Bojangles', 20430 Virgil H. Goode Highway, Rocky Mount, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Bojangles'
Address: 20430 Virgil H. Goode Highway, Rocky Mount, Virginia
Total inspections: 21
Last inspection: Aug 5, 2009

Restaurant representatives - add corrected or new information about Bojangles', 20430 Virgil H. Goode Highway, Rocky Mount, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1080 - The shelving at the filter storage area is not designed and constructed to be durable.
  • 1580 - The cutting board along the sandwich prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3220 - Mops not hung up to air dry.
August 05, 2009Routine04Details / Comments
  • 2310 B - The handwash station in the kitchen was used to rinse foods (cucumber)
  • 3180 - Repeat Floor under cooking line (next to wall and around wheels) and where milk crates are in walk-in cooler noted in need of cleaning.
April 14, 2009Follow-up02Details / Comments
  • 0820 A 2 - Critical Marinated chicken in walk-in cooler (40-44F) and sliced ham (44F) under cooking line, in refrigerator cold holding at improper temperatures
  • 1150 - The nonfood contact surface of the milk crates used as shelves in 2 x walk-in coolers are not designed or constructed to be easily cleanable.
  • 3180 - Floor under cooking line (next to wall and around wheels) and where milk crates are in walk-in cooler noted in need of cleaning.
April 07, 2009Routine12Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 3180 - Floors in the Kitchen and Walk In freezer noted in need of cleaning.
December 11, 2008Routine02Details / Comments
2000 C - Repeat Single service items observed unprotected from contamination. Cups stored in racks that do not protect them from sneezing or other contamination at window and counter service.July 29, 2008Follow-up01Details / Comments
  • 0820 A 2 - Critical Chicken dip (59F) at chicken breading; liquid egg (47F) and cole slaw (47F) in back perp. refrigerator; liquid egg in walk-in cold holding at improper temperatures
  • 1700 - Corrected During Inspection Critical Wiping cloth container has 0 PPM then 100 PPM QUATS.
  • 1770 B - Ice scoop holder soiled in base.
  • 2000 C - Single service items observed unprotected from contamination. Cups stored in racks that do not protect them from sneezing or other contamination at window and counter service.
July 17, 2008Routine22Details / Comments
  • 2000 - Repeat Cup holder at the front counter and at the window service are open and do not protect the lips of the cups from contamination.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Employee bathroom.
March 12, 2008Routine02Details / Comments
  • 1150 - Repeat The nonfood contact surface of the milk crates used as shelves in walk-in refrigerator are not designed or constructed to be easily cleanable.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Knife holder.
  • 2000 - Repeat The cup holders at the front counter and at the window service are open and do not protect the lips of the cups from contamination.
  • 3180 - The floor under and behind prep. and cooking line for biscuits noted in need of cleaning.
November 15, 2007Routine04Details / Comments
No violation noted during this evaluation. September 04, 2007Complaint00Details / Comments
  • 0820 - Corrected During Inspection Critical 1/2 and 1/2 creamer (56F) and liquid egg at grill (46F) cold holding at improper temperatures.
  • 1150 - The nonfood contact surface of the milk crates in walk-in refrigerator are not designed or constructed to be easily cleanable. Reason for use is extra food supplies for holiday weekend.
  • 2000 - Single service items observed unprotected from contamination. Stacks of single-service cups in open dispensing racks where lips not protected from contamination.
May 24, 2007Routine12Details / Comments
No violation noted during this evaluation. January 30, 2007Follow-up00Details / Comments
  • 0130 - Corrected During Inspection Critical Soiled handles (caked on flour) of hand wash sink.
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
  • 0820 - Corrected During Inspection Critical Chicken bites hot holding at improper temperature (130F).
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of ice maker (mold and mildew).
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of bulk flour container in walk-in refrigerator.
  • 2190 - When timed, the automatic shut off faucets at the handwashing sinks located in the public bathrooms do not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The electric eye activators turn sink water off after 4 sec.
  • 2720 - 2x Dumpsters or outside refuse container was open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Kitchen
  • 3080 - Repeat Less than 50 foot candles of light was noted in the breading station next to fryers.
  • 3360 - Critical 300 PPM QUATS sanitizer solution for 3-compartment sink. Reaching possible toxic level of sanitizer.
January 24, 2007Routine46Details / Comments
  • 0480 - Corrected During Inspection Unlabeled food containers. Squeeze bottle on front counter and bulk containers in walk-in refrigerator with brown liquid.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bulk can opener blade and realted gear.
  • 2000 - Single service items observed unprotected from contamination. Single service cups are stored so that ends and sides are exposed to contamination at front counter and in back of store at drive-in.
  • 3080 - Less than 50 foot candles of light was noted in the Hot holding area in back corner.
August 28, 2006Routine04Details / Comments
  • 1800 - The nonfood contact surface of the back walk-in floor; door seals of several refrigeration units; ice tea grate has accumulations of grime and debris.
  • 3180 - Repeat Floor and walls; exterior of drive through refrigeration unit, true freezer floor noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean - build up of feed debris.
March 14, 2006Routine03Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without hair properly restrained.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination (uncovered cheese in prep station cooler unit).
  • 2830 - Corrected During Inspection Floor drain below 3-compartment sink clogged and causing water to overflow onto floor
  • 3180 - Repeat Walk-in floor (in back) and True Freezer noted in need of cleaning.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
October 28, 2005Routine05Details / Comments
No violation noted during this evaluation. June 22, 2005Routine00-
  • 1320 - There was no temperature measuring device located in the front counter reach-in.
  • 1800 - The nonfood contact surface of the wire cables over oven and buiscuit prep area; bread/bun bottom tray has accumulations of grime and debris.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Hood light bulb (out) is not maintained in good repair
  • 3180 - Repeat Floor by first walk-in; Norlake walk-in floor; grate under 3-compartment sink; walk-in 2 floor noted in need of cleaning.
February 22, 2005Routine05Details / Comments
  • 0550 - In-use utensils improperly stored between use.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed sausage and cheese slices in the refrigeration unit was not properly dated for disposition after opening.
  • 3180 - Repeat Floors in the walk-in refrigeration units noted in need of cleaning.
September 08, 2004Routine12Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the food prep. area.
  • 1800 - Repeat The nonfood contact surface of the refrigerator had accumulations of grime and debris.
January 29, 2004Routine11Details / Comments
  • 1550 - The hand sink is not sealed to wall.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:hood filters above biscuit prep
  • 1800 - The nonfood contact surface of the equipment where biscuit timers sit had accumulations of grime and debris.
  • 3180 - Repeat Floor in the back walkin noted in need of cleaning.
July 11, 2003Routine04Details / Comments
  • 3180 - Floors in the walkin noted in need of cleaning.
  • 0820 - Critical sausage hot holding at improper temperatures.
February 18, 2003Routine11Details / Comments

August 05, 2009 (Routine)



Violations:
  • 1080 - The shelving at the filter storage area is not designed and constructed to be durable.
    Repair surface so that the surface is easily cleanable and maintains its original structure and characterisitics.
  • 1580 - The cutting board along the sandwich prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Utensils that are in constant use and in contact with a potentially hazardous food must be washed and sanitized every four hours.

April 14, 2009 (Follow-up)



Violations:
  • 2310 B - The handwash station in the kitchen was used to rinse foods (cucumber)
    All handwash sinks should only be used for washing hands only, to avoid contamination of food.
  • 3180 - Repeat Floor under cooking line (next to wall and around wheels) and where milk crates are in walk-in cooler noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
The condenser was malfunctioning in the walk-in refrigerator and has been repaired. The refrigerator below the cooking line needed repair of a fan. Repairman has just completed later repair and is in process adding adequate coolant to bring unit down to proper temperature. All foods stored in below cooking line refrigerator are being stored in the walk-in refrigerator until unit is working properly.

April 07, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Marinated chicken in walk-in cooler (40-44F) and sliced ham (44F) under cooking line, in refrigerator cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1150 - The nonfood contact surface of the milk crates used as shelves in 2 x walk-in coolers are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Suggest dunnage racks.
  • 3180 - Floor under cooking line (next to wall and around wheels) and where milk crates are in walk-in cooler noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
All drink dispenser fixed so that fully protected. Still working on better protecting coffee Styrofoam cup dispenser.
Quat sanitizer = 200 PPM 3-compartment sink and 200 PPM for wiping clothes --OK

December 11, 2008 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3180 - Floors in the Kitchen and Walk In freezer noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Good temperatures and proper food handling.

July 29, 2008 (Follow-up)



Violation: 2000 C - Repeat Single service items observed unprotected from contamination. Cups stored in racks that do not protect them from sneezing or other contamination at window and counter service.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
QUATS sanitizer - 3-compartment sink and wiping cloth container = 200 PPM -- both OK

July 17, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Chicken dip (59F) at chicken breading; liquid egg (47F) and cole slaw (47F) in back perp. refrigerator; liquid egg in walk-in cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Cole slaw thrown out.
  • 1700 - Corrected During Inspection Critical Wiping cloth container has 0 PPM then 100 PPM QUATS.
    Need to maintain 200 PPM QUATS concentration in wiping cloth container - change when weaken
  • 1770 B - Ice scoop holder soiled in base.
    Clean ice scoop holder more frequently to keep from becoming soiled.
  • 2000 C - Single service items observed unprotected from contamination. Cups stored in racks that do not protect them from sneezing or other contamination at window and counter service.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Rubber hose has broken at 3-compartment sin - hose for pressure wash sink. Repairs finished during inspection.

March 12, 2008 (Routine)



Violations:
  • 2000 - Repeat Cup holder at the front counter and at the window service are open and do not protect the lips of the cups from contamination.
    Provide cup holders that protect lips of cups from contamination.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Employee bathroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Comments:
Buffalo bites were out of temperature but they are discarded after 45 min., so since under time control not a violation. Suggest check procedures due to even after reheated to 170F they were 140F when rechecked in well.
Pay close attention to cold holding at prep. station since temperatures close.
Spray nozzle at dishwashing area is hanging close to rim of sink and if falls below rim of sink it will be a backflow potential. Suggest to get readjusted to hang nozzle higher and continue to monitor for times when need adjustment in future.

November 15, 2007 (Routine)



Violations:
  • 1150 - Repeat The nonfood contact surface of the milk crates used as shelves in walk-in refrigerator are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Knife holder.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat The cup holders at the front counter and at the window service are open and do not protect the lips of the cups from contamination.
    Need to use covered and/protected cup dispensers.
  • 3180 - The floor under and behind prep. and cooking line for biscuits noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Sanitizer solution at 3-comparment sink = 200 PPM; in spray bottle = 200 PPM -- both OK.
Going to check with state about if the labeling of the freshly brewed and bottled tea is adequate. Label has what product is and volume and Bojangles at producer. The location of the individual store is not indicated, since brewed locally and not have list of ingredients.

September 04, 2007 (Complaint)

Comments:
Complaint that chicken sandwich was bought and when bitten into, while driving down road, noted that the meat was raw.
EHS went over procedures for preparing chicken sandwich - frozen at 16F - cooked in fryer for 4 min. at 350F. A shake warning signals at 1 min. into cooking time. The shake signal is sounded in order to make sure all pieces of chicken are separated and not stuck together - to allow uniform heating of all chicken pieces.
No violation noted at this time. Reminder given to make sure staff obey the shaking procedure as directed by Bojangles procedure.

May 24, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical 1/2 and 1/2 creamer (56F) and liquid egg at grill (46F) cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1150 - The nonfood contact surface of the milk crates in walk-in refrigerator are not designed or constructed to be easily cleanable. Reason for use is extra food supplies for holiday weekend.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 2000 - Single service items observed unprotected from contamination. Stacks of single-service cups in open dispensing racks where lips not protected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser. Need store cups in enclosed dispenser to avoid contamination.
Comments:
Discussed sick employee policy.
Reviewed menu.
Time used as food safety control for potentially hazardous foods.
Sanitizer in 3-compartment sink = 200 PPM QUATS
Sanitizer in wiping cloth container = 125 PPM -- should be at 200 PPM QUATS -- check more often and refresh as needed.
2 Cleaning scrappers' handles wrapped with tape -- discarded.

January 30, 2007 (Follow-up)

Comments:
Sanitizer used in Bojangles is QAC and what used in adjacent Dairy Queen is QUATS. Last inspection QUATS was mistakenly used instead of QAC

January 24, 2007 (Routine)



Violations:
  • 0130 - Corrected During Inspection Critical Soiled handles (caked on flour) of hand wash sink.
    Keep handles of hand wash sink clean in order to avoid recontaminting hands after washing.
  • 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 - Corrected During Inspection Critical Chicken bites hot holding at improper temperature (130F).
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of ice maker (mold and mildew).
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of bulk flour container in walk-in refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2190 - When timed, the automatic shut off faucets at the handwashing sinks located in the public bathrooms do not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The electric eye activators turn sink water off after 4 sec.
    Adjust or replace the faucet to provide water tempered to at least 110F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
  • 2720 - 2x Dumpsters or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - Repeat Less than 50 foot candles of light was noted in the breading station next to fryers.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3360 - Critical 300 PPM QUATS sanitizer solution for 3-compartment sink. Reaching possible toxic level of sanitizer.
    Adjust sanitizer so only 200 PPM for QUATS.
Comments:
Thermometers in 2 refrigerators have mercury tubes knocked slightly /out of place and should be replaced/reposition tubes in order to properly be able to read temperature.

August 28, 2006 (Routine)



Violations:
  • 0480 - Corrected During Inspection Unlabeled food containers. Squeeze bottle on front counter and bulk containers in walk-in refrigerator with brown liquid.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. White product is icing and the brown liquid is tea.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bulk can opener blade and realted gear.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination. Single service cups are stored so that ends and sides are exposed to contamination at front counter and in back of store at drive-in.
    Store single service items in its original protective packaging or inverted in an approved dispenser. Need protect open cups at end of stacks but also should protect rims of all cups below in stacks.
  • 3080 - Less than 50 foot candles of light was noted in the Hot holding area in back corner.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Suggest installing a shielded florescent fixture attached to shelf just above area.
Comments:
3-compartment sink sanitizer = 200 PPM.

March 14, 2006 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the back walk-in floor; door seals of several refrigeration units; ice tea grate has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floor and walls; exterior of drive through refrigeration unit, true freezer floor noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean - build up of feed debris.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 28, 2005 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employees observed working in the food service area without hair properly restrained.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination (uncovered cheese in prep station cooler unit).
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 2830 - Corrected During Inspection Floor drain below 3-compartment sink clogged and causing water to overflow onto floor
    Provide un-clogged drain for floors where water flush cleaning methods are used.
  • 3180 - Repeat Walk-in floor (in back) and True Freezer noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

February 22, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the front counter reach-in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1800 - The nonfood contact surface of the wire cables over oven and buiscuit prep area; bread/bun bottom tray has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Hood light bulb (out) is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor by first walk-in; Norlake walk-in floor; grate under 3-compartment sink; walk-in 2 floor noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 08, 2004 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed sausage and cheese slices in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3180 - Repeat Floors in the walk-in refrigeration units noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

January 29, 2004 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the food prep. area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1800 - Repeat The nonfood contact surface of the refrigerator had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Critical violation was corrected onsite during inspection.

July 11, 2003 (Routine)



Violations:
  • 1550 - The hand sink is not sealed to wall.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:hood filters above biscuit prep
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the equipment where biscuit timers sit had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floor in the back walkin noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 18, 2003 (Routine)



Violations:
  • 3180 - Floors in the walkin noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0820 - Critical sausage hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. CORRECTED BY THROWING OUT

Do you have any questions you'd like to ask about Bojangles'? Post them here so others can see them and respond.

×
Bojangles' respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Bojangles' to others? (optional)
  
Add photo of Bojangles' (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****

Restaurants in neighborhood

Name

Bojangles'
Dairy Queen #3
Franklin Restaurant
T. J. Fat Boys BBQ
Windy Gap Elementary School
Cheryl's Place
Boones Mill Elementary School
Star City Smoothies


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.