Food supplier is McLane. Observed good handwashing/glove use, datemarking, and holding temperatures. EHSS discussed the following with the manager:
1. Employee Health Policy, KFC Policy is used and reviewed by all employees.
2. Chicken blanching procedures, and ensuring chicken is cooled to prevent the growth of bacteria (135° to 70° in 2 hours and from 135° to 41° in a total of six hours).
3. Recommend cleaning the interior of the ice machine, wire shelving in dishwashing and chicken breading areas, and floors in overall facility.
No violation noted during this evaluation. | 12/30/2015 | Risk Factor | |
EHSS recieved work order details from manager. The report stated the fryer coupling has been repaired. EHSS observed oil/grease on the floor, due to mishandling of the fryer. EHSS recommends overall cleaning of fryer area including floors, walls, and equipment, and also maintaining a cleaning schedule.
No violation noted during this evaluation. | 11/17/2015 | Follow-up | |
EHSS observed oil/grease on floor in fryer area. EHSS contacted technician from hunter mechanical who stated the leak has been fixed, the issue remaining is with the resetting of the pump and mishandling of the fryer. He requested the manager to contact him so he can come in and provide training on the proper way to handle the fryer. EHSS recommends cleaning fryer area immediately and contacting EHSS for additional follow up inspection.
No violation noted during this evaluation. | 11/12/2015 | Follow-up | |
Observed fryer in state of disrepair. Observed grease on the floor of fryer area. Manager stated Hunter Mechanical will return today to either repair or replace machine. Manager to contact EHSS with update on machine by tomorrow, November 3, at noon.
No violation noted during this evaluation. | 11/02/2015 | Follow-up | |
Food supplier is McLane. LPCO is EcoLab. Discussed the following with the person in charge:
1. Discussed and observed KFC Employee Health Policy.
2. Ensuring quat sanitizer remains at a concentration between 150-400ppm. Recommend testing concentration frequently.
3. Reviewed chicken tender blanching written procedures. Reviewed cooling parameters and final cooking temperatures.
4. Recommend ensuring all cold holding equipment are supplied with thermometers.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving for storing clean and sanitized equipment 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.
|
08/26/2015 | Routine | |
Standardization inspection was conducted on 4/8/15 with district standardization officer.
No violation noted during this evaluation. | 04/08/2015 | Other | |
Follow up inspection. PIC is ServSafe certified but did not have certificate available
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed metal pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend allowing items 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 (repeated violation)
Observation: Observed coving throughout facility not maintained in good repair.
Correction: Recommend repairing. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/27/2014 | Follow-up | |
McLane is the food supplier. Chicken is received fresh, raw and strips/ bites are received raw, frozen. Chicken cooled for use in pot pies and for Harvest Program donations
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed bag of buns stored off the floor with opening of bag lying on floor in standing water.
Correction: Recommend storing bread/ buns at least 6 inches off the floor and in a manner to prevent contamination. PIC discarded bread.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: door gaskets to walk in freezer/ cooler, grill vents, and caulking behind the 3 basin sink.
Correction: Recommend cleaning. 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: Observed metal pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend allowing items to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing connections to the wall mounted hot water dispenser leaking.
Correction: Recommend repairing. Recommend ensuring no standing water on floor. Plumbing systems and components shall be maintained in good repair. PIC stated technician has been called for service.
- Physical Facilities in Good Repair
Observation: Observed coving throughout facility not maintained in good repair.
Correction: Recommend repairing. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors throughout facility in need of cleaning. Observed grease build-up behind/ under fryers.
Correction: Recommend cleaning. 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.
|
08/13/2014 | Routine | |
McLane is the food supplier. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed bulk mashed potatoes and green beans hot holding at improper temperatures. Observed mashed potatoes at 122 F and green beans at 132 F. Per the PIC, these had been hot holding for less than 1 hour. PIC stated the mashed potatoes and green beans were on time control but no time was observed marked.
Correction: Recommend rapidly reheating the food to 165°F and maintain at 135°F or above through the hot holding period. PIC reheated the mashed potatoes to 185 F and marked the green beans with a 2 hour discard time.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no disposable towels provided at the rear hand washing sink.
Correction: Recommend providing 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 at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
02/18/2014 | Risk Factor | |
Recommend additional detailed cleaning at the coving/ baseboards. Reviewed cooling logs for chicken that is cooled and restaged
No violation noted during this evaluation. | 08/15/2013 | Follow-up | |
McLane is supplier. Time control, up to 4 hours, used in addition to temperature
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced cheese and shredded cheese cold holding at improper temperatures
Correction: observed sliced cheese at 54 F and shredded cheese at 47 F. PIC stated these were removed from the walk in cooler less than 1 hour prior. PIC stated that it appeared the cold hold unit had not been turned on.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the wire utensil baskets above the 3 basin sink and the inside of dustpans with accumulations of grime and debris.
Correction: Recommend cleaning 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: Observed equipment/ dishes on the drain board of the 3 basin sink stacked while wet after cleaning and chemical sanitization.
Correction: Recommend items 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.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the rear hand washing sink.
Correction: Recommend that 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 be provided at all hand washing lavatories to encourage proper hand washing and avoid employees from drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors throughout the facility, especially under fryers, inside the walk in cooler, under dry storage racks and at the 3 basin sink, in need of cleaning. Observed mold present on the wall above the 3 basin sink and the wall in need of cleaning.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. 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.
|
08/06/2013 | Routine | |
Reviewed employee health policy (copy placed in file)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced cheese and shredded cheese cold holding at improper temperatures
Correction: observed sliced cheese at 59 F and shredded cheese at 62 F. PIC stated these were removed from walk in cooler at 11:00am and temp. was taken at 3:30pm.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed in-use utensils (tongs, scoops for potato wedges) used with time-temperature controlled for safety (TCS) food not being cleaned and sanitized at least every 4 hours while in-use. PIC stated they are cleaned and sanitized every shift (6 hours).
Correction: Recommend cleaning and sanitizing, or switching out, equipment food contact surfaces and utensils used with TCS food at least every 4 hours while in use.
|
03/14/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken, 7091 Mechanicsville Turnpike, Mechanicsville, VA 23111 »