BOJANGLES # 2052

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed large container of shipped margarine without date mark. EHS provided education on whipped margarine as a TCS food. CDI- Margarine date marked. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few house flies in kitchen near drive-through window. No contamination to food or equipment observed. Routine pest abatement services provided by Ecolab according to PIC. EHS advises closing window as much as possible to prevent entry of flies. (-0)

REPEAT. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing multiple beaded bracelets. CDI- PIC intervened and employee remove arm jewelry. (-0.5)

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 wiping cloth on biscuit prep top without sani-bucket for storage nearby. CDI- Bucket with quat made up for storage of wiping cloths. (-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 one fryer basket with deteriorated wire coming apart from metal frame, no longer safe to use. CDI- Basket removed from service. (-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 non-food contact portion of a few sheet trays stored above 3 comp sink with severe grease accumulation. Restore to cleanable condition or remove from service. (-0.5)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes above RTE food. CDI PIC washed tomatoes and put in a clean container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed slaw and ranch prepped at 5 am above 41F in the lowboy cooler. CDI PIC voluntarily discarded. REPEAT

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 slaw and ranch to go containers cooling inside lowboy cooler in covered containers. CDI PIC voluntarily discarded because it was past 4 hours. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees handling food with jewelry on the hands and arms.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatula stored on water less than 135F. CDI EHS educated PIC and he took spatula to 3 comp sink to be washed and sanitized.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee touch trash can, then proceed to handle food items without changing gloves. CDI: Employee removed gloves and washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed slaw at 48F with 20 mins left in 4 hour cooling window. CDI: Slaw was placed in freezer to cool. EHS observed slaw at 41F at end of 4 hour window. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(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 blanched fries on TPHC without a hold time. CDI: PIC placed hold time on items.

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 slaw cooling inside small reach in unit in covered containers. CDI: slaw was moved to walk in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 food debris build up in bottom of reach in freezer, sides of hot holding drawers.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed bo bites being held below 135F. CDI: Items were voluntarily discarded. Points not escalated due to improvement from last inspection. 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 .

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 build up of food debris in bottom of reach in freezer and on sides of equipment. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and charger in box of seasoning packets.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse out cloth in hand sink. CDI: Item removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes sanitizing in 0ppm quat. Sanitizing solution that is coming out of wall dispenser is 0ppm, facility has a full bag of sanitizer. PIC mixed packet of sanitizer in basin of 3 comp sink and stated they will use the packets until dispenser is repaired. CDI: Dishes were sanitized in 100ppm chlorine. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties and green beans holding below 135F. CDI: green beans were voluntarily discarded, sausage was reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed portioned slaw cups cooling at a rate of 0F/min inside lowboy. CDI: Slaw was moved to walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 food debris in bottom of reach in freezer and grease build up on corners of hot drawer unit. Clean as needed.

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 flooring behind equipment in need of cleaning.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a total of 5 seconds then don gloves and handle food. CDI: Food employee removed gloves and washed hands for 20 seconds. 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 hand sink near ice machine without paper towels. CDI: PIC placed paper towels at sink.

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 blanched fries on TPHC without a start/discard time. CDI: PIC placed start/discard time on fries.

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 minor food debris in bottom of reach in freezer. Clean as needed. Points reduced due to improvement from last inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of liquid eggs in metal container cold holding at 52F. Metal container was observed sitting in 55F water. PIC stated liquid eggs are suppose to be in an ice bath and ice melted. CDI-PIC placed liquid eggs in walk in cooler to rapidly cool liquid eggs since they were only out for an hour. 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 .

3-501.18 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 2 mental containers of single serve cole slaw and family serve cole slaw with discard date of 10/28/2023 in drive thru area reach in cooler. PIC stated containers of cole slaw were prepared this morning and date on metal containers were inaccurate. CDI-PIC corrected date marking. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Blanched fries on holding on TPHC procedures without a start or end time. CDI-PIC corrected time on fries which were blanched less than an hour ago.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bathroom spray sanitizer bottle stored on top of batter station cooler. CDI-Spray bottle was relocated to chemical storage area.

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. Did not observe working containers of foods at biscuit station with labels.

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 Reach in freezer with food residue on bottom of freezers as well as cleaning needed on chicken shelving in walk in cooler.-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 cleaning needed on floor in walk in cooler and walk in freezer with dirt and food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored at drive thru window above reach in cooler. -REPEAT VIOATION-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee sweeping floor to remove water into drains, remove fries from fry basket and relocate them into hot holding well, then get back to sweeping floor water without proper hand washing before changing tasks to hand food. CDI-REHS informed PIC and PIC had food employee remove gloves, wash hands and don new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed front section of chicken tenders in hot well hot holding between 118-130. CDI-PIC discarded front section of tenders. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen, contact pest control for removal of flies.

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 a stack of single serve containers stored uncovered with employee items and facility boxed items. CDI-PIC discarded containers

4-501.11 Maintain equipment in good repair. Observed walk in cooler not in operation. No food was observed in cooler. PIC stated cooler went out last week and a walk in cooler trailer was provided outside. PIC also stated that walk in cooler repairs are scheduled to be fixed this Friday. -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 RIF and WIF with food residue on bottom of freezer. Need cleaning. -REPEAT VIOLATION-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Upon arrival to facility observed water between .5 to 1 inch high throughout facility including under equipment where power cords were resting on floor. PIC stated they just finish hosing down the kitchen with hose from mop sink. CDI- Multiple staff members grabbed supplies to sweep water to drains and water was removed. -For safety when cleaning floors ensure water is not pooling under equipment and near power cords.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as back pack and apron stored on small table with boxes of gloves and other facility items.

For more information on employee health policy, please visit: http://meck.co/FoodSafety 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A, B, C,E) Responsibility of permit holder, PIC and conditional employees -P Observed PIC and employee not knowledgeable about responsibility to report required symptoms, illnesses, and exposure by not understanding which illnesses, or symptoms to report. EHS provided education. CDI For more information on employee health policy, please visit: http://meck.co/FoodSafety For more information on employee health policy please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in 3 comp sink to be below 100 ppm. PIC emptied and refilled sanitizer sink and tested. Correct sanitizer ppm was achieved. CDI 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temp of fried chicken under 165F. PIC facilitated to continue cooking chicken longer. Achieved temperature above 165F. CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding fries at lower than 135F. PIC discarded fries. CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wash at fried chicken station that was holding above 41F. PIC added ice to bring temperature down. CDI 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 .

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 RIF with food residue on bottom of freezer. Observed slight buildup on drink machine spouts. Need cleaning

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spray hose attached and under pressure at can wash with out backflow preventer designed for continuous pressure. PIC turned water off and removed spray attachment. CDI 5-203.14 (B)A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment. Installing an approved backflow prevention device as specified under 5-202.13 -P. Educated PIC on which backflow preventer needed. CDI

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 wall next to flat top grills with dust build up on wall and pipes. Need cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P - Observed employee at drive thru window handling money with gloved hands and then packaging food with gloved hands directly touching food items without washing hands and changing gloves in between tasks. - CDI - Education provided. Employee removed gloves and washed hands. Another employee was designated to handle food so that cashier could only handle money. EHS recommends permanently having separate employees handle money and package food to prevent the constant need for hand washing.

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 chlorine sanitizer of 0ppm at 3 compartment sink from dispenser. - CDI - PIC utilized tablets to mix sanitizer manually and agreed to do so until dispenser repaired. PIC placed work order for sanitizer dispenser to be repaired. Follow up visit required to ensure sanitizer dispenser functioning properly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer concentration of 0ppm in multiple sanitizer buckets with wiping cloths stored in the buckets. - CDI - PIC replaced buckets with properly concentrated chlorine of 150ppm.

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 without certification. Certification must be provided after 210 days the permit was issued.

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 sliced tomato, pimento cheese, sliced cheese, and lettuce cold holding above 41F at sandwich prep cooler. Observed unit unplugged. CDI, items discarded by PIC. Observed unit plugged back in. Observed prep unit push plug out of outlet when put back in place. EHS explained to PIC unit has to be plugged in at a different power outlet or establishment may have to install and additional outlet where prep unit doesn’t block access.

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 covers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at employee restroom. Need cleaning.

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 soiled floors under equipment and prep tables. Need cleaning.

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 Manager did not have certification on site. Must be provided after 210 days of permit issuance.

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 Employee Reporting agreement was not available. Emailed a copy of the form.

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. Procedure was not available. Emailed a copy.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken on floor in walkin freezer. Moved to shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer was at 0ppm in sani bucket. It was refilled to proper concentration.