Bojangles

Observed employee washing soiled dishes in the three compartment sink. Employee was asked to drop chicken in the fryer, where he only placed gloves on and proceeded to drop chicken without properly washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS by asking employee to discard chicken and wash hands.

Observed no napkins available at the handwashing facility, near the ice machine. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

COS by refilling napkin dispenser.

Observed kitchen utensils in the hand washing sink near the drive thru window. A handwashing facility may not be used for purposes other than handwashing. COS by removing utensils from the sink.

Observed ice machine with significant mold build-up in the bulk machine (top area where ice is made). Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed can opener with significant debris. Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. COS by cleaning the can opener.

Observed the three compartment sink having 100ppm (quat) of sanitizer. Employee did state the sanitizer was due for a change since it has not been changed since the morning. Sanitizer shall be between 200-400ppm.

Observed employee throwing away gloves into the trash bin and push down the trash. Employee did not wash hands and grabbed gloves to start and prepare food. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P. COS by telling employee to wash hands in between tasks.

Observed ice bin near drive thru window with no overhead protection at the time of inspection. Ice machine shall be covered at all times to prevent contamination. COS by asking employee to close bin when not in use.

Observed time/temperature control for safety (TCS) foods in mini prep top/reach-in unit being cold held at temperatures greater than 41°F. The ambient temperature of cooler was around 40°F with TCS foods temping between 41-60°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS by discarding foods out of temperature. There may be an air flow problem.

Observed chicken tenders under front heat lamp and steak, chicken, and sausage in back steam table being hot held 135°F. Water in steam table was low. TCS foods must be hot held at 135°F or above. COS by discarding.

Observed no time documentation on fries utilizing time as a public health control. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

Observed no inspection report posted in dining area. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted.

Observed substantial mold build-up on food storage shelves in raw chicken walk-in. There was minimal mold build-up on shelves in other walk-in. Must clean.

Observed areas of low grout throughout kitchen area. Also observed broken floor tiles in front of fryer. Floors must be regrouted and broken tiles must be replaced.