|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-DutiesPIC must know when to restrict/exclude employees and when to allow them back after they have been ill with the discussed symptoms. All employees must know the big five illnesses and the symptoms that must be reported to the PIC if they are ever diagnosed or exposed to any of them. Observed employees who did not know all of the symptoms and did not know any of the big five illnesses. Handout onsite today and recommend to post this document and review this with employees regularly so that everyone is clear on what they must report. Spanish version provided today.7 |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureWash exposed arms when washing hands. Observed employees fail to do this today. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceKeep handsinks available at all times. Observed the trashcan and chicken breader station stored in front of the line handsink today. Items moved from in front of the sink during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed some growth inside of the ice machine today- staff will wash and sanitize today to correct.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved a sanitizer bucket that had <150ppm today- changed out during inspection. Maintain sanitizer at 200-400ppm. Recommend to use more sanitizer in these buckets with fewer rags and recommend to spray clothe towels down with sanitizer before storing them in the bucket. Recommended to PIC to test these buckets regulartly as well to see how much life they would typically get. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlObserved french fries that had been left out today that were stored at <135F with no time on them. These are timed for 1 hour per Bojangles time sheet and must be labeled once taken out of the fryer if they are not to be immediatly served or held hot. Time put on frys today to correct. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-305.11 Food Storage-Preventing Contamination from the PremisesFood must be protected from splash contamination. Observed the ceiling leaking today in the kitchen and splash was visable on the chicken breader station and the biscuit station, where biscuits were being made. Biscuit making was stopped and moved to another location- equipment washed and santiized before being used again. AC repairman was called to repair and repaired the problem during the inspection but the leak is still present. A 10 day VR visit will be made to ensure this problem has been completely corrected. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryEmployees are limited to a single wedding band on their hands/wrists. Observed a bracelet on an employee today.2-302.11 Maintenance-FingernailsObserved a food service employee today with painted finger nails handling food today with no gloves on. Anytime an employee has fake or painted nails, they must wear gloves at all times they are working with food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationObserved multiple wiping clothes that were not in-use today stored on counters. Store these clothe towels in sanitizer when they are not in-use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact SurfacesNon food contact surfaces must be easy to clean. Observed a bungee cord in use today in the kitchen which is absorbent. Discarded during inspection. |