BOJANGLES CHICKEN N BISCUITS

OBSERVATION: Food handler observed wearing a bracelet while preparing food. COS- Watch removed CA: food handlers must not wear any hand/arm jewelry other than a plain band ring.

CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. OBSERVATION: Pans stored as clean on the dish rack are stacked together wet. COS- pans were inverted to dry, unstacked and some placed at the drainboard to be rewashed. Discussed with the PIC to retrain staff on proper dish washing including ensuring that items are clean and sanitized and stored in a manner to allow them to air dry.

OBSERVATION: Interior and gasket of the Hoshizaki freezer observed with an accumulation of food particles and some black build-up. Walk-in unit door observed with some black build-up. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. OBSERVATION: Several food pans stored as clean on the dish rack observed with food particles and oil on the food contact portions and exterior. COS: Food pans were pulled and placed at the dish sink to be rewashed. Discussed with the PIC to retrain staff on proper dish washing.

CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. OBSERVATION: Pans stored as clean on the dish rack are stacked together wet and some are not stored inverted. COS- pans were inverted to dry, unstacked and some placed at the drainboard to be rewashed. Discussed with the PIC to retrain staff on proper dish washing including ensuring that items are clean and sanitized and stored in a manner to allow them to air dry.

Cloths in-use for wiping counters and other equipment surfaces shall be:Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) OBSERVATION: Wiping cloth bucket solution measuring less than 50ppm Chlorine. COS- buckets reset with 50ppm chlorine sanitizer. Discussed with PIC that sanitizer should be checked daily and the correct test strips shall be provided. There are Quat test strips onsite, however, no quat sanitizer is currently provided (waiting on delivery).

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. OBSERVATION: Outdated inspection report is posted on entrance door of the facility from 2021. Reports voided by inspector. Discussed with PIC that only the most current inspection report shall be posted.

Equipment and utensils shall air dry prior to stacking. OBSERVATION: Observed metal pans stored stacked while still wet. Discussed with PIC to retrain staff who are assigned warewashing activities.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. OBSERVATION: Chlorine sanitizer is used for the dish sink and wiping cloth buckets, however, no chlorine test strips are provided. Chlorine test strips shall be obtained by 10-4-24

Food and non food contact surfaces shall be clean to sight and touch. OBSERVATION: Walk in cooler shelves unclean with build-up, gasket on the 2dr freezer unclean with food accumulation. Correct by cleaning

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 OBSERVATION: employee beverages stored on shelf above restaurant items near the office.
COS- cups discarded, relocated.

Key drop deliveries are provided but the documentation that indicates that at least 2 product readings were checked are not indicated on the invoice. PIC indicated upon his arrival products are checked for correct count, damage to canned goods, frozen solid, however temperatures are not checked.
CA: By continuing to allow key drop delivery, the supplier must adhere to the agreement that requires a minimum of 2 temperatures checked and documented and staff upon arrival must also check products to include temperatures.

Paper towels are not supplied at the rear handwash sink. COS-PIC resupplied the sink with paper towels CA: paper towels and soap must be supplied at all handsinks at all times.

Rear handwash sink blocked by grease device, making it difficult to access the foot pedals. COS- grease device moved. CA: All handsinks shall be easily accessible at all times.

Current inspection report is not posted at the entrances/drive thru. CA: PIC advised that the current inspection report must be posted at all times within 15feet of the main entrance, between 5-7 feet from the floor and 1 foot of readable distance and at the drive thru (top 1/3 of the report).

Shelves in the raw chicken walk in cooler are rusting.

Rolling cart shelving and shelving above the dish sink is unclean with food build-up

Chicken being cooked to less than 165F. COS- chicken cooked for a longer period of time and reached at 165F+ CA: chicken must be cooked to a minimum final cook reading of 165F for 15 seconds.

Key drop deliveries are provided but the documentation that indicates that at least 2 product readings were checked are not indicated. PIC given a sample copy of the key drop delivery agreement.

Dish sink sanitizer is 0ppm Quat. COS- now reading 300ppm, sanitizer replaced in the sink. CA: sanitizer must read 200-400ppm Quat

Food handler observed wearing a bracelet while preparing food. COS- bracelet observed CA: food handlers must not wear any hand/arm jewelry other than a plain band ring.

Wiping cloth solution buckets reading 0ppm quat. COS: sanitizer buckets reset and 300ppm Quat CA: Solution must be be 300ppm Quat.

Shelves in the raw chicken walk in cooler are rusting.

Multiple gaskets and walk in cooler shelves are unclean with food debris