Kentucky Fried Chicken - Galax, 1122 East Stuart Drive, Galax, VA 24333 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken - Galax
Address: 1122 East Stuart Drive, Galax, VA 24333
Type: Fast Food Restaurant
Phone: 276 276-8002
Total inspections: 4
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
A well-run commercial kitchen that is clean, controlled, well stocked, and organized. Management is knowledgeable, responsive, and personable. Staff are well-trained, and working smoothly in an efficient kitchen. Operations maintain good product separation, essentially running two separate kitchens, one for chicken, and one for everything else. Temperature control is good throughout, with monitoring and product labeling very well controlled.
Note to manager: have maintenance check the floor drain under the back 3-compartment sink. Also, replace the hose at the mopsink, as the one there has a pinhole leak.
  • Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
    Observation: The backflow or backsiphonage prevention device installed on the mopsink is being defeated by having continuous pressure on the connected hose. Backflow device is a bell breaker which is not designed to be kept under continuous pressure. At inspection, a hose connected to the faucet had a closed spray nozzle and the water was on.
    Correction: Water should only be on when this hose is in use. After each use, open spray nozzle, shut off water at faucet valve (not at the gang valve), and allow the water to drain from the line.
12/16/2015Routine
Facility is well run, with knowledgeable staff and active managerial control. Controls for food safety are well established, with frequent handwashing, cleaning, and temperature monitoring. Facilities are well-stocked, organized, and have good lighting. Restaurant maintains a good number of staff to cope with strong customer flow.
Note to management---ensure prompt cleaning of the dining area, particularly during busy times.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Apple crumb desserts (3 pans) and pinto beans hot holding at improper temperatures.
    Correction: Foods had been in hot holding for 20 minutes afetr initial cooking/reheating. Rapidly reheat all foods to 165F for 15 seconds, and place in 135F hot holding.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The clean dish shelf on which clean dishes are stacked has a slurry of greasy water which appears to have dripped off of a utensil placed on the shelf above.
    Correction: Rewash and sanitize affected dishes. Clean and sanitize dish shelf.
  • Backflow Prevention Device, Design Standard (corrected on site)
    Observation: The atmospheric bell breaker back flow prevention device at the mopsink is not being properly used. A gang valve attached to the threaded faucet feeds multiple hoses. The garden hose coming off of this gang valve is under continous pressure.
    Correction: Relieve pressure from hose after each use, opening spray nozzle, leaving on gang valves, and turning off water to drain water from lines.
02/27/2015Routine
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw frozen chicken. Bagged, frozen meat was floating in still water in the sanitizing section of the 3-compartment sink.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
02/20/2014Routine
No violations, keep up the good work.
No violation noted during this evaluation.		04/12/2013Risk Factor

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