- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
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11/02/2015 | Risk Factor | |
- Critical: Water Capacity* (corrected on site)
Observation: The hot water source and system serving this food service hand washing sink was interrupted. (Kitchen sink water measured at 82 F.)
Correction: Insure all hand washing sinks have hot water. ( 100 F or higher.)
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07/21/2015 | Routine | |
| No violation noted during this evaluation. | 05/05/2015 | Follow-up | |
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There no working hand washing sinks in the kitchen.
Correction: Repair or replace the hand washing sinks in the kitchen.
- Critical: Sewage - Conveying Sewage*
Observation: Drain sewage is backing up onto the kitchen floor.
Correction: PIC has discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations.
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05/05/2015 | Routine | |
- 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: ovens, storage racks, microwave oven, floor mixer, hot box, exhaust hood and filter system.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The air vents, in the kitchen, were observed rusty.
Correction: Repair or replace the rusty vents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/21/2015 | Routine | |
| No violation noted during this evaluation. | 11/03/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
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07/14/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/17/2014 | Risk Factor | |
- 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: speed racks, Blodgett ovens, splash guard, fryers, ovens, hot holding box, mixer, ice machine, refrigerators, freezers, gaskets, can opener, Henny Penny unit, sheet pans, exhaust hood and filter system.
Correction: Clean and maintain cleanliness of the equipment.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The storage racks, on the serving line, was observed rusty.
Correction: Repair or replace the rusty shelving.
- Physical Facilities in Good Repair
Observation: The ovens, in the back of the kitchen were observed rusty and full of holes.
Correction: Repair or replace the ovens.
- Physical Facilities in Good Repair
Observation: The vents, throughout the facility, were observed rusty.
Correction: Repair or replace the rusty vents.
- Physical Facilities in Good Repair
Observation: The walk-in freezer was observed with an ice build up.
Correction: Remove the ice build up and maintain the freezer free of ice build ups.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, vents and pipes, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, vents, pipes and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/04/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning gloves.
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11/01/2013 | Risk Factor | |
| No violation noted during this evaluation. | 07/29/2013 | Risk Factor | |
| No violation noted during this evaluation. | 05/07/2013 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 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: oven, cold box, mixer, freezer and gasket.
Correction: Clean and maintain cleanness of the equipment.
- Physical Facilities in Good Repair
Observation: The floor drain cover was observed not attached to the drain.
Correction: Attached the cover to the drain to prevent a safety hazard.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall, lights and vents, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- 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.
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01/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken, 2007 S. Main Street, Farmville, VA 23901 »