Kentucky Fried Chicken/Long John Silvers, 806-A England Street, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken/Long John Silvers
Address: 806-A England Street, Ashland, VA 23005
Type: Fast Food Restaurant
Phone: 804 752-2408
Total inspections: 9
Last inspection: 09/25/2015
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Inspection findings

Inspection date

Type
Inspection was conducted to re-open the facility after it closed due to a gas leak in the gas line connected to the deep fryer.
The EHSS spoke to the service technician regarding the repairs. The technician stated that he replaced the gas hose connected to the Long John Silvers deep fryer and replaced the quick connect. He also capped off the abandoned gas line located in that same area. He then ran a "leak bubble check" on the gas line to determine if any gas was leaking in the line and he observed no leaks. The EHSS observed no odor in the kitchen that would be present if a gas leak still existed.
The EHSS gave the person in charge approval to re-open the facility. The hot water (supplied by the gas water heater) at the handwashing sink was observed at 106°F and the hot water at the 3 compartment sink was observed at 129°F. The assistant fire marshal, Ed Fuzy, gave the approval for the building to be occupied. A building inspector is expected to revisit the facility prior to it opening at 10:30 A.M. but their inspection is not required before they can re-open.
No violation noted during this evaluation.		09/25/2015Other
  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
04/08/2015Follow-up
Discussed the following with the person in charge (PIC):
1. Food supplier is McLane.
2. The chicken breading is sifted after each batch unless two batches are made continuously per KFC's standard operating procedures (SOPs).
3. Observed the employee health policy posted. The PIC stated that it is reviewed with staff upon hiring them and once per year thereafter.
Observed excellent date marking of foods and holding temperatures of foods.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Water from all of the handwashing sinks (kitchen & restrooms) was measured at temperatures less than 100°F. The temperatures of the water ranged from 93°F-95°F. As the water ran the temperatures dropped between 2-3 degrees.
    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.
03/30/2015Risk Factor
Abbreviations: RIC-reach-in cooler, WIC-walk-in cooler, PIC-person in charge
Observed good food handling practices by employees and good holding temperatures of foods
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Hush puppy batter for which time rather than temperature is being used as a control was not cooked or discarded by the expiration time as indicated on the package. The hush puppy batter was marked with a preparation time of 9:30 AM and a discard time of 1:30 PM. The PIC discarded the hush puppy batter.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
12/01/2014Risk Factor
Temperatures continued: Hot Holding: Chicken breast-154°F, Potatoes-153
  • Equipment and Utensils, Air-Drying Required
    Observation: Many stainless steel insert 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.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted in the women's restroom at the entrance and handwashing area and in the men's restroom at the urinal and handwashing area. Observed 5 foot candles of light in the women's restroom and 7 foot candles of light in the men's restroom.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
07/11/2014Routine
Mac n cheese cold holding 34, chicken pot pie thawing 29. All hand sinks above 100 degrees for water temperature to ensure proper hand washing. Observed proper hand washing and glove use. Very, clean well-organized establishment.
No violation noted during this evaluation.		04/02/2014Risk Factor
RIF #2 0 degrees, Mac n cheese WIC 36, pot pie WIC 39. PIC Rick Culpepper Serv Safe 2/23/2017 #8849000. Observed hand sinks (85-90 degrees) not delivering water for hand washing at 100 degrees or higher. Recommend water temperature be adjusted to be 100 degrees or higher for proper hand washing. Very clean, well organized establishment. No Critical Violations.
No violation noted during this evaluation.		11/21/2013Risk Factor
MAC AND CHEESE 34, shrimp 35, filet fish 34, Discussed Employee Health information provided by PIC on signs/symptoms/diseases. Observed chicken properly thawing in walk-in cooler. Sanitizer at proper strength to clean utensils. Very clean establishment.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Observed hand sinks water temperature less than 100 degrees.
    Correction: Recommend water temperature be adjusted to maintain temperature above 100 degrees. (bath and kitchen sinks less than 100 degrees).
07/09/2013Routine
Employee Health information reviewed, correct responses given. Nasha Douglas PIC, Manager. Thermometer needed in WIC #2 on the Left side. No Violations, very clean establishment.
No violation noted during this evaluation.		02/01/2013Risk Factor

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