Kentucky Fried Chicken # 176, 1905 Pocahontas Trail, Williamsburg, VA 23185 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken # 176
Address: 1905 Pocahontas Trail, Williamsburg, VA 23185
Type: Fast Food Restaurant
Phone: 757 220-8176
Total inspections: 11
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type
Pot pie mix found in walk in cooler with lid in place. Recommend container be uncovered to provide maximum heat transfer
12 VAC 5-421-810. Cooling methods.
2. Loosely covered, or uncovered if protected from overhead contamination as specified under 12 VAC 5-421-610 A 2, during the cooling period to facilitate heat transfer from the surface of the food.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the front of prep area
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
11/04/2015Routine
No violation noted during this evaluation.05/11/2015Routine
No violation noted during this evaluation.01/09/2015Routine
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the chicken fry area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
09/02/2014Routine
No violation noted during this evaluation.05/05/2014Routine
No violation noted during this evaluation.03/06/2014Risk Factor
No violation noted during this evaluation.11/08/2013Routine
No violation noted during this evaluation.08/01/2013Routine
Spoke to Manager, Samantha, and presented complaint to her. She was familiar with the customer and said she attempted to explain the procedure to him. She said all associates wash hands before serving food and donning gloves. If they leave the line for whatever reason they must wash hands and change gloves. The person in the dining room cleaning tables wears gloves to protect themselves as they are responsible for tables, trash and restrooms. Noone enters the serving line without washing hands and putting on gloves. When on the line they do handle boxes and single serve items to place food on. They do grab chicken with they gloves and place in the single serve item.
Observed several employees wash hands before entering serve line and glove. The handling of single serve item is not a threat as the items are stored in a clean dry location. Could not contact customer as no phone number was given.
No findings of poor handling.
No violation noted during this evaluation.		07/03/2013Complaint
Hot water restored to handwashing sinks. Temperature 108F.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Freezer pipe was observed in a state of disrepair and damaged (leaking).
    Correction: Repair the freezer pipe to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Hand washing sink in dish room in poor repair (missing peddel to work sink).
    Correction: Repair and maintain all plumbing components and fixtures.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Fans in 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.
05/07/2013Follow-up
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The cook is drinking from an uncovered container in the food preparation area.
    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 - Good Repair and Proper Adjustment
    Observation: Freezer pipe was observed in a state of disrepair and damaged (leaking).
    Correction: Repair the freezer pipe to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Water Capacity*
    Observation: The water heater / boiler serving the food service establishment is no longer operable.
    Correction: Institute glove policy. Wash hands after all tasks and wear gloves for all tasks (including preparation)
  • Plumbing System Maintained in Good Repair
    Observation: Hand washing sink in dish room in poor repair (missing peddel to work sink).
    Correction: Repair and maintain all plumbing components and fixtures.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Fans in 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.
05/06/2013Routine

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