| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages being stored on food preparation surface (where drive thru food was being held). Observed employee watermelon being stored in reach in units above food establishment items. Observed watermelon in walk in cooler being stored above food establishment items. CDI All items discarded. REPEAT. Observed employee chewing gum while performing food preparation. CDI Food employee directed to dispose of gum. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in use and reading less than 200 ppm for quat ammonium. VERIFICATION REQUIRED PIC called out to have a emergency work order.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in ice machine basin on sides and plate. Observed build-up in ice machine dispensing on soda machine. Make sure to increase cleaning frequency. REPEAT.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener with significant build-up. CDI Item was returned to ware washing. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak filets hot holding below 135 degrees. CDI Product was discarded. *As per bojangles time; food was marked for discard at 10:33 am. Make sure to be in compliance with standards to ensure hot holding is correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs and cheddar cheese cold holding above 45 degrees (cheese on counter and liquid egg in water bath). CDI Items were discarded. |
|
22
|
0
|
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 fries not marked with time. CDI Fries were discarded. Make sure to follow TPHC procedures. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. At time of the inspection, observed back door open allowing entry for insects/rodents. Make sure to keep closed at all times.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats throughout establishment. Observed harboring area under soda machine in customer area where gnats were appearing from. Make sure to have pest control address. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches, bracelets and non plain rings. Make sure food employees remove all jewelry to ensure good hand washing. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor. Make sure to keep off the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of hotel pans. Make sure to spread out so sanitizer will work effectively.
4-802.11 Specifications-Laundering Frequency - D Wet wiping cloths shall be laundered daily. Observed food establishment reusing towels due to not having any back up/missed delivery. Make sure to launder daily. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on biscuit holding unit. Observed standing water in bottom pull out drawer where bacon and ham is stored. Make sure to keep in good repair. REPEAT Same rule, different items.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using cardboard to line shelving in units. Make sure to use a approve surface. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on nonfood part of soda dispensing machiens. Observed build-up and mold mold starting to accumulate in walk in coolers on shelvings etc. Observed build-up and food debris on dry storage shelving for can items. Observed build-up in reach in units such as freezers and units holding cole slaw. Increase cleaning frequency.REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and grease receptacle doors open. Make sure to keep closed at all times. |
|
53
|
1
|
Physical facilities installed, maintained and 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 build-up and food debris on the walls in walk in cooler; mold starting to accumulate. Walls around preparation surfaces such as tea station and prep sink. Throughout establishment make sure to address walls, floor and ceilings. Make sure to increase cleaning frequency. REPEAT.
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 damaged tiles throughout establishment specifically near ware washing where water is puddling. Make sure to keep in good repair. |