Kentucky Fried Chicken #0135, 1705 North Emmet Street, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken #0135
Address: 1705 North Emmet Street, Charlottesville, VA 22901
Type: Full Service Restaurant
Phone: 540 448-1814
Total inspections: 6
Last inspection: 10/06/2015
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Inspection findings

Inspection date

Type
Operator to investigate why the water on the mop sink cannot be shut off.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Broccoli and cheese hot holding at improper temperatures. The steam well for the buffet line had not been turned on.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Operator reheated the product to above 165 during the inspection.
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device (degrees C) located in the in the raw chicken walk in cooler is not accurate.
    Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • Plumbing System Maintained in Good Repair
    Observation: Water to the mop sink cannot be turned off.
    Correction: Operator to ensure to water can be turned off to the mop sink.
  • Physical Facilities in Good Repair
    Observation: Floors is not maintained in good repair. Tiles missing in the chicken prep area and grout lines low in the kitchen.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors and walls under and behind equipment in the kitchen 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.
10/06/2015Routine
Temperature controls in place. Good cleaning/sanitation practices.
As noted above, floor in chicken breading/fry station area is in significant disrepair. Suggest consulting with a professional flooring contractor to provide a suitable flooring material for space. In addition, a comfort/safety mat is recommended for this area.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Floor or floor covering in at breading/fry station is not smooth and easily cleanable. Floor tile in this area with significant damage.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Note: Current floor surface with poor durability despite previous repair/replacement attempts. Recommend a new flooring surface for this area. New material should be both durable/easily cleanbale and meet the needs of the operation.
09/12/2014Routine
Note: Adust cleaning schedule as necessary to ensure that customer seating is maintained in a clean and sanitary manner.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice chute at customer self-service beverage station.
    Correction: Clean and sanitize these surfaces for food contact.
05/01/2014Routine
Temperature and sanitary controls in place.
No violation noted during this evaluation.		10/25/2013Risk Factor
Temperature and sanitary controls in place.
No violation noted during this evaluation.		06/17/2013Risk Factor
Note: Repeat violations observed on this date.
Regarding floor at fryer/ breading line, please provide a written plan of corrective action to this department by 2/14/13. Floor's current state of disrepair prevents proper cleaning and sanitization and posses a cross contamination hazard.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: underside of buffet top.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Floors, Walls, and Ceilings - Cleanability (repeated violation)
    Observation: Floor or floor covering at breading/fryer line is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
01/28/2013Routine

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