Kentucky Fried Chicken #153, 5209 Williamson Rd NW, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken #153
Address: 5209 Williamson Rd NW, Roanoke, Virginia
Phone: (540) 362-3187
Total inspections: 14
Last inspection: Jun 15, 2009

Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #153, 5209 Williamson Rd NW, Roanoke, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0820 A 2 - Critical FOOD in walk in cooler cold holding at improper temperatures.June 15, 2009Routine10Details / Comments
  • 1570 - The hot holding cabinet near the front does not shut properly on the bottom section.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
February 02, 2009Routine02Details / Comments
No violation noted during this evaluation. September 02, 2008Routine00Details / Comments
  • 0850 - Critical FOOD for which time rather than temperature is being used as a control was mixed with a new batch of food in the same pan.
  • 1570 - Repeat The door gasket to the chicken walk in is in poor repair.
March 18, 2008Routine11Details / Comments
  • 1570 - Repeat The door to the chicken walk in was observed in a state of disrepair and damaged.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
November 09, 2007Routine11Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 1570 - Inside of the chicken walk in door was observed in a state of disrepair and damaged.
  • 2350 ii - Critical The hand sink basin at the dish area is slow to drain.Water is coming out of the grease trap when sinks drain.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dish area
June 28, 2007Routine13Details / Comments
  • 0820 - Critical Repeat Tomatoes on top sandwich station cold holding at improper temperatures.
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 3170 - ceiling is not maintained in good repair
February 12, 2007Routine21Details / Comments
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0570 - Wiping cloths improperly stored between use.
  • 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 3170 - Repeat Floor is not maintained in good repair
September 18, 2006Routine32Details / Comments
  • 0820 - Critical FOOD in condiment unit cold holding at improper temperatures.
  • 0850 - Critical FOOD 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.Food was added to containers where time was being used as a control.
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 2840 - Carpeting installed as floor covering in walk in cooler.
March 13, 2006Routine31Details / Comments
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces and 3 compartment sink..
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish area
  • 3170 - Floor is not maintained in good repair
May 06, 2005Routine22Details / Comments
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the kitchen and dish room hand sinks.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the 3 compartment sink is blocked, preventing access by employees for easy handwashing.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish area
January 03, 2005Routine22Details / Comments
  • 0480 - Unlabeled food containers.
  • 2310 - Critical The handwashing facility located at the dish sink is blocked, preventing access by employees for easy handwashing. corrected during inspection.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the dish room.
  • 3020 - Soap was not provided at the hand washing lavatory in the dish room
August 06, 2004Routine13Details / Comments
0820 - Critical FOOD in creamer prep cold holding at improper temperatures.April 06, 2004Routine10Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected at time of inspection
  • 1210 - Replace missing hood filters, so that systems is able to function properly.
December 08, 2003Routine03Details / Comments

June 15, 2009 (Routine)



Violation: 0820 A 2 - Critical FOOD in walk in cooler cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Repair person called during inspection and will be at facility today.
Comments:
All items on buffet and holding on lines were marked for time. Good job with time control.

February 02, 2009 (Routine)



Violations:
  • 1570 - The hot holding cabinet near the front does not shut properly on the bottom section.
    Repair the cabinet coor 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.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
Comments:
The facility is well organized, clean and employees are diligent with marking food for time.

September 02, 2008 (Routine)

Comments:
Facililty is doing a good job marking buffet items for time and with cleaning and organizing.

March 18, 2008 (Routine)



Violations:
  • 0850 - Critical FOOD for which time rather than temperature is being used as a control was mixed with a new batch of food in the same pan.
    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. Food that is on buffet marked with time may not be mixed with another batch of food to be served.
  • 1570 - Repeat The door gasket to the chicken walk in is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.

November 09, 2007 (Routine)



Violations:
  • 1570 - Repeat The door to the chicken walk in was observed in a state of disrepair and damaged.
    Repair the 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.
  • 1700 - 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.
Comments:
kitchen was very clean and organized
Employees are doing a great job using time as a control on the salad bar and condiments

June 28, 2007 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    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.
  • 1570 - Inside of the chicken walk in door was observed in a state of disrepair and damaged.
    Repair the walk in 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.
  • 2350 ii - Critical The hand sink basin at the dish area is slow to drain.Water is coming out of the grease trap when sinks drain.
    Plumbing systems and components shall be maintained in good repair.Have grease trap pumped and fax copy of repair bill to the Health Department at 857-7669.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dish 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 12, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat Tomatoes on top sandwich station cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Provide quaternary ammonia at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 3170 - ceiling is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Effective March 1, 2007 all refrigeration must maintain foods at or below 41 degrees F. Times are well done on the buffet line.

September 18, 2006 (Routine)



Violations:
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Provide quaternary amonia at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide quaternary amonia at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 3170 - Repeat Floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 13, 2006 (Routine)



Violations:
  • 0820 - Critical FOOD in condiment 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 - Critical FOOD 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.Food was added to containers where time was being used as a control.
    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.When using time as a control use or discard food by the time written and do not add food to containers previously marked for time.
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide quaternary amonia at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2840 - Carpeting installed as floor covering in walk in cooler.
    Remove carpeting and replace with approved floor material.

May 06, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces and 3 compartment sink..
    Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish area
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3170 - Floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 03, 2005 (Routine)



Violations:
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the kitchen and dish room hand sinks.
    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
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the 3 compartment sink is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish area
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

August 06, 2004 (Routine)



Violations:
  • 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.
  • 2310 - Critical The handwashing facility located at the dish sink is blocked, preventing access by employees for easy handwashing. corrected during inspection.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the dish room.
    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
  • 3020 - Soap was not provided at the hand washing lavatory in the dish room
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

April 06, 2004 (Routine)



Violation: 0820 - Critical FOOD in creamer prep cold holding at improper temperatures.
No potentially hazardous foods in unit at time of inspection. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

December 08, 2003 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected at time of inspection
    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
  • 1210 - Replace missing hood filters, so that systems is able to function properly.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.

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