Lee's Famous Recipe Chicken, 2200 West Broad Street, Richmond, VA 23220 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Lee's Famous Recipe Chicken
Address: 2200 West Broad Street, Richmond, VA 23220
Type: Fast Food Restaurant
Phone: 804 355-1059
Total inspections: 11
Last inspection: 03/24/2016
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Inspection findings

Inspection date

Type
Inspection for the renewal of the health permit.
  • Physical Facilities in Good Repair
    Observation: Walk-in door / wall area has rust and is in need of repairs from age. (Facility is scheduled for an upgrade at which time all maintenance issues will be resolved with new equipment).
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/24/2016Routine
No violation noted during this evaluation.01/07/2016Risk Factor
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the ice machine white plastic upper tray in the ice bin was found to have mold.
    Correction: Clean the surface of white plastic at any time when contamination may have occurred, at least every 1 x week before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the grey plastic chicken bins in the walk-in have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walk-in door and wall noted in need of cleaning.
    Correction: 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.
08/12/2015Routine
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the kitchen / front line service door is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only
03/03/2015Routine
No violation noted during this evaluation.11/05/2014Other
No grounds for action on this complaint. It would appear from the complaint inspection and the information provided by restaurant personnel that this complaint was about money and not food.
No violation noted during this evaluation.		11/05/2014Complaint
***A new and fresh painted dumpster was being changed out at the time of this inspection.
No violation noted during this evaluation.		09/04/2014Risk Factor
Inspection for the renewal of the health permit. Outside premises have all been scrubbed down. Inside storage is neat clean, and organized.
  • Refuse - Cleaning Receptacles
    Observation: Grease container needs to be emptied. Valley Protein has been notified by facility. EHS suggests calling Valley Protein to say Health Department wants this container emptied ASAP. (spillage on container and the ground from oberflow).
    Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (ladies room sign has been broken off...EHS provided a sign until a new one is purchased from the hardware store).
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
01/13/2014Routine
Complaint: brown gravy - old. made complainant sick - nausea. This gravy product is a powder that is whipped with a gallon 180 degree water and then held at 135 degrees and above. Today, gravy is holding at 167 degrees.. Without a phone number to call the complainant back, there is no other information available. There is nothing that would appear to make the complainant sick from the gravy. The gravy left from one day is tossed and not reused the following day. This facility uses approximately 10 gallons of gravy / day. See routine inspection which was done at the same time as this complaint investigation.
No violation noted during this evaluation.		01/13/2014Complaint
No violation noted during this evaluation.10/03/2013Risk Factor
Inspection for the Health Permit renewal. Health Permit was revalidated.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the white plastic slide tray in the ice machine and the plastic strip above it was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of these items at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the following items have accumulations of grime and debris:
    -slide rail areas of the warming drawers
    -the 2 stack ovens
    -cabinet under the drive through window soda machine (rear wall pipes)
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Hood / filters / wall and pipes behind the fryers noted in need of cleaning.
    Correction: 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.
02/19/2013Routine

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