Bojangles

Observed several pieces of chicken breast being hot held below 135°F in front steam table. Temperatures ranged between 118-130°F. Time/temperature control for safety (TCS) foods must be hot held at 135°F or above.

Observed no time documentation on blanched fries that utilizing time as a public health control (TPHC). Time documentation must on/near fries. COS by discarding.

Observed accumulations of food residue/dirt/dust and other debris inside the reach-in coolers and reach-in freezers in the main kitchen, and in the reach-in cooler in the drive-thru area.

Corrective action: Clean the inside of the reach-in coolers and reach-in freezers.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed accumulations of food residue/dirt/dust and other debris on the shelving throughout the main kitchen area, the walk-in cooler, walk-in freezers, reach-in coolers, reach-in freezers, and in the drive-thru area.

Corrective Action: Thoroughly clean shelving and clean at a frequency to keep free of accumulation of dust, dirt, food residue, and other debris.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floors in the large walk-in cooler in extremely poor repair, including missing floor tile and structural damage. The length of the floor surface has buckled resulting in the tile floor separating along the grout line (pictures uploaded in the attachments).

Observed accumulations of food residue/dirt/dust and other debris on the floors and walls throughout the main kitchen area, the walk-in cooler, walk-in freezers, and in the drive-thru area.

Walk-in freezer, large unit, must be repaired within 30 days, by April 19, 2025.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed light fixture in the main kitchen area missing the light shield.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed significant rust build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean or replace shelves.

Observed debris and build up on floors of walk in cooler. All physical facilities must be cleaned at a rate necessary to keep them clean and prevent contamination of food products.

Observed broken tile in front of walk in freezer. All physical facilities must be maintained in a state of good repair. Must fix tile.

Observed employee phone and backpack stored directly on paper used for to go orders next to drive thru window. Employee items must be stored in a separate, designated area away from food prep to prevent contamination. COS by moving items.

Observed the ice bin left uncovered at the drive through. Must close the ice bin when it is not busy. COS by closing the lid.

Observed 2 employees handling food with out a beard net.

Observed wet stacking of utensils. Must air dry before stacking.

Observed build up of grease and food debris on the floors. Must clean. Must clean the mold on the wall behind the 3 compartment sink.