Bojangles

Observed hot water at the hand sink in the kitchen between the cooking and food holding location at 70-71 F. Possibly, there is a bolt missing where the foot is used to press the hot water knob down, which is causing both the cold and hot water to turn on. Also, observed the hot water in the women's restroom at 64 F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Please contact a reputable plumber to come to the establishment to correct the hot water issue.

Observed the drainage for the ice machine backing up with stagnant water. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Ice machine has been turned off and ice discarded. Repair person is enroute to facility.

Observed ice inside the handwashing sink next to the fryers. A handwashing facility may not be used for purposes other than handwashing. Only use a handwashing sink for handwashing only.

Observed several clean food containers stacked while still wet. Also observed clean containers used in the warmer pass thru still soiled with food residue being stored. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: Person in charge (PIC) removed the containers to be re-washed, rinsed, and sanitized.

Observed raw bacon (44 F) and ham (48 F) above 41 F inside the reach-in cooler (top of the unit is a reach-in cooler and the lower part is a freezer). The ambient air temperature of the unit at 50 F (according to the thermometer inside the unit). The temperature log present show the Hi and Lo freezer at -6 F. The temperature log did not show the temperature recording of the ambient air temperature for the reach-in cooler. I also noticed the cook leaving the reach-in cooler door open without taking or placing food inside of the unit. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items moved to the walk-in cooler and told the food items were raw to cook to final cook temperature.

Observed no paper towels at the handsink next to the three-compartment sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels or a hand-drying device. Paper towels were added to the dispenser.