Violations discussed for correction
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the walk-in freezer 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.
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01/14/2016 | Routine | |
Violations discussed for correction.
- Food Storage - Prohibited Areas
Observation: Food stored under paper towel dispenser at handwashing station.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the hose outlet is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. (double check valve for hose under pressure)
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back of kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stored food bags preventing its use.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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07/09/2015 | Routine | |
Observations discussed with manager. Overall, Kitchen and all foodservice areas appear clean & well maintained.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces are in need of cleaning: some exterior portions of the can opener, handle to walk-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/09/2014 | Routine | |
Violations discussed and corrected with managers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink at the back of the kitchen.
Correction: 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 must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/10/2014 | Routine | |
Violation discussed and corrected with manager. Overall, establishment appears very clean and well maintained.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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02/19/2014 | Routine | |
Observations discussed with managers.
- Non-Food Contact Surfaces
Observation: The top of the stove is not clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking. Manager does have a catch pan under sink until plumber arrives. Manager instructed to call Environemntal Health Specialist as soon as repair is done.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided for their personal belongings..
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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10/30/2013 | Routine | |
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