A99.5
BOJANGLES #1020 AIRPORT
5501 JOSH BIRMINGHAM PY, B9, Charlotte, NC 28208
Food Stands · NC permit/State ID 2060022077
Latest gradeA (99.5)
Last inspectedOct 19, 2026
Inspections on record34
On record sinceMay 22, 2014
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
May 22, 2014Higher is betterOct 19, 2026
Inspections & violations
Oct 19, 2026 A 99.5 · 3 violations
Inspector comments: EHS thoroughly canvassed establishment for indications of pests onsite due to ongoing issue with mice, as noted in previous inspections, and as described by PIC as still requiring continual abatement.
EHS checked behind and beneath all cooking equipment, coolers, and ice machine. The metal panel at the front counter was also removed to allow visualization, as PIC stated this is the primary area where traps are left and mice (about 1 per week) are observed. PIC states NO mice, droppings, or other indications have been found in the food, food prep, or storage equipment. EHS noted beneath the counter a white ponder which PIC states is for pest abatement, placed by the pest control company. According to PIC, this is removed on a bi-weekly basis. When establishment notices mouse in trap during morning check, they alert pest control, who comes to empty and replace trap.
PIC and other staff were given business card and encouraged to reach out with any updates or changes. PIC is informed not to operate if there are ever indications of pests in food or food prep areas. EHS will continue to make follow up visits between inspections to verify successful abatement.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed no date mark on open bag of shredded lettuce which employee stated to be opened yesterday.
CDI- Undated lettuce voluntarily disposed. (-0)
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed metal containers nesting while damp on wall mounted rack above 3 comp sink.
CDI- dishes spaced out to dry. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
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 4 of 4 fryer baskets with deteriorated wire coming apart from metal frame. EHS advised PIC to replace and maintain greater replacement frequency. (-0.5)
Jun 5, 2026 A 98.5 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stack of dishes stored as clean above 3 comp sink covered in dust.
CDI- Dishes re-w/r/s. (-0)
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
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 green beans on prep top stated in wait to begin TPHC at 130F.
CDI- Food handler reheats greenbeans >165F before labeling for TPHC. (-1.5)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed warped metal at hand sink faucet in ware-washing area.
PIC states a work order and replacement part have been placed. (-0)
Nov 25, 2025 A 98 · 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at back hand sink, and no hand soap at front hand sink.
CDI- PIC restocks both hand sinks. All food handlers advised to stop tasks and wash hands. (-1)
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat in use to sanitize at 3 comp sink basin with <50ppm quat.
CDI- Sink drained and refilled to 250ppm quat. (-0)
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed densely packed stack of sliced American cheese in front lowboy.
CDI- PIC brings cheese to complete cooling in WIC. EHS advises not cooling cheese in such dense stacks, or in lowboys. (-0)
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple soiled washing cloths on prep surfaces throughout back and front of stores, and one sani-bucket with wiping cloths stored in 0PPM quat.
CDI- Wiping cloths placed into bucket with proper concentration quat. Bucket at 0PPM refilled to 250ppm. (-0.5)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting board at fliptop across from cook line with deep scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)
Sep 4, 2025 A 98 · 3 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hand sink basin with food debris and used wiping cloth.
CDI- PIC sanitizes basin. (-0)
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed table top can opener with encrusted food debris on blade.
CDI- can opener brought to ware-washing for W/R/S. (-1.5)
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed cardboard barrier over prep top in back of kitchen.
EHS discusses proper non-food contact surfaces with PIC and suggests using a plastic or sealed wood, non-absorbent alternative going forward. (-0.5)
May 28, 2025 A 97.5 · 8 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed good employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed box of raw bacon stored over pasteurized liquid eggs. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced American cheese in prep unit and cold drawer between 42-45F. -CDI- PIC voluntarily discarded items. -0-
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 .
#37 · Food properly labeled: original container
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 2 squeeze bottles in prep unit with no labels. -0-
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees with bracelets. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0.5-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit with deep grooves. Resurface or replace. -0-
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspectionRepeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored over retail items in WIC and WIF. -CDI- PIC relocated items. **REPEAT** -0.5-
6-303.11 Provide required lighting intensity. Observed lighting missing at drink dispensing station due to construction. Replace.
Feb 6, 2025 A 98.5 · 4 violations
Inspector comments: Observed buttermilk holding on ice between 41-44F. Buttermilk was colder at bottom of unit and at temp at top of unit. EHS educated PIC about ensuring that container is completely immersed in ice to ensure that temperatures are being maintained at 41F or below in all parts. -CDI- PIC voluntarily discarded and replenished supply. Observed no other CH violations at time of inspection. No violations marked today.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at FOH handwashing sink due to soap dispenser not functioning. -CDI- PIC replenished soap supply. -1-
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tong stored on top of hot holding unit. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-
#55 · Physical facilities installed, maintained & clean −0.5
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 paper towel dispenser and soap dispenser at FOH handwashing sink not functioning. Repair. -0.5-
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speaker stored on chicken prep station. -0-
Aug 30, 2024 A 96.5 · 6 violations
#8 · Hands clean & properly washed
Corrected during inspection
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 food employee on proper handwashing techniques 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 .
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, these items were not in use. -CDI- PIC moved items to dishpit to be W/R/S. -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 .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce above 41F in prep unit. Observed raw bacon and raw ham above 41F in cold drawer. Per PIC, items had been out for use. -CDI- PIC placed items in WIC to rapidly cool back down. **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 .
#37 · Food properly labeled: original container
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 squeeze bottles in prep unit with no. Labels. Observed 2 containers of flour with no labels. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes commingled with dirty dishes. -0.5-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed both paper towel dispensers broken. Repair or replace. -0-
Jun 28, 2024 A 98 · 4 violations
#8 · Hands clean & properly washed
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Employee did not wash hands before donning new gloves. CDI - Stopped and directed to wash hands.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Cheese and raw chicken batter recorded above 41F (see chart). CDI - Discarded
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 .
#43 · In-use utensils: properly stored −0.5
Repeat violation
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Scoop for flour stored in with handle touching product. Keep handle out of product.
#49 · Non-food contact surfaces clean
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.
Gaskets, shelves, general NFCS areas in need of cleaning.
Feb 5, 2024 A 99 · 2 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping water in the handwashing sink. CDI EHS educated employee and he cleaned and sanitized handwashing sink.
#43 · In-use utensils: properly stored
Corrected during inspection
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 scooper handle touching flour. CDI PIC replaced scooper and put in new scooper.
Jul 17, 2023 A 97 · 4 violations
Inspector comments: Facility has been marked for front hand sink not operating on the last two inspections. EHS advised PIC that if not repaired an Intent to Suspend may be issued.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink in the back. CDI PIC provided paper towels.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with black buildup spots on the white shield and lid.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on prep top near front fry station. CDI PIC moved bucket.
#51 · Plumbing installed; proper backflow devices −2
Repeat violation
5-205.15 Maintain a plumbing system in good repair. Observed front hand sink not working. Food employees have to use the hand sink in dish room. EHS advised PIC that if hand sink is not repaired an Intent to Suspend may be issued. REPEAT VR needed
May 4, 2023 A 95 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available at front end hand washing sink. CDI - Hand washing station replenished with paper towels.
6-301.14 Post a handwash sign at each handsink. Observed both sinks lacking hand washing guidance. CDI - EHS provided 2x hand washing signs and signage posted. -0-
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 multiple portioned cups of coleslaw registering between 44 F - 45 F in cold holding. PIC and employee present confirmed that the items were prepared 30 minutes prior to inspection. CDI - Products relocated to walk-in freezer for rapid cooling towards <41 F. -3-
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a bucket of sanitizer solution holding wiping cloths at 0 PPM quat solution. CDI - Sanitizer discarded and replenished with solution of 200 PPM. -1-
#51 · Plumbing installed; proper backflow devices −1
Follow-up verification required
5-205.15 Maintain a plumbing system in good repair. Observed front end and back of kitchen hand washing sinks slow to drain. Repairs needed. -1- ***10-DAY VERIFICATION REQUIRED.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on top of packaged sandwich buns on top shelving unit. No physical evidence of contamination observed as the packaged foods were unopened. CDI - Jacket removed. -0-
Jan 23, 2023 A 90.5 · 10 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
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 food employee wash hands and cut off the nozzle with bare hands. When this was brought to her attention, the employee stated “I was going to use sanitizer anyway”. CDI- employee was instructed on the proper way to wash hands.
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken breast that were cooked to 150 F. Final cook temperature for chicken is 165 F. CDI- food employee cooked chicken breast to 178 F.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 shredded cheese, and sliced cheese that were stored above 41 F. PIC stated that items were placed in the cooler this morning at 6 am. CDI- items were denatured and discarded into trash.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mice dropping in equipment panels and under drink stations near front line. PIC stated that he is working on the problem. They have been notified by airport pest control about the issue.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large buckets of pickles and tea on the floor of walk-in cooler. CDI- items were placed on a shelf.
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing and packaging food without wearing hair restraints along the front line.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some damp, wiping cloths that were not stored in sanitizing solution in-between use. CDI- Cloths were placed in buckets of correct sanitizing solution.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers that were stacked wet on shelf above 3-comp sink. CDI- containers were separated and allowed to air dry. -zero-
#49 · Non-food contact surfaces clean −1
Repeat violation
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. Clean exterior of fryers, grills, ovens, and shelving in kitchen area. Clean mouse droppings from equipment panels near front counter. Clean flour debris from interior of walk-in cooler door. Clean dust from hood vents in kitchen area.
#55 · Physical facilities installed, maintained & clean −0.5
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. Clean splash from walls behind prep and dish stations. Clean dust from ceiling tiles in facility. REPEAT (half points due to severity).
Oct 7, 2022 A 97.5 · 8 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspection
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. PIC did not have a written vomiting and diarrheal procedure. CDI- inspector provided PIC with procedure.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed containers of tossed salad and coleslaw tightly covered while cooling. CDI- PIC educated on properly cooling methods. Containers were uncovered to properly cool. REPEAT (full points)
#37 · Food properly labeled: original container
Corrected during inspection
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 one container of flour that was not labeled. CDI- container was labeled. -zero-
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed person at chicken prep area wearing two bracelets while preparing food. CDI- discussion was had with PIC and employee. Person removed bracelets. -zero-
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service lids stored at front counter that were not inverted. CDI- lids were inverted. -zero-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in freezer door. Adjust walk-in cooler door to properly close.
#49 · Non-food contact surfaces clean −0.5
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. Clean exterior of containers, grills, fryers, and refrigeration units in kitchen area.
#55 · Physical facilities installed, maintained & 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area.
Jun 10, 2022 A 95.5 · 3 violations
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Chicken breasts/wings/drumsticks being held below 135F. CDI-foods were discarded. REPEAT EHS discussed TPHC with PIC
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salads cooling with lids on in WIC. CDI-lids were removed. Proper cooling methods were discussed. REPEAT
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags not being held in sanitizer.
Feb 8, 2022 A 94 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle personal phone and then proceed to don gloves without washing hands. CDI-EHS instructed employee to wash hands.
#21 · Proper hot holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed homestyle tenders being hot held below 135F. Observed Chicken breasts being held below 135F. CDI-foods were discarded. REPEAT
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salads cooling with lids on and while in prep drawers. CDI-salads were moved to the WIC to rapidly cool and lids were removed. EHS advised PIC to cool foods down in the freezer or WIC so that they can quickly reach temperatures. EHS also advised that if products are cooling to leave them uncovered.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles being stored on the floor in the WIC. CDI-PIC removed pickles from floor and stored them on the shelf.
#43 · In-use utensils: properly stored
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 in use utensil in flour bin that was stored with the handle touching the flour. CDI-scoop was removed.
#49 · Non-food contact surfaces clean −0.5
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 shelving in WIC that contained build up.
Aug 26, 2021 A 94 · 4 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot hold unit in front part of pan at 118 degrees . CDI Reheated to 165 or higher.
#20 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken , hand breaded chicken , coleslaw and bagged salads at greater than 41 degrees in walk in cooler . Cooler door open at beginning of inspection and was still open at evaluation of temperatures. Closed door to evaluate whether or not walk in cooler is functional. After closing door ambient temperature dropped to 44 degrees after 15-20 minutes and after additional time items in walk in cooler were cooling at proper rate. Advised PIC to ensure that door remained closed or unit could not perform properly.
#41 · In-use utensils: properly stored −0.5
Corrected during inspection
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 knife at prep unit store in gap between prep unit and prep table exposing utensil to accumulated debris between pieces of equipment . CDI Washed rinsed and sanitized knife and stored inside flip top.
#47 · Non-food-contact surfaces clean −1
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulated debris on equipment in rear of facility.
Apr 27, 2021 A 95.5 · 5 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in the top interior of ice machine. PIC will have someone clean it soon.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced lettuce in flip top cooler that was stored above 41 F. CDI- PIC voluntarily denatured and discarded lettuce into the trash. PIC will look into placing items at top of flip top cooler on TPHC. I will provide a template to do this. REPEAT (half points due to improvements).
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tossed salads cooling in walk-in cooler, tightly covered and stacked three- high. CDI- Tossed were uncovered, and placed on one level. REPEAT (full points).
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of grits that was not labeled. CDI- container was labeled.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from hood system above oven in back of facility. REPEAT (half points)
Jan 8, 2021 A 97 · 5 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. PIC stated that items were placed in prep cooler around 630am. CDI- Items were placed in walk-in cooler and allowed to chill. PIC will determine if they want to place items on TPHC. REPEAT violation on inspection before last (half points taken).
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tossed salads cooling in prep cooler, stacked and with tight lids. CDI- tossed salads were placed in walk-in cooler, partially covered, and on one level. REPEAT (full points).
#43 · Single-use and single-service articles; properly stored and used
Corrected during inspection
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service trays stored near front counter that were not inverted. CDI- stack of trays were inverted.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from exterior of refrigerator and side of hood system in kitchen area.
#53 · Physical facilities installed, maintained and 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. Clean dust from walls and ceiling tiles near fryer area.
Sep 1, 2020 A 98 · 3 violations
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tossed salad cooling (tightly covered) in walk-in cooler and droy boy cooler. CDI- Lids were removed from salad to allow for proper cooling. Salads in drop boy cooler were placed in walk-in cooler. Salads were prepped this morning and hour before inspection according to management.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed condensation on bags of Bo rounds in walk-in freezer. CDI- two bags of Bo rounds were discarded.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, and refrigeration units in kitchen area. Clean condensation debris from shelving in walk-in freezer.
Feb 5, 2020 A 94 · 5 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and cut off faucet with bare hands. CDI- Employee was educated on proper handwashing. Employee rewashed hands. .
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced lettuce, and shredded cheese that were above 41 F in prep cooler. CDI- Items were discarded. Recommendation is to place items on TPHC. REPEAT. Full points.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspection
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 hot foods that were not marked with Time in-Time out markings. CDI- Items were discarded. REPEAT. Full points.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Maintain equipment in good repair. Repair damaged spray nozzle at 3-comp sink.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and debris from exterior of refrigeration units in kitchen area.
Oct 11, 2019 A 97 · 3 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as sliced tomatoes, sliced lettuce, and shredded cheese that were stored above 41 F. PIC stated that items were in prep cooler for two hours. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT Half points taken because improvements have been made.
#22 · Time as a Public Health Control: procedures and records −1
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 items on hot line that were not time stamped with time in nor time out. CDI- Time stamp was placed on items by PIC.
#38 · Personal cleanliness −0.5
Corrected during inspection
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 employees preparing and serving food with exposed fingernail polish. CDI- employees were told to put on gloves. Employees put on gloves.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing beard guard while working with food.
Jun 6, 2019 A 98 · 3 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, sliced tomatoes, and shredded cheese in prep cooler that were above 41 F. Observed that sliced lettuce container was overstacked. CDI- PIC voluntarily discarded items into the trash.
#47 · Non-food-contact surfaces clean −0.5
4-602.13 Nonfood Contact Surfaces - C Clean dust buildup from refrigeration units, ice machine, and shelving in back of facility. Clean grease buildup from exterior of fryers and oven in facility.
#53 · Physical facilities installed, maintained and 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. Clean splash from walls behind prep stations in back of facility.
Feb 27, 2019 A 95.5 · 6 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee put on gloves without first washing hands. Guided PIC to stop employee. He did and employee washed hands.
#20 · Proper cold holding temperatures
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, cheddar, liquid egg and tomatoes above 41F. Discussed with PIC and informed him of 41F requirement. Lettuce was at 55F and will be used within 4 hours. Do not over stack in the prep unit top.
Noted improvement from last inspection.
#22 · Time as a Public Health Control: procedures and records −2
Repeat violationFollow-up verification required
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 No written procedures were available for fries TPHC. No times was written on fry baskets.
Verification required.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label flour container.
#41 · In-use utensils: properly stored −0.5
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 knife stored in the space between prep unit and prep table. Discontinue and place on a clean surface between uses.
#53 · Physical facilities installed, maintained and 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. Floor is slippery with grease and needs to be cleaned.
Oct 18, 2018 A 95 · 9 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink used to rinse equipment off. CDI, food employee corrected by instruction.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with food build up. CDI, can opener taken for cleaning.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk, and coleslaw cold holding above 45F in reach in cooler. PIC stated coleslaw was placed in reach in cooler one hour prior inspection. PIC stated he did not know how long the cooler door was left opened, and did not know how long the milk had been held above 45F. CDI, coleslaw was placed in walk in cooler to cool. PIC voluntarily discarded milk. Reach in cooler door broken, and left open.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
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 labeled with beginning and end times. CDI, fries labeled.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a mouse in kitchen.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel held on counter, not in sanitizer.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans stacked wet.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed reach in cooler door holding milk, with broken sliding doors.
#53 · Physical facilities installed, maintained and clean
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 towel dispenser at handwashing sink near 3 comp sink not working.
Jan 3, 2018 A 96 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris on surfaces. Observed numerous containers collecting biscuit flour on surfaces. CDI all containers pulled and placed into dirty dish pit.
#41 · In-use utensils: properly stored
NO POINTS DEDUCTED
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 knives stored in between two prep units on surfaces that are not easily cleaned.
#43 · Single-use and single-service articles; properly stored and used −0.5
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed split /torn gaskets on stand up unit doors in need of repair. (points not increased due to improvements).
#53 · Physical facilities installed, maintained and clean −0.5
Repeat violation
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 cleaning issues to PHYSICAL FACILITIES. (Observed floor underneath stand up freezer unit that’s non-functional collecting large amounts of debris). Points not increased due to improvement.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
REPEAT
6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Book bags, pocket books, clothing stored on storage racks with and beside items used for food service). Points not increased due to improvement.
Oct 6, 2017 A 96 · 6 violations
#36 · Insects and rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches behind / beside trash cans in dining room area.
#38 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff members wearing watches while preparing food.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed split/torn gasket on reach-in coolers in need of repair..
(points not increased due to improvement).
#53 · Physical facilities installed, maintained and clean −0.5
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 cleaning issues to PHYSICAL FACILITIES. (Observed flooring behind trash cans in dining room in need of cleaning, observed staff piling old card board packaging beside electrical equipment in back kitchen area causing potential fire hazard).
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items (bags, clothing) hanging on side of food storage racks).
May 4, 2017 A 96.5 · 3 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting. −1.5
Corrected during inspection
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.
#4 · Proper eating, tasting, drinking, or tobacco use −1
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above food products in walk-in cooler.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on cooler doors.
Feb 2, 2017 A 96 · 4 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands.
#38 · Personal cleanliness
NO POINTS DEDUCTED
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous staff members wearing watches and bracelets.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −2
Repeat violation
of REPEAT
4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on reach-in units in need of repair; Observed damaged plastic containers in need of replacing; Observed leak at hand washing sink in back kitchen area in need of repair.
#47 · Non-food-contact surfaces clean
NO POINTS DEDUCTED
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (piping at breader station, handles on dry food bins).
Oct 18, 2016 A 95.5 · 6 violations
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak below 135F in hot well. CDI: Item discarded.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese in flip cooler to be above 45F. CDI: Item rapidly cooled.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
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 stored at fryer with no time indicated. CDI: Item discarded. REPEAT VIOLATION
#39 · Wiping cloths: properly used and stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in soapy water. CDI: Cloth removed from soapy water and placed in sanitizer. Observed sanitizer bucket at front line to be at 50ppm quat. CDI: Bucket refilled to proper concentration. REPEAT VIOLATION
#43 · Single-use and single-service articles; properly stored and used
Corrected during inspection
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items stored on floor. CDI: Items put up appropriately.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed damaged gaskets throughout facility. REPEAT VIOLATION
Apr 5, 2016 A 97.5 · 4 violations
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
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 being held on TPHC not labeled. CDI: Fries labeled at fryer. REPEAT VIOLATION
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed several metal shakers unlabeled. PIC stated that all shakers were fry seasoning. CDI: direction to label containers.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water throughout facility.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed split gasket on WIF.
Jan 20, 2016 A 96 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3-comp below 200ppm quat. CDI: Sink was drained and refilled with properly concentrated sanitizer.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue build up. CDI: Employee began cleaning ice shield during inspection.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
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 holding several hot items on time with either no time marking or with a time marked for disposition where the food was still present. CDI: Items marked with time appropriately or discarded.
#38 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food with no hair restraint.
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 handling food with jewelry on arms.
#39 · Wiping cloths: properly used and stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket in prep area with 100ppm quat. CDI: Bucket refilled to proper concentration.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed shredded gasket on biscuit cooler.
#47 · Non-food-contact surfaces clean −0.5
Corrected during inspectionRepeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed WIC gasket with mold build up. CDI: Employee began cleaning gasket during inspection.
Jun 10, 2015 A 94 · 6 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified as a Food Protection Manager.
#6 · Hands clean and properly washed −2
2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee not washing hands before donning gloves. Employee returned from break and did not wash hands. CDI- employees directed to wash hands by PIC.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed items in flip top portion of salad / condiment cooler above 45 F. CDI- PIC discarded items. Refer to temperature chart.
#38 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing unapproved rings.
#43 · Single-use and single-service articles; properly stored and used
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Found one box of single-use gloves on the floor.
#47 · Non-food-contact surfaces clean −0.5
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 and rust on walk-in cooler shelves.
Oct 23, 2014 A 97 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold on four of eight beverage nozzles/ covers. Operator Sakeil Martin had all removed and cleaned immediately. GENERAL COMMENT- 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Three comp set up for wash, rinse, and sanitize. Rinse compartment was filled with containers that were to be rinsed/ pre-washed prior to washing. CDI- verbal correction. When 3 comp sink is set up for wash, rinse, sanitize; then pre-wash may not be completed in any compartments.
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container of grits and one pan in use flour not labeled per rule. CDI-verbal correction to label. Operator had all labeled.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food items in basement walk in freezer stored on the floor and storage room. CDI- verbal correction; additional storage shelving is needed.
#38 · Personal cleanliness −0.5
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee working at both the fryer area and at the biscuit prep area not wearing a hair restraint. CDI- corrected
May 22, 2014 A 95 · 5 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
PIC with servesafe or food safety certification must be on-site at all times. Could not verify active certificate.2-102.12 Certified Food Protection Manager
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
Maintain all food contact surfaces properly washed, rinsed, and sanitizedObserved black mold in ice machine. PIC directed to clean.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
#39 · Wiping cloths: properly used and stored
General comment- Maintain all wet clothes in sanitizer buckets only. Observed on table tops/ on prep surfaces.3-304.14 Wiping Cloths, Use Limitation
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Maintain all equipment in good repair. Observed split gaskets throughout and one storage door not properly closing and held open with a crumbled food wrapper. Alsop repair leak under plumbing at back hand sink.4-101.11 Characteristics-Materials for Construction and Repair
#53 · Physical facilities installed, maintained and clean −0.5
Maintain physical facilities. Observed cracked floor tiles oin back breading/ frying area. Repair.6-201.11 Floors, Walls and Ceilings-Cleanability
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BOJANGLES #1020 AIRPORT” or State ID 2060022077). Inspection type (routine vs. follow-up) is not published in the county's data.