KFC, 220 RIGGS RD NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 27, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 19, 2014 | Routine | 5 | 5 | Details / Comments |
|
Oct 28, 2013 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 14, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 30, 2013 | Routine | 4 | 8 | Details / Comments |
May 27, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 05/19/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken Chop (Hot Holding) | 150.0F |
| Beef (Hot Water Bath) (Hot Holding) | 160.0F |
| Chicken (Hot Holding) | 154.0F |
| Chicken (Hot Holding) | 146.0F |
May 19, 2014 (Routine)
Violations:
- Correct response to questions
THE CFPM CERTIFICATE IS NOT POSTED IN AREA VISIBLE TO CONSUMERS (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS UTENSILS LEFT IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/THE ICE BOX MAKER DROP PANEL IS UNCLEAN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
THE CLEANED DISHES AND POTS ARE STORED TO DRY IN A MANNER THAT DOES NOT ALLOW AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN FLOOR AND EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
ACCUMULATION OF GREASE AND DUST ON PARTS OF THE GRILL'S VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 05/03/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Black Beans (Steam Table) (Hot Holding) | 155.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 166.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 161.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
Oct 28, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS INSIDE KITCHEN PREP AREA (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
PROVIDE TRASH AND GREASE CONTRACT AT RE-INSPECTION
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| Chicken Strips (Stove) (Cooking) | 158.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 38.0F |
| Chicken Wings (Table) (Holding) | 160.0F |
Feb 14, 2013 (Follow-up)
Comments:CFPM: LAMIN JALLOW FS-43367 EXP 04/27/2013. COMPLETE UNFINISHED ITEMS (PROVIDE THERMOMETER). NOTICE ABATED FROM INSPECTION OF01/30/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| Potatoes (Hot Holding) | 138.0F |
| Chicken fried (Hot Holding) | 157.0F |
| Beans (Hot Holding) | 160.0F |
Jan 30, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Laura G. Collins: ServSafe Certificate Number 4593; Exam Date 12/8/2010. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
The establishment's basic business license is not posted in a conspicuous location. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution is held at an improper concentration. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
A reach-in refrigerator's ambient air temperature was measured at 49.8 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Chicken is thawing in the 3-compartment sink under running water however the chicken is not completely submerged. (Corrected On Site) - Thermometers provided & accurate
The digital display of the walk-in freezer's thermometer is blank and no temperature is indicated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no thermometer in the under counter refrigerator and no properly functioning thermometer in the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water at the handwashing sink at the drive-thru window. (CORRECT VIOLATION WITHIN 24 HOURS) - Sewage & waste water properly disposed
The person in charge was unable to provide the name of the establishment's grease collection contractor and its grease collections contract. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
One of the lids from from one of the dumpsters is missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
The person in charge was unable to provide the name of the establishment's trash collection contractor and its trash collection contract. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (missing bulbs) in the reach-in freezer and reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness is posted and was reviewed.
CORRECT ITEM STATED WITHIN 24 HOURS
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 119.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Creamy Jalapeno Sauce (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| Potato Wedgies (Deep Fryer) (Cooking) | 211.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 49.8F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Hot Water (Handwashing Sink - Service Line) | 92.0F |
| Rice (Steam Table) (Hot Holding) | 164.0F |
| Black Beans (Steam Table) (Hot Holding) | 180.0F |
| Red Beans (Steam Table) (Hot Holding) | 181.0F |
| Ground Beef Taco Meat (Steam Table) (Hot Holding) | 149.0F |
| Steak cooked (Steam Table) (Hot Holding) | 166.0F |
| Chicken (Steam Table) (Hot Holding) | 148.0F |
| Tomatoes chopped (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Guacamole (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Original Chicken (Holding Oven) (Hot Holding) | 176.0F |
| Original Chicken (Holding Oven) (Hot Holding) | 180.0F |
| Grilled Chicken (Holding Oven) (Hot Holding) | 165.0F |
| Chicken Strips (Holding Oven) (Hot Holding) | 143.0F |
| Chicken Pot Pie (Holding Oven) (Hot Holding) | 174.0F |
| Original Chicken (Heat Lamp Display) (Hot Holding) | 168.0F |
| Original Chicken (Heat Lamp Display) (Hot Holding) | 171.0F |
| Chicken Bites (Heat Lamp Display) (Hot Holding) | 159.0F |
| Crispy Chicken (Heat Lamp Display) (Hot Holding) | 146.0F |
| Crispy Chicken (Heat Lamp Display) (Hot Holding) | 144.0F |
| (Refrigerator - reach-in) | 36.0F |
| Hot Water (Handwashing Sink - toilet/female) | 119.0F |
| Hot Water (Handwashing Sink - toilet/male) | 124.0F |
| Chicken (Deep Fryer) (Cooking) | 209.0F |
| Chicken (Deep Fryer) (Cooking) | 208.0F |
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