Bojangles, 3475 S Crater Rd, Petersburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Bojangles
Address: 3475 S Crater Rd, Petersburg, Virginia
Phone: (804) 732-4443
Total inspections: 1
Last inspection: Aug 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Corrected During Inspection Critical A food employee failed to wash their hands prior to donning single use gloves.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand wash sink by the storage area.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  • 0850 - Corrected During Inspection Critical Sausage for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets of refrigerators, tops and sides of equipment, rolling carts, insides of refrigerators and freezers, etc.
  • 3180 - Floors were observed in need of cleaning (especially under and behind equipment). Excessive amounts of water was observed under shelving and throughout kitchen from where the night crew is mopping the floor.
August 06, 2009Routine45Details / Comments

August 06, 2009 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash their hands prior to donning single use gloves.
    Instruct food employees to wash their hands before donning single use gloves. DISCUSSED PROPER PROCEDURE WITH PIC.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand wash sink by the storage area.
    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
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 0850 - Corrected During Inspection Critical Sausage for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 0550 - Dispensing utensils improperly stored between uses.
    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 135F.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets of refrigerators, tops and sides of equipment, rolling carts, insides of refrigerators and freezers, etc.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Floors were observed in need of cleaning (especially under and behind equipment). Excessive amounts of water was observed under shelving and throughout kitchen from where the night crew is mopping the floor.
    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.

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