- Non-food contact surfaces clean
Detailed cleaning is needed on: the door gaskets of the reach in and walk in refrigeration units, the under sides of the fryers.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
G.C. Reattach and reseal the sink to the wall in the women's restroom.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair the condensation leak in the walk in freezer. No evidence of food contamination was found today, but as condensation is considered waste water no food items should be stored underneath the damaged areas until the leaks can be repaired. Cover the condensation lines in the walk in refrigeration units with a smooth, easily cleanable, and non porous material. Repair the torn door gaskets on the reach in cooler in the drive through area and the walk in freezer. Repair the damaged shelf next to the can wash. Repair the leak below the 3 compartment sink. The leak was repair by the manager during this inspection.
- In-use utensils properly stored
Several in use utensils were found stored improperly (hanging from equipment). All in use utensils must be stored in a manner the prevents contamination either in the product they are being used for or in an approved container with a lid.
- Thermometers provided and accurate
The metal stem thermometer provided for testing food temperatures was not working properly today. A metal stem-type thermometer accurate to 2F (1 C) shall be available to check food temperatures.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
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06/30/2010 | |
- Proper hot holding temperatures
Chicken breast and thighs were found under the heat lamps between 113 and 120 F. These items were immediately discarded by the manager. All items being held hot must be held at or above 135 F.
- Non-food contact surfaces clean
Detailed cleaning is needed on: the shelving throughout the facility (this includes the walk in refrigeration units), the door gaskets of the reach in and walk in refrigeration units, the under sides of the fryers,
- Utensils & equipment properly stored, air-dried, handled
G.C. Metal pans were found stacked wet. Allow more time for proper air drying.
- Garbage properly handled & disposed; containers properly maintained
G.C. Replace the damaged lids on the dumpster.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
No hot water was provided at the hand sink in either of the restrooms at the time of this inspection. Lavatory facilities, including hot and cold running water and a combination supply faucet or tempered water and sanitary towels or approved hand-drying devices and soap, shall be provided for employees and customers.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair the broken / damaged floor and baseboards tiles throughout the facility (this includes the walk in units). Reattach the loose baseboard tiles throughout the facility (this includes the walk in units). Repair the loose thresh hold at the walk in freezer.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace the torn door gaskets on the reach in refrigeration units. Repair or replace the damaged / rusting wire shelving throughout the facility this includes the walk in refrigeration units. Repair the improperly installed handle on the reach in freezer unit. Repair the condensation leak in the walk in freezer. Cover the condensation lines in the walk in refrigeration units with a smooth, easily cleanable, and non porous material. Repair the switch on the ice bin on the drink machine at the drive through window. It should not dispense liquids when the lid is open.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Several pans and utensils were found dirty at the time of this inspection. Take more time when cleaning and sanitizing these items. Be sure that the utensils are completely submerged when placed in the sanitizer solution for 2 minutes.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
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11/11/2009 | |
- Proper cold holding temperatures
1/4 lb. of sliced cheese in the prep cooler was 52f. (The cheese was placed in the trash and taken to the dumpster. Placement in the dumpster was not observed by the E.H.S.)-
- Proper hot holding temperatures
All foods held hot must be maintained at or above 135f. 10+/- Chicken strips,14 chicken legs, and 21 chicken wings-105f-<135f. (The chicken was placed in the garbage and taken to the dumpster. Placement in dumpster not observed by E.H.S.) Ham 120f, buffalo bites 120f, chicken breast 119f-125f. (An employee took the ham, buffalo bites, and chicken breasts to the griddle to be reheated to 165f or hotter. The hot holding unit must be maintained and used in a manner that will hold hot foods at or above 135f.-
- No cross-connections
Back flow prevention devices need to be installed on the spigots at the dumpster and below the tea station. All threader water spigots must have proper back flow prevention devices installed.-
- Non-food contact surfaces clean
Cleaning is needed on shelves, equipment legs/wheels, cook line equipment, in the fryers, inside coolers/freezer, cooler gaskets, under solid shelves, under heat table tops, and under the soda machines.-
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Cleaning is needed on the tea nozzle, chicken marinade drum, can opener blade, and the back sides of pans. The quaternary ammonium sanitizer concentration at the three compartment dish sink was <200ppm. Quaternary ammonium sanitizer must be maintained between 200ppm and 400ppm. The sanitizer must be mixed by hand until the sanitizer distribution device is repaired . The concentration of each sink of sanitizer must be checked.-
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Either an approved splash guard must be installed between the hand sink and the chicken breading station/utensils or the chicken breading station and utensils must be moved to a new approved location to prevent contamination. The hand soap dispenser that is mounted to the wall above the chicken breading station must be moved to a location that will prevent contamination of food from either dripping soap or employees dirty hands dripping onto the breading station while using the soap dispenser.-
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Lighting of at least 50 ft-cd must be available to food preparation areas. Lighting of at least 10 ft-cd must be available to storage areas. Ice machine 22-30ft-cd, service line 20-34ft-cd, cook line 19->50ft-cd, coolers/storage 4->10ft-cd, drink station 13-23 ft-cd. Provide proper lighting. The vent hood needs to be cleaned. Replace the broken light shield in the bakers area. The coating on several of the shatter proof light bulbs in the hot holding units is starting to peel off. The light bulbs in the hot holding unit must be properly shielded or shatterproof.-
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
Repair the broken drain pipe at the prep sink. The drain pipe must drain directly over the floor drain and maintain a 2"" air gap between the outlet end of the wastewater drain pipe and the flood rim of the floor sink.-
- Food service equipment and utensils approved
Repair the soda machine automatic shut off switch that is in the soda machine ice bin. The shut of switch is not functioning on the drive thru soda machine.-
- Garbage properly handled & disposed; containers properly maintained
Replace the missing dumpster plug.-
- Food & non-food contact surfaces easily cleanable & in good repair
Replace/repair the leaking dish sink spray arm, leaking can wash faucet, detached dough press at the bakers station, torn cooler gaskets, cracked caulk at sinks, dish sink back splash that is not installed in a cleanable manner, broken shelf legs, rusty ice machine bin, flaking shelves, broken chicken shelf drain pipe, and improperly repaired reach in freezer door handle. The walk in coolers/freezer condensate drain line must be properly jacketed. Ice is building up on the floor of the walk in freezer below the compressor unit. Make the necessary repairs to prevent the dripping of water from the compressor unit and the formation of ice on the floor of the walk in freezer.-
- Doors self-closing where required; all windows screened
The drive thru window is not self closing. Either install an approved air curtain type fan at the drive thru window or re-adjust the drive thru window so that it will be self closing. Repair or replace the detached vent screen in the water heater closet.-
- Floors, walls, ceilings properly constructed, clean, in good repair
The floors need to be cleaned in the walk in freezer and under equipment. The walls need to be cleaned behind equipment and sinks. Repair the pitted tile grout. Repair the separating baseboard tiles. The walk in cooler/freezer floor is separating from the wall. Repair the separating walk in cooler/freezer floor/wall juncture. Repair the nail and screw holes that have been left in the walls. The floor sinks need to be cleaned. Repair the damaged corner moulding. The interior shed walls need to be cleaned, repaired, and painted.-
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
The hand sinks in the bathrooms did not consistently provide both hot and cold water. The warm water only lasted for a few seconds at a time. Hot and cold running water and a combination supply faucet must be provided.-
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
The hot water at the three compartment sink was 120f. Water of 130f must be available at the dish sink. The water heater was adjusted and a hot water temperature of 136f was obtained.-
- Dry food stored properly & labeled accordingly
The open bag of cinnamon in the walk in cooler needs to be put in an approved covered container once opened.-
- Refrigeration and freezer capacity sufficient
The power cord for the sandwich prep cooler came loose from the electrical outlet. Make sure that the prep cooler stays plugged in and is maintained in a manner that will keep foods 45f or colder.-
- Single-use/single-service articles properly stored, handled, used
The single service utensils such as the cups at the drive thru window and front counter must be stored in a protected manner. Either utilize protective cup dispensers or leave the cups in the plastic sleeve that they come in.-
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper cooling
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
- Washing fruits & vegetables
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02/03/2009 | 90.0 |
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