|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Hands must be properly washed. Observed employee wash hands for 5-6 seconds and turn faucet off with bare hands. CDI went over proper procedure with manager. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Sanitizer must be at proper concentration. Observed 2 sanitizer buckets at 0-100 ppm QAC. CDI manager changed buckets. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 When using time as a public health control procedure, time product is prepared or removed from temperature control must be labeled. Observed fries that had been left out stored at <135F with no time on them. These are limited to 1 hour per Bojangles time sheet and must be labeled once taken out of frier if they are not immediately served or held hot. CDI time labeled on fries. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (B) Cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units. Observed sliced tomatoes freshly cut placed in cold holding unit above 45F. CDI item discarded, instructed manager that all items placed in cold holding unit must be <45F and cooled in walk-in/freezer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food shall not be stored or prepped where it can be exposed to splash or other contamination. Observed chicken breading station within 1 inch of handsink. To avoid handsink being blocked and splash contamination of food, chicken breading station should be moved. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood contact surfaces must be easy to clean. Observed shelving in both walk-in cooler rusted and chipping paint. Replace or repair shelves. |