18: Raw chicken prepped early this morning not within proper temp range at breading station cooler. Chicken in upper part of cooler was at 55 degrees and chicken in bottom of cooler was also at 55 degrees. Recieved an ambient temp of 55 degrees with my thermometer. Cooler was not running at all. Pic embargoed about 20lbs of chicken. Pic will use walk in cooler until prep cooler has been serviced and within proper temp range.
20: Liquid egg at stove not at proper temp. See food temps. Pic stated they keep the pan of liquid egg in ice to stay at cold holding temps, but the ice had melted completely. Pic discarded.
26: Sanitizer bucket with quat stored directly on counter in front of coffee and tea dispensers. Discussed proper chemical storage.
31: Breading station cooler not working properly to cool prepped chicken down. Prep cooler appeared to have turned off completely.
Additional Comments
Bpeak@bojangles.com
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
