- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in breading/cook area is not smooth and easily cleanable. Broken tile and missing grout.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/17/2015 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The Walk in Chicken Cooler 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.
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09/01/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the food bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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05/12/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Containers stored on floor.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Physical Facilities in Good Repair
Observation: Faucet located at mop sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/26/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.(Upright coolers)
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: soda nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in walk in freezer 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.
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10/31/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. (2 upright coolers are not in operation)
Correction: Remove any unused or non-functioning equipment from the premises.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations in the kitchen are being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rear of the kitchen
Correction: 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in Chicken cooler and chicken breading area 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/01/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (No sanitizer was present in the solution)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.(Coolers and Freezers)
Correction: Remove any unused or non-functioning equipment from the premises.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a Quats chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the walk in coolers, and the floor/wall junctures outside of the coolers 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.
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03/03/2014 | Routine | |
- Temperature Measuring Devices
Observation: The temperature measuring device in the front counter reach in cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in cooler
Correction: 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: soda machine nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Large pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the storeage room and dishwashing areas are 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.
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11/18/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Heavy accumulations of ice were observed under the cooling unit in the walk in freezer, allowing water to drip on to the food products below.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. 2 single door coolers not in operation are present in the facility.
Correction: Remove any unused or non-functioning equipment from the premises or make any needed repairs to the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the walk in freezer 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.
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07/18/2013 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the dish sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/21/2013 | Follow-up | |
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the chicken walk in cooler 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.
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03/20/2013 | Routine | |
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