BOJANGLES' #797

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer EHS’ questions about EHP. -CDI- EHS educated PIC and provided updated handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from handsink at FOH. -CDI- PIC provided roll of paper towels. -0-

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 thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on proper cleaning frequency and PIC cleaned it. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P-/4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee washing dishes and not follow a sanitizing step. After EHS directed food employee to sanitize dishes, food employee quickly dunked items in sanitizer water and removed them right away. -CDI- EHS educated food employee on proper sanitizer procedures and contact time of at least 30 seconds for quaternary sanitizer and items placed back in sanitizer water for appropriate amount of time. -0- 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 biscuits holding under heat lamp below 135F and items at steam well below 135F. Per PIC, steam well has had a work order place and a part needs to be ordered. -CDI- PIC voluntarily discarded items. Facility must either use TPHC or not use unit until repairs can be made. If at follow up visit, unit is being used and not following TPHC, ITS will be issued. **3 DAY VERIFICATION REQUIRED BY 10/2/26** -1.5- 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 items in prep unit and lowboy above 41F. Observed ambient air of unit at 45F. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED BY 10/2/26** **FACILITY TO NOT USE UNIT OR PLACE UNIT ON TPHC UNTIL REPAIRS CAN BE MADE** **REPEAT** -3- 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 .

4-501.11 Maintain equipment in good repair. Observed steam well in use although it was waiting for a new part to be ordered to make repairs per PIC. -0-

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 interior and exterior surfaces of equipment in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed foot pedal for hot water at handsink at FOH that would not turn off (hot water was constantly running) unless foot pedal was placed in an upward position. Observed loose faucet at 3-comp sink. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed paper towel dispenser not dispensing paper towels at handsink at FOH. Observed missing tile in baseboard located next to handsink near 3-compartment sink. Observed damaged edging on FRP wall, exposing unsealed wood underneath, in same area as missing tile. Observed missing floor tiles throughout, including under consumer self-serve drink dispenser. Repair so that surfaces are smooth and easily cleanable. Repair or replace paper towel dispenser. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items stored inside WIC 1 cold holding above 41F. Ambient air temp of WIC 1 was at 48F, and EHS noticed WIC door was left open, with employees constantly going in and out of the unit. Facility conducts equipment temperature checks and records temperatures digitally using tablets, but WIC 1 temperatures were not taken this morning. Ambient air temp dropped to 45F after 22 minutes. Another ambient air temp was taken at 11:30AM (over an hour from the first initial ambient air temp reading) after unit was blocked off from employee use, and WIC 1 was still temping 44F-47F (immediate spike in temperature when door is opened). EHS noticed ice buildup on fan inside the unit, and heavy condensation dripping from the fan. PIC entered a work order in for technicians to come out and check on the unit. All TCS food items from WIC 1 were moved into WIC 2, as WIC 2 has plenty of storage space to hold TCS food items. PICs stated they understand to keep raw chicken stored separated from all other TCS food items inside WIC 2. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen. Facility has contract with ECOLAB for routine pest control maintenance. Advise ECOLAB rep to aid in maintaining flies inside the kitchen.

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 heavy buildup of food scraps on interior of standing reach-in freezer. Observed soiled handles on cooking equipment and cold holding units. Increase cleaning frequency. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the female restroom. Obtain a covered bin for proper disposal of feminine products.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile in baseboard located next to handsink near 3-compartment sink. Observed damaged edging on FRP wall, exposing unsealed wood underneath, in same area as missing tile. Repair so that surfaces are smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed country ham and raw bacon cold holding above 41F, stored inside the cooler drawers. Both food items were not removed from the cold holding unit. CDI: PIC voluntarily discarded both TCS food items. All other TCS food items in cold holding were temping at or below 41F. 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 .

4-501.11 Maintain equipment in good repair. Observed missing screw on the left interior plate inside ice machine. Replace missing screw. REPEAT VIOLATION. *Note: Although a repeat violation, not deducting points since different piece of equipment and not egregious.

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 oil accumulation on hood system above flattop. Observed non-food surfaces of make table heavily soiled. Increase cleaning frequency. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one lightbulb missing in hood system above fryers. Observed attachment for the light was loose, extending down a few inches from the hood itself. Repair/replace missing light and to prevent hazards.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in-use wiping cloths stored on non-food contact surfaces of cooking equipment and cold holding/hot holding units. Keep all in-use wiping cloths stored inside properly concentrated sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed loose faucet base at the 3-compartment sink. Repair/tighten so that it is smooth and easily cleanable. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since different equipment was observed in need of repair today.

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 soiled gaskets in cold holding units throughout the facility. Observed food debris accumulating on interior surfaces of standing reach-in freezer. Observed dust buildup on shelves in dry storage rack. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the female restroom. Lid on the waste bin available at the restroom is open in the middle. Obtain a fully covered waste bin for proper disposal of sanitary napkins.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed a section of the ceiling tiles in the dining room missing. PIC stated that they had a leak and the work order has been placed and showed EHS text where PIC's boss stated the maintenance employees would arrive on-site at 4:00PM today to work on the ceiling.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Food employee observed breading raw chicken with gloves and then discarded gloves. Food employee then began to retrieve cooked chicken from fryer. Employees must wash hands to prevent cross-contamination. CDI - Employee educated and he washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Liquid egg in ice bath measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to ice bath and liquid eggs measured 40F after 20 minutes. 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 .

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on biscuit cooler doors and doors on upright freezer. 0 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Food debris observed in sanitizer solution at 3-compartment sink. Maintain sanitizer solution clean. CDI - PIC emptied sink and refilled it with fresh sanitizer solution. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Repair leak.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of gravy at the steam table at a temperature of 100F. Steam table was not turned on. PIC stated they had forgotten to turn it on this morning and the container was in the steam table for an hour and 30 mins. REPEAT. No escalation of points due to no increase in severity since last inspection. CDI - Gravy voluntarily discarded and steam table turned on. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed one ceiling vent by the biscuit station with a continuous drip leak onto the floor. // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed floor tiles that were cracked/broken at the hot holding station.

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 Employee was checking temperature of cooked chicken and touched the piece of the chicken with his bare hand while checking the temperature with the thermometer. PIC intervened and told employee to not touch ready-to-eat foods with bare hands before EHS intervened. CDI - Piece of fried chicken discarded and employee donned gloves. 0 pts. 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

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Oven trays have heavy carbon buildup and need to be cleaned or replaced. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Some chicken wings in hot holding measured 110-130F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken wings below 135F were 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 .

5-205.15 Maintain a plumbing system in good repair. Repair leaks in pipe underneath 3-compartment sink. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels for employee hand washing. CDI - PIC refilled dispenser.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Washed whole tomatoes were stored directly on shelf in small sandwich cooler bottom. Only store food in properly cleaned and sanitized equipment and utensils. CDI - Shelves were clean so EHS allowed PIC to move tomatoes to container. 0 pts.

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 Pan of blanched fries held using TPHC were marked with 11:30AM time at 11:10AM. Place accurate time on container. CDI - PIC changed time on pan to 11:10AM. 0 pts.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with artificial nails was portioning food into to-go containers with no gloves on hands. Employees with artificial or painted nails must wear gloves when working with exposed food. CDI - Employee donned gloves.

4-501.11 Maintain equipment in good repair. Replace torn gasket on biscuit cooler door. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles is low around 3-compartment sink. Re-grout between tiles where needed. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee mid wash wipe down surface on sink with bare hands and dried hands. CDI- PIC made employee rewash hands properly with no interruptions. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirty rag stored in hand wash sink next to ice machine. CDI-PIC removed rag from handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several multi use utensils with food debris and flour encrusted on food contact surface stored as clean. CDI- PIC put all utensils in three comp 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 several working containers without labels. Label on secondary working containers with common name of spice, sauce, or oil.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing ring with large stone while making biscuit dough. CDI-PIC made employee stake off ring and properly wash hands. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head covering while working with food. CDI- PIC made employees don hair restraints. -REPEAT-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in container touching flour. CDI- PIC removed scoop from flour.

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 dust buildup at drink dispenser and single service item station due to construction in dining room. Keep area free of accumulating dust. Also shelves, handles to walk in’s, tablet next to walk in and other handles to reach ins where buildup of dust and food debris has accumulated. Clean all areas frequently. -REPEAT-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed restroom toilets soiled and dust on all surfaces due to construction. Clean restrooms frequently.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with doors open. Close dumpster doors after disposing of waste. -REPEAT-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked tiles and low grout throughout kitchen. -REPEAT-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed transfer pans that were being used for more than 4 hours at the grill station. PIC stated that they use the same pans for the whole shift (8 hours) and then wash them. CDI: Pans replaced with new ones. Ensure all transfer pans are washed/rinsed/sanitized every 4 hours. 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 pan of fried steak holding at 122-132F at line. CDI - steak discarded and fresh batch made. All other hot holding was in compliance today. 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 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 american cheese, pimento cheese, and eggs holding above 41F. CDI: American cheese was moved to the walk in and cooled; Pimento cheese was rapidly cooled to 41F once the prep top lid was held close for 20 min; eggs were voluntarily discarded. EHS suggests holding less of the american cheese in the prep top and then if this is not sufficient, on time for 4 hours if it is unable to maintain temperature. 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 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 freshly blanched fries were added to the previously blanched fries with a discard/cook time of 10:40 at 10:40. CDI: All fries were then fully cooked off and held on the line.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed multiple employees lacking hair restraints. Ensure all food handling employees utilize hair restraints.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers at the drive thru line stored on shelf with significant food debris and build up. Ensure shelf is cleaned at a frequency to preclude build up. Observed employee cell phone stored on box of patty papers. CDI: Patty papers voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed dish machine inoperable. PIC stated dish machine leaks and does not dispense chemicals reliably. REPEAT VIOLATION Improvement as per PIC, Facility has put in a work order to have the machine removed. Points reduced today due to facility attempting to have machine removed.

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 food residue and buildup on hot hold area near drive thru, on shelving as well as the interior and exterior of equipment throughout facility. Clean and increase cleaning to maintain clean. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors to be open. Keep dumpster doors closed to prevent pest and rodent activity. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug in cardboard dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring and baseboard in several areas with cracked tiles, missing tiles, and missing grout, particularly around where fryers are located.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed multiple employees lacking hair restraints. Ensure all food handling employees utilize hair restraints.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed dish machine inoperable. PIC stated dish machine was repaired but chemicals need to be replaced due to degradation during time dish machine was broken. Replace chemicals to allow dish machine to be fully functioning or remove from facility if not intending to use equipment.

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. - REPEAT - Observed food residue and buildup on shelving as well as the interior and exterior of equipment throughout facility. Clean and increase cleaning to maintain clean.

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. - REPEAT - Observed walls and floors in need of cleaning throughout facility, including walk-in units. Clean and increase cleaning frequency to maintain clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink nearest 3 compartment sink blocked by large stack of boxes from the morning delivery. Do not stack boxes in front of handsink. - CDI - Employee moved boxes.

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 multiple items being held on time lacking a time label. Ensure all food products are labeled with discard time. - CDI - PIC labeled products with discard time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple employees lacking hair restraints. Ensure all food handling employees utilize hair restraints.

4-501.11 Maintain equipment in good repair. - Observed broken dish machine. Remove or repair dish machine. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed multiple badly cracked plastic lids stored as clean above 3 compartment sink. Discard equipment once damaged and no longer smooth and easily cleanable.

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. - REPEAT - Observed food residue and buildup on shelving as well as the interior and exterior of equipment throughout facility. Clean and increase cleaning to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT - Observed dumpster doors to be open. Keep dumpster doors closed to prevent pest and rodent activity.

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. - REPEAT - Observed walls and floors in need of cleaning throughout facility with emphasis on hard to reach areas. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed pack of cigarettes stored on front counter between fry bin and drink cup storage. Do not store personal belongings near food or food contact surfaces. - CDI - PIC removed cigarettes.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed PIC unable to locate written procedures for clean up of vomit or diarrheal events. Biohazard kit has clean up procedures, however, they do not address the employees who are responsible for cleaning up this event. CDI - written procedures provided during inspection. 0 point deduction

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands scrubbing for less than 10 seconds before rinsing and drying. CDI - EHS directed employee to re-wash hands using full process. Wash hands using proper procedure including scrubbing for 10-15 seconds. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee remove food handler gloves and touch trash can and personal clothing then begin to don clean gloves without washing hands. CDI - EHS directed employee to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed back area hand sink without paper towels. Multiple employee washed hands at the sink and then used towels from alternate sink to dry hands but never replaced paper towels or informed PIC that towels were needed. CDI - EHS informed PIC who replaced towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0ppm cl provided in final rinse of dish machine. Sanitizer visible inside of dispenser, however, 0ppm provided during washing/rinsing. CID - all dishes must be washed/rinsed/sanitized in 3 compartment sink until dish machine has been repaired and is providing 50ppm cl in final rinse. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety 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 . Observed employee obtain soiled pot from soiled dishes stacked inside of 3 part sink then manually scrub and rinse the pot but not apply sanitizer as there was no solution prepared in the 3 part sink. Employee then took the pot to be used on the stovetop. CDI - EHS intercepted employee who returned and worked with PIC to prepare sanitizer and fully clean/sanitize pot before returning to stovetop

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed fried chicken with various thick pieces not checked with thermometer by employee found to have final cook temperatures less than 165f. CDI - Undercooked fried chicken return to fryer to finish to above 165f. Note: improper cooking temperatures were noted on repeated inspections prior to last inspection. Employees must use food thermometer to ensure larger pieces of fried chicken reach fully cooked temperature of 165f.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of fried steak holding at 125f at line. CDI - steak discarded and fresh batch made. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and small flies present in back of house areas. Observed multiple small flies present in ladies restroom. Contact PCO for service and avoid leaving drive through window open for extended periods of time.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee portioning and serving food at front line with long pink artificial nails not wearing gloves. CDI - EHS directed employee to wear gloves whenever handling food. Gloves donned.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed partially used case of single service to go food boxes on floor behind front line. Maintain single service items at least 6 inches off of floor.

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 surfaces of some equipment in back of house/dish area including handles/outside doors of biscuit cooler and some shelving in back area observed with buildup needs cleaning. Observed buildup on exterior surfaces of some food containers including plastic buckets/lids used to steep tea in back of house. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed food and packaging on ground around dumpster inside enclosure. Observed dumpster door open with multiple birds inside of dumpster and bird droppings on rails of side door. Keep dumpster closed and keep food off of ground around dumpster to prevent pests.

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 dark residue and /or food debris buildup under equipment especially in and around floor drains.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC, Veronica, with expired food safety certification. No other person available in unit during inspection with certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of sausage holding at 119f. CDI - sausage reheated as it had been holding less than 2 hours.

4-501.11 Maintain equipment in good repair. Observed dish machine inoperable - PIC noted motor is not operating properly and the machine has not been used in last couple of months. Repair/replace the machine or remove it. REPEAT Split gaskets on upright freezer near grill. Repair/replace. Condensate leak from pipework observed in WIF. Repair.

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 surfaces of some equipment in back of house/dish area and some shelving observed with buildup needs cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain/connector under 3 part sink. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/broken floor tiles at dish area. Observed damaged/detached baseboard tile at end of dish sink area. Repair. REPEAT

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee remove soiled spatula to dish area and rinse with pre-rinse hose and then return the spatula to the food prep area. Spatula not washed or sanitized prior to placing back into use. CDI - PIC returned spatula to dish area for re-cleaning.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use fry scoop stored laying inside of the fries with the hand contact surface in direct contact with the fries.

4-501.11 Maintain equipment in good repair. Observed dish machine with mechanical issue spraying water from underneath - not in operable condition. PIC placed dish machine out of service and set up 3 compartment sink for wash/rinse/sanitize. Repair.

4-301.13 Drainboards. Observed posted SOP for use of dish machine noting that cleaned and sanitized dish racks must be removed from left side of dish machine - away from wash basin of dish sink on right side - to the clean utensil drain board, however, the clean utensil drain board is no longer attached to the dish machine. The drain board was observed laying on the floor and employees unable to re-attach the board in such a way to be used properly. Attach drain board and maintain it in clean/sanitary condition for use when removing clean dishes from dish machine.

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 standing water and other residue on flooring under equipment at dish area needs cleaning. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/broken floor tiles holding foul water and debris at dish area. Observed damaged/detached baseboard tile at end of dish sink area. Repair. REPEAT

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cart pushed in front of back area hand sink blocking access. CDI - cart relocated. Do not block access to hand sinks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to place raw chicken onto grill top and then continue to touch cooked bacon with same contaminated gloves. CDI - EHS directed employee to change gloves, wash hands, and discard bacon.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken removed from grill top to hot holding with maximum internal temperature of 161f. Observed mixed batches of fried chicken with various thick pieces not checked with thermometer by employee and transferred to pan to be hot held with final cooking temperatures less than 165f. CDI - Grilled chicken returned to flat top to finish to 165f. Undercooked fried chicken return to fryer. Final cooking temperature for items verified to be above 165f. EHS discussed at length with employee how to check temperatures using thermometer in the thickest part of the chicken pieces. REPEAT - full 3 point deduction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed dirty rice holding at 127f and pan of sausage holding at 109f. CDI - both items discarded. REPEAT

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 blanched and then turned out on top of existing batch being held on countertop timed at 2:52. Employee then changed time on pan to match new batch of blanched fries for 3:30. CDI - time changed back to 2:52 to match original topped-off batch of fries as the two batches cannot be segregated. Do not top of old product with fresh product. Follow the procedures when using TPHC procedures. REPEAT - full 3 point deduction. Non-compliance with TPHC procedures has been noted on the previous 3 health inspections. Continued non-compliance with time control procedures may result in permit action or the implementation of a risk control plan.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing biscuits wearing watch on wrist. Remove jewelry from wrists when handling food. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food in kitchen with no hair restraint. REPEAT

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 surfaces of food equipment in back of house areas especially dish machine with buildup needs cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed clogged floor sink under 3 part sink/dish machine area. Repair.

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 buildup and other residue on flooring under equipment at dish area needs cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/broken floor tiles holding foul water and debris at dish area. Repair. REPEAT

2-301.14 When to Wash - P. Observed employee taking orders/ handling front cash register then proceed to side area and package food for customer orders without washing hands. EHS then observed the employee using bare/unwashed hands to open fry packaging touching the interior food contact surfaces during the process. EHS observed and intercepted same employee performing same behavior and corrected twice. PIC then stepped in and directed employee to wash hands and to don gloves. CDI - Hands washed and gloves donned to handle the fries. 2 point deduction

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cardboard containers of unwashed tomatoes, cucumbers, lemons stored above ready to eat Mac and cheese and other ready to eat foods. CDI - items relocated. Do not store unclean produce above food that is ready to eat.

3-401.11 Raw Animal Foods-Cooking - P,PF. Observed multiple batches of breaded raw chicken product not reach full cooking temperature of 165f during visit. Mixed batches of chicken cooked together resulting in small items like wings fully cooked while large thick items like breasts not at proper temperature. CDI - chicken returned to fryer to finish cooking. EHS verified items achieved 165f or greater. PIC then began to monitor cooking temperatures of chicken batches from that point forward. 1.5 point deduction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of rice holding at pass through at 128f. CDI - discarded. Maintain hot foods at 135f or higher.

3-501.19 Time as a Public Health Control - P,PF. Observed pan of blanched fries on countertop with on timing present for TPHC. CDI - PIC applied timing. Follow procedures when holding food at room temperature using TPHC. Time must be present on each batch of blanched fries. REPEAT - full 2 point deduction

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies present in back of house areas. Contact pest control operator for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling and packaging customer food wearing watch on wrist. Remove watches and bracelets from arms when handling food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and handling food in back of house with long loose hair and no hair restraint. REPEAT - 0.5 point deduction

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and organic buildup on exterior of various equipment items including dish machine, 3 part sink pre-rinse hose, and more. REPEAT -0.5 point deduction

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed organic residue/splatter on toilet in men’s restroom - needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various damaged/broken floor tiles at dish area with tiles around floor drain damaged and holding foul standing water. Repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0ppm chlorine sanitizer. CDI: All dishes will be washed, rinsed, and sanitized in the 3-comp sink. See #46.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time written on French fries held on TPHC after blanching. CDI: PIC added time. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food employees without effective hair restraints.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop stored down in flour mixture. CDI: scoop removed.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in freezer. Observed dish machine is leaking onto the floor.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Observed dish machine installed has one drain board for the clean dishes and no drain board for the dirty dishes. Machines must be installed properly. According to health department records, no plans were submitted for dish machine that is installed. Additions of equipment must be pre-approved by the health department. EHS instructed PIC to call for an In-field plan review at 980-314-1620 and request to speak with Plans and permitting Senior Jessica Perry. REPEAT VIOLATION EHS issued an ITS today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in coolers and freezers with debris build up on the bottoms. Observed build up on shelving in middle walk in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on cardboard dumpster. REPEAT VIOLATION 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpsters beginning to rust in some areas. EHS advised PIC to monitor dumpsters for holes due to rust. REPEAT VIOLATION

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 flour build up on pipes leading to ice machine and other hard to reach areas of equipment throughout facility. CDI: employees began cleaning areas during inspection. Observed heavy grease build up on floor around fryers and underneath this type of equipment. Observed flooring of chicken walk in with build up.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some pink build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage biscuit holding below 135F. CDI: Product voluntarily discarded. All other hot held food was 135F and above today.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked on par-cooked fries held on TPHC. CDI: Time was marked.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Observed dish machine installed has one drain board for the clean dishes and no drain board for the dirty dishes. Machines must be installed properly. According to health department records, no plans were submitted for dish machine that is installed. Additions of equipment must be pre-approved by the health department. EHS instructed PIC to call for an In-field plan review at 980-314-1620 and request to speak with Plans and permitting Senior Jessica Perry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on hot hold food shelf for drive thru. Observed floor of walk in with chicken juice build up. Ensure more frequent cleaning. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink drain pipe leaking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open doors. 5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with rusted out bottom/side.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard tile cracked and damaged on small part of wall between fryers and 3-comp sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed wiping cloth in hand sink. CBI/CDI- Education on proper use of the hand sink was given and cloth was removed from hand sink. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cole slaw and milk bottles cold holding in reach in cold hold unit at 45F. CDI/VR- After it was determined that the unit is not properly holding, all out of temp tcs food items were voluntarily discarded. PIC is aware that this unit shall not be used for tcs storage until servicing is done. -1.5 points.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths on prep surfaces throughout. Also observed quat sanitizer bottle less than 200ppm. CDI- sanitizer was replaced with 300 ppm concentration. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove flour buildup from raw chicken walk in cooler's interior, remove old food debris from grill station. Remove buildup from exterior drink machine.-.5 points. General Comment: Observed food employee using bathroom cleaner to clean drink machine. Educated her on difference between disinfectant and sanitizer. Sanitizer is to be used on any food related contact surfaces.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle raw chicken supremes to place them in the fryer, and then change gloves to work with ready to eat foods with no handwash. CDI: Employee properly washed hands at direction of EHS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obseved sausage and egg biscuit and steak biscuit holding below 135F. CDI: Biscuits voluntarily discarded. Observed grits holding below 135F. CDI: Grits voluntarilky discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in reach in cooler above 41F. CDI: Product rapidly cooled based on times since last temperature check. CDI: Cooler defrosted. Observed buttermilk in reach in above 41F. CDI: Cooler turned down. Product will be used within the next two days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with unapproved jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with either no hair restraint or ineffective hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee reach to fill an order from hot line and hair came in contact with single service lid. CDI: Lid voluntarily discarded.

4-502.11(A) Maintain utensils in good repair. Observed pimiento cheese container with large crack in it.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site for the chlorine sanitizer that is currently being used. VERIFICATION REQUIRED

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on cardboard dumpster.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee on the mainline without gloves touching fries in sleeves. Employee scooped frieds and used the other hand to place fries in th bag. CDI- PIC voluntarily discarded items. Explained to PIC that if there is a risk that employees may come in contact with food with their bare hands, then they should be wearing gloves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on prep surfaces in the back kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the dry dish rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving in the walk in cooler. Have cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham and steak filets holding at temperature ranges of 125-130F. CDI- PIC explains that items are only held for 30mins and then discarded per Bojangles standards for quality. PIC voluntarily discarded items. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on handles of drawer under the stove. More frequent cleaning needed. REPEAT.

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 accumulation of food debris on the floor under the grill station, the three compartment sink, and the walk in cooler. More frequent cleaning needed. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages being stored on food preparation surface (where drive thru food was being held). Observed employee watermelon being stored in reach in units above food establishment items. Observed watermelon in walk in cooler being stored above food establishment items. CDI All items discarded. REPEAT. Observed employee chewing gum while performing food preparation. CDI Food employee directed to dispose of gum.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in use and reading less than 200 ppm for quat ammonium. VERIFICATION REQUIRED PIC called out to have a emergency work order. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in ice machine basin on sides and plate. Observed build-up in ice machine dispensing on soda machine. Make sure to increase cleaning frequency. REPEAT. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener with significant build-up. CDI Item was returned to ware washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak filets hot holding below 135 degrees. CDI Product was discarded. *As per bojangles time; food was marked for discard at 10:33 am. Make sure to be in compliance with standards to ensure hot holding is correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs and cheddar cheese cold holding above 45 degrees (cheese on counter and liquid egg in water bath). CDI Items were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries not marked with time. CDI Fries were discarded. Make sure to follow TPHC procedures.

6-202.15 Protect outer openings of establishment from insect or rodent entry. At time of the inspection, observed back door open allowing entry for insects/rodents. Make sure to keep closed at all times. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats throughout establishment. Observed harboring area under soda machine in customer area where gnats were appearing from. Make sure to have pest control address.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches, bracelets and non plain rings. Make sure food employees remove all jewelry to ensure good hand washing.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor. Make sure to keep off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of hotel pans. Make sure to spread out so sanitizer will work effectively. 4-802.11 Specifications-Laundering Frequency - D Wet wiping cloths shall be laundered daily. Observed food establishment reusing towels due to not having any back up/missed delivery. Make sure to launder daily.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on biscuit holding unit. Observed standing water in bottom pull out drawer where bacon and ham is stored. Make sure to keep in good repair. REPEAT Same rule, different items. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using cardboard to line shelving in units. Make sure to use a approve surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on nonfood part of soda dispensing machiens. Observed build-up and mold mold starting to accumulate in walk in coolers on shelvings etc. Observed build-up and food debris on dry storage shelving for can items. Observed build-up in reach in units such as freezers and units holding cole slaw. Increase cleaning frequency.REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and grease receptacle doors open. Make sure to keep closed at all times.

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 build-up and food debris on the walls in walk in cooler; mold starting to accumulate. Walls around preparation surfaces such as tea station and prep sink. Throughout establishment make sure to address walls, floor and ceilings. Make sure to increase cleaning frequency. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles throughout establishment specifically near ware washing where water is puddling. Make sure to keep in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on a surface in the prep area that is adjacent to food product storage. Beverages must be stored in areas that will not contaminate food products, utensils or other food service related items in the event of a spill or leak. Item was discarded by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear area handsink blocked by recently delivered food products. Handsinks must be accessible and available for use at all times. Boxes were moved by an employee during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight residue accumulation on the ice machine shield. Ice machine must be cleaned at such a frequency that precludes the build up of such debris.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed recently delivered food products on the floor of the rear kitchen area. Items were in process of storage during inspection. Facility must minimize the amount of time that products are stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use articles such as napkins and food containers stored on the floor of the rear kitchen area. Items were recently delivered and in the process of being stored. Minimize the amount of time that such articles are stored on the floor.

4-501.11 Maintain equipment in good repair. Observed split gaskets on the pull out cooler drawers underneath the grill top.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility had chemical test strips present but lacked the color coded reference book. EHS will revisit facility by 01/06/18

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation on the storage racks of the walk in cooler, on gaskets in the pull out cooler drawer underneath the grill top.

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 floor drains near the ice machine collecting heavy amount of black residue, observed flour debris present under equipment, observed grease residue present underneath equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand towel dispensor empty at the rear handsink at time of inspection. Towels were refilled during inspection. Paper towels must be refilled as soon as possible once depleted, to allow employees to properly dry hands after handwashing activities.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies present in the three compartment sink area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing ornate rings and bracelets. Jewelry on hands and arms must be removed prior to food preparation and handling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths left on various surfaces throughout the facility kitchen. Wet cloths must be returned to sanitizer after each use to prevent cross contamination and pathogen growth.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation on gaskets and equipment throughout facility.

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 walls and floors in need of cleaning underneath and behind equipment where heavy build up has occured over time, observed the wall behind the three compartment sink accumulating heavy black residue build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicing device soiled with dried on food debris after having been used the prior morning. Item should be cleaned after each use. CDI by employee cleaning item. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chutes, tea urn nozzles in the front beverage area collecting debris/residue. Items should be regularly cleaned to prevent accumulation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries not marked according to TPHC procedures. Time was written by employee during inspection. Time must be clearly marked when time begins.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in rear of the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many items stored on the floor of the walk in cooler and dry storage areas. PIC stated that they had been delivered but not yet put up. Ensure that items are properly stored as soon as possible in the work day.

4-501.11 Maintain equipment in good repair. Observed split gasket on the undergrill top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flour and residue accumulation on surfaces throughout facility. Observed a heart shaped container with sticker residue present on the exterior.

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 and walls throughout facility accumulating grease and food residue.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 1pt- Observed an employee rinse a squeeze bottle in the front hand sink. Also, observed employee use a handsink in the back to rinse/wet a wiping cloth. CDI- PIC instructed employees to only use handsinks to wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1.5 pts- Observed 3 comp sink sanitizing vat at 0 ppm QUAT. PIC stated the wall mount dispenser was constructed backwards. The sanitizer was being filled in the wash vat and the detergent was being filled in the sanitizing vat. CDI- PIC switched the lines to match the description on the dispenser. Sanitizer measured 200 ppm QUAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1.5 pts- Observed chicken tenders near drive through hot hold at 127F and several chicken tenders on hot line at 131F. CDI- PIC voluntarily discarded chicken tenders.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - 0pts- Observed blanched fries without written time of which they were blanched. CDI- PIC was allowed to place the correct time since they would be sold immediately.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Repeat 0.5pts- Observed several wet and soiled wiping cloths being stored at prep sinks and 3 comp sink. PIC moved all towels to a dirty towel bin.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- Observed cleaning needed on wrap line, cook line, inside biscuit cooler, inside front reach in cooler, and inbetween grills. Food debris and grease build up in respected areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in rear kitchen area. CDI paper towels replaced.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken strips being cooked to 106 degrees fryer observed to be set at wrong temperature. CDI temperature changed on fryer and proper temperature achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in walk in 1 such as coleslaw, salads , and tomatoes held above 45 degrees. CdI moved to second walk in and it was found wax paper covering vents on cooling unit paper was removed and cooler now cooling down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with towels with no sanitizer . CdI refilled bucket. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in freezer , and grill drawers and prep unit in need of replacement. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips, beans, steak and sausage hot held below 135 degrees. CDI all products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coleslaw, tomatoes, prepped salad, salad greens all above 45 degrees. CDI moved products to different refrigeration units and proper temperatures reached. See temperature chart above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed walk in number 1 unable to maintain proper temperature items moved to other walk in and reach in refrigerators.

2401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on shelf. CDI-drink removed.

5205.11 Maintain access to handsinks-Pf-Observed boxes blocking handsink near 3 comp sink. CDI-PIC instructed to relocate boxes.

4602.11 (A) Equipment food contact surfaces shall be clean to sight and touch. Observed inside ledge of ice machine with build-up. CDI- Pic advised to clean.

3401.11 Cook raw animal foods to required temperatures. Observed final cook temperature of chicken at 140F out of fryer. CDI-Chicken placed back in the fryer and cooked to required 165F. PIC advised that change in procedure or cook time needed to ensure chicken is thoroughly cooked to required temperature (165F).

3403.11 (C) Reheat commercially processed ready to eat food to 135F. Observed bagged macaroni and cheese at 127F on serving line. CDI-macaroni and cheese reheated to 135F for hot holding.

3501.17 Datemark TCS food that are ready to eat once opened or prepared. Observed cole slaw with no datemarking. CDI- PIC advised to Datemark cole slaw.

3501.19 Provide and follow written procedure for TPHC. Clearly mark foods with begin and end times. -P/Pf- Observed fries (blanched) held on TPHC with no begin or end label. CDI-PIC advised to mark time (20 min)

7201.11 Store toxic materials to avoid contamination. -P- Observed bathroom cleaner stored on counter near drinking cups. CDI-Pic removed cleaner to chemical storage area.

3501.13 Use and approved thawing method. Under refrigeration, under running water less than 70F, as part of the cooking process etc. Observed macaroni and cheese thawing in food prep sink at 67F. CDI- PIC advised to cook product immediately or rapidly cool down to 45F. Packages placed on ice in walk-in at 48F within 15 minutes.

4204.112 Provide a hanging thermometer in cold holding equipment. Observed broken hanging thermometer in flip top reach-in refrigeration unit.

3305.11 Store food in a clean dry place at least 6 inches above the floor. Observed bagged buns on floor between equipment.

3304.14 (B) Store wet wiping cloths in sanitizer between use. Observed wet wiping cloths lying around on counter tops throughout facility. CDI-wiping cloths placed in sanitizer buckets.

4601.11 (C) Keep the equipment clean to avoid build-up of dust and food debris. Observed build-up of food debris on door handles and interior surfaces of reach-in refrigeration units.

5501.113 (B) Keep dumpsters covered with tight fitting lids or doors. Observed dumpster with doors open and bags of trash accumulating around dumpsters.

6502.12 Floors shall be maintained clean. Observed grease build-up and food residue accumulating under fryers. Observed floors of walk-in cooler in need of cleaning

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back handsink blocked by boxes. CDI boxes moved.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed country ham that was not dated. CDI item dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility labeld fries when they were placed in holding pan and not when it was removed from the fryer initially. CDI time changed.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed employee actively wash a dish in soiled wash water. CDI water changed out.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in bathrooms covered with dust.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at two handsink in facility. CDI paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tong, ladle, metal pans, plastic containers, mixing bowl, and can opener soiled with food debris. CDI items moved to sink for clenaing. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floors of reach in freezer, undersides of drink machine, biscuit prep unit soiled with debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back handsink near coolers blocked with boxes. CDI boxes moved. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the men's bathroom. CDI handwash sign provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed flat metal containers, plastic and metal covers, and steel rack soiled with food debris. CDI item sent to sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders and smoked sausage below 135F. CDI items discarded and fresh product provided.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed blanched fries in facility that was not marked with a time stamp. CDI time stamp recorded. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of drive thru drink machine soiled with debris.

2-103.11 (M) Person in Charge-Duties - PF. 2-103.11(M) Ensure food employees are informed of their responsibility and when to report required symptoms, illnesses and exposure.-PF. Observed no food employees aware of an employee health policy. Repeat. Verification required.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS items in front prep cooler above 45F in cold water. Prep unit at 60F. CDI items discarded and TCS replenished and held on time. TPHC handout provided to hold PHF in cooler for 4 hour period. Verification required.

3-501.19 Time as a Public Health Control - P,PF. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Facility written procedures does not show when food items held on time are discarded. Suggested facility physically write food is discarded or provide corporate documentation that food is discard one hold time approaches. Verification required.

2-103.11 (M) Person in Charge-Duties - PF. Employees shall have knowledge about the symptoms, illnesses, and exposures to report to manager. Observed could not state the illnesses or symptoms or where to find the information about their health policy. CDI by instruction and show where health policy posted.

2-301.14 When to Wash - P. Employees shall wash their hands between glove changes. Observed employees change gloves without handwashing in between glove changes. CDI emplyees washed hands.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF shall be hot held at 135F or above. Observed supreme at 121F and chicken tenders at 116F. CDI items discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods shall be held at 45-41F or below. Observed prep unit next to grill holding lettuce at 62F, mayo at 50F and tomatoes at 51F. CDI Items moved from prep top and placed in cooler to bring down temperature and tomatoes discarded.

3-501.19 Time as a Public Health Control - P,PF. TPHC or (TILT) procedurres shall be followed in the establishment. PIC stated when fries reached discard time only fries that are blanched are discarded and not the fries that are seasoned and held at holding stations. CDI going through time procedures step by step.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Bulk foods shall be labeled with common name of the food item. Observed flour in cooler without label.

3-304.12 In-Use Utensils, Between-Use Storage - C. Handles of utensils should not be stored in food product. Observed scoop handle stored inside of flour.

. 4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be kept in good repair. Observed prep top cooler not holding foods cold. PIC should call maintenance for cooler, but will store food in the reach in portion and cooler until unit fixed.

2-401.11 Eating, Drinking, or Using Tobacco. Observed employee drink sitting on a food prep surface by the single door freezer in the kitchen. CDI, discarded by PIC.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed clean pans/lids had flour on them from. food prep. Protect clean dishes from contamination.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed 2 sanitizer buckets with 0 ppm quat. CDI- these were changed by staff.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Hot foods must be held at 135F or higher. Observed a pan of chicken on the front line with pieces as low as 122F. CDI.

Facility must follow Time as a Public Health Control (formerly TILT) procedures as described in their procedure. Time were not being recorded as described for blanched fries. CDI - corrected by the PIC.

An employee filling red labeled sanitizer buckets filled them with soapy water instead of sanitizer. CDI- corrected by PIC.