BOJANGLES scores 88; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Paper towels at the front handwashing sink cannot be accessed (paper towel dispenser not working). Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were placed at the front handwashing sink outside of the paper towel dispenser.

   Inspector’s full note +

   Code .07(3)(b)

   Paper towels at the front handwashing sink cannot be accessed (paper towel dispenser not working). Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were placed at the front handwashing sink outside of the paper towel dispenser.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Facility does not have procedures for committing and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Facility has the supplies listed in the bleach procedures and an approved EPA registered Quat sanitizer. Bleach procedures were provided and procedures were amended to use the…

   Inspector’s full note +

   Code .03(6)

   Facility does not have procedures for committing and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Facility has the supplies listed in the bleach procedures and an approved EPA registered Quat sanitizer. Bleach procedures were provided and procedures were amended to use the Quat sanitizer.

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
4. 04

   Food storage and contamination

   Item 12A ↗

   Observed ice accumulation on the exterior of several boxes of food in the walk in freezer. Observed the raw chicken preparation area with milk wash and raw chicken stored below lots of dust accumulation on the ceiling and equipment. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was removed from the boxes. The dust accumulation was removed above the raw chicken preparation station.

   Inspector’s full note +

   Code .04(4)(q)

   Observed ice accumulation on the exterior of several boxes of food in the walk in freezer. Observed the raw chicken preparation area with milk wash and raw chicken stored below lots of dust accumulation on the ceiling and equipment. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was removed from the boxes. The dust accumulation was removed above the raw chicken preparation station.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
5. 05

   Equipment cleanliness

   Item 15C ↗

   Observed black mold like substance on the exterior of the rubber piping in the exterior of the ice machine. The rubber piping must be washed, rinsed, or sanitized or replaced if heavily stained Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

   Inspector’s full note +

   Code .05(7)(d)

   Observed black mold like substance on the exterior of the rubber piping in the exterior of the ice machine. The rubber piping must be washed, rinsed, or sanitized or replaced if heavily stained Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

   Official report · Item 15C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.