Bojangles' #102, 3475 South Crater Road, Petersburg, VA 23803 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Bojangles' #102
Address: 3475 South Crater Road, Petersburg, VA 23803
Type: Fast Food Restaurant
Phone: 804 732-4448
Total inspections: 7
Last inspection: 08/12/2015

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Inspection findings	Inspection date	Type
Drain under 3-compartment observed to drain slowly, allowing water to concentrate on floor. Handwash sink observed to have material from biscuit making in drain, make sure that after biscuit makers use sink taht all foreign material is cleaned up from sink to allow next employee to wash hands in clean hand wash sink. Ice scoop storage bin observed to be dirty on bottom, make sure that scoop is stored in a cleaned and sanitized container. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Sanitizing Agent being applied to food contact surfaces does not meet minimum concentrations per the requirements of 40 CFR 180.940 Correction: Ensure that sanitizer concentration meets the requirements of 40 CFR 180.940 when applying to food contact surfaces	08/12/2015	Routine
Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Under counter refrigerator at biscuit station was observed cold holding at 60F. Correction: Repair the refrigerator so that it is capable of maintaining foods at 41F or below. Do not use refrigerator to store PHF/TCS foods until repairs are made and refrigerator is working properly. Move all PHF/TCS foods to a refrigerator capable of maintaining 41F or below.	02/09/2015	Routine
Equipment - Good Repair and Proper Adjustment Observation: Small make up bar refrigerator was cold holding at 71F. Correction: Repair the small make up bar refrigerator so that it is capable of maintaining foods at 41F or below. Do not use refrigerator until it is repaired and working properly.	08/19/2014	Routine
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. Equipment - Good Repair and Proper Adjustment Observation: Under counter refrigerator at biscuit making station was observed not working. Correction: Repair the refrigerator so that it is capable of maintaing foods at 41F or below. PIC stated a call for repairs has already been made. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Floors were observed in need of cleaning under and behind shelving and equipment. 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.	04/17/2014	Routine
Provided PIC with a copy of the FDA Food Facts Sheet “Food and Water Safety During Hurricanes, Power Outages and Floods”. No violation noted during this evaluation.	09/23/2013	Routine
Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his hands after touching bare human body parts which may have contaminated his hands. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED PROPER HAND WASHING PROCEDURES WITH PIC. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Food Contact Surfaces - Cleanability* (corrected on site) Observation: The food contact surface of the metal strainer is damaged. Correction: Replace the strainer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Strainer discarded during inspection. Equipment - Cutting Surfaces (corrected on site) Observation: The red, white and green cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. All three cutting boards discarded during inspection. 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: ice scoop, food storage containers on "clean" rack, can opener blade, etc. Correction: Clean and sanitize these surfaces for food contact. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops and sides of equipment (fryers, make up bars, stove, etc.), insides of refrigerators, rolling carts, shelving, etc. Correction: Maintain nonfood-contact surfaces of equipment clean. Handwashing Lavatory, Water Temperature, and Flow Observation: Hand wash sink by three compartment sink did not have any hot water. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand wash sink by the managers office. 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 Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Walls and floors throughout food prep area were observed in need of cleaning (especially under and behind equipment and shelving). 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.	05/13/2013	Routine
Provided PIC with a copy of the VA Food Safety Task Force's poster "Food Safety and Glove Use", a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" and the FDA poster "Foodborne Illness Causing Organisms in the US". Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Floors in storage area and in walk in refrigerators were observed 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.	01/24/2013	Routine

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