Bojangles

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

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 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 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. 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 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. CA: ensure properly stored at 41F or below. Code: 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.

Observed establishment utilizing time as a public health control without having written procedures. Code: Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.

Bucket of sanitizer stored with food on shelf below table. Cos: removed. Code: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Walk in cooler dripping near and splashing onto covered container of food in walk in cooler. Separate food from misc. sources of contamination. Code: (z) 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.

Code: Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.Observed: Biscuits stored on racks uncovered. CA: cover biscuits in storage / staging for service. Also see Code 511-6-1.04(4)(c)1(iv) states: 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

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. Code: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed damaged whisk. Discard the one with the broken tong. Code: (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf

Wires appear worn around heat lamp light that is hanging down above the food. Repair. Code: h) Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

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

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

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 cold holding equipment (Walk in Cooler) not maintaining potentially hazardous food at proper cold holding temperatures. Observed the walk in freezer door open to the cooler, to maintain proper cold holding temperatures inside the cooler area. Walk in cooler is not properly repair. Must repair within 7 days.

Observed in WIC packaged foods stored and in direct contact with dirty pull of water and the food in the package is subject to the entry of water due to the nature of its packaging, wrapping, container or positioning within/and in dirty wet floor. 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 moved foods into another cooler.

Drive thru areas and kitchen floor and tiles are not properly maintained. Observed large hole in driveway at the drive thru menu board. Observed broken tiles in the kitchen and in walk-in cooler door and throughout the kitchen. PIC will ensure all repairs are done as soon as possible (in 2 weeks)..