Kenney's of Buena Vista, 1518 Magnolia Avenue, Buena Vista, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Kenney's of Buena Vista
Address: 1518 Magnolia Avenue, Buena Vista, Virginia
Total inspections: 13
Last inspection: Dec 23, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Repeat Cold holding at improper temperatures: foods in the walk in and the 3 door low boy are ABOVE 41 degrees.
  • 3180 - The mop and "other things" storage room is in a bit of disarray.
  • 3200 - Repeat Intake and exhaust air ducts are starting to show grease on filters and dripping off catch trays.
December 23, 2008Routine12Details / Comments
0820 A 2 - Critical Repeat Cold holding at improper temperatures; potentially hazardous foods are ABOVE 41 degrees in the walk in, the sandwich unit, the Haier and the GE refrigerators.August 19, 2008Critical Procedures10Details / Comments
  • 0820 A 2 - Critical Cold holding at improper temperatures: foods and air temperature of the 3 door low boy is 45 degrees. Foods MUST be 41 degrees or colder.
  • 3200 - Vent filters in the hood system need cleaning.
  • 3340 - Corrected During Inspection Critical Container of industrial strength cleaner hanging from the wire rack over the 3 compartment sink which could cause contamination of food, equipment, utensils, linens or single service items.
April 10, 2008Routine21Details / Comments
No violation noted during this evaluation. December 06, 2007Critical Procedures00Details / Comments
0470 - Corrected During Inspection Critical A pan of sliced cheese, with aluminum foil covering is sitting on a milk crate in the walk in beside and lower than the boxed chicken. It is subjected to accidental splash.April 19, 2007Routine--Details / Comments
0810 - The methods used for cooling were not adequate. 3 containers of sausage gravy in the CRC were 75, 82, and 96 degrees. Coffee creamer in the GE unit was 61 degrees. The goal is to cool PHFoods from 135 to 70 degrees in 2 hours and to go from 70 degrees to 45 degrees in 4 more hours, for a grand total of 6 hours. MOST PHFoods you have to help cool down. It Does NOT work to put a lid on them and set them in a refrigerator unless they are in very shallow pans.January 11, 2007Critical Procedures01Details / Comments
  • 0820 - Critical Cold holding at improper temperatures: buttermilk in the CRC refrigerator is 65 degrees and coffee creamer in the GE refrigerator is 69 degrees. The GOAL is to keep all Potentially Hazardous Foods below 45 degrees.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of the ice machine and the soda drink nozzles.
  • 3270 - Flies.
October 03, 2006Routine--Details / Comments
  • 0470 - Critical There was a container of unwrapped chicken in the reach-in upright refrigerator.
  • 0570 - There were several wiping cloths on the countertops. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Observed reuse of manufactured containers ie: meat containers reused for chopped onions, strawberry preserves container reused for tomato sauce.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the food storage containers, the chicken drip tray in the walk-in was soiled, the chicken breading container was soiled.
  • 1800 - Repeat The following non-food contact surfaces were soiled and require cleaning: the grill tabletop (had a thick layer of grease build-up), the outside of the cooling units, one of the cooling units had a lot of grease and the unit doors were sticky and difficult to open. The hood vent is covered with a thick grease build-up as well as the back-splash.
  • 3080 - Virtually all of the cooling units had burned out light bulbs, including the walk-in unit. The walk-in appears to have a short in the wiring.
  • 3180 - Repeat The floors were soiled in the kitchen especially under the ice machine and the equipment on line, as well as in the walk-in refrigerator.
  • 3250 - The mens restroom door was not self closing. The broken closure was on the floor behind the toilet.
  • 3490 - Employee personal belongings stored on top of the containers of cooking oil. There were newspapers, lotion, and other personal care items throughout the kitchen.
November 09, 2005Routine28Details / Comments
  • 0470 - Critical There was a container of unwrapped chicken in the reach-in upright refrigerator.
  • 0570 - There were several wiping cloths on the countertops. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Observed reuse of manufactured containers ie: meat containers reused for chopped onions, strawberry preserves container reused for tomato sauce.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the food storage containers, the chicken drip tray in the walk-in was soiled, the chicken breading container was soiled.
  • 1800 - Repeat The following non-food contact surfaces were soiled and require cleaning: the grill tabletop (had a thick layer of grease build-up), the outside of the cooling units, one of the cooling units had a lot of grease and the unit doors were sticky and difficult to open. The hood vent is covered with a thick grease build-up as well as the back-splash.
  • 3080 - Virtually all of the cooling units had burned out light bulbs, including the walk-in unit. The walk-in appears to have a short in the wiring.
  • 3180 - Repeat The floors were soiled in the kitchen especially under the ice machine and the equipment on line, as well as in the walk-in refrigerator.
  • 3250 - The mens restroom door was not self closing. The broken closure was on the floor behind the toilet.
  • 3490 - Employee personal belongings stored on top of the containers of cooking oil. There were newspapers, lotion, and other personal care items throughout the kitchen.
November 09, 2005Routine28Details / Comments
  • 1320 - There was no temperature measuring device located in the two homestyle units on the front serving line.
  • 1800 - Repeat The nonfood contact surface of the hoodvent filters, and the inside of the ice cream chest freezer had accumulations of grime and debris.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands at the sandwich prep. unit.
  • 3180 - Repeat The floor in the walk-in refrigerator especially under the raw chicken was soiled and required cleaning.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the front service area.
  • 1150 - Observed rusted shelving in the walk-in refrigerator and one of the reach-in units.
October 21, 2004Routine15Details / Comments
  • 0820 - Critical The foods on the steamline were in the temperature danger zone. Do not use the steamtable to "reheat" food. Use the stovetop, oven, microwave, etc. to first rapidly reheat the food to 165F and then place on the preheated steamtable to be held at 140F or greater. The mngr. corrected at the time of evaluation.
  • 1800 - Repeat The hoodvent filters and the drip tray had a greasy build. The grease was beginning to drip down the back splash on the grill line.
  • 0240 - The employee on the cooks line did not have hair properly restrained. The employee brushed hair back away from the face and proceeded to cook without washing hands.
  • 1770 - Critical Repeat The equipment was soiled with a heavy grease/dust build up. The fry oil was very dark and thick and needed changing as well as the fry baskets having a build up.
  • 3180 - Repeat The walls/floors in the walk-in were soiled especially at the raw chicken rack. The back splash wall behind the cooks line had a greasy build up.
February 25, 2004Routine23Details / Comments
  • 0570 - Keep the wet wiping cloths in a sanitizing solution when not in direct use. There were a few wiping cloths on the countertop.
  • 1800 - The nonfood contact surface of the hoodvent filters, the outside of the fryers, had accumulations of grime and debris.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: the slicer, and the onion slicer. The mngr. corrected the item at the time of evaluation.
  • 3180 - The back splash behind the fryers and equipment were soiled. The floors were soiled under equipment and in the corners.
  • 1100 - The food contact surface of the food container were heat damaged and no longer smooth, and can not be easily cleaned.
  • 1640 - The wash water was soiled. The three compartments should be set up as follows: Wash, rinse, and sanitize.
June 17, 2003Routine06Details / Comments
  • 3180 - Threqshold of door into kitchen very dirty, floor behind fryers very greasy
  • 1770 - Cart in kitchen needs cleaning, vent and filters dirty, grill and fryers need cleaning, remove foil from shelves in walk in, bottom shelves on tables throughout the kitchen need cleaning
  • 2010 - Do not store utensils between sink and wall
May 08, 2003Routine03Details / Comments

December 23, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Repeat Cold holding at improper temperatures: foods in the walk in and the 3 door low boy are ABOVE 41 degrees.
    These units MUST be set so potentially hazardous foods stay 41 degrees or below. In the case of the lowboy, not putting as much food in it will allow for better air circulation. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 3180 - The mop and "other things" storage room is in a bit of disarray.
    After New Year's, when things slow down, please take everything out of this room, toss what you don't need any more, clean the room , and re-stock.
  • 3200 - Repeat Intake and exhaust air ducts are starting to show grease on filters and dripping off catch trays.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. These are usually cleaned on Saturdays.
Comments:
Thank you for the following: accessible hand sink with soap and towels and sign; clean employees in clean clothes with sprayed hair and gloves as needed for ready to eat food handling; operating the 3 compartment sink correctly with chlorine sanitizer and test papers available; sanitizer at 100ppm today; utensils, food equipment, food contact surfaces, and food containers are clean to sight and touch; thermometers in all refrigerators; a digital food thermometer; clean and well stocked bathrooms; no visible signs of pests; a ServSafe trained manager/owner.

August 19, 2008 (Critical Procedures)



Violation: 0820 A 2 - Critical Repeat Cold holding at improper temperatures; potentially hazardous foods are ABOVE 41 degrees in the walk in, the sandwich unit, the Haier and the GE refrigerators.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. It is the hot time of the year, so you may need to set your controls a few degrees lower. It appears the intake to the fan in the walk in needs cleaning. Please address this ASAP. Until the Haier and GE can keep the PHFoods 41 degrees or colder, store them in the walk in, once you get it down to 41 degrees.
Comments:
Since this was a critical inspection, only critical items were marked. Other critical issues, like cleanliness of employees and food handling, availably of well stocked hand sinks and bathrooms, using the 3 compartment sink correctly and cleanliness of food contact surfaces, labeling and storage of cleaners and poisons, and control of pests are EXCELLENT. Only the food temperatures and refrigeration temperatures need attention.
Please replace the missing filters in the hood.

April 10, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Cold holding at improper temperatures: foods and air temperature of the 3 door low boy is 45 degrees. Foods MUST be 41 degrees or colder.
    This unit is so overfilled, the air can not circulate. You need to think of working from smaller batches of product and to eliminate the cardboard boxes which "suck up the cold." Try smaller metal pans. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 3200 - Vent filters in the hood system need cleaning.
    Maintain hood system vent filters in a clean condition.
  • 3340 - Corrected During Inspection Critical Container of industrial strength cleaner hanging from the wire rack over the 3 compartment sink which could cause contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items. IT WAS SET ON THE SHELF UNDER THE SINK.
Comments:
Thank you for the following: accessible hand sink with soap and towels and sign; thermometers in all refrigerators; a digital food thermometer; operating the 3 compartment sink correctly with chlorine sanitizer and test papers for monitoring the concentration; clean employees with aprons, hair restraints and gloves as needed for read to eat food handling; clean and well supplied bathrooms; clean kitchen; sprayers labeled; ServSafe trained owner.

December 06, 2007 (Critical Procedures)

Comments:
NOTE: ALL PHFoods were at correct temperature except 1/4 carton of buttermilk in the CRC. It was 52 degrees, probably because it has been out making biscuits. It was discarded. All other foods in the CRC were 39 degrees.
NOTE: ALL employees, except one, were using hair spray, caps, or hair restraints. Employee was asked to use a hair restraint.
Since this was a critical control inspection, the following were the foci: 1. Food and refrigeration temperatures: All refrigerators have thermometers; there is a digital thermometer for monitoring food temperatures; foods are stored correctly in walk in, all PHFoods, except one, were at correct temperature's. Good Job ! 2. Employee health, cleanliness, and food handling techniques: Employees are clean, in clean clothes, with hair restraints; accessible hand sinks with soap and towels and signs; bathrooms are clean and well supplied; gloves are available and used for handling ready to eat foods. Good Job ! 3. Use of the 3 compartment sink, cleanliness of food contact surfaces: the 3 compartment sink is being operated correctly with chlorine sanitizer and test papers available; utensils, cutting boards, and food containers are clean to sight and touch; equipment, such as slicer, are clean to sight and touch. Good Job ! 4 Pest control and the labeling and storage of cleaners/chemicals. There is no indication of pests; the sprayers are labeled and stored so an accidental spill would not contaminate food or a food contact surface. Good Job !

April 19, 2007 (Routine)



Violation: 0470 - Corrected During Inspection Critical A pan of sliced cheese, with aluminum foil covering is sitting on a milk crate in the walk in beside and lower than the boxed chicken. It is subjected to accidental splash.
There should be nothing that is cooked or something that may never be cooked next to and lower than raw meats. The manager and I spoke of this and the cheese was moved to a more appropriate location.
Comments:
SUGGESTION: do not put large boxes of food in the small sandwich unit bottom. The door of this unit is opened frequently so the blower must work harder to cool the inside. Large boxes prevent the air from circulating. Try using smaller (lower) stainless steel containers and not boxes.
Thank you for the following: accessible hand sink with soap and towels and sign; thermometers in all refrigerators; 3 food thermometers available; all PHFoods at correct temperatures; clean ladies in aprons using hair restraints and gloves as needed; clean and well supplied bathrooms; 3 compartment sink operated correctly with sanitizer and test papers; utensils and food containers are clean to sight and touch; the kitchen is as clean as the "front;" ServSafe trained manager.

January 11, 2007 (Critical Procedures)



Violation: 0810 - The methods used for cooling were not adequate. 3 containers of sausage gravy in the CRC were 75, 82, and 96 degrees. Coffee creamer in the GE unit was 61 degrees. The goal is to cool PHFoods from 135 to 70 degrees in 2 hours and to go from 70 degrees to 45 degrees in 4 more hours, for a grand total of 6 hours. MOST PHFoods you have to help cool down. It Does NOT work to put a lid on them and set them in a refrigerator unless they are in very shallow pans.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. We took the 3 containers of sausage gravy, put them in the walk in refrigerator, removed the lids, put a spoon in each one and stirred every 15 minutes. In hour it took me to do this inspection, the temperatures dropped to______, ________, and _______.If you do NOT use shallow pans with lots of surface area, then you must help by stirring or putting in an ice bath or both.
Comments:
NOTE: Beginning in March 2007, refrigerators must maintain PHFoods at 41 degrees or colder.
NOTE: You might want to tighten the faucet assembly at the hand sink in the ladies bathroom before it breaks; you might want to clean the intake air filter at the ice machine.
Thank you for the following: accessible hand sink with soap and towels and sign; thermometers in all refrigerators; two calibrated food thermometers; all PHFoods (except those cooling) were at correct temperatures; people are clean, with uniforms, hair restraints, washing hands at appropriate times, and plastic gloves available when needed; operating the 3 compartment sink correctly with chlorine sanitizer and test papers available; utensils, food containers, insides of equipment are clean to sight and touch; no pests; sprayers labeled and stored correctly; addressing 2 items from the last inspection; clean establishment; ServSafe trained manager.

October 03, 2006 (Routine)



Violations:
  • 0820 - Critical Cold holding at improper temperatures: buttermilk in the CRC refrigerator is 65 degrees and coffee creamer in the GE refrigerator is 69 degrees. The GOAL is to keep all Potentially Hazardous Foods below 45 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. They are both in the refrigerator at this time.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of the ice machine and the soda drink nozzles.
    Clean and sanitize these surfaces for food contact.
  • 3270 - Flies.
    Use a swatter but clean up the "kill" with a sanitized rag; use the glue strips but not over food prep areas; use glue boxes anywhere.
Comments:
Thank you for the following: accessible hand sink with soap and towels and sign; two calibrated food thermometers; clean employees with aprons and hair restraints and gloves as needed; operating the 3 compartment sink correctly with chlorine sanitizer and test papers available; utensils, plastic and stainless steel food containers are clean to sight and touch; very clean kitchen; ServSafe TRAINED MANAGER.

November 09, 2005 (Routine)



Violations:
  • 0470 - Critical There was a container of unwrapped chicken in the reach-in upright refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - There were several wiping cloths on the countertops. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1750 - Observed reuse of manufactured containers ie: meat containers reused for chopped onions, strawberry preserves container reused for tomato sauce.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the food storage containers, the chicken drip tray in the walk-in was soiled, the chicken breading container was soiled.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The following non-food contact surfaces were soiled and require cleaning: the grill tabletop (had a thick layer of grease build-up), the outside of the cooling units, one of the cooling units had a lot of grease and the unit doors were sticky and difficult to open. The hood vent is covered with a thick grease build-up as well as the back-splash.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 3080 - Virtually all of the cooling units had burned out light bulbs, including the walk-in unit. The walk-in appears to have a short in the wiring.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3180 - Repeat The floors were soiled in the kitchen especially under the ice machine and the equipment on line, as well as in the walk-in refrigerator.
    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.
  • 3250 - The mens restroom door was not self closing. The broken closure was on the floor behind the toilet.
    Install self-closure to keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
  • 3490 - Employee personal belongings stored on top of the containers of cooking oil. There were newspapers, lotion, and other personal care items throughout the kitchen.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Observed good food temperatures. Clean, Clean, Clean, there is a lot of grease coving virtually everything.

November 09, 2005 (Routine)



Violations:
  • 0470 - Critical There was a container of unwrapped chicken in the reach-in upright refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - There were several wiping cloths on the countertops. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1750 - Observed reuse of manufactured containers ie: meat containers reused for chopped onions, strawberry preserves container reused for tomato sauce.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the food storage containers, the chicken drip tray in the walk-in was soiled, the chicken breading container was soiled.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The following non-food contact surfaces were soiled and require cleaning: the grill tabletop (had a thick layer of grease build-up), the outside of the cooling units, one of the cooling units had a lot of grease and the unit doors were sticky and difficult to open. The hood vent is covered with a thick grease build-up as well as the back-splash.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 3080 - Virtually all of the cooling units had burned out light bulbs, including the walk-in unit. The walk-in appears to have a short in the wiring.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3180 - Repeat The floors were soiled in the kitchen especially under the ice machine and the equipment on line, as well as in the walk-in refrigerator.
    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.
  • 3250 - The mens restroom door was not self closing. The broken closure was on the floor behind the toilet.
    Install self-closure to keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
  • 3490 - Employee personal belongings stored on top of the containers of cooking oil. There were newspapers, lotion, and other personal care items throughout the kitchen.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Observed good food temperatures. Clean, Clean, Clean, there is a lot of grease coving virtually everything.

October 21, 2004 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the two homestyle units on the front serving line.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1800 - Repeat The nonfood contact surface of the hoodvent filters, and the inside of the ice cream chest freezer had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands at the sandwich prep. unit.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3180 - Repeat The floor in the walk-in refrigerator especially under the raw chicken was soiled and required cleaning.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the front service area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1150 - Observed rusted shelving in the walk-in refrigerator and one of the reach-in units.
    Replace/redo the shelving as discussed.
Comments:
The wet wiping cloths were in a sanitizing solution of 100 ppm chlorine.

February 25, 2004 (Routine)



Violations:
  • 0820 - Critical The foods on the steamline were in the temperature danger zone. Do not use the steamtable to "reheat" food. Use the stovetop, oven, microwave, etc. to first rapidly reheat the food to 165F and then place on the preheated steamtable to be held at 140F or greater. The mngr. corrected at the time of evaluation.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1800 - Repeat The hoodvent filters and the drip tray had a greasy build. The grease was beginning to drip down the back splash on the grill line.
    Clean the hoodvent/hoodvent filters/ and the drip tray to prevent grease build up and spillage.
  • 0240 - The employee on the cooks line did not have hair properly restrained. The employee brushed hair back away from the face and proceeded to cook without washing hands.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1770 - Critical Repeat The equipment was soiled with a heavy grease/dust build up. The fry oil was very dark and thick and needed changing as well as the fry baskets having a build up.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat The walls/floors in the walk-in were soiled especially at the raw chicken rack. The back splash wall behind the cooks line had a greasy build up.
    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.
Comments:
The three compartment sink was set up correctly with 50-100 ppm chlorine in the third basin.

June 17, 2003 (Routine)



Violations:
  • 0570 - Keep the wet wiping cloths in a sanitizing solution when not in direct use. There were a few wiping cloths on the countertop.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1800 - The nonfood contact surface of the hoodvent filters, the outside of the fryers, had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: the slicer, and the onion slicer. The mngr. corrected the item at the time of evaluation.
    Clean and sanitize these surfaces for food contact.
  • 3180 - The back splash behind the fryers and equipment were soiled. The floors were soiled under equipment and in the corners.
    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.
  • 1100 - The food contact surface of the food container were heat damaged and no longer smooth, and can not be easily cleaned.
    Replace the food container to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1640 - The wash water was soiled. The three compartments should be set up as follows: Wash, rinse, and sanitize.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.

May 08, 2003 (Routine)



Violations:
  • 3180 - Threqshold of door into kitchen very dirty, floor behind fryers very greasy
    clean them
  • 1770 - Cart in kitchen needs cleaning, vent and filters dirty, grill and fryers need cleaning, remove foil from shelves in walk in, bottom shelves on tables throughout the kitchen need cleaning
    clean them all
  • 2010 - Do not store utensils between sink and wall
    move them

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