Notes:
1. Time was marked on the items held on the front serving line and par-cooked fries (time written on pans). Temperature is the primary parameter for items held on rear heat line (BBQ, breaded steak, sausage, folded egg, country ham, grilled chx breast, smoked sausage). Even if time control is used for safety, the hot held items must be maintained at 135 F or higher if they are to be kept longer than 4 hours. This would apply to the gravy, which was observed holding low again today.
2. PIC stated he could purchase deeper metal pans for the top wells of the MUT cooler to aid in proper temperature control.
3. Sheet trays still observed with greasy residues adhering to them. Suggest soaking dishes in degreaser prior to washing.
4. Drinks observed with lids and straws.
5. In-use wiping cloths observed stored in sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes, sliced cheese, and chicken wash cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: sheet trays stored with the clean dishes had greasy residues still adhering to them.
Correction: Clean and sanitize these surfaces for food contact. Change the wash water more frequently so the soap (surfactant) can effectively break through the grease and remove it.
|
03/28/2016 | Follow-up | |
Notes:
1. All product is made fresh daily. Nothing is cooked, cooled, and reheated. Temperature is the primary method of control, with hold time being used for quality. The only true time control item is blanched fries.
2. Staff were not marking the time of production for any of the hot food items or the blanched french fries. Make sure this is done ALL of the time.
3. FDA form 1-B is used by the facility and reviewed with all staff.
4. Make sure dishes are actually clean before moving them to store in the clean dish area.
5. Reseal/recaulk along the right hand side of the rear hand sink. The marinade machine can get wet with the caulking having pulled away from the splash guard mounted along the right side of the sink.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Two drinks without lids and straws observed in food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths stored on side of front hand sink. Other wet cloth observed on rear prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes, sliced cheese, and chicken wash cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Par-cooked fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. All hot held food items were also not marked with their expiration times. Gravy, roasted chicken bites, BBQ, and steak on the hot line were found under 135 F with no time to indicate how long any of the hot food items were stored on the line.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: sheet trays stored with the clean dishes had greasy residues still adhering to them.
Correction: Clean and sanitize these surfaces for food contact. Change the wash water more frequently so the soap (surfactant) can effectively break through the grease and remove it.
- Equipment and Utensils, Air-Drying Required
Observation: Metal sheet trays 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rear 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
|
03/17/2016 | Routine | |
Good handwashing procedures observed. Refrigerator unit for the storage of buttermilk reached 40 F in an hour after breaker was resettled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Buttermilk obseved at 50 F due to the breaker of refrigerator unit tripped.@FOOD@ cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat portion cole slaw, Parmesan and cheddar cheese, and bbq pork in the walk in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the ice machine is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Service mop sink wall 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.
|
11/09/2015 | Routine | |
Operator provided FDA form 1-B in English and Spanish. Have all staff review and sign this form. Recommended placing a blank copy in the kitchen for easy referencing.
Replace lightbulb in the walk-in cooler.
Re-caulk splash guard at the hand sink across from the warewashing area.
- 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: grated drain pans for grease.
Correction: Clean and sanitize these surfaces for food contact.
|
06/12/2015 | Routine | |
NOTES:
* Monitor hot-holding temperatures to ensure internal food temperatures of 135 or greater to prevent potential bacterial growth.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Breaded Steak observed with an internal food temperature of 98 at the time of inspection.
Correction: Monitor hot-holding practices to ensure foods maintain an internal food temperature of 135 degrees to prevent potential bacterial growth.
|
11/05/2014 | Routine | |
Excellent food handling observed during inspection.
Suggested to store sanitizer buckets off the floor.
Storage area in organizing process, clean towels must be stored off the floor.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Blanched fries for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
|
06/27/2014 | Routine | |
Note: The following were noted: Electric State 40 gal. hot water heater with series instant hot water heaters (2 Rinnai), a metal probe thermometer, chlorine test strips and an Employee Health policy.
The facility is approved for food service operation with the issuance of a Certificate of Occupancy by Chesterfield Building Dept.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The front service Traulsen undercounter refrigeration unit was noted at 70 degrees F.
Correction: Repair the front service Traulsen refrigeration undercounter unit to 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 front service Traulsen refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sinks throughout the facility measured at a temperature less than 100°F. ( the hot water temperature at the sinks, located throughout the facility, later measured 110 and 111 dgress F)
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.
- Physical Facilities in Good Repair
Observation: Missing ceiling at various locations in the food processing/storage area and missing floor tiles around the floor drain of the ladies and men's restroom was observed at this time.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/23/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Bojangles #109, 2807 Hicks Rd, North Chesterfield, VA 23235 »