Kentucky Fried Chicken, 117 Lakeview Drive, Madison Heights, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken
Address: 117 Lakeview Drive, Madison Heights, Virginia
Total inspections: 17
Last inspection: May 8, 2009
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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

2310 B - Corrected During Inspection The handwash station on the line is being used as a dump station.May 08, 2009Routine01Details / Comments
No violation noted during this evaluation. May 16, 2008Routine00Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the chicken walk-in cooler. (Per manager, a thermometer has been purchased for the chicken walk-in cooler. The establishment is waiting for a service technician to install it.) The thermometer in the coleslaw cooler is now accurate.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
November 29, 2007Follow-up02Details / Comments
  • 0550 - Corrected During Inspection Observed BBQ scoop sitting on top of the holding equipment.
  • 1320 - There was no temperature measuring device located in the chicken walk-in cooler. The thermometer in the coleslaw cooler is inaccurate.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - Observed an accumulation of water on the floor near the mop sink. (Per operator, establishment has notified the repair crew.)
  • 3180 - Repeat Chicken walk-in cooler has a debris build-up around the perimeter.
October 22, 2007Routine06Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the line reach-in freezer.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor, in the dry storage room.
  • 0820 - Corrected During Inspection Critical Hot holding at improper temperatures, chicken @ 136F.
  • 1800 - The interior of the line reach-in freezer.
  • 3200 - Slight dust build-up in the air vent in the kitchen.
April 27, 2007Routine23Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler are not properly dated for disposition.
  • 1570 - The door gaskets of several hot holding cabinets need replacement.
  • 1770 A - Critical Carbon / food debris build-up in the convection ovens.
  • 1800 - Grease build-up on the interior of the fryer cabinets. Debris build-up on the grates of the warmer lights of the buffet station.
  • 2540 - Critical Floor drain at the ice machine is backed-up / over flowing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, restrooms.
  • 3180 - Floor of the chicken walk-in cooler has a debris build-up.
October 13, 2006Routine34Details / Comments
  • 1570 - Water leak under the ice bin of the drive thur.
  • 1580 - The cutting boardon the line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Spray nozzle at the three compartment sink has a debris build-up.
  • 2000 - Single service items observed unprotected from contamination on the floor of the dry storage room.
  • 3140 - Employee drinks stored in the food prep. area of the kitchen.
  • 3180 - Floor under the front line has a debris build-up. Wall at the three compartment sink has a mold / mildew build-up. Debris build-up behind the microwave oven.
March 21, 2006Routine07Details / Comments
  • 1570 - Water line leak under the 3 compartment sink
  • 1800 - Flour build-up on the catch tray of the batter station.
  • 2830 - Repeat Floor and wall juncture in several locations thur the facility not sealed. Floors need to be grouted thur the kitchen.
  • 3180 - Mold build-up on the walls at the three compartment sink and the door gaskets of the cake / cole slaw reach-in unit.
August 22, 2005Routine04Details / Comments
No violation noted during this evaluation. April 10, 2005Follow-up00-
  • 0820 - Critical Cold holding at improper temperaturs : potatoe salad and macaroni salad @ 48'F.
  • 1570 - Door gasket of the walk-in cooler needs repair. Missing light shields in the dry storage room. Bent support rail on the batter station crumb catcher.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Food debris : biscuit reach-in unit and hot holding box.
  • 2830 - Floor and wall juncture at the dishmachine missing.
  • 3180 - Walk-in freezer floor needs cleaning.
April 04, 2005Routine15Details / Comments
1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Kitchen floors need repair / grout. On work order per Mgr.November 04, 2004Follow-up01Details / Comments
  • 1780 - Critical Repeat Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust / mold build-up in the ice machine bin.
  • 3220 - Mops not hung up to air dry.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@. Chicken walk-in cooler, biscuit reach-in unit, walk-in freezer.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Kitchen floors need repair / grout, ice bucket broken, door gaskets of the front reach-in unit need repair / replacement..
  • 0540 - Critical Food in contact with soiled equipment or utensils. Exterior of several food containers in the chicken walk-in cooler have sufficient amounts of blood.
  • 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Mold build-up on the walls and floors at the dishmachine, food debris on the floors of the walk-in freezer.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Ovens.
October 29, 2004Routine43Details / Comments
  • 1780 - Critical Repeat Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust build-up in the ice machine bin.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Leaking drain pipe at the dish machine.
  • 1800 - Repeat The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hood and walk-in cooler floor.
June 09, 2004Follow-up12Details / Comments
  • 0820 - Critical Repeat @FOOD@ cold holding at improper temperatures. Buffet table, potatoe salad @ 51'F, Macaroni salad @ 49'F.
  • 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust build-up in the ice machine bin.
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Walk-in cooler floor, exhaust hoods.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Bisquit reach-in unit.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Leaking drain pipe at the dishmachine, floors need repair at the fry units.
  • 1100 - Critical The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Plastic lettering being used in the batter stations . Corrected
  • 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Walk-in cooler, dry storage area, food prep. area, front line, dishmachine area.
  • 3380 - Critical @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Wiping clothes not at proper concentration. Corrected
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Batter stations, fryers, ovens, can opener blade.
May 26, 2004Routine64Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the chicken walk-in cooler. Corrected during inspection.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
January 28, 2004Follow-up11Details / Comments
  • 0820 - Critical Repeat Chicken in hot holding @ 132 F. ( Tray removed line ). Potatoe salad and macaroni salad @ 46 F. Disposed of at time of inspection.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in coolers, reach-in freezer, breading prep. units.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Breading prep. unit, hot holding unit, biscuit reach-in, ice machine had rust/mold build up.
  • 3170 - Walk-in cooler door handle is not maintained in good repair
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Corrected during inspection.
January 14, 2004Routine33Details / Comments
  • 0570 - Repeat There was a soiled cloth that was wet on the countertop.
  • 3180 - The floors and walls in the chicken walk-in unit were soiled as well as the floors in the walk-in freezer.
  • 3490 - There were several coats, purses, etc. that were placed on top of packaged food items in the dry storage room.
  • 0820 - Critical Most of the food temps. were fine, however the chicken livers were in the temp. danger zone.
  • 2890 - Repeat There was one light bulb that was not shielded located under the hood vent.
February 12, 2003Routine14Details / Comments



May 08, 2009 (Routine)



Violation: 2310 B - Corrected During Inspection The handwash station on the line is being used as a dump station.
The handwash facility identified above is to be used for washing hands only
Comments:
Quat. sanitizer: 200ppm
Free Food Safety and Sanitation Course offered at the Lynchburg Health Department. Please call to register 947-6781.

May 16, 2008 (Routine)

Comments:
Observed no violations. Good Job!

November 29, 2007 (Follow-up)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the chicken walk-in cooler. (Per manager, a thermometer has been purchased for the chicken walk-in cooler. The establishment is waiting for a service technician to install it.) The thermometer in the coleslaw cooler is now accurate.
    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.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.

October 22, 2007 (Routine)



Violations:
  • 0550 - Corrected During Inspection Observed BBQ scoop sitting on top of the holding 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.
  • 1320 - There was no temperature measuring device located in the chicken walk-in cooler. The thermometer in the coleslaw cooler is inaccurate.
    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.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3170 - Observed an accumulation of water on the floor near the mop sink. (Per operator, establishment has notified the repair crew.)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Chicken walk-in cooler has a debris build-up around the perimeter.
    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.

April 27, 2007 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the line reach-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor, in the dry storage room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Hot holding at improper temperatures, chicken @ 136F.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1800 - The interior of the line reach-in freezer.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
  • 3200 - Slight dust build-up in the air vent in the kitchen.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 13, 2006 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler are not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation. If the food is held at 41F or below the food shall be served or sold within 7 calendar days.. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1570 - The door gaskets of several hot holding cabinets need replacement.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 A - Critical Carbon / food debris build-up in the convection ovens.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Grease build-up on the interior of the fryer cabinets. Debris build-up on the grates of the warmer lights of the buffet station.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
  • 2540 - Critical Floor drain at the ice machine is backed-up / over flowing.
    Have the floor drain unclogged to prevent condensate water from being spread on the kitchen floor.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, restrooms.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Floor of the chicken walk-in cooler has a debris 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.

March 21, 2006 (Routine)



Violations:
  • 1570 - Water leak under the ice bin of the drive thur.
    Repair the equipment 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.
  • 1580 - The cutting boardon the line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Spray nozzle at the three compartment sink has a debris build-up.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination on the floor of the dry storage room.
    Store single service items in its original protective packaging, off of the floor to protect them from contamination.
  • 3140 - Employee drinks stored in the food prep. area of the kitchen.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
  • 3180 - Floor under the front line has a debris build-up. Wall at the three compartment sink has a mold / mildew build-up. Debris build-up behind the microwave oven.
    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.

August 22, 2005 (Routine)



Violations:
  • 1570 - Water line leak under the 3 compartment sink
    Repair the equipment 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.
  • 1800 - Flour build-up on the catch tray of the batter station.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2830 - Repeat Floor and wall juncture in several locations thur the facility not sealed. Floors need to be grouted thur the kitchen.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3180 - Mold build-up on the walls at the three compartment sink and the door gaskets of the cake / cole slaw reach-in unit.
    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.

April 04, 2005 (Routine)



Violations:
  • 0820 - Critical Cold holding at improper temperaturs : potatoe salad and macaroni salad @ 48'F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1570 - Door gasket of the walk-in cooler needs repair. Missing light shields in the dry storage room. Bent support rail on the batter station crumb catcher.
    Repair the @EQUIPMENT@ 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.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Food debris : biscuit reach-in unit and hot holding box.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2830 - Floor and wall juncture at the dishmachine missing.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3180 - Walk-in freezer floor needs 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.

November 04, 2004 (Follow-up)



Violation: 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Kitchen floors need repair / grout. On work order per Mgr.
Repair the @EQUIPMENT@ 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.

October 29, 2004 (Routine)



Violations:
  • 1780 - Critical Repeat Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust / mold build-up in the ice machine bin.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@. Chicken walk-in cooler, biscuit reach-in unit, walk-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Kitchen floors need repair / grout, ice bucket broken, door gaskets of the front reach-in unit need repair / replacement..
    Repair the @EQUIPMENT@ 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.
  • 0540 - Critical Food in contact with soiled equipment or utensils. Exterior of several food containers in the chicken walk-in cooler have sufficient amounts of blood.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Mold build-up on the walls and floors at the dishmachine, food debris on the floors of the walk-in freezer.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Ovens.
    Clean and sanitize these surfaces for food contact.

June 09, 2004 (Follow-up)



Violations:
  • 1780 - Critical Repeat Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust build-up in the ice machine bin.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Leaking drain pipe at the dish machine.
    Repair the @EQUIPMENT@ 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.
  • 1800 - Repeat The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hood and walk-in cooler floor.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
All other violations from previous inspection, 05/26/04, corrected.

May 26, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat @FOOD@ cold holding at improper temperatures. Buffet table, potatoe salad @ 51'F, Macaroni salad @ 49'F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust build-up in the ice machine bin.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Walk-in cooler floor, exhaust hoods.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Bisquit reach-in unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Leaking drain pipe at the dishmachine, floors need repair at the fry units.
    Repair the @EQUIPMENT@ 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.
  • 1100 - Critical The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Plastic lettering being used in the batter stations . Corrected
    Repair or replace the @EQUIPMENT@ 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.
  • 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Walk-in cooler, dry storage area, food prep. area, front line, dishmachine area.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3380 - Critical @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Wiping clothes not at proper concentration. Corrected
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Batter stations, fryers, ovens, can opener blade.
    Clean and sanitize these surfaces for food contact.

January 28, 2004 (Follow-up)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the chicken walk-in cooler. Corrected during inspection.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Comments:
Corrected items from previous inspection: Buffet table properly cooling, bisquits and breading mixtures covered, ice machine cleaned, walk-in cooler door on site an ready for installation, kitchen floor to be re-grouted.

January 14, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken in hot holding @ 132 F. ( Tray removed line ). Potatoe salad and macaroni salad @ 46 F. Disposed of at time of inspection.
    Maintain food at proper holding temperatures.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in coolers, reach-in freezer, breading prep. units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Breading prep. unit, hot holding unit, biscuit reach-in, ice machine had rust/mold build up.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Walk-in cooler door handle is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Corrected during inspection.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

February 12, 2003 (Routine)



Violations:
  • 0570 - Repeat There was a soiled cloth that was wet on the countertop.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3180 - The floors and walls in the chicken walk-in unit were soiled as well as the floors in the walk-in freezer.
    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.
  • 3490 - There were several coats, purses, etc. that were placed on top of packaged food items in the dry storage room.
    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.
  • 0820 - Critical Most of the food temps. were fine, however the chicken livers were in the temp. danger zone.
    Mngr. discarded the product at the time of evaluation and replaced with new product.
  • 2890 - Repeat There was one light bulb that was not shielded located under the hood vent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

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