Observed good hand washing and food handling practices during today's inspection.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the baking trays are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the baking trays to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gaskets to the hot holding cabinets, the exterior of the tea urn nozzles and several lexan pans all have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout the facility 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed significant dust accumulations inside the exhaust hood.
Correction: Maintain hood system vent filters in a clean condition.
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03/14/2016 | Routine | |
Facility is in need of a thorough and detailed cleaning. Several areas of the floor are noted in need of repair.
- 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. Observed employee drink container stored in the reach in cooler on the front line above other food items for customer service.
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice chute and the soda nozzles in the dining room carbonated beverage dispenser were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of equipment 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.
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09/10/2015 | Risk Factor | |
Discussed with the person in charge:
1. Good handwashing observed in the chicken prep area
2. Facility is in need of an overall detailed cleaning
3. Good cooling methods discussed
4. Good knowledge of employee health
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler or cold well on the front line.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is no longer sealed to the adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Observed damaged hood vent filters on both sides of the kitchen and gaps between the hood vent filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris: exterior of all hot holding units, storage rack on the front line, hood vent shields on both sides of the kitchen, exterior of the can opener, exterior of both microwaves, upsplash of the stand mixer, exterior of all fryer cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several stainless steel food containers under the prep table and several plastic food containers stored over the 3-compartment sink 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 in Good Repair
Observation: The following physical facility items are not maintained in good repair: 1. observed tile grouting throughout the facility to be worn 2. observed several severely cracked and chipped floor tiles throughout the facility 3. the ceiling in the dry storage area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls, and ceiling are noted in need of a detailed 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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03/16/2015 | Routine | |
Discussed the following items with the person in charge:
1. Proper cooling procedures for beans. Recommend pre-chilling the canned items prior to mixing with the seasoning packets. If temperature of food is above 41'F after mixing with seasoning, recommend leaving food containers uncovered until 41'F or below is reached. If not cooled to 41'F within 4 hours of opening cans, ensure product is discarded.
2. Hot holding on front line: It appears as though one of the heating elements in this unit may not be functioning properly. During inspection, heat from top element was measured at 136'F in the middle section of the cabinet (above where the chicken strips are stored), and 229'F along the bottom heating element. The only hot holding temperatures measured as in-adequate were the foods under the lower temperature section of the cabinet. PIC stated he would look at the unit tonight to see if the element is not functioning properly. Both top and bottom elements are connected to same temperature dial and setting. Chicken strips also have a maximum hold time of 2 hours for quality control.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled barbecue beans and green beans not being adequately cooled to prevent the growth of harmful bacteria. Both barbecue beans and green beans were prepped at 7:54 AM according to the date label. At approximately 12:15 PM, barbecue beans were measured at 48'F (it) and green beans at 50'F (it).
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed containers of beans covered and stored stacked on top of one another in the walk in cooler.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken Strips hot holding at improper temperatures in the hot holding unit on the front line. Chicken strips measured at internal temperatures ranging from 120'F to 126'F..
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- 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: several wire racks in clean equipment storage were noted with an accumulation of grime and debris. Racks were re-located to the three comparment sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the soda nozzles 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
Observation: The nonfood contact surfaces of the bottom shelves of the reach in coolers, the door gaskets of the reach in coolers and the wheels or castors on the henny penny units have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the cooking area is no longer smooth and easily cleanable. Several areas throughout the floor noted in need of regrouting and several tiles are noted to be chipped, broken and cracked.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors around the henny pennys, wall behind the three compartment sink in the cooking room, walls throughout the facility, and floors in dry storage 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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03/24/2014 | Routine | |
Facility was observed in need of a detailed cleaning of floors, walls and ceilings.
Observed excellent hand washing practices and food handling during the inspection today.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice chutes at the customer self-service soda machines were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice chutes 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.
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11/04/2013 | Risk Factor | |
Discussed details of the complaint with the Person in Charge. PIC was aware of the details of the complaint prior to the health department inspection
Recommend Increasing frequency of cleaning of the soda machines and the surrounding areas.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice chutes at customer self-service soda machines were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice chutes 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.
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11/04/2013 | Complaint | |
The kitchen area of the restaurant needs a thorough cleaning of the walls and floors behind the cooking equipment.
All staff are very knowledgeable of cooking, cold holding and hot holding temperatures. The staff demonstrated good hand washing practices.
Investigated complaint received on March 26, 2013. Complaint not founded at this time.
- Temperature Measuring Devices - Ambient Air and Water
Observation: There was no thermometer located in the walk in cooler.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the baking trays.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following equipment nonfood surfaces have accumulations of grime and debris: 1. wire shelf above the 3 compartment sink 2. sides of the fryers 3. wheels on the fryers 4. pipes and walls behind the fryers 5. interior of the cabinets on the fryers 6. drains in front of the walk in cooler and walk in freezer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed food containers 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the over the chicken pressure cooker area. Light measured at 15 candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1. broken floor tiles at the entrance to the walk in cooler and walk in freezer and throughout the kitchen 2. lights were not working over the fryers.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed unused equipment in the dry storage and a broken microwave on the table in the kitchen area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #0160, 5412 Jefferson Davis Highway, Fredericksburg, VA 22407 »