BOJANGLES

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded.

12B: .03(5)(h)Observed 2 employees handle food while wearing bracelets and a ring with diamonds. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed jewelry.

15A: .05(6)(a)The ambient air temperatures of the top and bottom portions of the prep line cooler and the reach in cooler are greater than 41F. The gasket on the reach in cooler is causing the door to not shut properly. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15C: .05(7)(a)2,3Observed food debris on the non food contact surfaces of multiple pieces of equipment throughout the kitchen (computer by the office, clip boards above the prep table where canned foods are located, shelving units). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed lots of food debris on the floors and walls throughout the kitchen. Observed lots of staining on the floors throughout the kitchen. If floors cannot be properly cleaned to remove stains and residue, floors will need to be replaced. 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)

4-2B: .05(7)(a)1Observed brown debris and brown stains on the interior surfaces of the tea containers. If tea containers cannot be cleaned to fully remove brown staining, facility must purchase new tea containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

15C: .05(7)(a)2,3Observed lots of food debris on the exterior of non food contact surfaces (napkin dispensers, condiment containers, top/back of fryers, around grill, equipment in biscuit making station). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed lots of food debris on the floors in the kitchen, walk in coolers, and walk in freezer. If floors cannot be cleaned to remove flour staining/embedment, facility will need to replace floors. If floors are replaced, they must be replaced with an easily cleanable, non absorbent, smooth material. Contact the health department before replacing floors. 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)