| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site at the time of the inspection. PIC was unable to locate signed agreements and other manager who was not on site stated over the phone that they only are required to sign something electronically during onboarding and then they do not have any way to access that info.
CDI - EHS provided written copy of employee health agreement and onsite employees signed.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the employee at the fryers touching other employees clothing with their gloved hands and then go over to the expo line to start handling RTE items/boxing up orders without first washing their hands and donning new gloves.
CDI - EHS intervened and provided education on proper handwashing procedures. Employee observed changing gloves and conducting a proper handwash. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the chicken breading station to be obstructed from use by a large rolling garbage can.
CDI - Garbage can moved.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink across from the office to not have accessible paper towels at the time of the inspection.
CDI - Roll of paper towels provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple dishes to be stored as clean and to have visible food debris/grime on the food contact surfaces. Contaminated dishes include tongs, metal insert containers, grates for the bottom of fried chicken insert containers, lids to tea containers, and serving spoons. REPEAT.
CDI - All contaminated dishes moved to the dirty dish pile at the 3 compartment sink to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed half of the tray of fried chicken tenders at the front counter hot drawers to be at temperatures of 121-130F. Back half of the tray observed at temperatures of 135F+. Front portion of the drawer was noted not fully pushed back in, not allowing for the entire drawer to be beneath the heat lamps of the drawers.
CDI - PIC voluntarily discarded the out of temperature half tray of chicken tenders.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an opened bag of beans and a insert container of sliced cheddar cheese to be on the prep counters at the cookline at temperatures of 74F and 63F, respectively. Items were out of temperature control for an unknown amount of time. REPEAT.
CDI - PIC voluntarily discarded items.
- Observed 2 cases of bagged marinated raw chicken at the chicken breading station to be sitting out of temperature control. Raw chicken observed at temperatures of 46-51F. Chicken station employee stated that they are placed into bags and back into the cardboard boxes after they are marinated, which is done at the chicken station. Employee stated getting pulled away from bagging the marinated chicken during their rush and that’s why they were left out on the counter next to the marinating station. Employee stated they were only out for about 30 mins.
CDI - Cases of raw marinated chicken moved to WIC to rapidly cool.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed new method of keeping track of TPHC time stamps being used in the facility, which does not follow the on site TPHC written procedures. PIC stated that when she moved to this store about 60 days ago the facility was following the normal Bojangles TPHC procedure for the blanched fries where the blanched fries were emptied into a large metal insert container and time stamped for 2 hours. Now the facility uses the timers on the fryers and above the grill station to track the time stamps for blanched fries where they only hold onto the fries for at most 1 hour before being discarded. Blanched fries are also moved over to a rack across from the fryers while still in the fry baskets during this 1 hour TPHC hold.
CDI - EHS provided new TPHC written procedure document and had PIC fill it out at the time of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the facility not properly keeping the timers for the blanched fries being held on TPHC at the time of the inspection. Facility utilizes new procedure and does not write time stamps on pans anymore and now uses the timers at the fryers and above the grill to track the 1 hour TPHC hold. TPHC timers/time stamps must be maintained despite high turnover being observed at the time of the inspection. REPEAT.
CDI - PIC started timers for 1 hour TPHC holds at the time of the inspection and all items observed not time stamped upon arrival were used within 25 mins. Timers observed being correctly set at the time of the inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior surfaces of the biscuit station lowboy refrigerator to have excessive accumulations of flour/food debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the vent above the biscuit oven to have a heavy accumulation of dust/debris on it. REPEAT.
- Observed the floors at the cookline/beneath cookline equipment to have accumulations of food debris.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the ceiling tiles to be missing adjacent the back door to the kitchen. |