BOJANGLES, 40 MASSACHUSETTS AVE NE SPC 103, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 28, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
May 23, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Dec 30, 2013 | Routine | 0 | 0 | Details / Comments |
|
Aug 26, 2013 | Routine | 0 | 0 | Details / Comments |
|
Dec 04, 2012 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Apr 04, 2012 | Routine | 0 | 1 | Details / Comments |
|
Feb 17, 2012 | Routine | 1 | 1 | Details / Comments |
May 28, 2014 (Follow-up)
Comments:VIOLATIONS FROM PREVIOUS INSPECTION DATED 5/23/2014 HAVE BEEN ABATED INCLUDING:
25 DCMR 1900.1
25 DCMR 3210.1(B)
25 DCMR 810.1
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
May 23, 2014 (Routine)
Violations:
- Hands clean and properly washed
Observed food handler wash hands for less than 20 seconds. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Interior of ice machine and soda nozzles observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent droppings observed in upstairs dry storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food handler not wearing hair restraint. (Corrected On Site) - In-use utensils: properly stored
Utensils stored in standing water less than 135 degrees F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard box is used as utensil storage for fryer skimmers on floor. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 109.0F |
| Chicken fried (Hot Holding Display Unit) (Hot Holding) | 164.0F |
| Macaroni and cheese (Hot Holding Display Unit) | 166.0F |
| Chicken fried (Hot Holding Display Unit) (Hot Holding) | 173.0F |
| Eggs (Hot Holding Unit) (Hot Holding) | 146.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | 10.0F |
| (Reach-in Refrigerator) | 41.0F |
| Rice (Stove) (Cooking) | 200.0F |
| Tomato Sauce (Stove) (Cooking) | 175.0F |
| Chicken (Refrigerator - walk-in) | 39.0F |
| (Walk-in Refrigerator) | 42.0F |
| (Walk-in Refrigerator) | 36.0F |
| Chicken (Walk-in Refrigerator) | 36.0F |
| (Walk-in Freezer) | 3.0F |
Dec 30, 2013 (Routine)
Comments:IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Grits (Steam Table) (Hot Holding) | 160.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
| Ham (Steam Table) (Hot Holding) | 145.0F |
| Chicken fried (Hot Holding Unit) (Hot Holding) | 143.0F |
| Chicken (Steam Table) (Hot Holding) | 147.0F |
| (Walk-in Refrigerator) | 34.0F |
| (Walk-in Freezer) | 0.0F |
Aug 26, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed in ice machine plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold foods such as sliced tomato not held at proper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walk-in-refergirator temperature observed 48 oF. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| (Freezer - walk-in) (Cold Holding) | 5.0F |
| Chicken fried (Hot Holding Display Unit) (Hot Holding) | 149.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 147.0F |
| Mashed potatoes (Hot Holding Display Unit) (Hot Holding) | 142.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.5F |
Dec 04, 2012 (Routine)
Violations:
- Thermometers provided & accurate
No visible thermometer observed in various under-counter refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Food debris and other trash observed on the floor underneath the front counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - display) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Chicken fried (Steam Table) (Hot Holding) | 151.0F |
| Chicken fried (Steam Table) (Hot Holding) | 170.0F |
| Rice (Steam Table) (Hot Holding) | 170.0F |
| Green Beans (Steam Table) (Hot Holding) | 135.0F |
| Eggs (Steam Table) (Hot Holding) | 146.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 153.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) | 0.0F |
Apr 04, 2012 (Routine)
Comments:
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 9.0F |
| (Freezer) | 20.0F |
| (Freezer) | 12.0F |
| Fries (Freezer - mobile) (Cooking) | 166.0F |
| Chicken fried (Deep Fryer) (Cooking) | 187.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| Eggs (Steam Table) (Hot Holding) | 140.0F |
| Chicken (Steam Table) (Hot Holding) | 172.0F |
| Fries (Steam Table) (Hot Holding) | 169.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 147.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
Feb 17, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)clean exterior of all equipment in the kitchen
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken fried (Steam Table) (Hot Holding) | 148.0F |
| Chicken Selects (Steam Table) (Hot Holding) | 148.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Sausage (Steam Table) (Hot Holding) | 156.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 167.0F |
| Eggs scrambled (Steam Table) (Hot Holding) | 167.0F |
| baked beans (Steam Table) (Hot Holding) | 188.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 154.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 167.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 145.0F |
| (Reach-in Freezer) | -10.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
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