|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed chicken tenders and roasted chicken out of temperature. Refer to temperature chart. CDI - advised to use thermometers more often. Fill more water in the wells so the roasted chicken is actually stored in a hot holding element and turn the heat up. Advised to store the tenders in a hotter environment instead of sitting underneath the heat bar on the counter top. Advised to discard and restart the procedure. VR |
|
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 facility is not properly following time procedures for the blanched fries. The facilities 'TILT" paperwork specifically states to write the 2 hr time frame on the side of the blanched fries pan after they have been blanched. Facility is unorganized with the time because the time was not written for the blanched fries. EHS advsied to write the whole 2 hr time frame out instead of the discard time. Upon arrival the time label was 9:35 am, but there was a different batch of blanched fries in the container. The new batch should have a different time label. CDI - PIC wrote 11:30 on the fries for a new discard time. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the back of the kitchen where the canned good are and biscuit station is; 3 sheet pans full of exposed biscuits are stored back there. Observed dead cockroach by the bathrooms. Orkin is the pest control vendor for the facility. Facility receives a monthly routine service. Last service on 7.20.17, Michael Oliver, arrived on site routine investigation and service. General Comments on the July report, "Heavy roach infestation in all kitchen areas making way to front line; problem has been heree since previous provider--more activity surfacing. Treated with dry bait and gel bait and placed growth regulators throughout. Location needs an after hours clean out. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without a proper hair restraint. Employee wearing routine Bojangles visor, but employee has long hair not restraind. Advised to restrain hair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed cold holding units with debris on the inside of them. Observed dirty racks in the walkin cooler. Observed tea dispenser in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 the soap dispenser at the back handsink in disrepair. Observed the papertowel dispenser in the mens bathroom in disrepair. Advised to fix both for proper handwashing procedures.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed facility is dirty. EHS advised for an after hour full facility clean up. |