Kentucky Fried Chicken #153, 5209 Williamson Road Nw, Roanoke, VA 24012 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Kentucky Fried Chicken #153
Address: 5209 Williamson Road Nw, Roanoke, VA 24012
Type: Fast Food Restaurant
Phone: 540 588-2149
Total inspections: 8
Last inspection: 02/09/2016

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Inspection findings

Inspection date

Type

Facility is doing a good job with time control and cleaning.
No violation noted during this evaluation.
02/09/2016Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: FOOD in tall kitchen refrigerator cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Freezer door was observed in a state of disrepair and damaged.
    Correction: Repair the 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
    Observation: Floor wall juncture in kitchen near buffet is not coved and closed to no larger than 1/32 inch space.
    Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
  • Wall and Ceiling Coverings and Coatings
    Observation: Wall covering in dish area is in poor repair and not attached so it is easily cleanable.
    Correction: Repair wall covering so it is easily cleanable.
08/19/2015Routine
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the walk in freezer is in poor repair causing a frost buildup on the door so that it can not shut properly.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Backflow Prevention Device, Design Standard
    Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
    Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Floors and cove molding are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
01/30/2015Routine
Facility is doing a good job with both time and temperature control.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door to the walk in freezer does not shut tight.
    Correction: Repair the 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
    Observation: Floor wall juncture in kitchen and serving is not coved and closed to no larger than 1/32 inch space.
    Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: FLoors are not maintained in good repair, especially at the three compartment sink area and hand sink in the chicken cooking area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
07/30/2014Routine
Facility is doing a good job with time control.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
    Observation: Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
    Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
02/28/2014Routine
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Equipment and Utensils, Air-Drying Required
    Observation: @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Backflow Prevention Device, Design Standard
    Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. The hose has constant pressure and needs additional backflow protection or remove the nozzle from the hose.
    Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
  • Plumbing System Maintained in Good Repair
    Observation: PLUMBING at the mop sink in poor repair and is leaking.
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Floors and cove molding not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
08/05/2013Routine
  • Cooling, Heating, and Holding Capacities
    Observation: Freezers were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Correction: Repair the walk in freezer necessary to maintain food items at proper TEMPERATURE. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
    Correction: Repair or replace hood filters and/or eliminate gaps between filters.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
    Observation: Floor and wall juncture in kitchen not sealed.
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Walls are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/19/2013Routine
Repair the walk in freezer so that the door shuts and ice does not build up on products.
Repair plumbing so that the hand sink at the dish area drains properly.

  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
    Observation: The handwashing facility located at the dish area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans preventing its use.
09/19/2011Risk Factor Assessment

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