Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 02/29/2016 | Risk Factor | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee at hand sink not remove glove from right hand and rinse his left hand very quickly under water. PIC had employee remove glove, rinse, apply soap and wash his hands for 20 seconds.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed baked chicken in the Henny Penny warmer and potato wedges under the heat lamp not hot holding at 135'F or better. Chicken temperatures were 109'F, 127'F and 121'F. Potato wedges were 110'F, 117'F and 109'F. PIC discarded foods.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the chicken WIC..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces located in the basement: 1) Henny Penny's 2) fryers 3) ovens 4) mixer 5) clothes dryer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the following equipment were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1) splash guard in the ice machine 2) ice dispenser in the lobby
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) mop sink 2) interior and exterior of all fryers 3) air vents throughout the facility
Correction: 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 (repeated violation)
Observation: Observed stainless steel food containers that were stacked and stored wet after washing, rinsing and chemical sanitztion.
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.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Observed a leaking pipe in the ceiling located in the basement. Plumber has been notified.
Correction: Repair and maintain all plumbing components ans fixtures.
- Outer Openings - Protected
Observation: The rear exit doors are not tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several broken floor tiles in the warewashing area and on the steps leading to the basement.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling in need of a thorough 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition nor area they tight fitting.
Correction: Maintain hood system vent filters in a clean condition.
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06/15/2015 | Routine | |
Received phone call from Stafford County Sheriff's office concerning a fire at Kentucky Fried Chicken. Arrived at facility at 9:00 am there was one person from the fire department. He stated that there was no actual fire just smoke which filled the facility. No water nor chemicals had been used. We waited for the oven to shut down to inspect the interior which took approximately 25 minutes. The oven is self cleaning and suspect that it had not been cleaned properly the previous night.
Recommended to PIC that they not cook any chicken until interiors and exteriors of the oven and fryers were cleaned properly. Also the wall behind the fryers and the floor were coated with grease. After cleaning they may begin cooking again.
No violation noted during this evaluation. | 02/13/2015 | Other | |
Abbreviations: PIC=person in charge
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed black mold on the following that was in contact with non-potentially hazardous food items: 1) soda nozzles 2) above nozzles 3) trays underneath nozzles 4) holders for ice scoops 5) white stop plate inside of ice machine
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior and exterior of the following equipment have accumulations of grime and debris: 1) WIC, WIF 2) RIC, RIF 3) fryer cabinets 4) all shelving throughout the facility
Correction: 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 all plastic and stainless steel food containers that 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several missing or broken floor tiles throughout the facility, especially on the stairs to the basement. Also missing or broken ceiling tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls and ceiling are in need of a deep, thorough cleaning. Basement walls have a build up of black mold, also above the 3 compartment sink.
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.
- Pests - Controlling Pests*
Observation: Equipment stored in the basement is not clean. Some pieces of equipment have grease and old food on them or have leaked onto the floor.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Accumulation of broken utensils and equipment from other stores stored in the basement.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/27/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 12/26/2013 | Risk Factor | |
Discussed with Person in Charge:
1) Excellent cooking, cold and hot holding temperatures recorded.
2) Facility includes basement storage area equipped with Walk in Freezer. Area used for storage of equipment that is broken or not in use only, no food storage (except WIF unit).
3) Cleaning schedule of tea containers and soda nozzles.
4) Charred areas of fryer vent hood result of previous fire damage.
Abbreviations: HH - Hot Holding, WIF - Walk-in-Freezer, WIC - Walk-in-Cooler, RIC - Reach-in-Cooler, RIF - Reach-in-Freezer
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The quaternary ammonium sanitizer solution was too weak (measured 50-100ppm).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used at the 3 compartment sink was not at an acceptable concentration. Concentration measured 50-100ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of all small sheet pans are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the small sheet pans or replace the pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: exterior of the coffee machine, exterior of deep fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used for purposes other than hand washing. Observed staff dump sanitizer buckets in hand sink.
Correction: The handwash facility identified above is to be used for washing hands only. The mop sink, normally used, was clogged. Plumber was called.
- Plumbing System Maintained in Good Repair
Observation: The mop sink basin is slow to drain.
Correction: Person in Charge has notified facility maintenance. Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 30 foot candles of light was noted in the fryer areas. Overhead vents not equipped with lighting fixtures.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair: 2x4 shielding of several ceiling light fixtures are cracked and/or broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/24/2013 | Routine | |
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