Bojangles #1288

Basic – Bathroom facility not clean

Toilet paper and paper towels on floor in ladies room. nRestroom stall doors and toilet paper dispenser soiled in ladies room.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on shelf over hot drink filters. nMoved during this inspection. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Soiled apron on top of boxes of gloves. nJacket hanging on shelf over single service items. nBoth were moved. Corrected On-Site

Basic – Ice bucket stored on improper between uses

Ice bucket on top of ice machine not inverted. Manager flipped over. Corrected On-Site

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Around door of walk in freezer.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in cooler gaskets and around door soiled with food debris on cookline.

Basic – Open dumpster lid

One lid on dumpster.

Basic – Standing water in bottom of reach-in-cooler

In reach in biscuit coolernIn reach in cooler on cookline.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Cardboard case of unwashed lemons and unwashed tomatoes on shelf over bags of macaroni and cheese. nAlso, case of blueberries and pies not covered in walk in freezer.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

One wet towel under cups near drive thru. nAlso, sanitizer visibly soiled near drive thru. nAlso, dirty towel on top of bin of biscuits

All were corrected during this inspection Corrected On-Site

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

In reach in freezer: opened bag of raw chicken tenders on shelf over case of pork sausage. Moved during this inspection. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Blanched potatoes 73F on prep table near fryers. Employees unaware of when potatoes were blanched.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Butter blend packets 69-72F near drive thru window. Manager stated butter was removed from refrigeration 2 hours prior. Employee placed butter packets in reach in cooler. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Blanched potatoes 73F on prep table near fryers. Employees unaware of when potatoes were blanched. Stop sale issued.

High Priority – Toxic substance/chemical improperly stored

Bottle of bathroom cleaner next to sanitizer bucket near drive thrunBottle of bathroom cleaner on shelf over clean linens. nAll were moved during this inspection. Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

No device on hose connection side of splitter.

Intermediate – Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils

Female employee plating food with tongs and utensils has artificial and/or polished nails.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of reach in cooler on cookline soiled with food debris. nSoda machine nozzles soiled with build up of syrup. nInterior of reach in cooler containing raw chicken soiled with food debris.

Intermediate – Handwash sink not accessible for employee use at all times

Trash can in front of sink near fryers. Moved. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Missing for two new hired employees.

Intermediate – Records/documents for required employee training do not contain all of the required information

One certificate missing trainer number.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Sink at front counter is 81F. Hot water pedal is broken off.