| Violation Date |
Code |
Description |
| 2018-08-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy debris build up on walls and floors thorug |
| 2018-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris build up on equipment throughout the facility. |
| 2018-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed damaged shelving above dish sink. |
| 2018-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers in dish area. |
| 2018-08-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored improperly in reach in cooler. |
| 2018-06-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris build up on inside of ice chute. |
| 2018-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese stored on ice bed measuring at 49f. cdi by rapidly cooling the cheese. |
| 2018-06-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service articles stored on floor of dry good area. |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket, vent hood and chipping paint on the shelving above the three comp sink. |
| 2018-06-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door. |
| 2018-06-05 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy debris build up on floors and walls throug |
| 2018-06-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored improperly in kitchen area. |
| 2018-02-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observd pic without certification. |
| 2018-02-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed several food employees scrubbing less than 15 sec suring hand wash. observed several food |
| 2018-02-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed pic bare hand stack of sliced cheese. cdi-pic discarded cheese. |
| 2018-02-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed teas nozzles on the 3 unsweetened tea with build up. |
| 2018-02-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pbserved chicken patties cooked to 137f. cdi-pic hand chicken dropped to cook longer. chicken temped out at 187f with second cyc |
| 2018-02-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties and steak patties holding below 135f. cdi-pic discarded items. repeat vr |
| 2018-02-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hole in kitchen floor with grate, very low in flooring with cardboard covering |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed shelving above warewash area with chipping paint. |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in and walk in cooler with food debris throughout the facility. observed build upm on top of equipment and on the sides. repeat |
| 2018-02-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with missing lids. |
| 2018-02-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees with hand and arm jewelry while preparing food that was not a plain band. |
| 2017-10-25 |
19 |
repeat: 3 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed pork chops holding in back steam table at 113-123f. this violation has been a repeat items for the past 3-4 inspections. facility must complete a risk control pl |
| 2017-10-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. 1.5 pts. observed no sanitizer made up at start of inspection. cdi: sanitizer was made available at 200ppm.4-601.11(a) equipment food contact surfaces and utensils sha |
| 2017-10-25 |
39 |
general comment: 0 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths wet and dry that were soiled and stored on prep surfaces when not in use. |
| 2017-10-25 |
36 |
general comment: 0 pts.6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at customer drink station around drain area due to drains not being cleaned properly the night prior. cdi: drains were cleaned during inspec |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts. observed build-up on handles of kitchen handsink, sides of equipment on cook line, inside reach-in coolers and freezer, and inside drain tray at cus |
| 2017-10-25 |
54 |
general comment: 0 pt.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee apron, jacket, and book bag stored at back storage area with dry good food. |
| 2017-04-26 |
53 |
6-501.12 floors, walls, and ceilings shall be clean. observed heavy debris buildup in the floor of walk in freezer and heavy grease on floors throughout facility. repeat. |
| 2017-04-26 |
45 |
4-501.11 equipment shall be maintained in good repair. observed broken paper towel dispenser in kitchen area by hand sink (paper towels were still available) and caulking behind handsink in poor repair. observed prep cooler on cook line unable to hold foo |
| 2017-04-26 |
43 |
4-904.11 single use articles shall be handled and displayed to avoid contamination of lip-contact surface. observed single service cups near drive through window displayed with the lip contact surface uncovered and exposed to air. |
| 2017-04-26 |
42 |
4-901.11(a) equipment and utensils must be air dried after washing and sanitizing. observed several wet stacked metal pans on drying rack adjacent to three compartment sink. |
| 2017-04-26 |
35 |
3-302.12 all working containers of food, such as spices and oils must be labelled with the common name of the food. observed a shaker of seasoning for fries with no labelling. |
| 2017-04-26 |
31 |
3-501.15 quickly cool foods using approved methods such as open shallow pans, large ice baths and active stirring. -pf observed smoked sausages in walk in unit cooling in a densely packed, covered plastic container at 49f at 11 am. cdi: container was ven |
| 2017-04-26 |
22 |
\3-501.19 facility should follow written procedures when using time as a public health control and foods should be clearly marked with times. all food not sold after 4 hours must be discarded. -p observed blanched fries with no indication of what time the |
| 2017-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or below. -p observed prep unit on cook line holding lettuce, tomatoes, shredded cheese and sliced cheese above 45f (see temperature table for details). pic stated that unit had issues holding tempe |
| 2017-04-26 |
19 |
3-501.16(a)(1) maintain time and temperature control for safety foods in hot holding at 135f or higher. -p observed bbq pork in back hot holding well between 112f and 130f. cdi: bbq was voluntarily discarded. all other hot held items were above 135f. repe |
| 2017-01-30 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build-up on tea urn nozzles in kitchen and customer dining area. cdi: tea nozzles will be cleaned when emptied.4-501.114 maintain sanitizer at c |
| 2017-01-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved bbq and sausage patties being held < 135f in hot hold well in kitchen (see temp chart). cdi: both products were discarded and fresh product was made. |
| 2017-01-30 |
45 |
general comment:4-501.11 maintain equipment in good repair.observed torn gasket on stand-up true freezer. replace caulking around handsink in the kitchen. repair paper towel dispenser in kitchen. |
| 2017-01-30 |
47 |
repeat: 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed heavy dust accumulation on hood at biscuit station above ovens.observed build-up and debris on non-food contact surfaces on cook line. |
| 2017-01-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed build-up on walls above sandwich prep unit and wa |
| 2016-10-05 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed trash and other debris in the rear storage area |
| 2016-10-05 |
52 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed rear dumpster doors open at time of inspection. insure that doors are kept closed to prevent pests/nuisance. |
| 2016-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy flour and grease build up on non-food contact areas of equipment, such as underneath shelves/grill area in the prep area, as well as undernea |
| 2016-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted water spigot nozzle next to the front handsink. item is part of the hose that is used to spray down floors. |
| 2016-10-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed an unlabelled sauce bottle containing margerine. insure food containers are labelled as to their contents. |
| 2016-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soda nozzles on the front beverage dispensor soiled with large amount of debris build up/residue. insure that this equipment is thoroughly cleaned fre |
| 2016-06-15 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damage to walls, mostly near can wash area and the can wash itself.6-502.12 fl |
| 2016-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on non food contact surfaces such as shelving and undersides of equipment. |
| 2016-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on tall reach in unit in grill area, walk in cooler, and walk in freezer |
| 2016-06-15 |
8 |
~ 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the kitchen area handsink at time of inspection. cdi by pic providing towels. insure that towels are stocked when empty. |
| 2016-01-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispensor at the front handsink not functioniong at time of inspection. batteries on the unit had died. batteries were replaced by employee. |
| 2016-01-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility does not have access to a thin probe thermometer, employee stated that previous thermometer is broken, and that a new one |
| 2016-01-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed blanched fries without time |
| 2016-01-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observerd frp damage above the freezer, observed electrical outlet damaged near the can |
| 2016-01-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed front sanitizer bucket with less than required quaternary ammonium concentration. insure buckets are refreshed with new sanitizer frequently enough that the level of the sanitizer |
| 2015-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled gasket on the walk in freezer that needs to be wiped clean. |
| 2015-09-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at the front service line with the plastic sleeve not covering the majority of the stack of cups. cdi by employee readjusting the plastic. |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans in the dish area. cdi by pyramid stacking the items on the rack. |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths stored outside of the sanitizer buckets in facility. cdi by pic placing cloths in sanitizer bucket. |
| 2015-09-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabelled squeeze bottles of sauces and oils during inspection. |
| 2015-09-17 |
14 |
4.602.11(e)(4) food contact surfaces such as beverage dispensing nozzles and the interiors of ice machines shall be cleaned at such a frequency to preclude the accumulation of debris or residue buildup. observed heavy residue built up on the tea urn noz |
| 2015-09-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic at time of inspection was not a certified food protection manager. |
| 2015-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roasted bites, borounds and 2 containers of chicken strip hot holding below 135f. cdi items discarded. pic contacted maintenance. |
| 2015-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 containers of cheese and 2 bags of lettuce cod holding above 45f. cdi items discarded. pic contacted maintenance for cooler repair. |
| 2015-05-08 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in prep cooler. cheese in cooler was above temperature requirements. |
| 2015-05-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces. |
| 2015-05-08 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in freezer. observed prep cooler door not closing properly. observed the hot holding unit possibly not maintaining temperature. |
| 2015-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and microbial growth in gaskets and around equipment. |
| 2015-05-08 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food debris under equipment at friers, prep sta |
| 2014-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue buildup in ledges, bottoms and gaskets of equipment. |
| 2014-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes stored on prep surfaces. |
| 2014-11-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed fries being held using tph |
| 2014-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed microbial growth in soda nozzles. cdi nozzles washed, rinsed and sanitized during inspection. |
| 2014-11-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p overall good handwashing procedure; however observed one employee turn off faucet with bare hand after washing hands. cdi by instruction. |
| 2014-11-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed health policy in bojangles employee handbook does not state health department will be contacted. policy must state h |
| 2014-02-24 |
6 |
2-301.12 hands must be properly washed. observed employee was hands for 5 seconds and turn off water with exposed hands. cdi by instruction. |
| 2014-02-24 |
14 |
4-501.114 sanitizer must be at proper concentration. observed two quat sanitizer buckets at 0-100ppm. cdi sanitizer was changed. |
| 2014-02-24 |
1 |
2-103.11 person in charge must have active managerial control of facility. operator stated this is his first day this store; however person in charge must be able to answer questions concerning the facility. manager unable to answer the majority of my q |
| 2014-02-24 |
22 |
3-501.19 when holding items as time as a public health control, items must be labeled with the final cook time/time items was removed from temperature control. observed bo-rounds not labeled. cdi bo-rounds were labeled. |
| 2014-02-24 |
20 |
3-501.16 all potentially hazardous cold foods must be held at or below 45f. observed salads, lettuce, cheese, & tomatoes in reach-in cooler above 45f. employees stated cooler was repaired recently. all items in cooler were discarded. |
| 2013-10-02 |
2 |
2-103.11 (m) person in charge-dutiespic and staff must know what symptoms to exclude and know the big five illnesses as discussed. provided english and spanish employee health policy today for the pic to hang. |
| 2013-10-02 |
6 |
2-301.12 cleaning procedurebe sure employees turn off water with a papertowel rather than their bare hands as observed today. work with all employees on washing exposed arms when washing hands. corrected through instruction. |
| 2013-10-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain foods hot at 135f or more. observed two different types of fried chicken stored under the heat lamp today at <135f- discarded by pic. |
| 2013-10-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved lettuce in the top of the make table today stored at >45f- moved today to quickly chill. store tcs foods at 45f or less. |
| 2013-10-02 |
22 |
3-501.19 time as a public health controlobserved french frys out without a time on them today. these are allowed to be out for one hour according to bojangles procedures but the time must be written down when they are brought out. |
| 2013-10-02 |
47 |
4-602.13 nonfood contact surfacesclean cabinet under the drive-thru drink station- buildup today. |
| 2013-10-02 |
54 |
6-202.11 light bulbs, protective shieldingkeep light bulbs shielded. observed coated bulbs on both hot hold units with peeling coating today. |
| 2013-10-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved open smoked sausage not date marked today. date mark all tcs foods that are held >24 hours after opening. |
| 2013-06-11 |
54 |
observed the return vent accumulating excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2013-06-11 |
53 |
observed electrical boxes in the walk-in cooler missing covers. replace. (a) except as specified in ? (b) of this section; attachments to walls and ceilings such as light fixtures; mechanical room ventilation system components; vent covers; wall mounted f |
| 2013-06-11 |
45 |
observed the handl to the flip top missing and in disrepair. observed towel dispensers not working with towels laid on the side. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2 |
| 2013-06-11 |
45 |
observed cutting boards deeply grooved and staining. this is a repeat violation. resurface or replace. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned a |
| 2013-06-11 |
14 |
observed tea urn spouts in the dining area soiled. urns nozzles wash and sanitized. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-02-08 |
14 |
keep drink dispensors clean to site and touch. observed nozzles of kitchen and dining room soda machine dispensors soiled with residue. cdi; nozzles removed for cleaning. |
| 2013-02-08 |
20 |
general comment: potentially hazardous foods being cold held shall be at 45 degrees f or below. observed cut leafy lettuce at 49 degrees. cdi; operator refilled flip top with cold lettuce. |
| 2013-02-08 |
21 |
general comment: date mark potentially hazardous foods that are ready to eat and held in the establishment for over 24 hours. observed american cheese not being date marked. cdi by instruction and gave handout. |
| 2013-02-08 |
38 |
general comment: except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employee handling biscuit with rings on finger. |
| 2013-02-08 |
39 |
store wet wiping cloths in sanitizer buckets between uses. observed several wet wiping cloths on prep tables and counter surfaces. |
| 2013-02-08 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed heavily scarred cuttin |
| 2013-02-08 |
45 |
maintain equipment in good repair and proper adjustment. observed split gaskets on bottom door of flip top cooler. observed split gasket on large reach in cold holding unit. observed several cracks on plastic food bin. observed rusty shelving in reach |
| 2013-02-08 |
47 |
general comment: keep nonfood contact surafaces from an accumulation of food debris and soil. observed food debris accumulating on bottom of reach in refrigeration unit. |
| 2013-02-08 |
43 |
store single use items in a clean; dry location and not exposed to splash. observed single use trays out of their original packaging in dry storage area. observed coffee filters stored in walk in cooler. observed single use cup trays stored under water li |
| 2012-10-09 |
39 |
observed wet rags not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114. |
| 2012-10-09 |
35 |
observed 1 bulk food container not labeled in walk-in cooler. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original pa |
| 2012-10-09 |
37 |
observed 1 bag of flour open/unprotected. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-10-09 |
42 |
observed wet stacking of pans over the warewash area. after cleaning and sanitizing; equipment and utensils shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940. |
| 2012-10-09 |
34 |
facility lacks food thermometers/thermometers not provided. food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. |
| 2012-10-09 |
53 |
observed light fixture in disrepair in men's room. physical facilities shall be maintained in good repair. |
| 2012-10-09 |
53 |
observed excessive dust build-up on the walls and ceilings of the establishment. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-10-09 |
54 |
observed excessive dust build-up on return covers throughout the establishment. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2012-10-09 |
47 |
observed tracks to cooler under the register accumulating food debris. also observed the bottom shelf of the true freezer accumulating debris. nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and oth |
| 2012-10-09 |
22 |
bojangle's has tilt approvals. paperwork was not found. except as specified under ¶ (d) of this section; if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control |