Good hand washing practices observed
Good process for separation of raw product from ready to eat foods
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Country ham, pork BBQ, and smoked sausage in refrigerated grill drawers were cold holding at improper temperatures (unit had becomd unplugged)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Distressed Merchandise, Segregation and Location
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Explired milk which was redeemed for credit was stored on shelf adjacent to product for use/sale.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
|
12/07/2015 | Routine | |
No violations were observed at this time.
Note: The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 08/07/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use ( wiping cloth sanitizing concentration measured 0 ppm chlorine when tested)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked steak and chicken patties ( in the hot pass thru case) and chicken pieces (hot held in the drive-thru and front counter hot holding unit), by the rear sandwich prep area/station were hot holding at improper temperatures (chicken and steak patties-132F & 109F-111F
Correction: chicken pieces-119F-129F). The operator rapidly reheated and/or wasted the TCS food products.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Par cooked fries being held at room temperature, in the rear prep area, 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.
|
04/07/2015 | Routine | |
The operator stated that the drive-thru hot holding heated cabinet was recently repaired and management will monitor the TCS food product temperatures atthe drive thru and the front display area.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken pieces and chicken tenders at the front heated display area and drive thru heated cabinet were hot holding at improper temperatures ( chicken tenders- 122F, chicken pieces-122-148).
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
|
12/23/2014 | Follow-up | |
The operator provided a probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: The fried chicken pieces a the front heated display area and held in the heated cabinet at the drive-thru area were hot holding at improper temperatures (fried chicken pieces-122F-130F, chicken tender pieces-122F-125F, 119F-122F). The operator replaced the product with recently cooked chicken products.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Open packaged ice tea 1/2 gallon jugs were observed stored on the floor by the ice tea prep and walk-in freezer unit
Correction: Store ice tea jugs a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
|
12/12/2014 | Routine | |
Addl Temp: buttermilk-39F, sliced cheese-37F, cooked egg-171F
Note: The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection. A discussion on monitoring the hot holding temperatures for those food products that are held in the drive-thru heated cabinet and front service heated display area also occurred at this time.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use ( soiled wiping cloth were observed on boxes and counters in the food processing and baking areas)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken tender pieces at the front display heated area and chicken pieces at the drive-thru holding cabinet were hot holding at improper temperatures ( chicken tender pieces- 117F -123F & chicken pieces @ the drive thru- 110F-123F
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization, by the warewashing sink.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (packaging for the ice tea was observed stored directly on the floor in the ice tea prep area and outside storage shed)
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink, in the warewashing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
09/04/2014 | Routine | |
Addl Temp: smoked sausage-35F, raw chicken-39F
Note: The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (the chicken prep food worker was observed washing his hands at the chicken prep sink).
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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 (open employee drink in the tea and salad prep area was observed).
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken breast pieces in a hot holding unit, at the drive thru area were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups were observed stored directly on the floor in the side storage area..
Correction: Store single service items (cups) in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
|
05/21/2014 | Routine | |
20140106-46
Construction, equipment, and materials meet standards. OK for permit.
NOTES
1. Water heaters: State Select 40 gal cap for rest rooms and hand sinks only
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The beverage counter is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sinks was measured at a temperature less than 100°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.
|
04/29/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Bojangles #111, 10845 Hull Street Road, Midlothian, VA 23112 »