Bojangles (Adairsville)

Observed clean pans stacked wet on the wire racks for clean dishes CA: Equipment must be stored must be:

In a clean, dry location Protected from splash, dust, and other contamination Stored at least 6 inches above the floor In a self-draining position that allows air drying Covered or *inverted

Observed employee answer their cell phone, and then place gloves on without washing hands. Observed employee scratch their nose with gloves on and attempt to continue to work. Observed employee go outside, come back inside, and placed gloves on without washing hands. Observed employee go into WIC, touch open bags of raw chicken with gloves on, and attempted to continue to work. CA: Hand washing must occur after touching any raw animal food product, when changing tasks, when returning to kitchen, after touching any part of the body. COS: Discussed when to wash hands with PIC, employees were instructed to remove gloves and wash hands before putting clean gloves on and returning to work.

Observed improper vertical separation in WIC (raw chicken stored in pan directly above liquid eggs). CA: All raw animal food must be stored in order of minimum internal cook temperature. COS: Chicken was relocated.

Observed several personal drinks in tumbler cups, bottles, and cans throughout kitchen and in coolers. CA: All personal employee drinks must be in a disposable cup with a lid and straw.

Observed all three hand sinks in facility with no hand drying provisions. CA: All hand sinks must be properly supplied at all times of operation.

Observed exteriors of several coolers in need of cleaning (accumulation of seasonings, grease). CA: All equipment should be maintained clean to sight and touch.

Observed several employee cups, a set of keys, and a cell phone on prep tables throughout kitchen. CA: Employee personal items should be in a designated employee area away from food, equipment, or prep areas. COS: Items were moved

Observed bulk ice machine, drive-thru ice machine, and drink nozzles not clean to sight and touch. CA: Discussed with PIC, will increase frequency of cleanings to maintain clean to sight and touch.

Observed floors throughout, walls throughout, ceiling throughout, exteriors and interiors of equipment, and undersides of pans with accumulations and build up on surfaces. CA: Discussed with PIC, cleaning schedule has been implemented for all items.

Observed potentially hazardous TCS food (sliced cheese) improperly cold holding above 41F. Cheese was stored ambient on the counter top. CA: Discussed with PIC. Cheese was out of temperature for less than 4 hours and was moved to the walk-in cooler to rapidly cool. All reach-in coolers and prep coolers in the facility are out of order and not in use. The walk-in cooler is the only functioning unit in the facility. TCS foods held out of the walk-in must either follow a time procedure (with proper labelling) or be placed in an ice bath to cold hold at 41F or below.

Observed no sanitizer (0ppm quaternary ammonia on inspector test strip) in any of the sanitizer buckets throughout the facility. CA: PIC re-made sanitizer buckets.

Observed commercially packaged TCS food (cut lettuce) open and still in use with a date mark label that exceeds the manufacture's printed expiration (facility labelled the expiration 8/30, printed expiration is 8/24). Lettuce had visible signs of spoilage. CA: PIC discarded.

Observed in-use utensil in bin of flour not stored with handle above top of food within a closed container. CA: PIC relocated the scoop.

Observed clean pans stacked wet on the wire racks for clean dishes. CA: Discussed with PIC; clean dishes must air dry before being stacked.

Observed employee personal item (water bottles) stored in the reach-in freezer directly on bags of frozen food. CA: PIC relocated the water bottle.

Observed employee come inside from having a cigarette outside, put clean gloves on and start handling food without first washing hands. CA: Discussed with PIC. Employee removed gloves, washed hands and put on clean gloves.

Observed improper vertical separation of raw animal food and ready-to-eat/fully cooked food in the walk-in cooler; batter dip for raw chicken (container had been used for battering raw chicken earlier and visible food accumulations from the raw chicken were on the interior and exterior of the container) was stored directly above pasteurized liquid egg. CA: PIC relocated the container of batter dip.

Observed employee using a sanitizer cloth with gloved hands, then change tasks to handling food with the same gloves. CA: Employee removed gloves, washed hands then put new gloves on.

Observed potentially hazardous TCS foods (coleslaw, white milk, chocolate milk) improperly cold holding above 41F in the front reach-in cooler. CA: Coleslaw was discarded for a different violation and the milks were stocked in the unit less than 4 hours prior and were moved to the walk-in cooler to rapidly cool. Facility will not use the unit to hold TCS foods until it is serviced/repaired by a licensed technician and re-checked by health department.

Observed potentially hazardous TCS foods (mashed potatoes, pinto beans) improperly hot holding below 135F in the steam table by the drive thru). CA: Discussed with PIC. Food was out of temp for less than 4 hours. PIC chose to discard the mashed potatoes and the beans were re-heated to above 165F.

Observed PIC not performing duties; employees are not properly trained in food safety as it relates to their duties and PIC is not monitoring to ensure safe food handling procedures are being followed. CA: All employees need to be properly trained or re-trained.

Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CA: Persons in charge, managers or CFSM must be properly trained or retrained

Observed hand wash sink with no hand soap. CA: PIC refilled soap.

Observed scrubbing pad stored in the hand wash sink. CA: PIC relocated the scrubbing pad. Discussed that hand wash sinks must be used for hand washing only.

Observed paper towels not dispensing at the hand wash sink. CA: Battery needs to be changed or towels pulled through to allow for dispensing.

Observed no internal food thermometer available in the facility. CA: Discussed with PIC. A thermometer will be purchased and utilized as soon as possible.

Observed no ambient air thermometer stored inside the reach-in cooler that had cold holding issues. CA: Discussed with PIC. All hot and cold holding units must have a thermometer placed in them.

Observed dark fiber or hair in a cup of coleslaw. CA: PIC discarded.

Observed employee personal items (purse, backpack) store on prep counters in front food service area. CA: PIC relocated personal items. Discussed requirement to have personal items stored in separate, designated areas.

Observed time/temperature control for safety (TCS) foods stored above 41 degrees Fahrenheit in reach-in coolers. In front area reach-in cooler: lettuce- 45F. In reach-in cooler drawers below grill area: bacon- 50F; ham- 48F; scrambled egg liquid- 50F (see temperature chart). CA: Lettuce had been held in cooler for less than 4 hours, PIC moved spinach to walk-in cooler to rapidly cool. Items in grill area reach-in coolers had been held for longer than 4 hours. PIC discarded items. Reach-in coolers below grill area need to be serviced.

Observed multiple time/temperature control for safety (TCS) foods held on Time as the Public Health Control with no labels indicating starting temperature and discard time (sliced cheddar cheese, mayo, sliced tomatoes, pimento cheese). CA: Discussed with PIC. Sliced tomatoes and pimento cheese were holding at 41 degrees Fahrenheit. PIC properly labeled items and began Time as a Public Health Control. Cheddar cheese and mayo were not properly cold holding and were discarded. Educated PIC on proper record keeping for Time as a Public Health Control.

Observed employee personal items stored on counters in front food service area. CA: Educated PIC on storing employee personal items properly. PIC moved all employee personal items to separate designated area.

Observed time/temperature control for safety (TCS) foods stored above 41 degrees Fahrenheit in coolers (see temperature chart). Cheddar cheese- 45F; mayonnaise- 67F; half & half- 45F; coleslaw- 56F. CA: Food items had been held above 41F for longer than 4 hours. PIC discarded food items. PIC stated would stop using front service area reach-in cooler and would call Health Department when it has been serviced.

Observed time/temperature control for safety (TCS) foods stored below 135 degrees Fahrenheit in hot holding units (see temperature chart). Sausage- 112F; fried chicken- 111F. CA: Items had been held below 135F for less than 4 hours. PIC reheated items to 165F before returning them to warmers for service. Educated PIC on holding items covered in hot holding unit to maintain temperature.