|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PFHandwashing sinks shall be equipped to provide water at a temperature of at least 100F. Observed a max of 69F hot water at the handwashing sink near the Bojangles. Today is the units last day before closing for the summer. A work order has been placed. The PIC is to follow up to ensure the handsink is repaired no later than the start of operation in the fall. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain all sanitizer at the proper concentrations. Observed one quat sanitizer bucket out of 10 at 100ppm. According to the PIC the station where the sanitizer was held was closed. CDI by discarding. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food Labels - PFProperly label all packaged, self service items. Observed packaged, self service outtakes items missing micro- ingredients and allergens, also ensure labels have weights, and at minimum city and state of the prep/packaging site. Also Bojangles self service items are required to have labels. The PIC is to follow up and demonstrate how allergens will be labeled once the unit re-opens in 10 days. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CStore all boxes of food off the floor. Observed boberries and another box stored on the floor of the walk in freezer. CDI |