|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee drink on prep counter when inspection began. CDI-Drink was removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese, sliced tomatoes, and cut lettuce in prep unit top above 45 F (see temp chart) Interior of prep unit was checked to be 65 F. CDI-Items were voluntarily discarded. A maintenance call will be made to repair unit, facility will use time as a public health control (TPHC) until unit is repaired. VR required. Will return next week to ensure unit is properly maintaining temperature. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for blanched fries. During beginning of inspection, time was not noted on blanched fries being held on TPHC. CDI-time was written on fry pan. Also, observed no TPHC written procedures in facility. CDI-PIC retained copy from another Bojangles branch. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling in walk in at 52 F, covered. Salads had been cooling for 2-3 hours. CDI-Lids were removed from salads and rechecked after 20 minutes to be down to 35 F. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked together wet, above three compartment sink. CDI-Items were unstacked to air dry completely. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple gaskets around facility to have food debris in them. Also, observed drink machines to have black build up behind and around drink nozzle covers. Clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 multiple ceiling fan vent covers to be dusty and walls of facility to have dust/build up. Clean. |
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