Bojangles

Observed employee dumping drinks in the handwashing sink in the main kitchen next to the steam table at the beginning of inspection. A handwashing facility may not be used for purposes other than handwashing. Employee was educated on proper use of handwashing sinks.

Observed person in charge handling food in front food service area without a proper hair restraint at the beginning of inspection. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Person in charge restrained hair using a hat.

Observed several metal food trays wet-stacked on the rack next to 3-compartment sink. Observed large, clean food containers not inverted for adequate draining on rack adjacent to 3-compartment sink. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Food employee inverted food containers for proper air-drying. Food employee rearranged food trays to properly air-dry.

Observed raw chicken located in prep top cooler used for preparing fried chicken cold holding at 66F and 65F. Observed milk mixture cold holding at 63*F. Rule: 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. Corrective action: Person in charge discarded raw chicken and milk.

Observed two biscuit trays stored in the handwashing sink in the main kitchen area next to the biscuit prep area. A handwashing facility may not be used for purposes other than handwashing. Person in charge moved biscuit trays from the hand sink.

Observed most current inspection report not posted in public view in the facility. Observed inspection report dated 03/21/2024 posted. 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. Person in charge posted new inspection report from today, 04/08/2025.

Observed scoop in grits container stored with its handle directly on top of the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Person in charge properly stored scoop with its handle above the top of the food.

Observed TCS food items hot holding at temperatures less than 135*F at the steam table in the main kitchen near to the drive thru window (see temperature log). 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 135°F (57°C) or above. Person in charge voluntarily discarded food items.

Observed several food employees prepping food in the main kitchen area without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC told food employee to put on a hair net. Food employees put on hair nets.

Observed TCS foods temping above 41 degrees F. 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. COS PIC discarded all foods that temped above 41 degrees.

Observed food being hot held below 135 degrees F. (See temperature Log) (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. P Corrective Action: PIC discarded food.