BOJANGLES

Observed fans inside walk in cooler unclean with black residue build up. Debris is not in contact with TCS food items stored in walk in cooler. Advised to deep clean and increase cleaning frequency. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee sanitizing ware wash equipment with no measurable amount of sanitizer. Corrective Action: 511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Corrected onsite: sink was remade to read 300 ppm Quats. Advised PIC to use test strips when preparing sanitizer solutions.

Observed gaskets at reach in coolers unclean to sight and touch with debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed liquid eggs (44F) sliced cheese (45F), sliced tomato (45F) and shredded cheese (47F) not holding a cold holding temperate of 41F or below stored at small prep top cooler. Ambient (50F) Corrective Action: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. Corrected onsite: all items were discarded by PIC.

Observed sanitizer solution at 3 compartment sink reading 400+ ppm Quats. Corrective Action: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

Corrected onsite: solution was remade to read 200ppm Quats and advised to use test strips while preparing solutions.

Observed sanitizer solution at 3 compartment sink reading 400+ ppm Quats. Corrective Action: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

Corrected onsite: solution was remade to read 200ppm Quats and advised to use test strips while preparing solutions.

Observed racks at dry storage unclean with dust debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Advised to have deep cleaned.

Observed employee with no beard guard/restraint with hair longer than 1/2 inch. COS- Employee put on beard guard washed and sanitized hands before returning to work.

Observed employee with no beard guard/restraint with hair longer than 1/2 inch. COS- Employee put on beard guard washed and sanitized hands before returning to work.

Observed employee with no beard guard/restraint with hair longer than 1/2 inch. COS- Employee put on beard guard washed and sanitized hands before returning to work.

Observed 5 sanitizer buckets with no measurable sanitizer solution. COS- buckets were remade to read 200 ppm Quats.

Observed racks in walk in cooler unclean with black build up. Advised to have deep cleaned.

Observed inside of reach in freezer unclean with food debris. Advised to deep clean and increase cleaning frequency .

Observed coleslaw(47F), Sliced Tomato(48F), Liquid Eggs(43F), Shredded Lettuce(43F) not holding a cold holding temperature of 41F or below. COS- Items were moved to walk in cooler to chill to: Coleslaw, Sliced Tomato, Liquid Eggs, Shredded Lettuce

Observed leak at the 3 compartment sink faucet with a continuous drip. Leak at the meat sink and vegetable sink faucets with continuous drip. Advised to have all repaired.

Prep top cooler not maintaining a ambient temperature of 41F or below to hold TCS Foods. Advised to have repaired and placed in out of order until repaired.

Observed floors in middle walk in cooler unclean with food debris. Advised to deep clean.