BOJANGLES CONCESSIONS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 3-comp sink at 0ppm due to low container of sanitizer. CDI - PIC replaced sanitizer container, retest value of 300ppm QAT. 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

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 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. -Observed employees washed hands less than 10 seconds and turn off the faucet knobs with bare hands. CDI- EHS educate and request employees who wash hands incorrectly to properly wash their hands again at the time of inspection. **Hand washing sign posted at the hand sink** 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed employee is donning gloves without hand washing before starting to prepare foods. CDI- Education provided and discussed in detail with employees when to wash their hands, and how to wash their hands properly at the time of inspection. -4 pts-

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 with dry food residues in the cooler. Detail cleaning needed and keep clean. -0 pts-

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 missing ceiling tiles on the ceiling in the middle of the cook line. Repair/replace the ceiling tiles. Keep all ceiling in good repair. -0 pts-

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 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. -Observed employees washed hands less than 10 seconds and turn off the faucet knob with bare hands. CDI- EHS educate and request correct hand washing at the time of inspection. **Hand washing signs provided** 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. - Observed employee dropped raw frozen chicken in the fryer, and went on handle hotdog buns. CDI- EHS educate employees to wash their hands after handing raw products before handling ready to eat food. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed employee came into the kitchen and immediately put on gloves and start putting boxes for hotdog without hand washing. CDI- Education provided and discussed in detail with employees when to wash their hands, and how to wash their hands properly at the time of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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- Observed QAC sanitizer solution bucket concentration measured at 50 ppm. CDI- PIC corrected the solution into the correct concentration at the time of inspection. Ensure to maintain correct QAC sanitizer concentration between 200-400 ppm.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed a bucket of quat sanitizer with a concentration level of 0ppm. Bottle of quat sanitizer feeding dispenser at 3 compartment sink was discovered to be empty. CDI: PIC replaced bottle with new bottle of quat which measured 400ppm out of dispenser.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under hand sink in back prep area. Repair leaking sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with jewelry on her arm. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two (2) register area ice bins with stained lids. CDI - Ice bin lids were pulled from bins, rinsed at 3 compartment sink, and returned to service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee with wristwatch.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed one (1) ice scoop handle stored in direct contact with ice. - CDI - Scoop removed and placed on drink dispenser grating. REPEAT Note: No escalation in point deduction; all other ice scoops were observed stored without contacting ice.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. - Observed employee wash hands properly and then use bare hands to turn off faucet instead of paper towel. - CDI - Education provided. Employee washed hands again.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed lard stored on top of grease trap next to chemicals. - CDI - PIC moved lard.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - REPEAT - Observed ice scoop handles stored in direct contact with ice. - CDI - Scoops removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in the stand. CDI: Paper towels were provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling food with broken glove and hand exposed. CDI: Employee was directed to doff gloves and wash hands. Employee donned new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed hot held hotdogs stored below 135F. CDI: Product permanently switched to TPHC. Facility has old TPHC procedures. EHS provided PIC with a copy of the updated form and explained requirements.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed detergent water stored in bucket labeled sanitizer. CDI: Bucket was filled properly.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handles stored in ice. CDI: Scoops removed.

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 wall damaged behind handsink and on the left as you enter facility.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Posted employee health policy did not include nontyphoidal salmonella. CDI, handout for updated copy provided by PIC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed frozen raw chicken strips cooked to 157 degrees F. CDI, chicken reheated to 197-201 degrees F.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed facility not following posted TPHC procedures and identifying cook time instead of discard time as TPHC procedures state. CDI, time updated per procedures.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed 1 food thermometer not accurate within + or - 2 degrees F. CDI, thermometer removed from use.

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. Wall damage behind handsink. Wall damage on walk way walls.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no soap at handwashin sink in entrance. CDI, soap supplied.

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 PIC not able to locate written procedures. When written procedures were located employees not following written procedures when using TPHC. CDI, fries held out of temperature control at 109 degrees F volunatrily discarded.

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 working with exposed food with painted fingernails without wearing gloves.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. obeatserved employee beverage on top of prep surface. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs in front warmer at 121 degrees. CDI placed on time.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed an employee drink stored above a prep surface. PIC moved item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a QUAT sanitizer bottle not labeled. CDI- PIC labeled item.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several working shakers not labeled.

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

4-501.11 Maintain equipment in good repair.- Observed a non-functional or poorly functioning freezer.

6-501.16 Drying Mops - C- Observed a mop stored head down in soiled water.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed lettuce in the walk in opened and not date marked. CDI- PIC voluntarily discarded the item.

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 with time they were blanched. CDI- PIC voluntarily discarded the item. EHS observed proper procedure being followed by end of inspection.

h6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed chipping on floors throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed popcorn and box of nachos stored on floor. CdI removed and stored 6 inches off floor

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not reaching 110 degrees at time of inspection . CDI repaired water now reaching 110 degrees or greater.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese below temp and french fries below temp. CDI - Nacho cheese placed in warmer to reheat and heat lamp repositioned for fries. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabele spray bottles for sanitizer. CDI - PIC labeled these. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda boxes stored on the floor. Keep off the floor. -0-

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 FitBit while preparing food. CDI - PIC had employee remove bracelet. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inner panel of nacho cheese dispenser. Clean. -.5-

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in concession stand. CDI - Signs left today for all stands. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda buildup on one ice scoop on the loid fo ice bin. CDI - PIC cleaned scoop. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers with spices present without labels. Label these with the common name of the food. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food employee sitting on prep table during the inspection. CDI - PIC had employee clean table and educated employee not to sit on the table. -.5-

.When holding fries on time, provide written procedures to be kept at facility.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed no one during inspection in facility with certified training.

2-303.11 Prohibition-Jewelry - C: Food employees may not wear jewelry on arms or hands except for a plain, smooth wedding band. Observed employees with unapproved rings on fingers.

3-501.19 Time as a Public Health Control: Facility use Bojangles time holding agreement for blanched fries. Observed fries holding off temperature at 103 F with no time marked on pan. Written procedures not available. Post written procedures on bulletin board. CDI- discussion

4-602.13 Nonfood Contact Surfaces: Observed hot dog drawers in need of cleaning.