Bojangles

Observed that there was no thermometer in the reach in chiller.COS

Observed temperature control for safety / potentially hazardous food cold held in prep top cooler at greater than 41 degrees Fahrenheit. Observed tomato cheese 47 F, salad-lettuce 48F, and sauce 47 F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded vegetables and high temperature TCS food Items.

Observed broken cabinet door in the dinning area. Good Repair. All physical facilities shall be maintained in good repair. PIC will repair within 10 days.

Observed liquid egg in a container stored uncovered in a prep toop cooler and a container flour in the kitchen open, and subject to contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.

Observed mildew like/biological growth build up on cutting boards and prep top counter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up.

Observed build-up of slimy pink and black mold substance in the interior of ice machine board. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: At any time when contamination may have occurred; at least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC advised to keep food contact surfaces clean to sight and touch.

Observed Food items in storage containers were not identified with the common name of the food item. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will ensure all food containers are labeled.

Observed 2022 expired test strips and lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/sanitizer buckets/warewashing machine.

Observed residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.

Observed heavy ice build up walk-in freeze door, fan, and on the floor. Good Repair. All physical facilities shall be maintained in good repair. PIC will ensure repair is done, and I will follow up within 3 days.