BOJANGLES

Observed at least 2 employees wearing bracelets and smart watches. Informed them and manager of the importance of keeping wrists clear: when washing hands the wrists have to be include in the process to make sure cross contamination is as limited as possible. Employees removed jewelry and washed their hands after.

Observed no ServSafe or equivalent certificate in facility. Workers informed me that previous person, Michelle Dye, is no longer working with the facility. Informed manager that a certified food manager is NECESSARY for establishment.

Observed condenser in WIC used for everything else other than chicken with ice-like buildup on it. Informed PIC that while unit is still holding temperature, that buildup indicates something is wrong with the unit and that the buildup could drip into food and contaminate it if not careful.

Received complaint from someone that ceiling tiles in dining area and over counter are dirty/had mold. Observed multiple ceiling tiles in dining area with what appears to be water damage but also in general just dirty. Also observed a ceiling tile missing. Repeat violation as on the last inspection, ceiling tiles were dirty/missing as well and issue appears to have gotten worse.

511-6-1-.06(2)(o) - Using a Handwashing Sink- Operation & Maintenance (pf)

Handwashing sink next to ice machine blocked by cart. Informed manager and she will make sure that hand sink remains unblocked. Paper towel dispenser also appears jammed above that particular hand sink.

Last inspection report seen in office on bulletin board. No permit or inspection report in a conspicuous place for patrons to see nor visible in drivethru.

Multiple handles on reach in coolers and oven/warmer doors sticky/grimy feeling to the touch. Paper towel dispenser above hand washing sink near ice machine grimy to the touch as well. Surfaces must be cleaned often enough to prevent buildup.

Ceiling tiles missing in dining area, right over tables available to patrons.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Note: At time of inspection water in the three designated hand washing sinks would hit 100 degrees Fahrenheit. In order to stay open PIC made a make shift handwashing sink with a coffee earn adequately supplied with soap and paper towels. Maintenance is to come out today to fix it and store is to notify HD when the problem is resolved.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; Note: Observed buildup in drink machine nozzles in drive thru and dining areas.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf Note: No hot water had 3CS, Prep sink or 3 Hand washing sinks in kitchen.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed:n use reach in cooler and out of use coolers all have build up of food on doors and inside. Some have dust on top. Must clean surfaces often enough to prevent accumulation of dust, grime, and food particles.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Note: Facility has dirt accumulation on floors and walls, items swept into drain underneath ice machine.