BOJANGLES #598

Observed several TCS foods cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods cold held must be maintained at 41F and below.

COS: All items discarded.

Observed green beans and dirty rice hot holding at below 135F in serving line steam table along front food service area (see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Per PIC food out of temperature less than 2-hours; both reheated to above 165F - see temperature section corrective actions.

1. Observed food employees preparing food with beard/facial hair longer than one half inch in main kitchen.
2. Observed several employees preparing and handling food without wearing hair restraints in main kitchen.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

COS: All employees put on hair restraints and beard nets.

1. Observed exterior of biscuit container heavily soiled with residue and food debris on prep table in main kitchen biscuit area.
2. Observed shelving racks soiled with thick, white accumulations in both WICs in main kitchen.
3. Observed grill cooler drawers soiled with food debris and spillage in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed container of QAC sanitizer stored on prep table directly above raw chicken fillets and raw "Bo" bites in main kitchen breading area.

C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in ware-washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

COS: Sanitizer moved to bottom area of prep table.

Observed several swollen, discolored ceiling tiles with mold-like accumulations in ceiling of lobby-dining area of facility.

C/A: All physical facilities shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Facility has 30-days to correct ceiling tiles. Failure to correct may result in further disciplinary actions from the department.

Observed employee cell phone stored on biscuit prep able in main kitchen.

C/A: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

COS: Cell phone relocated to employee storage area.

Observed several food items (grilled chicken breasts) hot holding at below 135F in main kitchen(see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Food discarded.

Observed no paper towels at hand-wash stations throughout main kitchen.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

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

3. A heated-air hand drying device;

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

COS: Paper towels supplied.

1. Observed exterior of biscuit container heavily soiled with residue and food debris in main kitchen.
2. Observed shelving in WICs in main kitchen soiled with organic matter.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed food debris accumulated along top lamp area of steamtable in front food service area.
2. Observed large amounts of accumulated ice along floor and condenser inside WIF in main kitchen.

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

Observed employee beverage (bottle water) stored in container in contact with food along shelving in biscuit area of main kitchen.

C/A: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Water moved to designated area.

Observed several TCS foods cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: PIC advised all items out of temperature for less than 4 hours; all food moved to units adequately cold holding at 41F and below.

Observed no paper towels at hand-wash stations throughout main kitchen.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

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

3. A heated-air hand drying device;

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

COS: Paper towels supplied.

1. Observed food employee preparing food orders with beard longer than one half inch along front food service area.
2. Observed several employees preparing food without hair restraints in main kitchen.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed prep top cold table/unit and prep top cooler near drive thru in main kitchen cold holding at above 41F.

C/A: Service units; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

All TCS foods removed. UNIT MUST NOT BE USED UNTIL SERVICED TO COLD HOLDI AT 41F AND BELOW.

Observed heavily rusted can opener blade along can-opener at prep table in main kitchen.

C/A: Replace can-opener blade; Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.

Observed no test strips to verify QAC sanitizer concentration at 3-compartment sink/sanitizer buckets in main kitchen.

C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

1. Observed exterior of biscuit containers (2) heavily soiled with residue and food debris in main kitchen.
2. Observed shelving in WICs in main kitchen soiled with organic matter.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food employee preparing RTE sandwich for customer with bare hands along front food service area.

C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

COS: Food discarded.

Observed several TCS foods cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: All items discarded or placed in ice bath in WIC.

Observed several food items hot holding at below 135F in main kitchen(see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Food discarded.

1. Observed black accumulation inside ice bin near drive thru in main kitchen.
2. Observed heavily soiled, discolored can-opener blade along prep table in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

Observed food employees preparing food wearing bracelets and rings in main kitchen.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed employee preparing food with beard longer than one half inch in main kitchen.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

1. Observed wet wiping cloths stored along counters throughout main kitchen.
2. Observed wet wiping cloths stored in chlorine sanitzer measuring 200ppm in main kitchen.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); 50ppm-100ppm.

and

(ii) Laundered daily.

Observed no test strips to verify chlorine or QAC sanitizer concentration at 3-compartment sink/sanitizer buckets in main kitchen.

C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

PIC informed EHS that manager has order test strips.

1. Observed black accumulations along dispensers and bottom tray of drink machine in lobby.
2. Observed food debris and splatter along counters and between equipment in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several TCS items cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: All items discarded.

Observed several food items hot holding at below 135F in main kitchen(see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Food discarded.

Observed 3- hand-wash stations in main kitchen and men's restroom in lobby without soap.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Soap provided.

Observed 3- hand-wash stations in main kitchen without paper towels.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

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

3. A heated-air hand drying device; or

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

COS: Paper towels provided.

Observed several wiping cloths stored along prep tables throughout main kitchen.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

COS: Wiping cloths stored in QUAT sanitizer at 400ppm.

Observed prep top cold holding unit in main kitchen cold holding at above 41F.

C/A: Service unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS: Unit thermostat lowered and door kept close; @ 2:40 temperature at 41F.

Observed sanitizer dispenser at 3-compartment sink in main kitchen in disrepair with hose dettached.

C/A: Repair; 3-compartment sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.

Observed food container lids soiled with food debris and dirt in biscuit area and WIC in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.