Bojangles - Conyers

1-2B: .03(3)(c)Observed the facility did not have their Serve Safe Certificate posted. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf) Corrective Actions: The person in charge posted their Certificate accordingly.

2-2A: .03(1)(c)2,3,17Observed the person in charge could not demonstrate their employee health policy and requirements. 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) Corrective Actions: Coached the person in charge on their employee health policy.

6-1A: .04(6)(f)Observed the walk-in cooler door was left open while cleaning it out. Raw Chicken inside was holding a temperature greater than 41 degrees F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

2-1B: .03(5)(c)Observed employee scratch head, touch clothing and proceeded to touch equipment doors and put on gloves prior to washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands and was coached on when to wash hands.