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HomeMy WebLinkAboutBojangles #7004 011097 05 23 17Food Establishment Inspection Report Score: 98 Establishment Name: BOJANGLES #7004 Establishment ID: 2018011097 Location Address: 504 CONOVER BLVD W W Inspection ❑ Re -Inspection City: CONOVER State: NC Date: 0 5 1) 3 1 2 0 1 7 Status Code: A Zip: 28613 County: 18 Catawba Time In: 1 0 : 0 0 Q Pm Time Out: 1 1 : 0 00 Q pm Permittee: BOJ INC Total Time: 1 hr0 minutes Telephone: (828)465-0352 Category#: III Wastewater System: �MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: 0 Water Supply; Municipal/Community []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing feclors that iscrease the chancy otdeyeloping foodborne illness. Public 0eakh Interventions: Castrol measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Praatieesl Preventative measureslo conlrolthe addition ofpalhogens, ehemioals, and p hys ica l o bje cis is to mods. IX OVl I R.'A - Compliance Status UUi G61 R VR IN OUT NJA - Compliance Status OUT CEI R VR Supervision .2652 Safe Food and Water .2653, .2665, 3658 1 I ❑4 ❑ I ❑ PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ ❑ 28 ❑ ❑ L3J Pasteurised eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 RO ❑ Water and iCe from approved source1 Q ❑ ❑ ❑ 2 ❑ IM artagement, employees knawledge; respun sibilities & re orfin ❑0 ❑ ❑ ❑ r� 35 ❑ ❑ (5 Variance obtained fors specialized racassin P P 4 t s meths ds ❑ R ❑ ❑ 3 0 ❑ Proper use of reporting, restriction & exclusion 3 ❑❑ ❑ ❑ ❑ Food Temperature Control • .26$3,.7654 Good Hyglenie Praetlnes .2652, .265337 � ❑ Proper cooling methods used, adequate equipment for tamperaturg control ❑ ❑ ❑ ❑ 4 1 a Proper satin tastin 9. drinking, or tobacco use 32 A LJ LJ LJPlant food properly cooked for hot holding = ❑ ❑ El Ll 5 0 ❑ If o discharge from eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 ❑ ❑ ❑ Approved thawing methods used + 111 Co ❑ ❑ ❑ Preventing Contamination by Hands .2652, .26 53, .7655,.2656 fi 0 E)Hands clean & properly washed 4 QQ C] ❑ ❑ 34 m ❑ + Thermometers provided & accurate + a ❑ 1:1❑ 7 8 R ❑ El ❑ ❑ IJ o harp hand contact with RTE foods or pro- a a roved alternate rocedure properly followed H andwashing sinks supplied & accessible ❑ ❑ ❑ ❑ ❑0 ❑ ❑ ❑ ❑ Food Identification .2553 35 0 ElFood prope fly Is be led. o rig i n at c onta irre r z + o R R R prevention of Food Contamination .2652,.2653,1654,.7656,.2657 Approved Source .2653, .765536 u ❑ Insects& rodents not present; no unauthorized animals ❑ ❑ 17111 9 [ El obtained from approved source z MI 11 ❑ E,❑ 37 ❑ Contamination prevented during food preparation, storage &display + o ❑ ❑ ❑ 10 ❑ ❑ 11 Food received at Proper temperature x : El ❑ El 17 38 ❑ Personal cleanliness + a ❑ 171 ❑ 17 b El Food in good condition, safe &unadulterated � E El El El 39 m ❑ Wiping cloths: properly used & stored + .i El El Elparasne 12 E] E] Required records available: shelislock tags, 2 destruction ❑ ❑ ❑ ❑ 40 E]❑ washing fruits & vegetables❑ El El El Protection From contamination .2653, .2654 13 0 ❑ ❑ ❑ Food separated& protected s 0 ❑ ❑ ❑ Propertlse of Utensils .2653,.2654 41 IV ElIn-use utensils: properly stored +, a❑ El El 14 © ❑ Food -contact surfaces: cleaned & sanitized s B❑ ❑ ❑ ❑ 42 � ❑ Utensils, equipment& linens: properly stared, drled & han died + r El El El El ❑ Proper disposition of returned, previously served, reconditioned. & unsafe Food ❑❑ E]❑ ❑LiSingle 43 � -use & single -service articles: properly stared & used + s El El El ❑ Potentially Hazardous Food TimelTeln perature .26'53 16 ❑ ❑ ❑ V Proper tasking lime & temperature& ' ❑❑ ❑ ❑ ❑ 44 1 1 ❑ Gloves used properly + s El ❑ ❑ ❑ 17 []IProper ❑ Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ ❑ Utensils and EqulpMerit .2653, .2654, .2663 45 F1 ❑ quipmen , taod & non- oo ccntacl surfaces approved, cleanable, properly designed, constructed, & used z 1 a ❑ E]❑ 18 ❑ ❑ ❑ Proper cooling time & temperatures s = ELI❑ ❑ ❑ 19 ❑ ❑ ❑ Q Proper hat holding temperatures s R❑ ❑ 13 46 ❑ Warewashiny faciities: installed, maintained, & used; tact strips + s E] [3 El El 20 ❑ ❑ ❑ M Proper cold holding temperatures s ❑❑ ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean cQ ❑ ❑ ❑ 21 ❑ ❑ El IN Proper date marking & disposition E1 ❑ ❑ ❑ Pkysioal Fsoiities .2654, .26$5,.2656 22 ❑ ❑ [:ivi Time a s a public heath control: procedures & 2 EI E]E]E,48 records m LJ LJ Hot & cold water available, adequate pressure 2 + D LJ❑ Ll Consumer Advisory .2653 49 [r] ❑ Plumbing installed; proper backflowdevices z t ID ❑ ❑ ❑ 73 ❑ I ❑ I V] I Consumer advisory provided for raw or undercooked Foods + 0I ❑ I ❑ I ❑ 50 [E ❑ Sewage & waste water Properly disposed z + 'F] ❑ ❑ R Highly Susceptible Populations .2653 51 m ❑ ❑ Toilet facilities: pmpe rly constructed. supplied & cleaned + E0 El El ElPasteurized 74 ❑ ❑ foods used; prohibited foods not = offered ❑ El El ElGarbage 52 ❑ & refuse Props Fly disposed; facilities maintained + ' ° ❑ ❑ ❑ Chemical .2653, .2651 25 ❑ ❑ ¢] Food additives. approved & properly useda❑ ❑ ❑ ❑ 53 ❑ ,© Physical facilities installed, maintained & clean K i ❑ ❑ ❑ 26 ❑ ❑I N1To>ccsubstancat properly identified ctorad. & ucod z El El El 54 L) Meets ventilation & lighting requirements; designated oreasused E Eo El El 10 Conformance w4hApproved Prooedures .2653,.2654.1658 Total Deductions: 2 27 ❑ ❑ 4 Compliance with variance, speaalized process, z reduced a en parkin criteria or HA PCP plan 0 ❑ ❑ ❑ North Carolina Departmentof Health & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program DHHS is an equal opportun ity employer. OR Off Pagel of_ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BOJANGLES #7004 Establishment ID: 2018011097 Location Address: 504 CONOVER BLVD W ❑Inspection ❑Re -Inspection Date: 0512312017 City: CONOVER State: NO Comment Addendum Attached? ❑ Status Code: A County. 18 Catawba Zip: 28613 Category #: III Wastewater System: IF Municipaucommunity ❑ on -Sire System Email 1: 4(cDSTORES.BOJANGLES.COM Water Supp y:❑ Muniei alkommunity On -She System Permittee: BOJ INC Email 2: samuel.gen1ry_q)acl.com Telephone: (628) 465-0362 Email 3: Icaudill@bojanglez.com Temperature Observations Item Location Temp Item Location Temp Item Location Temp GRAVY HCT WELL 140 CHICKEN HOT WELL 144 BEANS HOT WELL 150 SAUSAGE HOT WELL 148 FRIED HOT WELL 160 MAC AND WALK IN COOLER 40 CHEESE REACH IN COOLER 41 CUT PREP COOLER 43 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 33 3-501.13 Thawing - C THAWING MAC AND CHEESE IN PREP SINK FILLED WITH WARM WATER. MUST THAW UNDER RUNNING COLD WATER. 38 2-402.11 Effectiveness -Hair Restraints - C ALL EMPLOYEES SERVING FOOD MUST WEAR HAIR RESTRAINTS. 47 4-602.13 Nonfood Contact Surfaces - C CLEAN GRATES ABOVE VENT H00D AI BISCUIT PREP AREA. CLEAN INSIDE OF COOLERS AND EQUIPMENT AS NEEDED First Last Person in Charge (Print 8 Sign): NATHAN GROPE nV46n� First Las! Regulatory Authority {Print & Sign}:LUKE SEARS REHS IQ: 1896 - Sears, I_Lke AVe w4,tion Requir ate: 1 1 REHS Contact Phone Number ( } - North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section a Food Protection Program DiHHS is an equal opportunity employer. Paget of rued Establishment Inspection Report, 312013 N/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: BOJANGLES#7004 Establishment [D: 2018011097 Observations and Corrective Actions Violations cited in this re ort must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 53 6-201.' 1 Floors, Wal s and Ceilings-Cleanability - C CLEAN BACK STORAGE AREA. CLEAN FLOORS UNDER EQUIPMENTAS NEEDED. North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • Food Protection Program OHHSisail equal o pp"u n ity employe r. Page 3 of Food Establishment Inspection Report, 312013 seal)