Chain Restaurant in Phoenix Receives D-Level Inspection Report

There were problems with hand washing at a local restaurant.Photo byFran JacquieronUnsplash

Name-brand restaurants typically thrive at maintaining food safety while staying clean and preventing foodborne illnesses. These restaurants have very specific cleaning protocols in place, created and perfected at corporate headquarters. Regardless of if the restaurant is a franchise-owned or corporate-owned location, all of the same food safety requirements are in place. This is why the majority of brand-name restaurants thrive during health inspections. However, one restaurant in Phoenix, despite having access to corporate-crafted food safety resources, received a D-level health report during its most recent inspection.

On September 30, the health department visited the KFC at 1525 North 43rd Avenue in Phoenix. Over the course of the inspection, the restaurant received eight total violations, including four Priority Violations. A Priority Violation is one that direction contributes to the increased chance of foodborne illness or injury. When a restaurant receives at least three Priority Violations it is automatically given a D-grade on its annual inspection. While the KFC is not participating in the voluntary grading system, the restaurant’s four violations would warrant a D-grade.

The first Priority Violation came when the inspector watched several employees handle money, dirty dishes, and chemicals, then move to touching food products without washing their hands. Another employee started their shift and began working with food without washing their hands. The inspector informed the employees of proper hand washing requirements.

Continuing with proper sanitation, dishes were washed and put away without being properly sanitized. This must be done either in a three-comp sink or within a restaurant dishwasher with a chlorine level between 50 and 200 PPM (parts per million). The issue was corrected at the time of the inspection.

The third Priority Violation came when the inspector found nearly 100 cooked chicken nuggets sitting above the fryer at an internal temperature of as low as 115 degrees. Hot food ready to be served to customers must have a temperature of at least 135 degrees. Anything lower than this and the food falls into what is known as the Danger Zone. Food above 41 degrees and under 135 degrees is ripe for bacterial growth.

The last Priority Violation came when the inspector found standing water throughout the restaurant from a leak with the soda machine as well as various plumbing and drains. The Person In Charge (PIC) at the KFC was told to have all current plumbing problems repaired prior to a return inspection. A re-inspection will be performed specifically for this issue. Failure to comply might result in a failing inspection grade.