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HomeMy WebLinkAboutBojangles 408 011150 06 29 17.JH.PDFFood Establishment Inspection Report Score: 97 Establishment Name: BOJANGLES408 Establishment ID: 2018011150 Location Address: 1160 LR BLVD Olnspection ❑ Re -Inspection City: HICKORY State: NC Cate: 0 6 Jr J 9 1 a 0 1 7 Status Code: A Zip: 28602 County: 18 Catawba Time In: 0 9 : 4 1 � am Time Out: 1 0 : 3 1 p pm Permittee: RC7.JANGI FS INC Total Time: 50 minutes Telephone: Category #: III wastewater system: [FMunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Facto rflntervention Violations: Water Supply: ❑a Municipal/Community ❑On -Site Supply No. of Repeat Risk Factorllntervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: contributing factors that increase the chance ofdeveioping foadborrre illness. Public Health Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measures to contrulthe addition of pathogens, chemicals, and physical neje cts into hods. IN 9Ui N1A N Compliance Status our Gnl 11 VR IH OUT NfA Np Compliance Status OUT Gnl R VR Supervision .2652 Safe Food and Water .2633, .2653, .2650 1 d ❑ ❑ PIC Present: Demonstration -Certification by program and perform duties ❑ ❑ ❑ ❑ 28 0 ❑ ❑ Pasteurized eggs used where required 0 r a El El 171accredited Em loyee Health .2652 29 A ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 ❑ Management, employees knowledge. res onsibilities & re ortin , ❑ ❑ ❑ ❑ 30 ❑ ❑ ® Variance obtained fors specialized processing P P g ❑ methods 1 ? ❑ ❑ ❑ 3 ❑ Proper use of re porting. restriction & exclusion ❑ ❑ ❑ ❑ Food Temperature Control .26 53. .2854 Good HYgienic Practices 2652, .2653 91 ❑ 11 Proper cooling methods used, adequate ❑ equipment for temperature control a ❑ ❑ ❑ 4 ❑ Pro ereatin tasting, drinkin OF P g 9 z a ❑ ❑ ❑ ❑ 92 ❑ ❑ ❑ Plant food properly cooked for hot holding 0 . a ❑ ❑ ❑ 5 ® ❑ No discharge from ayes. Wase or mouth y + 0❑� ❑ ❑ ❑ 33 0 L] L) L] Approved thawing methods used El . r c ❑ Ll Ll Preventing Contamination by Hands 2852, .2055, 2655,.2$36 6 II ❑ Hands clean & properly washeda oil ❑ ❑ ❑ 34 Al ❑ Thermometers provided & accurate 0 r •: ❑ El El 7 ❑ © ❑ No bare hand contact with RTE Foods orpre- a ❑❑ ❑ ❑ ❑ a raved alternate rocedure ro ell followed Food Identification .2663 35 ❑ Food grope dy labeled' Original Container 0 + •: ❑ ❑ ❑ 0 l ❑ Handwashing sinks supplied 8 accessible t 111 ❑ ❑ ❑ Prevention of Food Contamination .2062p .2653. .2684,.2688,.2867 Approved Source .2653, .265536 ElInsects & rodents not present. no unauthorized ❑ animals + El El El © ❑ Food obtained from approved source ii 121 Ll Ll Ll 3T n ❑ Contamination prevented during food 2 1 preparation, storage &display 114 El El E]10 El El Food received at proper temperature 2 ❑0 El El Eli 38 4 ❑ Personal cleanliness ❑+ r a ❑ ❑ ❑ 11 � ❑ Food in good condkian, safe &unadulterated ❑ ❑ ❑QRequired 38 4 ❑ Wiping Cloths: properly used &stored Q : ❑ ❑ ❑12 ❑❑❑parasite records available. shellstock tags, detruction ❑ ❑ ❑ V 40 4 ❑ ❑ Washing fruits &vegetables ❑ c ❑ ❑ ❑ Protection from Cantaminatian 2653,.2534 13 ❑ © ❑ ❑ Food separated & protected prefer use of ufensils 2059, .2054 41 �] ❑ In -use utensils: properlystored ❑ ❑ ❑14 © ❑Faod-contact surfaces: cleaned & sanitized V90 42 P ❑ Utensils, equipment &linens properly stored,❑ dried &handled ' ❑ ❑15 Q❑ Properdisposi[ion of returned, previauslyserved. reconditioned. &unsafe food 43 � ❑ Single -use & single -service articles: properly + stored &used r ❑ ❑ ❑ Potentially Hasardous Food Tlme/Temperature 2653 16 © ❑ ❑ ❑ Proper cooking time & temperatures a Fla ❑ ❑ ❑ 44 [M ❑ Gloves used properly + r a ❑ ❑ ❑ 17 ❑ ❑ ❑ 0 Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Equipm*of .7838, -2054, .2603 45 d ❑ Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used T + 0 ❑ ❑ ❑ 18 ❑ ❑ ❑ 0 Proper cooling time & temperatures a s o ❑ ❑ ❑ 19 © ❑ ❑ ❑ Proper hot holding temperatures a i] o ❑ ❑ ❑ 46 0 ❑ Warewashing facilities: installed, maintained. & used; test strips ❑ ❑ ❑ 20 d ❑ ❑ ❑ Proper cold holding temperatures t F1 0 ❑ ❑ ❑ 47 ❑ �] Non -Food contact surfaces clean a ❑ ❑ ❑ 21 ® ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2434..20-55, .2658 22 ❑ I ❑ I i3❑ I ❑ Time as a public health control: procedures & 2 ❑❑ ❑ Li records Li ❑ EJ Hot & cold water available, adequate pressure z + a ❑ ❑ ❑ Consumer Advisory .2683 49 © ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑ © Consumer advisory provided for raw or undercooked Foods i]o ❑ ❑ ❑ 50 � ❑ Sewa s & waste water ro erl dis osed 9 P P Y P ❑ I ❑ ❑ Highly Susceptible Populations .2653 31 ❑ ❑ Toilet facilities; properly constructed,supplied & cleaned 7,1 a ❑ ❑❑ 24 LJ❑ ® Pasteurized foods used. prohibited foods not offered ❑ Ll Ll Li4 52 © ❑ Garbage & refuse properly disposed. facilities maintained 11 r a 11 El ica1 .2653..2651 25 ❑ ❑ Q Food additives approved & praperlyused + ❑Q ❑ ❑ ❑ 53 ❑ El Physical facilities installed, maintained & clean a ❑ 1:1 El IfElEJiekiesubsianees properly Wentited stored. 8 used • a❑ El El El54 0 ElMeets ventilation & lighting requirements. designated areas used •0 ❑ El Conformance with Approved Procedures 2653,.2654,.2650 Total Deductions; 3 27 ❑ 1 ❑ 1 [jN Compliance wdh variance. specialized process. ❑❑ ElEl❑ reduced oxygen packing criterla OF HACCP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program T'S+t DHH 5 is an equal opportunity employer. GR Alk oa Page 7 of Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BOJANGLES408 Establishment ID: 2018011150 Location Address: 1160 LR BLVD City: HICKORY State: NC County: 18 Catawba Zip: 28602 Wastewater System: R Municipal/Community ❑ On -Site System Water Supply: © Municipal/Community ❑ On -Site System Pem1lttee: BOJANGLES INC OInspection ❑Re -Inspection Date: 06/2912017 Comment Addendum Attached? ❑ Status Code: A Category #: III Email 1: FAX.3242226 Email 2: Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp PREPARED WLALK IN --COOLING 51.0 RAW OUTSIDE WALK IN 35 CAJUN FILET WRAP STATION 170 SAUSAGE WRAP STATION 159 FRIED WRAP STATION 163 DIRTY RICE FRONT LINE 170 GREEN FRONT LINE 174 SUPREMES TO GO HOT HOLD 171 SUPREMES COOK TEMP 191 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. 13 3-304.11 Food Contact with Equipment and Utensils - P PROTECT FOODS FROM CONTAMINATION Spell DO NOT ALLOW FOODS TO DIRECTLY TOUCH EQUIPMENT TOMATOES IN SANDWICH PREP UNIT STORED DIRECTLY ON SHELVES CDL TOMATOES DISCARDED 31 3-501.15 Cooling Methods - PF COOL FOODS RAPIDLY: SINGLE LAYER PARTIALLY COVERED PREPARED SALADS STACKED 4-5 HIGH IN WALK IN COOLER PREPARED AT 7:00 AM. 10:49 TIME NOTED WHEN COOLING RATE CALCULATION BEGAN (51 MINUTES REMAINING). SALAD AT 51.0 DEG F. AFTER TIMING FOR 5 MINUTES, SALAD DROPPED ONLY A DEG F PROVIDING A COOLING RATE OF 1.2 DEG FIHOUR. AT CURRENT RATE, SALAD WILL NOTACHEIVE PROPER COOLING TEMPITIME. 47 4-601.11 (B) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C• CLEAN DOOR HANDLES, GASKETS, SHELVES, ETC First Last Person in Charge (Print & Sign): JESSICA MARTINEZI First Last Regulatory Authority (Print & Sign): JASON HUFFMAN REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: ( - North Carolina Department of Health & Human Services + Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunityemployer. ATS J& Pageiol_ Food Establishment Inspection Report, V2013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BOJANGLES408 Establishment ID: 2018011150 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. 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C 6-501,12 Cleaning, Frequency and Restrictions - C CLEAN/REPAIR FLOORS, WALLS, CEILINGS AS NEEDED North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program W DHHS is an equal op portunityemployer. Page 3 of Fo d Establishment Inspection Report, 3r2013 N/ Spell