BOJANGLES #2021

Food Manager Certification not posted. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority.CFSM will email copy of certificate to EHS and will be posted in public view.

Manager lacking proof of Food Manager Certification.

Observed Coffee travel mug on prep line, open drink can under prep-table. Drinks may be in a kitchen if they are in a single-service (disposable cup) with a lid and straw and store to prevent any possible contamination of food/food contact surfaces. COS: Drink discarded

Hand sink most available to prep area blocked by broom in front of it and tray on basin.

1.A handwashing sink shall be maintained so that it is accessible at all times for employee use.

COS: Person in charge removed broom and tray from handwash sink.

Several handwash sinks in main kitchen lacking proper hand drying provisions. 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. COS: PIC provided toilet paper.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.COS: Food employee removed bracelets.

Handwash sink at back of kitchen is in disrepair. Large accumulation of food debris/grease inside equipment ( cooler, around fryer). Keep facility in good repair/ clean frequently to prevent this type of accumulation.

Observed Vape device, box of cigarettes, cellphone stored on prep tables and shelf under drinks urn in main kitchen. Designate and area for employee's belongings away from food handling/ equipment, food storage.COS: PIC removed items.

Grilled Pork chops in UHC unit with temperatures of 124f-129F. Potentially hazardous food must be held at 135 degrees Fahrenheit or above. COS: Person in charge discarded pork chops.

Observed employees with no hair restraint while prepping food ( sandwich, biscuits). Employees preparing or handling food shall use effective, clean, disposable or easily cleanable nests or other hair restraints approved by the Health Authority and worn properly to restrain loose hair. COS Food employees put on hat .

Observed several live flies in kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. Person in charge will call pest control company.

Missing air vent cover above ice machine and brewing area. Keep facility in good repair. Discussed with manager the possibilities of physical contamination of ice and drinks.

Observed bottle of restroom cleaner in walk in cooler next to batter chicken and bottles(2) of polish cleaner in prep line shelving unit next to biscuits. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: Person in charge moved bottles to chemical area.

Both back Exit doors and window at drive thru open at time of inspection. Per Person in charge they were left open to air out the food service establishment.

If the windows or doors of a food service establishment are kept open for ventilation , the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1-inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other means. COS: Person in charge shut back exit doors and drive thru window.

Water heater has a large leak, there is a bucket catching this water. Keep system in good condition/repair.

Hand sink most available to dishwasher/ice machine blocked by broom in front of it and ice on basin.

1.A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Person in charge removed broom and cleaned ice from handwash sink.

Handwashing sink at entrance to main kitchen/Drive thru area with hot water temperature of 75F-76F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.PIC will place a repair work order, other handwashing sinks in main kitchen provided tempered water 100°F (38°C).

The most current inspection report is not displayed (07/15/24- C ), Inspection report from (01/08/24-A) is posted.

COS: Inspection from today (09/24/24-A) will be posted in lobby and drive-thru window.

Employee' record player stored on top of breading flour bags in main kitchen. COS:PIC removed record player to employee's area.

Prep top cooler in prep line holding potentially hazardous food (tomatoes, lettuce) cold held at greater than 41 degrees Fahrenheit. Per person in charge cold unit was repair last week. Will place a workorder to recheck. TCS food voluntarily discarded.

Food employee with a bottle of half consumed gatorade on prep line. Drinks may be in a kitchen if they are in a single-service (disposable cup) with a lid and straw and store to prevent any possible contamination of food/food contact surfaces. COS: Drink on prep line was moved to designated area.

Hand sink most available to dishwasher blocked by brooms in front of it. Hand sinks must be accessible at all times for frequent and required handwashing. COS: PIC moved brooms.

Inside of ice machine with build-up of mold. Clean frequently to prevent accumulation of mold. Ice machine to be emptied after service today for cleaning and sanitizing.

Observed sponge/green pad used as a wiping cloth on a food-contact surface. COS: PIC discarded green pad.

All equipment on the inside have a build up for food debris and residue. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris. Cleaning should be done at a frequency to avoid the accumulation of dust, dirt, food residue and other debris.

Observed buildup of debris on soda dispensing nozzles. COS, PIC to make sure that scrub brushes are being used on dispensing nozzles to help keep them adequately cleaned and free of build up.

Hot water not available at hand sink beside counter and at hand sink by 3 compartment sink. Other sinks held adequate temperature of 100 degrees Farenheit or more. PIC to submit maintenance request.

Food employee wearing bracelets while taking temperatures of ready to eat chicken. The only jewelry that may be worn on hands or lower arms while prepping food is a plain ring such as a wedding band. COS: Person in Charge had food handler removed jewelry.

Back hand sink next to ice machine has a leak in the steam of the faucet that shoots small stream of water out when faucet is in use.

Facility has after hours food deliveries but no agreement on-site between the new ownership company and the food delivery company providing the after hours delivery. It is the responsibility of the PIC to have on-site a signed after hours delivery agreement between the owner of the faciliy and the the food delivery company and invoices for deliveries with required temperatures taken by delivery company recorded on invoice (invoices reviewed and do contain these recorded temperatures). Obtain this agreement within 1 week.

Back hand sink next to ice machine has a leak in the steam of the faucet that shoots small stream of water out when faucet is in use.