Kentucky Fried Chicken # 0183 Of Wise, 325 Ridge View Center, Wise, VA 24293 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Kentucky Fried Chicken # 0183 of Wise
Address: 325 Ridge View Center, Wise, VA 24293
Type: Fast Food Restaurant
Phone: 276 679-4151
Total inspections: 10
Last inspection: 03/31/2016

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Inspection findings	Inspection date	Type
Good adherance to your food safety policies. Good handwashing and prevention of barehand contact. Time control in place with color code system. Very easy to follow. Discussed the grilled chicken as it is the one item that does not hold temperature well. It is time controlled and discarded after 2 hours. All other foods that were time controlled and held hot were above 135°F. The facility is being maintained well. Door to one Henny Penny had come loose, but was fixed during the inspection. Equipment - Good Repair and Proper Adjustment Observation: The walk-in freezer has a drip comming in from the condenser and some frost build up was present. The door to the walk-in for ready to eat foods is damaged and needs repaired. Correction: Repair the equpment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	03/31/2016	Routine
The two people in charge demonstrate good food safety knowledge. The staff are well trained. Good handwashing and prevention of cross contamination observed. Discussed some good retail practices. The one deep fryer used for crispy chicken is in poor repair. It has been repaired several times and continues to tear up. This unit needs replaced. Discussed minor items such as gaskets on refrigeration units and hot holding units No violation noted during this evaluation.	09/19/2015	Risk Factor
Good prevention of barehand contact and handwashing observed. Good time control policy in place. Good temperature monitoring. In the process of cleaning the hood and filters, this should help with dust accumulation in the store. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops of equipment, on back of equipment, inside deep fryers, inside of working delfield refrigerator. Correction: Maintain nonfood-contact surfaces of equipment clean. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: Temperature at the hand sink was less than 90°F. Correction: Adjust the temperature to be 100°F or higher.	03/03/2015	Routine
Previous items have been corrected. Good time control in place for chicken and other items. The Henny Penny unit for the hot bar does have items that are being held hot for over 4 hours, these are the only items. Some chicken is pulled for items that are going to be made the next day. Monitoring must be done to assure proper temperatures are maintained throughout cooking, holding, cooling, and reheating. Generaly this is a small amount, like last night they pulled 32 pieces. Good handwashing and knowledge of employee health and hygiene. No violation noted during this evaluation.	08/24/2014	Risk Factor
Good handwashing observed. Time and temperature controls are in place and being monitored very well. Discussed employee hygiene and employee health policies. Equipment - Good Repair and Proper Adjustment Observation: The door gasket to the 2nd walk-in refrigerator is in poor repair. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of the deep fryer cabinets, the hood and hood filters, inside of refrigeration equipment. Correction: Maintain nonfood-contact surfaces of equipment clean. Physical Facilities - Cleaning Frequency and Restrictions Observation: The floor under the dry storage shelves is in need of cleaning. The walls and ceiling of the chicken walk-in refrigerator is in need of cleaning. Correction: Clean floors, walls, and ceilings frequently to prevent build up. Mops - Drying Mops Observation: Mops not hung up to air dry. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	04/25/2014	Routine
No violations observed, Every food item that is held hot is time controlled with color coded stickers and a matching chart. Hot and cold items on the bar are all time controlled. Cold packaged cold food items also time controlled. Holding times vary between 2 and 4 hours. New gasket has been placed on the door to the raw chicken walk in refrigerator. The automatic dispenser for the quaternary ammonium compound sanitizer has been replaced. Sanitizer strength was 300 parts per million. Good. Manager is serve safe certified. No violation noted during this evaluation.	12/09/2013	Risk Factor
No other violations observed. Still using time control on all the buffet units. Walk in refrigerator door to be repaired within 90 days. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The door gasket for the raw chicken walk in refrigerator is in poor repair and needs replaced. The door to this walk in is not creating a good seal when closed. Correction: This is a repeat violation from my previous routine inspection. Replace the gasket on the walk in refrigerator door. The door is not creating a tight seal when closed. This needs to be corrected.	08/08/2013	Routine
Automatic feeder for quat sanitizer now dispensing the correct concentration of 200 parts per million. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The door gasket to the walk in refrigerator for the raw chicken is in poor repair. The door doesn't seem to be creating a decent seal when it is closed. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.	04/09/2013	Follow-up
Until your sanitizer dispenser is adjusted, just manually add more quats to raise the concentration to 200 ppm. If you want, you may also use chlorine bleach for your sanitzer at 50 ppm, but you will need chlorine test strips. Follow up inspection to be done on the sanitizer dispenser on Monday, April 8. Facility is in good shape. Equipment - Good Repair and Proper Adjustment Observation: The door gasket to the walk in refrigerator for the raw chicken is in poor repair. The door doesn't seem to be creating a decent seal when it is closed. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: The quaternary ammonium compound solution in the 3 bowl sink was not at the proper concentration. Correction: Both my test strips and the manager's strips were getting a color reading showing 100 parts per million (ppm), maybe 150. Your manufacturer's recommendation is for a concentration of 200 ppm. Have the automatic dispenser checked and adjusted to dispense the correct concentration. Also remember to change both your wash and sanitize water frequently. Too much food particles will break down your sanitizer. Also remember to check your wash and sanitizer water temperatures (110 for wash, not over 75 for sanitizer solution.	04/04/2013	Routine
No hazards noted today. Observed excellent hand washing and personal hygiene. Very good labeling and very good food handling practices, no bare hand contact with ready to eat foods. Manager discussed their employee health policy and cited the five reportable diseases., very good job! No violation noted during this evaluation.	12/05/2012	Risk Factor

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