Kfc/Taco Bell, 1793-A South Creek One, Powhatan, VA 23139 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: KFC/Taco Bell
Address: 1793-A South Creek One, Powhatan, VA 23139
Type: Fast Food Restaurant
Total inspections: 4
Last inspection: 01/13/2016
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Inspection findings

Inspection date

Type
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Refried beans were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Two hand-sinks have damaged food pedestals.
    Correction: Repair/replace both units as needed.
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Water from the hand-washing sink was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: Paper towels were not provided at the chicken walk-in cooler hand-sink.
    Correction: Paper towels must be provided at all hand-sinks at all times.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Debris build-up on the kitchen floor & floor drains.
    Correction: Provide a detailed floor & floor drain cleaning as needed.
01/13/2016Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Gravy was observed hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hand-sink at the chicken walk-in cooler has a broken foot pedestal.
    Correction: Provide a new food pedestal on the chicken walk-in cooler hand-sink.
  • Non-Food Contact Surfaces
    Observation: Debris build-up on the following non-food contact surfaces: Interior hot wells, roller carts in chicken walk-in cooler, sides of cooking equipment, drink machine splash area & interior of the drink cabinet.
    Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Hand Drying Provision (corrected on site)
    Observation: Paper towels were not provided at the hand washing lavatory at the chicken walk-in cooler.
    Correction: Paper towels must be provided at all hand-sinks at all times.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Debris build-up on the kitchen floor.
    Correction: Provide a detailed kitchen floor cleaning as needed.
08/25/2015Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Corn and green beans hot holding at improper temperatures. Products were reheated
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sinks locatted throughout the kitchen were measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
01/29/2015Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy. Post health permit so it is visible to the public.
Additional food temperatures (degree Fahrenheit) mashed potatoes 166, 173, 158, 167, 168, 173, gravy 190+, coleslaw 34, 34, 36, 34, 37, 34, 35, 35, 36, 35, macaroni & cheese 149, 152, 148, 150, 149, 161, shredded cheese 35, 36, 35, 35, chicken 18, 15, 14, 23, 28, 30, 24, black beans (reheat) 188+, red sauce 148-157, creamy jalapeno sauce 36, 37, creamy chipotle sauce 37, 36, avocado ranch sauce 36, 35, 36, green beans 40, 39, pico de gallo 37, taco beef 37, 37, 36, 36, 37, 36, 37, sour cream 38, 36, 36, 35, 35, 36, 40, diced onions 36, 36, 35, 36, diced tomatoes 36, 35, 35, 35, 36, 38, bacon 36, 35, 36, coleslaw dressing 35, 35, 36, macaroni & cheese 33, 30, 35, 35, macaroni & cheese 165, 155, 158, 161, 170, 169, green beans 155, 146, 154, 158, pickles 37.
cooking temperatures (degree Fahrenheit) chicken bites 214, 212, 215, 212, 209, 208, grilled chicken 213, 189, 187, 181, 194, 207, 208, chicken strips 209, 211, 208, 212, 210, 208, 207, potato wedges 210, 214, 212.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Green beans were found hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Debris build-up on the kitchen floor.
    Correction: Provide a detailed kitchen floor cleaning as needed.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quaternary sanitizing solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940.
    Correction: Use appropriate sanitizing concentration for food & non-food contact surfaces.
09/22/2014Routine

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