Kentucky Fried Chicken, 807 John Marshall Hwy., Front Royal, VA 22630 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Kentucky Fried Chicken
Address: 807 John Marshall Hwy., Front Royal, VA 22630
Type: Fast Food Restaurant
Phone: 540 635-7119
Total inspections: 17
Last inspection: 10/01/2015

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Inspection findings	Inspection date	Type
The interior physical facilities at this establishment is falling into such disrepair that, in addition to issues of surfaces not being cleanable, at least two conditions exist that could impact employee safety. Regardless of structure age, the physical facilities of a food establishment must be maintained in a state of good repair, and this facility is not meeting that regulatory requirement. All four items of non-compliance listed in this report fall into the area of physical facilities. Please assure that the issues of non-compliance listed in this inspection report are given immediate attention. Indoor Areas - Surface Characteristics Observation: The interior walls of the older walk-in refrigerator were observed in very poor repair with a large section of sheet metal curled away from the underlying insulation . The edge of this sheet metal is corroded, with very sharp and jagged edges, and cannot be properly cleaned. Correction: The characteristics of indoor surfaces must be smooth, durable, and easily cleanable. This nonconformance was cited during the previous inspection on 4/2/15. Please see that appropriate repairs are made to this refrigeration unit. Floors, Walls, and Ceilings, Utility Lines Observation: A section of metal covering is missing from the bottom of an electrical service panel, exposing heavy rust debris and electrical wiring. The opening is approximately 8" high x 4' long. ;Utility service lines and pipes shall not be unnecessarily exposed. Please see that appropriate repairs are made to this electrical service panel. Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: At two locations in this facility existing interior structure gaps exist that allow washdown water to stand and become rancid. One 3" gap was created when a walk-in refrigerator was installed near an interior brick wall. Another gap exists between the floor and cabinet structure beneath the front counter. In both of these areas the narrow gaps do not allow sufficient access space for cleaning.;The floors in food establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and floor and wall junctures shall be coved and sealed. Physical Facilities in Good Repair Observation: What appears to be the remaining portion of an unused/ abandoned 6" conduit rising about 2" above the floor contains a wet, extremely soiled fibrous material, possibly an insulation material. This conduit is against a wall near the 3-bay sink, and handsink. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Please see that this condition is abated.	10/01/2015	Routine
Discussed requirement that mops be stored to allow air drying, and that sanitizer solution be maintained in visually clean condition. Light Bulbs Protective Shielding Observation: Two unprotected bulbs were observed inside the hooded area above the deep fry units. Correction: Light bulbs above exposed foods must be shatter resistant, coated or shielded. Physical Facilities in Good Repair Observation: Significant sheet metal damage was observed on one wall of the walk-in refrigerators, and numerous tiles were observed broken or missing in the kitchen floor. Correction: The physical facilities shall be maintained in good repair. The person in charge assured that a remodel of the entire facility is scheduled for later this year and that the remodel will include the stated damage.	04/02/2015	Routine
Discussed observations and inspection report with the person in charge Facility kitchen appeared clean at time of inspection Good separation of foods in coolers Good date marking practices Use of food gloves with regular change of gloves observed pH sanitizer QAK QR 200-400ppm Hair Restraints - Effectiveness (corrected on site) Observation: Employees observed working in the food service area without proper hair (beard) restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food	10/29/2014	Routine
Discussed observations and inspection report with the person in charge. Overall at time of inspection clean facility kitchen Time is used a public health control. Good date marking practices Probe thermometers noted proper hand washing procedures with regular change of gloves observed pH sanitizer QAK QR 200-400ppm Good separation of foods in coolers Toilet Room Receptacle Covered Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. Physical Facilities in Good Repair Observation: Electrical outlet cover in dinning area is not maintained in good repair Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	08/21/2014	Routine
Clean facility kitchen at time of inspection Cold and hot holding foods well within required limits Good separation of foods in refrigeration units Use of foods gloves with regular change of gloves noted Prober hand washing procedures observed No violation noted during this evaluation.	06/23/2014	Risk Factor
Overall clean and well managed facility Use of food gloves with frequent change of gloves observed Proper hand washing procedures noted pH sanitizer test kit QAK QR 200ppm Use of probe thermometer observed Good separation of foods in refrigeration units No violation noted during this evaluation.	04/10/2014	Risk Factor
Overall clean facility kitchen Use of food gloves with frequent change of gloves noted Cold and hot holding foods within required temp range Good separation of foods in coolers pH sanitizer QAK QR 200ppm No violation noted during this evaluation.	01/14/2014	Risk Factor
Discussed observations and inspection report with the person in charge Overall facility kitchen with food contact surfaces appeared clean to sight and touch Hair restraints and sanitizer test kit (QAK QR 200ppm) observed Observed proper hand washing and use of food gloves Time used as public health. Good date marking Temperature - Food Temperature Measuring Devices - Provided Observation: The person in charge could not provide a food temperature measuring device for the Delfield pass throuhj refrigerator Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. 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: can opener. Correction: Maintain nonfood-contact surfaces of equipment clean. Toilet Room Receptacle Covered Observation: There is no cover to the feminine napkin refuse container in the ladies room stall. Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.	10/31/2013	Routine
Discussed observations and inspection report with the person in charge. Overall facility kitchen with clean food contact surfaces observed Good food separation in refrigeration units Time used a public health Use of food gloves with regular changing observed Good personal hygiene noted Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: square disposable food containers. Correction: Maintain nonfood-contact surfaces of equipment clean.	07/30/2013	Routine
At time of inspection previos violations noted as having been corrected. Hand sink now has a food pedal forcold/hot water No violation noted during this evaluation.	05/28/2013	Follow-up
Discussed observations and inspection report with the person in charge Overall facility dining area and kitchen appeared clean and in compliance Use of food gloves with frequent changing of gloves observed Clean food contact surfaces noted Refrigeration temperatures, cold and hot holding foods within required limits Hair restraints and good date marking noted Discussed proper cleaning of food contact surfaces with the person in charge - wash, rinse and sanitize food contact surfaces no less than once every 4 hours for prevent microbial accumultion of pathogens on food contact surfaces and build up of a microbial film on these surfaces Non-Food Contact Surfaces (corrected on site) Observation: The nonfood contact surface of the can opener has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Critical: Plumbing System Maintained in Good Repair* Observation: A recent repair to plumbing system components of thehand sinkis not in accordance with law.- hot water observed at 89.9F Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. Distressed Merchandise, Segregation and Location (corrected on site) Observation: Products for credit, redemption, or return is not being stored in a separate designated area Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.	05/02/2013	Routine
Discussed observations and inspection report with the person in charge. Overall dining area, facility kitchen and food contact surfaces appeared clean. Excellent refrigeration unit and cold holding food temperatures. Use of food gloves, hair restraints, good date marking practices and pH sanitizer test kit (QAK QR 400ppm) observed. Probe thermometer noted. NOTE:* Please ensure that the hot water at the hand sink is at 100F and 3 bay sink at 110F min. If not please raise thethermostatt of the water heater or have it inspected. Alos monitor the temperature regularly. Provided employee health policy agreement for signature and FDA Employee Health and Hygien iHabdbook No violation noted during this evaluation.	02/26/2013	Risk Factor
No violations noted at time of inspection. Facility kitchen appeared clean, well managed and in compliance. Clean food contact surfaces noted. Refrigeration units, cold and hot holding foods well within required limits. Use of food gloves, hair restraint, good date marking and pH sanitizer test kit (QAK QR 200ppm) observed. Good job No violation noted during this evaluation.	12/11/2012	Risk Factor
At time of inspection facility kitchen appeared clean and in compliance with no violations noted. Refrigeration units, cold and hot holding foods within required limits. Food contact surfaces clean. Use of food gloves, good date marking practices, hair restraints andsanitizer test strips with QACbeing within required range (100-200ppm) No violation noted during this evaluation.	03/05/2012	Risk Factor Assessment
No violations noted at time of inspection. Facility kitchen appeared clean and in compliance. Food contact surfaces clean. Time use as public health control. Probe and food thermometers, hair restraints, ph sanitizer test kit noted. Good date marking practices observed. Good documentation maintained. No violation noted during this evaluation.	11/08/2011	Risk Factor Assessment
At time of inspection both chicken and veggie walk-in coolers were found to be within required cold holding food temperatures. Suggested to implement 3x daily temp log to ensure that temperatures are within required cold holding limits,. Walk-in freezer door will be corrected once spare parts arrive.. Was told that new hinges are on order Physical Facilities in Good Repair (repeated violation) Observation: Door to walk-in freezer is not maintained in good repair Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	08/01/2011	Follow-up
Discussed observations and inspection report with the person-in-charge. Overall facility kitchen appeared clean and in compliance with VDH food code regulations. 1.Cold holding (cold holding cabinet front end service area) and hot holding foods within required range 2. refrigeration temperatures within required limits NOTE: Remind employees to properly close walk-in cooler doors at all times to prevent cold loss Please monitor all refrigeration unit temperatures to ensure that temperatures of 37F-40F is constantly maintained. Otherwise lower thermostat of units or have a refrigeration tech look at units 3. Observed use of food gloves, good date marking practices, time used as public health control, hair restraints Physical Facilities in Good Repair Observation: Door to walk-in freezer is not maintained in good repair Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	07/29/2011	Routine

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