Bojangles, Hwy. 29, Blairs, VA - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Bojangles
Address: Hwy. 29, Blairs, VA
Type: Fast Food Restaurant
Phone: 434 836-3500
Total inspections: 6
Last inspection: 06/08/2015

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Inspection findings

Inspection date


  • Critical: Backflow Prevention, Air Gap* (corrected on site)
    Observation: An air gap between the water supply outlet and the flood rim level 3 vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
    (Hose is to be hung on the hook to prevent it from hanging below the flood rim until it can be repaired.)
No violation noted during this evaluation.12/03/2014Follow-up
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw food items at the 3 vat sink in a bin.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
    Items were moved to refrigeration to complete the thawing process.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in dry and utensil storage area not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
No violation noted during this evaluation.06/10/2014Training
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use in sanitizer solution.
    Correction: 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 135°F.
  • Food Contact Surfaces - Cleanability* (corrected on site)
    Observation: The food contact surface of the containers and utensils are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Correction: Replace the containers and utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Containers and utensils not being washed, rinsed, and sanitized every 4 hours to prevent growth of harmful bacteria
    Correction: Equipment, food contact surfaces and utensils shall be cleaned (washed, rinsed and sanitized) at least every 4 hours during continuous use to prevent growth of harmful bacteria.
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
    Observation: Dead or trapped rodent was found on the premises
    Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
deliver received during the inspection all frozen food was received frozen. sanitizer was at proper strength of 200ppm.
No violation noted during this evaluation.

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