BOA CONCESSIONS #128

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 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 with soap for fewer than 20 seconds and turn off faucet with bare hands. CDI - REHS coached employee on proper handwash. Employee rewashed hands. 2 pts. 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler that placed raw burgers on grill using gloves and did not discard gloves before continuing to work at grill, food handler did not handle any ready to eat food. CDI-EHS provided education and gloves were discarded, hands washed, and new gloves donned.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility blanching fries without written procedure. PIC stated written procedure was placed on prior facilities hot cabinet and a new copy of written procedures was not replaced. CDI-PIC retrieved copy from another Bojangles location and sent picture to EHS during inspection write up. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage on shelf.

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 - observed food employee put hands in garbage can touch garbage then grab clean single-service gloves to handle clean containers and food preparation. CDI, employee washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed spray bottle of sanitizer and sanitizer at 3 compartment sink testing greater than 400ppm quart. CDI, sanitizer diluted to required concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed quart sanitizer bucket stored on ground.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - Employee handle taw tenders with gloves on and did not discard gloves after handling. CDI - Stopped and directed to discard gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese recorded above 41F, 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. CDI - Provided.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored next to sheet trays used for storing chicken. CDI: Moved to approved location.

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 two (2) shakers of fry seasoning without effective labeling, adjacent to packages of sealed fry seasoning

3-302.11 (A)(4) Food shall be protected with intact cover. Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed ice uncovered and not being used. CDI- PIC provided a cover.

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 foods with rubber bands around the wrist. PIC had employee remove rubber bands. Wash hands and don gloves prior to food prep.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed staff member touch ears and face and continue food prep at burger station. CDI staff member instructed to wash hands and education given. 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 Observed employee not wash hands before putting on new gloves after changing tasks (cooking raw meat / preparing burgers with RTE buns). CDI education given and products touched with unwashed hands discarded by management.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed staff member using gloves to handle raw meat and not change gloves before handling RTE food products (burger buns). CDI buns discarded and education given to staff regarding proper glove use.

3-501.19 Time as a Public Health Control - P,PF - No time procedures or logs for the blanched fries that sit out of temperature control. All TCS foods that use time as a public health control must have written procedures on site at the facility. CDI - TPHC sheet emailed to manager.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 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 painted fingernails on food employees scooping ice from large trash bin and smart watches on wrists of food employees working with exposed food. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handle of ice scoop down touching ice between uses. -.5-