- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Thermometer was stored in sanitizer solution between uses. (liquid in container was discarded and clean thermometer was stored in an empty container between uses)
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: open pan of sausage stored under the table used to make biscuits. the container needed to be covered during storage. (contents of pan discarded)
Correction: Protect food from miscellaneous sources of contamination.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice machine is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. On the inside of the machine the shield is broken on one side and is not smooth and easy to clean.
Correction: Replace the shield on the inside of the ice machine 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.
- 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: chicken dip and chicken holding tub in the walking chicken cooler.
Correction: Clean and sanitize these surfaces for food contact. (contianers were moved to the 3 vat sink to be cleaned and sanitized)
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. A backflow device is needed on the hose at the 3 vat sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. (backflow device was added to the hose at the 3 vat sink. Verified on 4.4.16)
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (containers of chemicals above ss gloves and the filter pads used the deep fat fryer filter machine all chemicals moved to prevent contamination)
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/30/2016 | Routine | |
Restaurant representatives - add corrected or new information about Bojangles Famous Chicken, 106 Sandy Court, Danville, VA 24540 »