Kentucky Fried Chicken, 1222 Wilborn Avenue, South Boston, VA 24592 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken
Address: 1222 Wilborn Avenue, South Boston, VA 24592
Type: Fast Food Restaurant
Phone: 434 575-7095
Total inspections: 7
Last inspection: 03/31/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the magnasol dry storage area. exposed to potential contamination.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Backflow Prevention Device, When Required*
    Observation: Backflow or back siphonage prevention device not available on threaded faucet as required by law.
    Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. The current backflow prevention device is by passed with the addition of the "Y" attachment. There needs to be a atmospheric vacuum breaker installed on the side of the "Y" that goes to the hose with the nozzle to correct this issue.
03/31/2016Routine
No violation noted during this evaluation.10/26/2015Routine
No violation noted during this evaluation.01/09/2015Routine
See the note to file on items outstanding from the re-model
No violation noted during this evaluation.		09/16/2014Pre-Opening
No violation noted during this evaluation.07/25/2014Follow-up
  • Person in Charge
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Critical: Employee Health
    Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
    Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
  • Critical: Hands and Arms Cleaning Procedure*
    Observation: Improper handwashing procedures observed.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Critical: Backflow Prevention Device, When Required* (corrected on site)
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
06/26/2014Routine
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw chicken at prep sink.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
02/08/2013Routine

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