Supplier is Pate-Dawson. New menu item is commercially prepared BBQ, frozen, reheated and hot held. No foods held over for next day service. Discussed cleaning and sanitizing of chicken breading machine. Liquid pasteurized eggs used. Discussed employee health. PIC is having employees review and sign Form 1B after noon service. Frozen foods are thawed in the walk in cooler and fruits are washed prior to use. Employees observed washing hands and using gloves properly.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. PIC
ran copies of Form 1B to use as a means to verify that employees are trained to report symptoms, diseases and exposures of concern. PIC is having employees review and sign.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed ice bin at drive through window leaking water and drawers on the reach in cooler under the grill in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC stated maintenance had been called to repair both pieces of equipment.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not strong enough to protect the potable water source when a hose with a spray nozzle is attached and the water is continuously on creating pressure on the line.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. EHSS recommends that a dual check breaker be installed between the faucet and the hose. A picture of this device will be provided.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structure in the following areas noted in need of cleaning: 1) floor under large ice bin, 2) all floor drains in kitchen area, 3) floor drain in cabinet in customer service area.
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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06/30/2015 | Routine | |
Discussed employee health and cleaning and sanitizing equipment. Observed employees washing hands and using gloves properly. EHSS will check on labelling for iced tea.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. There was no means to verify employees are trained to report symptoms, illnesses and exposures of concern.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided a copy of Form 1B and explained its use to PIC. Information on employee health is posted on door of office.
- Equipment - Cutting Surfaces
Observation: The cutting board on the Traulsen 1 door sandwich prep unit is 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the large trash cans have an accumulations of grime and debris. Exterior of trash cans in need of cleaning,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink faucet is not enough to protect the potable water source when a hose with a spray nozzle is attached and the water is continuously on.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. EHSS recommends that a dual check breaker be installed between the faucet and the hose. A picture was provided.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in numerous areas need detailed cleaning including behind the fryers, around the ice machine and at coving. The floor drains under the chicken and tea sink are 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handwashing sink in the fryer area is unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/10/2015 | Routine | |
Follow up inspection made to check on small wrap station reach in cooler and hot water issue in the women's restroom as identified on the 4/28/14 routine inspection report.
Hot water in women's restroom reached a temperature of 100'F.
Small wrap station reach in cooler registered at an ambient air temperature of 32'F. TCS foods may be place back into this reach in cooler.
Also noticed that floors has been cleaned.
Person in charge stated that the correct door sweep had to be special ordered but should be installed within the next 2 weeks.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is 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.
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04/29/2014 | Follow-up | |
3-compartment sink - 200 ppm chlorine
Foods from approved source.
Person in charge (PIC) demonstrated good active managerial control.
Work orders have been placed for backdoor, Reach in cooler, and hot water issue in the women's restroom. A follow up inspection will be conducted 4/29/2014 to check on status of reach in cooler and water issue in the women's restroom.
Discussed: Establishing a dented can area.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping Cloth Bucket (WCB) measured at a concentration of less that 50 ppm chlorine. Corrected to 200 ppm chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Small wrap station RIC was observed in a state of disrepair and damaged. RIC measured at an ambient air temperature of 65'f. PIC removed all TCS food. Work order has been placed.
Correction: Repair the RIC 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 RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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. Person in charge (PIC) had employee clean and sanitize can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces have accumulations of grime and debris: gaskets to all refrigeration units, outside of fryer batter bucket and lid (corrected), inside of biscuit cooler, and inside of cabinets under tea machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink the women's restroom was measured at a temperature less than 100°F. Water only reached a temperature of 77'F. Work order placed.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is 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 - Cleaning Frequency and Restrictions
Observation: Floors in the Walk in Freezer (WIF) and throughout the kitchen are 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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04/28/2014 | Routine | |
Followed up on drawer cooler. Cooler had not been repaired yet, delays due to snow. Foods are being kept in walk in cooler and brought over to be cooked until drawer cooler is repaired. Soap was observed available at all hand sinks.
No violation noted during this evaluation. | 01/27/2014 | Follow-up | |
Recommend servicing drawer cooler that is not holding foods at proper temperatures and discontinuing use until repaired. PIC called in work order during inspection. Copy of work order obtained for file. EHS thermometer verified at 32 degrees in ice bath during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed ham (51°F), sausage links (47°F) and raw bacon (51°F) cold holding at improper temperatures in drawer cooler. Cooler was stocked at 8 am according to PIC.
Correction: Recommend discarding 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. Food discarded by PIC.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed soap not provided at 2 of the 3 hand washing lavatories in the food prep area.
Correction: Recommend that hand soap be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/13/2014 | Risk Factor | |
Training visit Chris Durrer.
No violation noted during this evaluation. | 09/24/2013 | Training | |
The following items have been corrected since the last inspection:
12 VAC 5-421-1800 Floor drains cleaned. Drains are cleaned.
12 VAC 5-421-570 Wipe cloth buckets purchased for the storage of wet wiping cloths.
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
3 compartment sink 129 degrees. Chlorine sanitizer 50 ppm. Form 1-B given at hire. Employee health info in compliance. Hand washing observed. Sausage cooled and used for dirty rice. Will change inspection frequency to reflect this process.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use.
Correction: Recommend that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: Observed floor drain beneath sink with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed chemical spray bottle not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Recommend that containers of be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/16/2013 | Routine | |
Chlorine sanitizer 75 ppm. 3 basin wash temperature 130 degrees. Excellent hand washing and hand washing technique observed. Form 1-B used for employee health training. Information present and in compliance. This inspection was conducted for risk factor violations only. The following recommendations have been made:
1) Clean ice bins.
2) Place thermometers in all cold hold units.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed cutting boards and chicken grates soiled to sight and touch.
Correction: Recommend rewashing, rinsing and sanitizing and keeping all food contact equipment clean to sight and touch.
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01/03/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Bojangles', 9330 Atlee Road, Mechanicsville, VA 23116 »