BOJANGLES #1264

Observed the following: (1)Employee at drive thru area rub nose, touch phone, then proceed to touch clean utensils without washing hands beforehand. (2)Employee at biscuit prep area touch their ear, place gloves on, then proceed to touch utensils and equipment without washing hands first. C/A: 1. 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

EMPLOYEE AT BUSCUIT PREP AREA REFUSED TO WASH HANDS. EMPLOYEE FROM DRIVE THRU AREA WASHED HANDS IN RESTROOM-PIC INSTRUCTED THEM TO WASH THEIR HANDS AGAIN UPON RE-ENTERING KITCHEN.

Observed spray bottle containing a toxic substance stored directly next to straws, napkins, and wrapped plasticware in front service (under counter). 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; P 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 warewashing 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: Spray bottle removed

Observed in-use scoops/whisk stored in cloudy stagnant water in main kitchen. (metal container, 70F) C/A: In-use utensils must be stored either 1) in a flushing system, 2) in hot maintained at or above 135F, or 3) in a clean, dry container with cleaning frequency. COS: PIC replaced stagnant water with clean boiling water.

Observed several wet stacked pans on shelf next to 3 compartment sink in warewashing area. C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC separated the plans to permit air drying.

Observed employee touch trash inside of the trash can with the fryer scoop then proceed to place the fryer scoop back into the fryer. C/A: Utensils shall be protected from contamination. COS: Scoop was removed from fryer.

Observed equipment (pans) near dish area stacked wet. CA: Equipment and dishes must be air- or paper towel-dried to prevent contamination. COS: PIC un-stacked dishes TO allow for air drying.