Bojangles Lakewatch, 49 Lakewatch Center Drive, Moneta, VA 24121 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Bojangles Lakewatch
Address: 49 Lakewatch Center Drive, Moneta, VA 24121
Type: Fast Food Restaurant
Phone: 540 483-7754
Total inspections: 9
Last inspection: 01/06/2016
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Inspection findings

Inspection date

Type
Note: Starting to see a little dust accumulation on the rack of shelves beside the grill.
No violation noted during this evaluation.		01/06/2016Routine
Note: Starting to see a little dust on the fan cover in the walk-in cooler.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed the following food cold holding at improper temperatures: Liquid Egg 53°F.
    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.
09/03/2015Routine
Note: Starting to see a slight tear in the door gasket on the one door True cooler near the front service line.
No violation noted during this evaluation.		05/07/2015Routine
No violation noted during this evaluation.01/07/2015Routine
3 Compartment Sink Sanitizer 300 ppm - Okay
No violation noted during this evaluation.		09/11/2014Routine
Three Compartment Sink Sanitizer 300 ppm - Okay
Wiping Cloths Sanitizer 200 ppm - Okay
On this date management of Bojangles allowed VDH to conduct training in their facility. A complete mock inspection was done for training purposes and results shared with the operator. No major issues were observed.
No violation noted during this evaluation.		05/14/2014Routine
Wipe Cloths Sanitizer 200 ppm - Okay
Three Compartment Sink Sanitizer 250 - 300 ppm - Okay
Keep up the good work on keeping such a clean facility.
No violation noted during this evaluation.		01/02/2014Routine
3 Compartment Sink Sanitizer 200 ppm - Okay
Wipe Cloths Sanitizer 150 - 200 ppm - Okay
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the equipment storage rack near the three compartment sink 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.
09/05/2013Routine
3 Compartment sink sanitizer 250 - 300 ppm - okay
Wiping Cloths Sanitizer 200 ppm - okay
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Observed unlabeled containers of flour in the walk-in.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 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.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Another method of temperature control was observed after time was implemented as the control. Observed two pans of macaroni and cheese placed in the walk-in refrigeration unit.
    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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors under the cook-line equipment in 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.
05/08/2013Routine

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