BOJANGLES #459

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed multiple employees put on gloves and change gloves without washing their hands. EHS educated PIC and all employees washed their hands.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shredded cheese, and cheese slices at prep station above 41F. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 2 employees handling food with artificial nails. CDI employee put on gloves 2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed employee handling food with an uncovered bandage on her finger. CDI employee put on gloves.

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. EHS a box of single service cups directly on the floor. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Numerous dishes stored clean had food and sticker residue, and were in need of rewashing. CDI. PIC moved the soiled dishes to the three compartment sink to be rewashed. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated that in-use utensils are replaced as needed. EHS reiterated that the utensils need to be cleaned or replaced every four hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed thin sliced ham and thick chicken patties being held hot with temperatures under 135F. CDI. PIC voluntarily discarded both items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed boxes of bread and hash brown directly on the floor in the WIC. Food should be stored at least six inches off of the ground to avoid contamination.

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. EHS observed boxes of single service cups directly on the floor.

4-501.11 Maintain equipment in good repair. A storage rack in the WIC was in a state of disrepair and causing chicken juice to leak on the floor. Equipment shall be in a state of good repair.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P EHS observed hoses touching the drain of the mop sink. Hoses should be shorter to prevent a cross connection.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash and debris was behind the dumpster at time of inspection. PIC stated it would be removed.

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. 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.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.Observed an open employee drink cup stored with single use articles. CDI PIC moved the cup.

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 a basket of blanched fries being held on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC voluntarily discarded fries. REPEAT PIC stated that they use the timer on the fryer to monitor the hold time for the blanched fries. EHS advised to have TPHC procedures revised to reflect their procedure.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food directly on the floor in the WIF.

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 large bag of half gallon jugs directly on the floor in the back storage area.

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 facility using towel under trays at the breading station. CDI PIC moved towel to dirty towel bin.

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 the shelf with single use items. CDI PIC moved the jacket.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty through most of inspection. CDI PIC with certification showed up at the end of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 1 employee handle trash and another touch bodily part and not wash their hands before handling drinks and food. Also observed employee using her cell personal cell phone in the kitchen and proceed to handle food. CDI PIC instructed employees to stop and wash their hands.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer with large amount of food debris on the probe. CDI PIC cleaned thermometer

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 baskets of blanched fries being held on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC voluntarily discarded fries. REPEAT PIC stated that they use the timer on the fryer to monitor the hold time for the blanched fries. EHS advised to have TPHC procedures revised to reflect their procedure.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without a head covering. PIC stated that they were told that managers do not have to wear ahead covering. EHS advised PIC of what the Food Code states.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.

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. Observed standing water in multiple location throughout the facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw country ham and raw bacon being stored on a shelf in reach in cooler above pasteurized egg cartons. CDI: PIC re-arranged items to proper storage order.

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 baskets of blanched fries being held on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC voluntarily discarded fries.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of plastic containers being stacked wet nested. CDI: PIC returned items to be W/R/S.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 compartment sink measuring 78F while employee was actively washing equipment. CDI: Compartment was drained and refilled with fresh wash solution measuring 136F.

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 on clean storage shelving and outside of containers being held on shelving above 3 compartment sink. Clean as needed. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster and recycle bin with open sliding doors. Keep dumpster doors closed.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially packaged mac and cheese reheated to 120F before being pulled from reheating to be hot held for service. CDI - PIC had employee discard mac and cheese and reheat new bag of product. Second bag was reheated to 180F before being placed on hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage biscuit sandwich and sausage egg and cheese sandwiches in sandwich hot holding shelves not maintaining 135F or above. CDI - PIC discarded all items on shelves. Repeat. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cole slaw in togo lowboy cooler baring no label indicating the date of preparation. PIC stated it had been made on 1/9, and was not labeled as they had run out of stickers for date labeler. CDI - PIC placed dates on cole slaw containers. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 on equipment used to air dry clean equipment and on bottom of fryer RIF during inspection. More frequent or thorough cleaning needed to preclude pest harborage and equipment contamination. Repeat.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling raw sausage patties with gloved hands. Employee then went and began getting ice out of ice machine with same pair of gloves on and without washing hands in between. CDI - Employee educated and when to wash hands, ice discarded, and employee washed hands. // 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee observed touching glasses and hair while cooking on grill. She did not wash hands after she touched her hair or glasses. Employees must wash hands after touching face or hair. CDI - Employee educated and she washed her hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Front hand washing sink was blocked by trash can and step stool. Maintain hand washing sinks easily accessible so that employees can wash hands without having to move objects away from the sink. CDI - Stool and trash can moved so there was enough room for employees to wash hands. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Back hand washing sink did not have paper towels available. Dispenser was jammed or out of battery. Hand washing sinks must be equipped with paper towels. CDI - PIC fixed dispenser. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to handle raw sausage and to handle ice directly out of ice machine (without using scoop). Employees must discard gloves when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated and the ice was discarded. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Stack of 5 plastic trays on 3-compartment sink clean drain board had visible food residue on them. Also, 1 scoop, whisk, and strainer had visible food/flour residue on them and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Utensils with food debris moved to 3-compartment sink to be re-washed. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Fry scoop had heavy buildup on it. PIC asked how often establishment cleans fry scoop and he said every day. Ensure in-use utensils are washed, rinsed and sanitized at least every 4 hours. CDI - Fry scoop taken to 3-compartment sink to be re-washed. // 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee observed spraying and rinsing fry scoop with no sanitizer step. Utensils and food-contact surfaces of equipment must be sanitized after cleaning. Ensure staff leave utensils in sanitizer solution for at least 1 minute to adequately sanitize them. CDI - Employee educated and she sanitized the fry scoop. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 pots of rice measured 85-90F on stove top. PIC stated employee had already heated them up but turned off the stove top during the rush. He did not know what time he turned the heat off. Also, 1 pan of pork chops measured 123-128F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded rice and pork chops. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Vacuum packaged pre-cooked macaroni and cheese was being thawed at room temperature beside the stove top. Thaw TCS foods under running water that measures 70F or less, under refrigeration, or as part of the cooking process. CDI - PIC educated on thawing and he moved macaroni to walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Employees are placing wet wiping cloths draped over the sanitizer container and not placing them directly in the solution. Ensure wet wiping cloths are stored submerged in sanitizer solution when not in use. 0 pts.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Soiled towel observed touching stack of disposable to-go boxes. Do not store towels where they can potentially contaminate food or single-use/single-service articles. CDI - PIC discarded to-go boxes. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean hot holding equipment, low shelves, gaskets of coolers/freezers, bottom of breading cooler, and bottom of biscuit cooler. Clean these areas more frequently. 0 pts.

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 working containers of oil and butter being held at prep counter next to ovens missing labels. Label working containers of oil and butter.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. EHS observed open employee drink stored above chicken in WIC. CDI: employee moved drink to designated area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed baked beans at 120F in hot holding. CDI: PIC moved to stovetop for rapid reheat. 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 .