BOJANGLES #382

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes and pans stored as clean with food debris and grease present on the food contact surfaces. CDI - All dishes moved to the 3 compartment sink to be properly washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed coleslaw and ranch portions prepared at 5:33 AM, placed in Lowboy to cool, items were temped at 47F at 11 AM. Items missed the 4 hour cooling window. CDI - Items were voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at 46F in prep unit, Observed raw chicken tenders at 47 and 43F in breading station. Observed front service low boy cooler at ambient of 47F. Tomatoes voluntarily discarded. Raw chicken prepped 20 min prior and placed on ice to rapidly cool. 3 day verification visit required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed coleslaw portions and buttermilk ranch portions missing the 4 hour cooling window in front service Low boy cooler. CDI - Voluntary Discard. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing multiple meals and sandwiches with no hair restraint.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed dishes held on the 3 compartment sink wet stacked and not in self-draining position. CDI - Pans moved to be rewashed

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior of dishes soiled and greasy. Observed exterior of equipment in need of cleaning/wipe down.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors near the WIC and WIF in need of cleaning.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed Mac n cheese commercial reheat all parts of the food did not reach 135F. Observed the center of the Mac n cheese at 120-124F. CDI - Item was voluntarily discarded and new batch was made.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed white powder chemical stored inside of bojangles styrofoam cup with no label. Substance is used for cleaning. CDI - Container was voluntarily discarded.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple pans stacked wet above and on drain boards of 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI - Dumpster doors closed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch cooked chicken patty in hot holding with nails. CDI - PIC voluntarily discarded chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw sausage below opened package of raw chicken in RIF. CDI - PIC rearranged RIF to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed food employee pulling chicken with a final cook temp of 145 and 135 and placing in container to go to service. CDI - PIC dropped chicken to reach a final cook temp of 165 and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed American cheese being cold held at 44 in RIC. Observed ham being cold held at 45 in RIC. Observed standing RIC (bottom half) not properly maintaining food at 41F or below. CDI - PIC voluntarily discarded items. EHS advised PIC not to use the RIC until the unit is fixed. VR required by 12/18/25. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed Fries being held on TPHC with no time to indicate when to start and discard fries. CDI - PIC added time stamp on fries.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects flying around food perpetration arias.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold-like growth on Bo’ round in standing RIC. CDI - Item discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes stored above RTE foods inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up on the interior surface of the ice machine. Observed slight build up on the nozzle for hot water used to make tea.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced Tomatoes above 41F inside prep unit. Observed ham, raw bacon, and liquid eggs stored above 41F inside standing RIC near fry station. CDI - Items were voluntarily discarded. Cold Holding has been out of compliance in 3 consecutive inspections, If Cold holding is not in compliance on following inspection permit action may be taken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no label. CDI - Chemical spray bottle was labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sauces and seasonings with no labels throughout the kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with test strips kit, kit was missing the color coded measurements part. No way for facility to verify the concentration of sanitizer without color coded index. Facility should obtain full kit with color coded measurement index included. 10 day verification required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed surfaces of tables, prep areas, and interior of the standing RIC in need of cleaning. Food debris present on all surfaces throughout the kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed foods debris, single use and paper on the floor and under equipment throughout the kitchen. Floors in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at the rear hand sink not working/jammed. CDI - Paper towel dispenser was opened to access paper towel.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers stored as clean, with food debris and greasy food contact surface. Containers were moved to the 3 compartment sink to w/r/s properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tray of patty sausage holding 121-126F at the front of the tray. CDI - Patties to be discarded in 20 min. Held for 30 min for quality per the facility SOP. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw cups, cups of ranch, and milk held above 41F inside RIC at front service. CDI - All items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager cooking eggs with no head covering. CDI - Employee put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the side of the 3 compartment sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the interior of HH unit in need of cleaning. Large amount of food debris on the bottom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above butter inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs in an ice bath near the grill at 51F. Observed multiple containers of coleslaw at 43F inside the Lowboy cool at the front food service area. CDI - All items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the hold/discard time that is past the point in time when the food is removed from temperature control. Pf Observed Bo’ Rounds and Fries with no time stamp to indicate holding times. TPHC procedures were observed on the wall above the fryer. CDI - Items were voluntarily discarded and replaced with new items and a proper time stamp.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed French fries stored on the floor near the fryer. CDI - Fries were removed from the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI - Doors closed. No point escalation, improvement observed. Drain plugs replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout the kitchen in need of cleaning. CDI - Employee began mopping floors during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink near the biscuit prep area with no paper towel. CDI - Paper towels were placed at the hand sink. 5-202.12 Provide at least 100F water at handsinks. Observed hand sink the rear kitchen area only reaching 87F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at the 3 compartment sink below 200 ppm, due to empty sanitizer container. CDI - Sanitizer was replaced and QUAT sanitizer at 200 PPM was added to 3 compartment sink. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in QUAT sanitizer at 0 PPM. CDI - Sanitizer buckets replaced at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked wet. CDI - Pans were separated to properly air dry.

5-205.15 Maintain a plumbing system in good repair. Observed slight leak at 3 compartment sink. (Hot water knob).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI - Doors closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. PIC contacted waste management company and requested new drain plug.

4-501.11 Maintain equipment in good repair. Observed rusting on shelves of under counter hot holding unit near fryers. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lowboy cooler next to grill with food debris on the bottom shelf. Clean unit.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed handwashing sink in back of food prep area with inadequate pressure for proper handwashing. In need of repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure available for cleaning up vomiting and diarrheal events. CDI - PIC provided MCPH copy today during inspection. Have available for all future inspections. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed several food employees taking temperatures of TCS foods without cleaning thermometer probe before and after each use. CDI - EHS discussed methods of meeting this requirement, such as using probe wipes of sanitizer of proper concentration. -1.5-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC procedure that does not describe how to hold fries using new equipment setup with L, 1, and 2 holding stations, as part of the new kitchen design. Also, no time stamp was available, marking the beginning of TPHC. CDI - PIC provided new procedure or new kitchen design. Train all staff with new procedure for TPHC and have form available for all future inspections. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation