Bojangles, 2307 South St, Franklin, VA 23851 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Bojangles
Address: 2307 South St, Franklin, VA 23851
Type: Fast Food Restaurant
Phone: 757 304-5114
Total inspections: 7
Last inspection: 03/23/2016

Restaurant representatives - add corrected or new information about Bojangles, 2307 South St, Franklin, VA 23851 »

Inspection findings	Inspection date	Type
Overall excellent sanitation. Noted good handwashing, good glove use with gloves worn for tasks other than handling ready to eat food. Suggested that training be done to only wear gloves for ready to eat food - or if gloves desired for tasks such as cleaning, use different color of gloves. Overall good employee health, but review entire program with all staff, to ensure all know and understand the policy. Good food temperatures, good storage and labeling and good process in place to check unit and food temperatures - currently > every 4 hours, suggest no less than every 4 hours, however, process should catch equipment, food process problems. Good management instructing staff on correct handwashing technique. Time not initially listed (food stocked 15 minutes before checked) and noted immediately after. Suggest always noting times when stocked so not forgotten. Noted 1 fly in facility and suggested a product seen at other fast food facility (or similar type product) for the drive through window and possibly back door area. Also discussed tops for tray and container in chicken prep when not in use - process already place to prevent contamination, ensure process followed. Sanitizer in place and tested at 150 - 200 ppm quats. Some facility and non-food contact cleaning issues noted. Physical Facilities in Good Repair Observation:* Coving on partial wall in chicken preparation area detached from wall. Correction: Repair right away and ensure all coving, tiling, grouting and seals are intact. Physical Facilities - Cleaning Frequency and Restrictions Observation: Non-food contact areas such as the wall behind and beside the food preparation sink, the outsides of trash cans, bottom shelving for shelving units in and near the fryers, hinges for freezer in fryer area, with debris noted. Correction: Clean these areas now and routinely.	03/23/2016	Routine
EHS met with GM to discuss issues noted previously and status of each. Overall facility with good practices in place and procedures to protect food safety - new shift manager that may not have understood overall processes and how and why they protect food safety has since received additional training. Discussed, ensure all new managers and spot check even experienced managers for completing practices to protect food safety such as temperature checking food and recording results - sanitizing on set schedule and other times when needed, etc. Pests - Controlling Pests* Observation: Two to three flies noted, Cleaning schedule being done, garbage collection in back area with transport cart overfilled (on busy day). Correction: Continue following facility cleaning schedule and adapting when needed, ensure access to facility is limited - not keeping back door open except when transiting, and keep trash, trash transport cart and soiled cloths in covered containers.	11/17/2015	Follow-up
Overall mixed sanitation noted. Good food temperatures but knowledge for food temperatures mixed, and food / unit temperatures are no longer monitored / recorded. Staff uncertain how to test sanitizing solution to ensure concentration is correct, sanitizing done but not on time based routine and handles/buttons, knobs no longer sanitized with other food contact surfaces. Staff uncertain of what employee health policy is, believe written policy in place - training done for all - suggest all mangers review big 5 reasons people get sick from food and ensure that steps to ensure problems don't happen or are identified and corrected are taken. Overall good handwashing, with gloves left on to rinse items at dish sink - after handling raw meat then returned to work station without handwashing / glove change, training done and issue corrected. Good glove use especially staff making sandwiches, and sanitizer tested at 200 ppm Quats. Follow up in 10 days to assess overall food safety management, knowledge, check number of utensils, cross contamination issues and fly related issues. Critical: Demonstration of Knowledge* Observation: Better food safety knowledge and how to apply knowledge to ensure facility has good food safety - uncertain of food temperatures for reheating food for hot holding, etc, how to check sanitizing, when and everything to sanitize, recognize cross contamination issues when seen, marker picked up from floor and put on prep table behind cutting board, etc. Correction: Review basic food safety and implement actions to ensure good food safety present. Critical: Hands - When to Wash* (corrected on site) Observation: Gloves left on to rinse item at sink then returned to work station. Correction: Training done, gloves removed hands washed, and new gloves put on. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: The following issues noted: -Only 2 spatulas for grills present - 1 for each grill. -Manager did not verbalize cleaning and sanitizing spatula if turning raw meat and see it is not seared on one side and did not correct worker picking item up from floor and placing on food prep surface -Scoop for getting batches of chicken out of large fryer only one present and stored in back of fryer (soiled vent area) -Handles, buttons, knobs etc. not sanitized no less than every 4 hours -Sanitizing done during slow periods but not managed to ensure it is done no less than every 4 hours etc. Correction: Order more spatulas for grill and ensure spatulas are cleaned and sanitized no less than every 4 hours, sooner if contaminated (ie fly lands on spatula, something sprayed and gets on spatula, turning meat and see side is not cooked etc.) Ensure all staff understand that if hands or other items are contaminated, do not touch or come in contact with food, food preparation surfaces or containers until cleaned, sanitized, hands washed etc. Scoop removed to clean and sanitize - always have no less than 2 of each item used in food preparation to easily in case of contamination and store all food containers, equipment in clean areas. Sanitize all food preparation surfaces before beginning food preparation, any time surfaces are contaminated ie touched by something dirty - raw meats etc, and no less than every 4 hours. Ensure all surfaces that are touched as part of normal food preparation are clean and sanitized to prevent contamination of glove / hands and food. Sanitizer present - (not initially in 2-3 buckets but previously present and used per staff) buckets filled, and tested at 200 ppm quats - staff trained how to test. Pests - Controlling Pests* Observation: Some flies present - 5-7. Noted following issues that will attract flies: -Floor under fryers with pooled grease / some debris, not just today but not present for several days. -Chicken flour station and shelving near prep station with build up flour etc. on cords, equipment etc. -Trash cans soiled -Mop sink with greasy debris left in sink -Trash transport cart with lid left open, water and food debris present. -Food preparation floor sink with debris present (gets cleaned each week) -Can with lid for soiled cloths not big enough, lid askew cloths overfilling can and on floor. -Some additional cleaning needed behind dish sink, and at edges of floors. Correction: Ensure trash transport cart is kept closed and is reasonably clean, clean out soiled areas and trash cans, Either have soiled cloths picked up more frequently or get an additional can with liner and lid, ensure deep cleaning done when not doing food and is put on routine cleaning schedule.	11/05/2015	Routine
Overall very good with good handwashing, glove use, and food temperatures seen. Sanitizer in place and used, tested at 300 ppm Quats. Good employee health knowledge, with some review of diseases needed especially for staff that have been present for longer periods of time. Discussed, time used for food quality on front serving line, but needs to be used as a public health control for piece items, chicken and potato rounds. Only change needed is closer tracking of changing pans and utensils, and a written policy (easy to read is best). Several flies seen. Measures in place to prevent fly infestation. Discussed additional measures to take. Manager already in contact with pest control operator for further suggestions. Spot checks will be done. 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.	06/23/2015	Routine
Overall excellent. Observed good handwashing, good glove use, good food temperatures, storage and labeling. Sanitizer in place at 200 ppm quats and used. Noted: worker at raw chicken prep station with cloth apron, may also help in other work areas. Suggest using a disposable apron when preparing the raw chicken and disposing immediately after task is done, similar to when gloves are changed and hands washed. Noted plastic strips for walk in units with some debris present, per manager cleaned at least every other day. Suggest cleaning raw chicken walk in plastic more frequently. Discussed eight major allergens, flyer left. Discussed employee health, good knowledge of symptoms, but uncertain of reportable diseases. Flyer left and discussed with manager. Review policy with all staff. No violation noted during this evaluation.	01/29/2015	Risk Factor
Overall excellent. Noted overall excellent handwashing, with one staff member pulling pants up with gloves on - corrected and two - three others crossing arms and adjusting shirts. Discuss "hand awareness" that after coming in the kitchen if any part of the body / clothing except hands are touched, hands must be washed. Good no bare hand contact, good food temperatures, storage and labeling. Sanitizer present at 200 ppm Quats and used, good practices, food temperatures taken and recorded including chicken received today temperature checked at 32 F by manager. Reviewed employee health, some good knowledge by some but not all staff, ensure all staff are aware of policy. Noted some staff with nail polish etc. Ensure policy is developed if polish / fake nails are permitted gloves must be worn for all food handling - and changed as needed with handwashing. Observed chicken preparation process. Black apron - the same type as worn for all other food prep worn. Suggest using disposable apron for raw chicken prep or a different color apron to easily distinguish that apron is not worn for other food service after handling raw chicken. Noted 5-6 flies in facility. Some surface food debris present as expected when handling food and floor drains need additional cleaning. Clean as often as possible. Noted, trash transport cart with food debris on lid and in the bottom. Suggest: Ensure trash bags are securely tied and if they leak are double bagged. Also noted soiled aprons and clothes in open containers. Store soiled items in containers with tight sealing lids suggest adding a trash liner or washable bag to minimize soiling container. If flies continue to be an issue, suggest changing trash cans to good quality foot pedal type to exclude flies and prevent hand contamination. Contact pest control operator for additional suggestions. No violation noted during this evaluation.	09/17/2014	Risk Factor
EHS to facility for pre-opening inspection with the following findings: -Lighting: Back prep sink 90 foot candles (fc), 3 vat sink 70 fc, middle prep sink 90 fc, fryers 60 fc, front cooks area 80 fc, biscuit prep area 100 fc, dry storeroom (DSR) /area 100/100 fc, walk in freezer (WIF) 80 fc, walk in refrigerator (WIR) cooks box 160 fc, WIR chicken box 150 fc. -Noted 1-2 items opened more than 24 hrs, need labels. Discussed, when and what to label with GM. -Some lights missing above fryers, bulbs present to install. -Noted in cooks box, food temperatures of food that has been present for 1 day, 5-6 degrees above unit temperature. Unit somewhat crowded for pre-opening. Monitor food/vs unit temperature each day. All temperatures well below required cold holding temperatures. -All food temperatures taken by EHS thermocouple calibrated at 32.3 F. Unit temperatures taken with infrared calibrated at 32.3 F. Facility thermocouple calibrated at 32.3 F. -Facility with quats in place for sanitizing and previously tested at 200 ppm quats. Noted good handwashing by staff before beginning trial food prep Overall excellent throughout, permit will be issued as soon as Certificate of Occupancy is received. Post in view of public. No violation noted during this evaluation.	08/20/2014	Pre-Opening

Bojangles respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Pilton's Palace	Franklin, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA

Restaurants in neighborhood

Name
Three Guys Italian Restaurant
Kentucky Fried Chicken/Taco Bell
Don Pancho's Cantina
Subway #3584
New Great Wall
Rumors Restaurant & Lounge
China Express
Golden China Buffet

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses