Kentucky Fried Chicken # 152, 713 Hardy Rd, Vinton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken # 152
Address: 713 Hardy Rd, Vinton, Virginia
Phone: (540) 343-8729
Total inspections: 18
Last inspection: Aug 17, 2009

Working hours:
  • Sunday: 10:30am - 10:00pm
  • Monday: 10:30am - 10:00pm
  • Tuesday: 10:30am - 10:00pm
  • Wednesday: 10:30am - 10:00pm
  • Thursday: 10:30am - 10:00pm
  • Friday: 10:30am - 10:00pm
  • Saturday: 10:30am - 10:00pm
Accepted credit cards: Mastercard, Visa
Primary contact: Paul Golder
Cuisine: Chicken
Reservations: Not accepted

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Diced tomatoes on top of prep unit,Phf's on cold bar cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in theraw chicken walk in.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware and food contact areas.No sanitizer in wiping cloth containers or three compartment sink.
  • 2260 - Critical Observed a hose attached to mop sink spigot with a spray nozzle under constant pressure.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning solutions are not properly labeled.
August 17, 2009Routine41Details / Comments
  • 1570 - Walk In Freezer door was observed in a state of disrepair and damaged. Damage to the door and/or door frame prevents the unit from closing properly. Chicken Walk In Door has a damaged gasket preventing the door from closing properly.
  • 1780 E - Repeat Surfaces of the ice machine in contact with non-potentially hazardous food items that were observed soiled with accumulations of mold.
September 30, 2008Follow-up02Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered cup with a dark colored liquid inside (appeared to be soda product) stored on a metal prep table above baking sheets (metal trays used for hot holding foods). Corrected during inspection.
  • 0850 - Corrected During Inspection Critical Potentially hazardous food items on the buffet cold area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Corrected during inspection.
  • 1780 E - Interior surfaces of the ice machine in contact with non-potentially hazardous food items that were observed with mold growth and rust stains.
August 20, 2008Routine--Details / Comments
  • 0450 - Corrected During Inspection Critical Observed foodservice employee slicing and handling sliced tomatoes with bare hands. Requested employee wash hands and wearing single-use gloves. Employee complied with request. Explained definition of ready-to-eat foods and advised employee that bare hand contact must be avoided.
  • 0820 1 - Corrected During Inspection Critical Cooked chicken breasts hot holding at improper temperatures in the small 3-well hot holding station. Observed the following food temperatures: 108.1 F, 112.1 F. Manager discarded the chicken breasts.
  • 0850 - Corrected During Inspection Critical Sliced tomatoes for which time rather than temperature is being used as a control was not served or discarded by the expiration time as indicated. Thermometer inside Prep Unit displayed an air temperature of 43 F. Temperature of sliced tomatoes (taken 20 minutes after expiration time stated for tomatoes) was observed at 43.2 F. Manager discarded sliced tomatoes.
January 30, 2008Routine30Details / Comments
0850 - Corrected During Inspection Critical Repeat Hot items on the buffet (Chicken Livers, Original Recipe Chicken, Extra Crispy Chicken, Sweet Potatoes, Corn, Green Beans, Cooked Greens, Baked Beans, Mashed Potatoes, Gravy, Sausage Gravy, and Cooked Broccoli) and other hot holding items (Grilled Chicken and BBQ) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.June 01, 2007Routine10Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drink containers stored in the food prep area must be covered with a lid and a straw.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the food preparation area.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label. Bottle of window cleaning liquid was not labeled.
January 26, 2007Routine21Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.(sugar scoop)
  • 0820 - Corrected During Inspection Critical Chicken on the buffet hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Sliced tomatoes,cheese in prep unit cold holding at improper temperatures.
  • 0850 - Corrected During Inspection Critical Phfs on the buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1320 - Repeat The temperature measuring device located in the walk in cooler and freezer is not easily readable.
  • 1570 - Light bulbs in the exhaust hood(out) were observed in a state of disrepair and damaged.
October 10, 2006Routine23Details / Comments
  • 0820 - Corrected During Inspection Critical Phf in sandwich prep unit cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the walk in freezer,and raw chicken walk in.
  • 1570 - Repeat Light bulb in reach in and foot pedal on back prep area hand sink was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back food prep area
June 19, 2006Routine13Details / Comments
  • 1570 - Light bulb in reach in(out) was observed in a state of disrepair and damaged.
  • 2350 ii - Plumbing connections under the hand sink in back prep area are leaking.
February 02, 2006Routine02Details / Comments
  • 0820 - Corrected During Inspection Critical Bbq chicken hot holding at improper temperatures.
  • 1150 - The nonfood contact surface of the food container lids are not designed or constructed to be easily cleanable.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knife,scoop.
September 07, 2005Routine31Details / Comments
  • 0820 - Corrected During Inspection Critical Phfs in cold sandwich prep unit cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
  • 0850 - Corrected During Inspection Critical Phfs on buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1570 - Walk in frreezer door was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning solution are not properly labeled.
May 10, 2005Routine31Details / Comments
No violation noted during this evaluation. April 03, 2005Other--Details / Comments
  • 0550 - In-use utensils improperly stored between use. (sandwich cutter,stuck between equipment)
  • 2000 - Repeat Single service items observed unprotected from contamination. (cup lids at drive thru)
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area
  • 3170 - Repeat Hand sink foot pedal is not maintained in good repair
  • 3180 - Floor under and between fryers noted in need of cleaning.
January 10, 2005Routine05Details / Comments
  • 2000 - Single service items observed unprotected from contamination. Cup lids at drive thru.
  • 1570 - The door gasket of the walk in freezer is (missing, damaged).
  • 3170 - Repeat Foot pedal on hand sink in back prep area is not maintained in good repair
September 15, 2004Routine03Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the front food prep area
  • 3180 - Floors in the food prep area behind fryers noted in need of cleaning.
  • 3170 - Hand sink foot pedal is not maintained in good repair
May 05, 2004Routine03Details / Comments
  • 0820 - Critical Bbq chicken hot holding at improper temperatures.
  • 0480 - Unlabeled food containers.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
January 14, 2004Routine12Details / Comments
  • 3180 - Clean dust and paper products from under the the storage shelves in the back room.
  • 1800 - Clean and sanitize the reach-in refrigeration and freezer units door gasgets.
June 24, 2003Routine02Details / Comments
3200 - Exhaust air duct and filters need to be cleaned. Accumulations of dust and grease.January 07, 2003Routine01Details / Comments

August 17, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Diced tomatoes on top of prep unit,Phf's on cold bar cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in theraw chicken walk in.
    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.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware and food contact areas.No sanitizer in wiping cloth containers or three compartment sink.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2260 - Critical Observed a hose attached to mop sink spigot with a spray nozzle under constant pressure.
    To correct violation,either remove spray nozzle or install a double check value backflow prevention device.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning solutions are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

September 30, 2008 (Follow-up)



Violations:
  • 1570 - Walk In Freezer door was observed in a state of disrepair and damaged. Damage to the door and/or door frame prevents the unit from closing properly. Chicken Walk In Door has a damaged gasket preventing the door from closing properly.
    Repair the Chicken Walk In Door gasket 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. Environmental Health Specialist recommends replacing the Walk In Freezer door with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1780 E - Repeat Surfaces of the ice machine in contact with non-potentially hazardous food items that were observed soiled with accumulations of mold.
    Clean the inside of the ice machine.

August 20, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered cup with a dark colored liquid inside (appeared to be soda product) stored on a metal prep table above baking sheets (metal trays used for hot holding foods). Corrected during inspection.
    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.
  • 0850 - Corrected During Inspection Critical Potentially hazardous food items on the buffet cold area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Corrected during inspection.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1780 E - Interior surfaces of the ice machine in contact with non-potentially hazardous food items that were observed with mold growth and rust stains.
    Clean the interior surfaces of the ice machine to remove mold growth and rust stains.
Comments:
Additional Food Temperatures:
Henny Penny, Back Row of Hot Holding Cabinets, Right Side -- Mashed Potatoes (151.8 F)
Henny Penny, Back Row of Hot Holding Cabinets, Middle -- Original Recipe Chicken (170.1 F, 170.2 F, 154.2 F); Chicken Livers (150.5 F, 181.9 F, 164.7 F)
Hot Holding Equipment, Next to Prep Unit: Chicken Breasts (145.8 F, 138.3 F); BBQ (164.3 F, 155.0 F)
Fried Chicken Cooking Temperatures: 196.2 F, 168.8 F, 167.3 F, 181.4 F
Raw Chicken Walk In Refrigerator: 36.5 F, 37.2 F
Walk In Refrigerator: Prepared BBQ (80.3 F, 77.4 F, 73.0 F); Pinto Beans (74.3 F, 79.1 F, 66.0 F, 60.5 F, 64.3 F); Green Beans (42.8 F, 43.0 F, 76.5 F, 74.3 F, 79.8 F, 72.4 F, 76.2 F, 72.0 F); BBQ Beans (39.4 F, 40.1 F, 69.8 F, 62.5 F, 59.5 F, 54.0 F); Macaroni Salad (39.7 F, 39.2F); Pot Pie Filling (39.0 F)
Sauce Station: (with visible meat pieces in the sauce) 160.6 F, 164.7 F
Manager advised a new employee health policy has been implemented. Observed the employee health information posted in the kitchen area. Environmental Health Specialist (EHS) suggests also providing this information in Spanish for employees as well. A Spanish-language hand-out with employee health information has been provided to the manager.
Manager produced the temperature log kept in the restaurant. Temperature log does not request any cooling temperatures be taken for the de-boned chicken used to make the BBQ. Observed BBQ temperatures from 73 F - 80 F. These elevated temperatures could be a result of improper cooling the de-boned chicken or could be a result of the room temperature BBQ sauce added to the chicken. However, without temperatures taken during the cooling process it cannot be determined if the cooling was done properly initially of the chicken -- or if the chicken with the sauce will adequately cool within 4 hours to 41 F or below (with ambient air ingredients added). EHS suggests adding cooling temperatures to the temperature log as this is an important process to monitor.
Walk In Freezer door does not shut completely.
Observed the door to the Raw Chicken Walk In open for at least one hour during the restaurant inspection. Doors to the refrigeration / freezer units should be kept closed.
Concentration of Quaternary Ammonium sanitizer in the 3 compartment sink: 400 ppm.
Concentration of Quaternary Ammonium sanitizer in the wiping cloth buckets: 200 ppm (chicken prep), 200 ppm (front area). Manager advised blue buckets are used for the chicken prep / cook area and yellow buckets are used in the front area.
One light shielding device missing in the Walk In Freezer.
Verify the manufacturer's recommended frequency for walter filter changes. Last change date noted was 11-8-2007.
Contact the EHS with any questions or concerns: 540-857-7807.

January 30, 2008 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Observed foodservice employee slicing and handling sliced tomatoes with bare hands. Requested employee wash hands and wearing single-use gloves. Employee complied with request. Explained definition of ready-to-eat foods and advised employee that bare hand contact must be avoided.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0820 1 - Corrected During Inspection Critical Cooked chicken breasts hot holding at improper temperatures in the small 3-well hot holding station. Observed the following food temperatures: 108.1 F, 112.1 F. Manager discarded the chicken breasts.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 0850 - Corrected During Inspection Critical Sliced tomatoes for which time rather than temperature is being used as a control was not served or discarded by the expiration time as indicated. Thermometer inside Prep Unit displayed an air temperature of 43 F. Temperature of sliced tomatoes (taken 20 minutes after expiration time stated for tomatoes) was observed at 43.2 F. Manager discarded sliced tomatoes.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control OR adjust refrigeration unit so that all potentially hazardous food items cold hold at 41 F or below.
Comments:
Additional Food Temperatures:
Hobart Cooler: Cottage Cheese (40.9 F); Coleslaw (40.6 F)
Henny Penny Hot Holding Unit (Next to Hobart Cooler): Baked Beans (136.6 F); Green Beans (141.6 F); Sausage Gravy (157.2 F)
Prep Unit: Sliced Tomatoes, Top of Unit (43.2 F) -- Time Control -- Temperature Taken 20 Minutes After Discard Time Noted
Sauce Hot Station: Honey BBQ Sauce (176.3 F); Blazin Buffalo (153.5 F)
Middle Hot Holding Area (Behind Buffet):
1. Right Side: Macaroni and Cheese (135.2 F); Mashed Potatoes (133.8 F -- Time Control Noted)
2. Hot Holding Drawer: Gravy (155.5 F); Mashed Potatoes (150.5 F)
3. Chicken Hot Holding: Original Recipe (162.9 F, 155.1 F); Crispy (134.6 F, 134.3 F, 135.1 F) -- Heating light bulb burned out above crispy chicken -- Manager moved Crispy chicken over so it would be under a functioning heat lamp.
4. Left Side: Mashed Potatoes (153.7 F); Gravy (148.1 F); Macaroni and Cheese (140.9 F)
Walk In Refrigerator: BBQ (40.4 F); Chicken and Dumplings (36.9 F)
Chicken Walk In Refrigerator: Raw Chicken (38.6 F)
Advised Person in Charge (PIC) that the facility must have an employee health policy in place by April 1, 2008. PIC advised that KFC has an employee health policy in the employee handbook. PIC was able to recall symptoms of illness that should be reported to the manager, but was unable to recall specific illnesses that must be reported to both the manager and to the Health Department. Suggested that manager post this information in the restaurant where employees will see it daily. Policy may be oral or written. Provided PIC with an example of a written employee health policy from the 2005 FDA Food Code, a employee illness flow chart for exclusions/restrictions, and a simplified employee health policy in both English and Spanish. Facility may choose to implement an oral policy or any form of a written policy. However, all employees should know / be able to recall the employee health policy.
Additionally provided the PIC with a summary of major food code changes, a thermometer calibration poster in both Spanish and English, and a list of cooking temperatures in English and Spanish. Also printed the following sections of the food code: 12 VAC 5-421-50. Assignment of responsibility*, 12 VAC 5-421-60. Demonstration of Knowledge *, 12 VAC 5-421-70. Person in Charge.
Contact the Environmental Health Specialist (EHS) with any additional questions or concerns: 540-857-7807.

June 01, 2007 (Routine)



Violation: 0850 - Corrected During Inspection Critical Repeat Hot items on the buffet (Chicken Livers, Original Recipe Chicken, Extra Crispy Chicken, Sweet Potatoes, Corn, Green Beans, Cooked Greens, Baked Beans, Mashed Potatoes, Gravy, Sausage Gravy, and Cooked Broccoli) and other hot holding items (Grilled Chicken and BBQ) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
Comments:
Additional Food Temperatures: Chicken Strips (Just Cooked) 208 F; Raw Chicken (Chicken Cooler) 36.6 F; Cooked Peas (Walk In Refrigerator) 37.4 F; Chicken Pot Pie Filling (Walk In Refrigerator) 36.7 F
A follow-up inspection will be conducted within 10 days to ensure that all items using Time as a Public Health Control are proberly labeled.

January 26, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drink containers stored in the food prep area must be covered with a lid and a straw.
    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.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the food preparation 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
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label. Bottle of window cleaning liquid was not labeled.
    Label spray bottles with contents or discard.
Comments:
1. When connecting a hose that is under pressure to a utility sink, use a double check valve between the hose and the threaded faucet connection.
2. Closely monitor the sandwich prep unit because the unit is freezing up and not maintaining the proper temperature.

October 10, 2006 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.(sugar scoop)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0820 - Corrected During Inspection Critical Chicken on the buffet hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Sliced tomatoes,cheese in prep unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0850 - Corrected During Inspection Critical Phfs on the buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1320 - Repeat The temperature measuring device located in the walk in cooler and freezer is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1570 - Light bulbs in the exhaust hood(out) were observed in a state of disrepair and damaged.
    Repair the light bulbs 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 light bulbs, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

June 19, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Phf in sandwich prep unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in the walk in freezer,and raw chicken walk in.
    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.
  • 1570 - Repeat Light bulb in reach in and foot pedal on back prep area hand sink was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the light bulb,foot pedal 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 light bulb,foot pedal, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back food prep 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

February 02, 2006 (Routine)



Violations:
  • 1570 - Light bulb in reach in(out) was observed in a state of disrepair and damaged.
    Repair the light bulb 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 light bulb, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2350 ii - Plumbing connections under the hand sink in back prep area are leaking.
    Plumbing systems and components shall be maintained in good repair.

September 07, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Bbq chicken hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 1150 - The nonfood contact surface of the food container lids are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knife,scoop.
    Clean and sanitize these surfaces for food contact.

May 10, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Phfs in cold sandwich prep unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0850 - Corrected During Inspection Critical Phfs on buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1570 - Walk in frreezer door was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the walk in freezer door 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 walk in freezer door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning solution are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

April 03, 2005 (Other)

Comments:
Chemical fire suppression system was accidently set off,food items covered with chemical discarded. Power was never out. Okay to reopen.

January 10, 2005 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use. (sandwich cutter,stuck between equipment)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 2000 - Repeat Single service items observed unprotected from contamination. (cup lids at drive thru)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep 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
  • 3170 - Repeat Hand sink foot pedal is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor under and between fryers noted in need of 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.

September 15, 2004 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination. Cup lids at drive thru.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 1570 - The door gasket of the walk in freezer is (missing, damaged).
    Repair or replace the walk in freezer door gasket in accordance with the manufacturer's specifications.
  • 3170 - Repeat Foot pedal on hand sink in back prep area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 05, 2004 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the front food prep 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 Corrected during inspection.
  • 3180 - Floors in the food prep area behind fryers noted in need of 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.
  • 3170 - Hand sink foot pedal is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 14, 2004 (Routine)



Violations:
  • 0820 - Critical Bbq chicken hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

June 24, 2003 (Routine)



Violations:
  • 3180 - Clean dust and paper products from under the the storage shelves in the back room.
    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.
  • 1800 - Clean and sanitize the reach-in refrigeration and freezer units door gasgets.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
The restrooms were nice and clean. Each had adequate supply of hand soap, paper towels and toilet tissue.
The Dinning Room was nice and clean.

January 07, 2003 (Routine)



Violation: 3200 - Exhaust air duct and filters need to be cleaned. Accumulations of dust and grease.
Clean exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Duscussed the following with the General Manager:
1. It would be good to post Time and Temperature when products are put out on the Hot and Cold Buffet.
2. Using a sanitizing solution wipe off the walk-in unit handles. prep table tops, and other equipment that may have received water splash after an employee has hosed down the floor.

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