Bojangles' - Market Place, 30 Market Place Drive, Rocky Mount, VA 24151 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Bojangles' - Market Place
Address: 30 Market Place Drive, Rocky Mount, VA 24151
Type: Fast Food Restaurant
Phone: 540 483-7697
Total inspections: 10
Last inspection: 03/22/2016
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Inspection findings

Inspection date

Type
Note: Missing a hand washing sign at the hand wash sink near the biscuit preparation area.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed the following hot holding at improper temperatures: Sausage 110°F.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the exhaust fan covers and the ceilings in the walk-in coolers has accumulations dust.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
03/22/2016Routine
Note: The ceiling and the exhaust fan covers in the walk-in coolers are stating to see a slight dust accumulation.
No violation noted during this evaluation.		11/19/2015Routine
Training Inspection Only
No violation noted during this evaluation.		07/30/2015Training
Note: Starting to see a slight accumulation of dust on the fan and ceiling in the walk-in cooler.
No violation noted during this evaluation.		05/06/2015Routine
No violation noted during this evaluation.01/06/2015Routine
3 Compartment Sink Sanitizer 200 - 300 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Crates of tea 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.
09/08/2014Routine
Wipe Cloths Sanitizer 200 ppm - Okay
Three Compartment Sink Sanitizer 300 ppm - Okay
Note: The racks of shelves in the walk-ins are starting to show signs of rust.
Keep up the good work on having such friendly and courteous staff members!
No violation noted during this evaluation.		05/07/2014Routine
Three Compartment Sink Sanitizer 300 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Keep up the good work on keeping such a clean facility!
No violation noted during this evaluation.		01/08/2014Routine
3 Compartment Sink Sanitizer 250 - 300 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
  • Food Storage - Clean and Dry Location
    Observation: Observed crates of milk products 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 or an empty milk crate between the floor and the milk products.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the canned foods storage rack.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
09/05/2013Routine
Three Compartment Sink 250-300 ppm - ok
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food Storage - Clean and Dry Location
    Observation: Observed boxes of food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment and Utensils, Air-Drying Required
    Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors under the cook-line equipment are noted in need of cleaning.
    Correction: 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.
05/07/2013Routine

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