| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks stored on food preparation tables near food and clean equipment. CDI-Employees removed drinks from food preparation tables. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. (P): Observed employee handling trash can and proceeded to apply gloves and mix flour without washing hands. CDI-Employee washed hands as advised by PIC and changed out flour. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. (Pf): Handsink located near drive thru was being used to store wet wiping cloths during inspection. CDI-PIC had employee remove wet wiping cloths from handsink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Pans stored on drying racks with visible food residue. CDI- placed at dishwasher to be cleaned. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Bo bite nuggets and steak patty temping below 135°F on serve line. See temperature observations. CDI-Bo bite nuggets and steak patties were voluntarily discarded by PIC due to Bojangles policy to discard food temping below 140°F during holding. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (Pf): TPHC procedures were not being followed. Blanched fries were stored without 1hr hold time at fry station. CDI-PIC labeled cooked fries with 1hr hold time as required by procedures. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees preparing food without hair restraint. CDI-PIC advised employees to apply hair restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping clothes stored on prep tables throughout facility and inside handwashing sink during inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handle of scoop stored inside flour. CDI-PIC removed scoop handle from touching food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self draining position that allows air drying. Clean pans stacked wet. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Hot holding unit for Bo Bites and chicken filets is in poor repair and not able to maintain proper food temperatures. Replace sprayer at 3-compartment sink due to poor repair. Racks in walk-in cooler are rusting and some shelves are broken. Repair/Replace. Shelving at biscuit prep station is broken. Gaskets need to be replaces on chicken walk-in, middle walk-in cooler, on lower door of 2 door upright freezer, and on buttermilk cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at food prep cooler and cutting boards stored with clean utensils need to be resurfaced or replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Serve line, under chicken hot holding units, inside buttermilk cooler, chicken prep area, walk-in cooler racks, mobile racks for thawing, lids and outsides of food containers stored on serve line, cabinets under beverage station in dining area, and gaskets on multiple units need additional cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Faucet at can wash is continuously running. Repair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Underside of men’s urinal needs additional cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & 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. Floor throughout facility and behind equipment such as ice machine needs additional cleaning. Walls need additional cleaning.
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. Floors chipping in front of grill and stove located in kitchen. PIC has work order placed for floor. Handsink in men’s restroom needs to be reattached to the wall. Light bulb out above 3-compartment sink and bulbs out above Serveline at front counter. |