BOJANGLES

5 STAFF MEMBERS PRESENT AT THE TIME OF INSPECTION. THE GENERAL MANAGER WAS THE ONLY STAFF MEMBER OBSERVED TO WASH THEIR HANDS DURING THE DURATION OF THE INSPECTION. HANDS MUST BE WASHED WITH SOAP AND WARM WATER IN BETWEEN ALL TASKS, INCLUDING BETWEEN GLOVE CHANGES. ALL STAFF MUST BE PROPERLY TRAINED IN PROPER SANITARY PROCEDURES OF FOOD SERVICE ESTABLISHMENTS.

HAND TOWEL DISPENSER NON-FUNCTIONAL AT HAND SINK BY HOT HOLDING LINE. ALL HANDWASHING SINKS MUST BE PROPERLY EQUIPPED WITH HAND SOAP AND PAPER TOWELS FOR DRYING AT ALL TIMES. HAND WASH SINK BY PICK-UP STATION BLOCKED BY MOP AND BROOM, SCRAPS OF RAW CHICKEN VISIBLE IN BASIN. HANDWASH SINKS ARE TO BE USED ONLY FOR HANDWASHING, AND SHOULD BE KEPT FREE FOR EASY ACCESS AT ALL TIMES. A TRASHCAN MUST BE LOCATED AT EACH HANDWASHING STATION. 10 DAYS TO FIX ISSUES.

OBSERVED STAFF MEMBERS WITH SEVERAL LARGE, INTRICATE RINGS ON SEVERAL FINGERS, AND STAFF WITH LONG SLEEVE SHIRTS WHERE THE CUFF COVERS THE WHOLE HAND WHEN STANDING WITH ARMS RESTING AT THE SIDE. NEITHER OF THESE PRACTICES ARE PROPER FOR A FOOD SERVICE ENVIRONMENT. STAFF ARE LIMITED TO A SINGLE PLAIN BAND FOR JEWELRY AND CLOTHING MUST BE CONDUCIVE TO THE CLEANLINESS REQUIRED FOR A FOOD SERVICE ENVIRONMENT.

OBSERVED STAFF USING ONLY ONE GLOVE DURING FOOD PREP, PUTTING A GLOVE ON THE DOMINANT HAND AND USING UTENSILS WITH UNGLOVED OFF-HAND. THIS IS AN UNACCEPTABLE PRACTICE. GLOVES MUST BE WORN ON BOTH HANDS, AND MUST BE CHANGED WHEN CHANGING TASKS. HANDS MUST BE WASHED IN BETWEEN ALL GLOVE CHANGES.

OBSERVED NONFOOD CONTACT SURFACES OF EQUIPMENT AND TABLES TO BE VISIBLY DIRTY. ALL SURFACES OF FOOD SERVICE ESTABLISHMENT MUST BE CLEANED OFTEN ENOUGH TO PREVENT BUILDUP OF GRIME AND DEBRIS.

OBSERVED SEVERAL FOOD ITEMS IN HOLDING WITHOUT PROPER LABELING, SEVERAL BASINS WITH NO STICKER AT ALL AND SEVERAL WITH STICKERS THAT DECLARED DISCARD TIMES RANGING FROM 6 AM TO 10 AM (INSPECTION CONDUCTED AT 11:45 AM). PIC PLACED CORRECT TIME STICKERS AND DISCARDED OUT OF TIME ITEMS.

OBSERVED NONFOOD CONTACT SURFACES OF HOT HOLDING CABINET AND SERVING AREAS TO BE VISIBLY DIRTY, WITH ACCUMULATIONS OF DEBRIS AND GREASE. ALL SURFACES OF THE FOOD SERVICE ESTABLISHMENT MUST BE CLEANED OFTEN ENOUGH TO PREVENT BUILDUP OF GRIME AND DEBRIS.

OBSERVED STAFF EATING EMPLOYEE MEAL AT THE HOT HOLDING BAR, WITH THE FOOD BOX LAYING ON THE TABLE. ALL EMPLOYEE MEALS SHOULD BE TAKEN OUT OF THE KITCHEN TO PREVENT CONTAMINATION.

TEST STRIPS WENT OUT OF DATE IN 2020. TEST STRIPS DID NOT GIVE THE SAME RESULT AS INSPECTOR TEST STRIPS. STRIPS MUST BE KEPT IN DATE FOR FUNCTIONALITY.

OBSERVED BOX OF FOOD STORED ON THE FLOOR OF THE FREEZER. ALL FOOD SERVICE ITEMS MUST BE STORED 6" OR HIGHER OFF THE GROUND.