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



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: 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:

November 09, 2007 (Routine)


Violations: 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:

February 12, 2007 (Routine)


Violations: 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:

March 13, 2006 (Routine)


Violations:

May 06, 2005 (Routine)


Violations:

January 03, 2005 (Routine)


Violations:

August 06, 2004 (Routine)


Violations:

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:

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