Bojangles

Observed that two reach in coolers had ambient temperatures above 41 degrees.TCS foods shall be maintained at 41 degrees or below.

Observed unattended prep top cutting board with stains and crumps of old food not cleaned nor sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC cleaned and sanitized board.

Observed missing date marking on coleslaw in reach in cooler. Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking. PIC date marked food.

Observed breading stored and uncovered next to a working station and behind and employee prepping food. 11-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered food.

Observed discolored sanitizer solution. COS: discarded. Store cloths in clean sanitizer solution as stated in the following code: (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Observed in storage area and back of the kitchen boxes stored on the floor. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. PIC moved stored boxes 6 inches above the floor. PIC moved boxes off the floor.

Observed ice machine cover and outside the unit with accumulation of residues. Observed facility floor, wall, walk-in freezer and cooler floor, equipment, and ceiling need deep cleaning. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PIC instructed to keep clean.

Observed gaps around pipes in ceiling, coved base gapping, etc. Continue working on repairs.

Observed accumulation grease and condensation on kitchen hood. Observed improper storage of maintenance tools and water hose that interferes with cleaning in the back of the kitchen. 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Instructed PIC also to move hose and store properly.

Cheese of temperature discarded as correction onsite.

Observed establishment utilizing time as a public health control without having written procedures.

Bucket of sanitizer stored with food on shelf below table. Cos: removed.

Observed damaged whisk. Discard the one with the broken tong.

Code: Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.Observed: Biscuits stored on racks uncovered.

Walk in cooler dripping near and splashing onto covered container of food in walk in cooler. Separate food from misc. sources of contamination.

Observed discolored sanitizer solution. COS: discarded. Store cloths in clean sanitizer solution as stated in the following code: (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Missing current inspection report.

Wires appear worn around heat lamp light that is hanging down above the food. Repair.

Observed gaps around pipes in ceiling, coved base gapping, etc. Continue working on repairs.

Observed temperature control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in kitchen area coleslaw at 49 F, shredded cheese 46 F, and sliced cheese 48. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC moved foods to walk in cooler.

Observed unattended prep top cutting board with stains and crumps of old food not cleaned nor sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC cleaned and sanitized board.

Observed expired milk (2/29/24)in reach in cooler in the kitchen. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded.

Observed PIC/facility could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has any of the following symptoms: (i) Vomiting, (ii) Diarrhea, (iii) Jaundice, (iv) Sore throat with fever or (v) A lesion containing pus such as a boil or infected wound that is open or draining. PIC instructed to train employees on the employee health policy and keep documentation of training onsite.

Observed missing date marking on various food items (raw prepped chicken in walk in cooler, coleslaw in reach in cooler, and other ready to eat foods in prep top cooler. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking.

Observed facility has no test strip and sanitizer solution. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC instructed to get test strips and use sanitizer.

Observed an ice bin with no overhead protection. Observed (coleslaw) found stored in (reach in cooler next to drive through window) uncovered and subject to contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.

Observed the failure to label all working containers of sauces (butter, lemon pepper, Mayo, hot sauce barbecue, etc). Food Storage Containers should be identified with Common Name of Food with the exception of containers holding food that can be readily and unmistakably recognized, such as dry pasta. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC that all squeeze bottles must be labeled to be identified.

Observed in reach in cooler coleslaw stored uncovered. Observed hot holding grits stored uncovered on counter top table and is subject to the entry of water due to the nature of its surrounding (unclean wet floor, kitchen equipment and prep top counter next to it). Miscellaneous Sources of Contamination: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC covered foods.

Observed employee with no hair/beard restraint. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC will provide hair restraints.

Observed wet wiping cloth on top of sink and not stored in sanitizing solution between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). PIC instructed to mix sanitizer and have napkin in a solution.

Observed in a storage area single used cups and items stored on floor. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. PIC moved stored boxes 6 inches above the floor. PIC stored off the floor.

Observed residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler, walk in freezer, kitchen floor, in every kitchen corners, and on dinning floor. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.

Observed broken tiles on kitchen floor, in walk in freezer and cooler, and missing wall base by a freezer door and tiles are not properly maintained. Observed broken floor and pool of water underneath the ice machine in the kitchen. PIC will ensure all repairs are done as soon as possible, and do deep cleaning and maintain clean (in 2 weeks).