Kentucky Fried Chicken, 915 N Main St., Suffolk, VA 23434 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Kentucky Fried Chicken
Address: 915 N Main St., Suffolk, VA 23434
Type: Fast Food Restaurant
Phone: 804 642-4350
Total inspections: 5
Last inspection: 07/23/2015
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Inspection findings

Inspection date

Type
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Observed tongs at front fry and chicken counter area stored between units.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the 1. Shelving at the front counter that holds containers and lids has accumulations of grime and debris. 2. The raw chicken walk in refrigerator floor observed in need of light cleaning.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
07/23/2015Routine
NOTES:
- Dining area is up for renovation soon. Please contact Suffolk Health Department prior to renovation to review processes and discuss details.
- Facility observed clean.
- Outside trash area observed very clean.
- Hats worn by staff.
- Discussed Employee Health and Allergen awareness with PIC.
- All staff must be up-to-date with District Food Handler cards ASAP.
- Overall, good inspection.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Ten employees working without Food Handler cards.
    Correction: Train all employees in food safety as it relates to their assigned duties.
01/22/2015Risk Factor
NOTES:
- Frequent hand washing observed during inspection.
- Time used as public health control. Good job with the sticker system!
- Ensure that all areas that are food contact surfaces are cleaned and sanitized at minimum every four hours.
- Ensure that all scoops have handles as to prevent cross-contamination.
- Discussed with manager at length regarding the condition of the kitchen in terms of the uneven floor with a leaking roof in certain areas in the kitchen that is not over food preparation areas.
- Please contact the Suffolk Health Department prior to any ceiling renovation in order to ensure that all food and food preparation areas are prevented from possible contamination from construction.
- Reviewed Food Handler's card with manager.
- Discussed employee health with manager.
  • Equipment Compartments, Drainage
    Observation: The waste collection compartment is not properly sloped to eliminate pooling water near the walk-in refrigerator (with raw chicken) and cooker area. Per manager, there is a leak in that area of the kitchen that is not over food preparation areas. There is also a leak at the back exit door when it rains.
    Correction: A new drainage system should be installed in that area to eliminate pooling of water. In addition, fixing any leaks from the roof as soon as possible will help to eliminate most of the moisture issue.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Walk-in refrigerator with raw chicken was observed without flap at the bottom of the door.
    Correction: Repair the flap at the walk-in refrigerator 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 the flap, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Entire kitchen area 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.
07/24/2014Routine
Walk in freezer maintaining proper temp, however, door is in need of service as it must be kicked to dislodge accumulated ice in order to open. Also, icicles visible on fans.
Box of chicken inside of walk in observed to have evidence of having thawed and then re-froze. Spoilage concerns discussed with PIC.
Cover missing on floor drain. CORRECTED
Accumulation of food dried debris observed on handle of walk in cooler. Properly clean, sanitize, and maintain handle of cooler.
Tongs hanging on fire suppression nozzle. Relocate tongs.
NOTE: Buffet inoperable and not in use.
Cooling procedure of leftover chicken reviewed with PIC.
All information reviewed with PIC.
No violation noted during this evaluation.		11/07/2013Risk Factor
PIC knowledgeable of reportable illnesses.
Regular hot/cold food temps monitored 3x daily. Documentation provided.
Equipment temps monitored at least 2x daily per PIC.
PIC HACCP knowledgeable.
Good handwashing observed.
Multiple employees require current Suffolk health cards. Also, please note that online health cards from any website are not accepted at this time. Any individuals with an online generated health card must obtain a health card from the Western Tidewater Health District. All health cards must be obtained within 30 days of inspection.
Quats used as sanitizer. Test kit provided and properly demonstrated.
Sanitizing buckets provided throughout kitchen and food prep areas.
All information reviewed with PIC.
No violation noted during this evaluation.		04/17/2013Risk Factor

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