Bojangles - Conyers

Observed Bo rounds, fries, chicken, chicken batter and sliced cheese were on time control with no begin and discard time. Observed ready to eat foods in the prep top cooler with a begin and discard time without any written procedures at the time of inspection. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

The person in charge was not able to demonstrate their employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) *Repeat violations may result in permit suspension.

Observed there was no hand soap in the men's restroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf).

Observed employee was not able to access their employee health agreement forms. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf).

Observed all equipment in facility had a build-up of grease and residue. Observed reach-in freezer across from the fryers had a build-up of ice and old food residue inside of it. See equipment below. -Fryers -Grill -Reach-in coolers -Reach-in freezer -Prep tables -Biscuit oven -Biscuit -Oil storage unit Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C).

Observed an accumulation of trash that is not being removed frequent enough. Observed orders in the dry storage area where trash was being held. Observed overflowing buckets of trash in the main kitchen. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (C).

Observed an accumulation of old food residue and debris throughout kitchen and underneath equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed broken tiles in front of the 3 compartment sink and the walk-in freezer. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C).

Observed multiple insect glue traps in the dry storage area that have not been removed at a frequency that prevents an accumulation of decomposition. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C).