KFC #Y335092, 1785 Hilliard Rome Rd, Hilliard, OH 430269469 - Restaurant inspection findings and violations



Business Info

Restaurant: KFC #Y335092
Address: 1785 Hilliard Rome Rd, Hilliard, OH 43026-9469
Total inspections: 14
Last inspection: Oct 30, 2012
Score
(the higher the better)

97

Restaurant representatives - add corrected or new information about KFC #Y335092, 1785 Hilliard Rome Rd, Hilliard, OH 430269469 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Equipment and/or components were not maintained in good working order.
  • In-use utensils are improperly stored.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
Standard Inspection Apr 2, 2010 97
No violation noted during this evaluation. Critical Control Point Apr 2, 2010 100
  • Non-food contact surfaces are dirty.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
Standard Inspection Oct 26, 2010 98
No violation noted during this evaluation. Critical Control Point Oct 26, 2010 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the facility.
  • Plumbing system is not maintained in good repair.
  • Surfaces of utensils or equipment contacting foods that are not time / temperature controlled for safety food were not cleaned at appropriate frequency.
  • Warewashing sink was used for handwashing.
Standard Inspection Aug 26, 2011 91
No violation noted during this evaluation. Critical Control Point Aug 26, 2011 100
  • Plumbing system is not maintained in good repair.
Followup Inspection Sep 7, 2011 95
  • A handwashing sign was not posted at all handwashing sinks.
  • Equipment and/or components were not maintained in good working order.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
Standard Inspection Jan 5, 2012 92
No violation noted during this evaluation. Critical Control Point Jan 5, 2012 100
No violation noted during this evaluation. Standard Inspection May 7, 2012 100
No violation noted during this evaluation. Critical Control Point May 7, 2012 100
No violation noted during this evaluation. - May 7, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Non-food contact surfaces are dirty.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Oct 30, 2012 97
No violation noted during this evaluation. Critical Control Point Oct 30, 2012 100

Violation descriptions and comments

Apr 2, 2010

PIC Zaman
Green sign updated

Apr 2, 2010

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Oct 26, 2010

PIC Daryl
Green sign updated

Oct 26, 2010

II Personal cleanliness(+) observed designated area for employee drinks
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) items date marked
XV. Temperature Measuring Devices (+) Present and calibrated

Aug 26, 2011

PIC: Darryl
Updated Green Sign
Follow-up inspection in about 1 weeks.

Aug 26, 2011

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) PFC knowledgeable of food safety.
V. Thawing (+) Observed raw chicken thawing under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Sep 7, 2011

PIC: Daryl
Follow-up inspection for Standard on 8-26-11.
Repeat Critical violation found of plumbing not maintained in good repair. Maintenance person on site during inspection and PIC will ensure repair.

Jan 5, 2012

PIC: Andrea
Updated green 'Inspected' sign at time of inspection.

Jan 5, 2012

Discussed:
I. Employee Health (+) Has employee health policy; employees must sign health statement upon hire. Employee health problems noted on schedule.
Management is aware and has policy regarding handling employee health situations. Visible or known symptoms/or known diagnoses are addressed according to Ohio Administrative Code.
III. Handwashing, Prevention of Contamination from Hands (-) Observed hand sinks in kitchen needing hand washing signs.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC: Andrea; answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VI. Thawing (+) Observed and discussed appropriate thawing procedures.
Foods are thawed in accordance with Ohio Administrative Code.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods

May 7, 2012

Pic Elliot updated green sign no Violations

May 7, 2012

Discussed
Provided information
I. Employee Health (+)Health policy
II. Personnel Cleanliness (+)good
III. Hand washing, Prevention of Contamination from Hands (+)Hands being washed
IV. Person in Charge/Demonstration of Knowledge (+)has had Serve safe
V. Thawing (+)thaw in Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)temp Above 134 and below 42 reheat to above 165
VIII. Date Marking/Time as a Public Health Control (+)all product dat ed
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)are covered Stored correctly
XII. Chemical (+ Labeled and stored correctly
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

May 7, 2012

got Email address

Oct 30, 2012

Pic. Jared updated green sign

Oct 30, 2012

Discussed
Provided information
I. Employee Health (+)Ok
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+ person breaking chicken Must wash hands more often before getting into reach in
IV. Person in Charge/Demonstration of Knowledge (+)Serve Safe
V. Thawing (+)Walk-in
VII. Cooking, Reheating reheats to 165 , Coolingi n freezer, Hot and Cold Holding (+)are TTC food was above 134 and below 42F
VIII. Date Marking/when needed
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)covered, stored properly
XII. Chemical (+)labeled and stored properly
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

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