| Violation Date |
Code |
Description |
| 2019-01-03 |
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 accumulation of food debris on the floor under t |
| 2019-01-03 |
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 food debris on handles of drawer under the stove. more frequent cleaning needed. repeat. |
| 2019-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ham and steak filets holding at temperature ranges of 125-130f. cdi- pic explains that items are only held for 30mins and then discarded per bojangles standards for quality. pi |
| 2018-08-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored on food preparation surface (where drive thru food was being held). observed employee watermelon being stored in reach in units |
| 2018-08-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in use and reading less than 200 ppm for quat ammonium. verification required pic called out to have a emergency work order.4-602.11 clean the equipm |
| 2018-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs and cheddar cheese cold holding above 45 degrees (cheese on counter and liquid egg in water bath). cdi items were discarded. |
| 2018-08-08 |
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 not marked with time. |
| 2018-08-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. at time of the inspection, observed back door open allowing entry for insects/rodents. make sure to keep closed at all times.6-501.111 keep the premises free of insects, rodents |
| 2018-08-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches, bracelets and non plain rings. make sure food employees remove all jewelry to ensure good hand washi |
| 2018-08-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak filets hot holding below 135 degrees. cdi product was discarded. *as per bojangles time; food was marked for discard at 10:33 am. make sure to be in compliance with stand |
| 2018-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of hotel pans. make sure to spread out so sanitizer will work effectively.4-802.11 specifications-laundering frequency - d wet wiping cloths shall be lau |
| 2018-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on biscuit holding unit. observed standing water in bottom pull out drawer where bacon and ham is stored. make sure to keep in good repair. repeat same rule, different items.4-101.19 non |
| 2018-08-08 |
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 on nonfood part of soda dispensing machiens. observed build-up and mold mold starting to accumulate in walk in coolers on shelvings etc. ob |
| 2018-08-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors and grease receptacle doors open. make sure to keep closed at all times. |
| 2018-08-08 |
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 and food debris on the walls in walk in |
| 2018-08-08 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor. make sure to keep off the floor. |
| 2017-12-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on a surface in the prep area that is adjacent to food product storage. beverages must be stored in areas that will not contaminate f |
| 2017-12-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rear area handsink blocked by recently delivered food products. handsinks must be accessible and available for use at all times. boxes were moved by an employ |
| 2017-12-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight residue accumulation on the ice machine shield. ice machine must be cleaned at such a frequency that precludes the build up of such debri |
| 2017-12-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed recently delivered food products on the floor of the rear kitchen area. items were in process of storage during inspection. faci |
| 2017-12-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use articles such as napkins and food containers stored on the floor of the rear kitchen area. items were recently deli |
| 2017-12-29 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility had chemical test strips present but lacked the color coded reference book. ehs will revisit facility by 01/06/18 |
| 2017-12-29 |
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 accumulation on the storage racks of the walk in cooler, on gaskets in the pull out cooler drawer underneath the grill top. |
| 2017-12-29 |
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 floor drains near the ice machine collecting hea |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the pull out cooler drawers underneath the grill top. |
| 2017-10-30 |
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 employees wearing ornate rings and bracelets. jewelry on hands and arms must be removed prior to food preparation and handl |
| 2017-10-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed drain flies present in the three compartment sink area. |
| 2017-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths left on various surfaces throughout the facility kitchen. wet cloths must be returned to sanitizer after each use to prevent cross contamination and patho |
| 2017-10-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand towel dispensor empty at the rear handsink at time of inspection. towels were refilled during inspection. paper towels must be refilled as soon as |
| 2017-10-30 |
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 walls and floors in need of cleaning underneath |
| 2017-10-30 |
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 accumulation on gaskets and equipment throughout facility. |
| 2017-06-19 |
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 not marked a |
| 2017-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed drain flies in rear of the facility. |
| 2017-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed many items stored on the floor of the walk in cooler and dry storage areas. pic stated that they had been delivered but not yet |
| 2017-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato slicing device soiled with dried on food debris after having been used the prior morning. item should be cleaned after each use. cdi by employ |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flour and residue accumulation on surfaces throughout facility. observed a heart shaped container with sticker residue present on the exterior. |
| 2017-06-19 |
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 floors and walls throughout facility accumulatin |
| 2017-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the undergrill top cooler. |
| 2016-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- observed cleaning needed on wrap line, cook line, inside biscuit cooler, inside front reach in cooler, and inbetween grills. food debris and grease b |
| 2016-12-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat 0.5pts- observed several wet and soiled wiping cloths being stored at prep sinks and 3 comp sink. pic moved all towels to a dirty towel bin. |
| 2016-12-30 |
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 - 0pts- observed blanched fries with |
| 2016-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 1.5 pts- observed chicken tenders near drive through hot hold at 127f and several chicken tenders on hot line at 131f. cdi- pic voluntarily discarded chicken tenders. |
| 2016-12-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p 1.5 pts- observed 3 comp sink sanitizing vat at 0 ppm quat. pic stated the wall mount dispenser was constructed backwards. the sanitizer was being filled in the wash va |
| 2016-12-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 1pt- observed an employee rinse a squeeze bottle in the front hand sink. also, observed employee use a handsink in the back to rinse/wet a wiping cloth. cdi- pic instruc |
| 2016-10-04 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken strips being cooked to 106 degrees fryer observed to be set at wrong temperature. cdi temperature changed on |
| 2016-10-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink in rear kitchen area. cdi paper towels replaced. |
| 2016-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in walk in 1 such as coleslaw, salads , and tomatoes held above 45 degrees. cdi moved to second walk in and it was found wax paper covering vents on cooling unit paper w |
| 2016-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in freezer , and grill drawers and prep unit in need of replacement. -0 points- |
| 2016-10-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with towels with no sanitizer . cdi refilled bucket. -0 points- |
| 2016-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed walk in number 1 unable to maintain proper temperature items moved to other walk in and reach in refrigerators. |
| 2016-06-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed coleslaw, tomatoes, prepped salad, salad greens all above 45 degrees. cdi moved products to different refrigeration units and proper temperatures reached. see temperature cha |
| 2016-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken strips, beans, steak and sausage hot held below 135 degrees. cdi all products discarded. |
| 2015-12-16 |
22 |
3501.19 provide and follow written procedure for tphc. clearly mark foods with begin and end times. -p/pf- observed fries (blanched) held on tphc with no begin or end label. cdi-pic advised to mark time (20 min) |
| 2015-12-16 |
4 |
2401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on shelf. cdi-drink removed. |
| 2015-12-16 |
8 |
5205.11 maintain access to handsinks-pf-observed boxes blocking handsink near 3 comp sink. cdi-pic instructed to relocate boxes. |
| 2015-12-16 |
14 |
4602.11 (a) equipment food contact surfaces shall be clean to sight and touch. observed inside ledge of ice machine with build-up. cdi- pic advised to clean. |
| 2015-12-16 |
16 |
3401.11 cook raw animal foods to required temperatures. observed final cook temperature of chicken at 140f out of fryer. cdi-chicken placed back in the fryer and cooked to required 165f. pic advised that change in procedure or cook time needed to ensure c |
| 2015-12-16 |
17 |
3403.11 (c) reheat commercially processed ready to eat food to 135f. observed bagged macaroni and cheese at 127f on serving line. cdi-macaroni and cheese reheated to 135f for hot holding. |
| 2015-12-16 |
21 |
3501.17 datemark tcs food that are ready to eat once opened or prepared. observed cole slaw with no datemarking. cdi- pic advised to datemark cole slaw. |
| 2015-12-16 |
26 |
7201.11 store toxic materials to avoid contamination. -p- observed bathroom cleaner stored on counter near drinking cups. cdi-pic removed cleaner to chemical storage area. |
| 2015-12-16 |
47 |
4601.11 (c) keep the equipment clean to avoid build-up of dust and food debris. observed build-up of food debris on door handles and interior surfaces of reach-in refrigeration units. |
| 2015-12-16 |
34 |
4204.112 provide a hanging thermometer in cold holding equipment. observed broken hanging thermometer in flip top reach-in refrigeration unit. |
| 2015-12-16 |
37 |
3305.11 store food in a clean dry place at least 6 inches above the floor. observed bagged buns on floor between equipment. |
| 2015-12-16 |
39 |
3304.14 (b) store wet wiping cloths in sanitizer between use. observed wet wiping cloths lying around on counter tops throughout facility. cdi-wiping cloths placed in sanitizer buckets. |
| 2015-12-16 |
33 |
3501.13 use and approved thawing method. under refrigeration, under running water less than 70f, as part of the cooking process etc. observed macaroni and cheese thawing in food prep sink at 67f. cdi- pic advised to cook product immediately or rapidly co |
| 2015-12-16 |
52 |
5501.113 (b) keep dumpsters covered with tight fitting lids or doors. observed dumpster with doors open and bags of trash accumulating around dumpsters. |
| 2015-12-16 |
53 |
6502.12 floors shall be maintained clean. observed grease build-up and food residue accumulating under fryers. observed floors of walk-in cooler in need of cleaning |
| 2015-08-12 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in bathrooms covered with dust. |
| 2015-08-12 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed employee actively wash a dish in soiled wash water. cdi water changed out. |
| 2015-08-12 |
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 facility labeld fries when |
| 2015-08-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed country ham that was not dated. cdi item dated. |
| 2015-08-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed back handsink blocked by boxes. cdi boxes moved. |
| 2015-05-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed tong, ladle, metal pans, plastic containers, mixing bowl, and can opener soiled with food debris. cdi items moved to sink for clenaing. repeat. |
| 2015-05-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at two handsink in facility. cdi paper towels provided. |
| 2015-05-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed floors of reach in freezer, undersides of drink machine, biscuit prep unit soiled with debris. |
| 2015-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of drive thru drink machine soiled with debris. |
| 2015-01-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with food without a hair restraint. |
| 2015-01-23 |
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 in facility |
| 2015-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken tenders and smoked sausage below 135f. cdi items discarded and fresh product provided. |
| 2015-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed flat metal containers, plastic and metal covers, and steel rack soiled with food debris. cdi item sent to sink for cleaning. |
| 2015-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed back handsink near coolers blocked with boxes. cdi boxes moved. 6-301.14 post a handwash sign at each handsink. observed no handwash sign in the men's bathroom |
| 2014-08-19 |
22 |
3-501.19 time as a public health control - p,pf. 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 disc |
| 2014-08-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs items in front prep cooler above 45f in cold water. |
| 2014-08-19 |
2 |
2-103.11 (m) person in charge-duties - pf. 2-103.11(m) ensure food employees are informed of their responsibility and when to report required symptoms, illnesses and exposure.-pf. observed no food employees aware of an employee health policy. repeat. ver |
| 2014-03-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf shall be hot held at 135f or above. observed supreme at 121f and chicken tenders at 116f. cdi items discarded. |
| 2014-03-24 |
6 |
2-301.14 when to wash - p. employees shall wash their hands between glove changes. observed employees change gloves without handwashing in between glove changes. cdi emplyees washed hands. |
| 2014-03-24 |
2 |
2-103.11 (m) person in charge-duties - pf. employees shall have knowledge about the symptoms, illnesses, and exposures to report to manager. observed could not state the illnesses or symptoms or where to find the information about their health policy. cdi |
| 2014-03-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods shall be held at 45-41f or below. observed prep unit next to grill holding lettuce at 62f, mayo at 50f and tomatoes at 5 |
| 2014-03-24 |
41 |
3-304.12 in-use utensils, between-use storage - c. handles of utensils should not be stored in food product. observed scoop handle stored inside of flour. |
| 2014-03-24 |
35 |
3-302.12 food storage containers identified with common name of food - c. bulk foods shall be labeled with common name of the food item. observed flour in cooler without label. |
| 2014-03-24 |
45 |
. 4-501.11 good repair and proper adjustment-equipment - c. equipment shall be kept in good repair. observed prep top cooler not holding foods cold. pic should call maintenance for cooler, but will store food in the reach in portion and cooler until unit |
| 2014-03-24 |
22 |
3-501.19 time as a public health control - p,pf. tphc or (tilt) procedurres shall be followed in the establishment. pic stated when fries reached discard time only fries that are blanched are discarded and not the fries that are seasoned and held at holdi |
| 2013-08-14 |
26 |
an employee filling red labeled sanitizer buckets filled them with soapy water instead of sanitizer. cdi- corrected by pic. |
| 2013-08-14 |
22 |
facility must follow time as a public health control (formerly tilt) procedures as described in their procedure. time were not being recorded as described for blanched fries. cdi - corrected by the pic. |
| 2013-08-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. hot foods must be held at 135f or higher. observed a pan of chicken on the front line with pieces as low as 122f. cdi. |
| 2013-08-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed clean pans/lids had flour on them from. food prep. protect clean dishes from contamination.4-501.114 manual and mechanical warewashing equipment, chemical s |
| 2013-08-14 |
4 |
2-401.11 eating, drinking, or using tobacco. observed employee drink sitting on a food prep surface by the single door freezer in the kitchen. cdi, discarded by pic. |
| 2013-05-09 |
39 |
cloths in use for wiping counters and other equipment shall be head in chemical sanitizer between uses and the sanitizer containers shall be off the floor. observed in use wiping cloths on the tables and equipment in the kitchen and sanitizer buckets on |
| 2013-05-09 |
19 |
maintain hot food at 135f or greater. observed gravy in the front hot holding unit at 117f. cdi. |
| 2013-05-09 |
43 |
store single service items in a clean dry location where they are not exposed to splash; contamination; ect. observed single service coffee filters stored unprotected in the kitchen. |
| 2012-10-09 |
6 |
food employees shall clean their hands and exposed portions of their ares as specified under 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service utensils; |
| 2012-10-09 |
53 |
remove pressure washer from the kitchen. |
| 2012-10-09 |
47 |
clean the buttons to the order screen at the sandwich make line. |
| 2012-10-09 |
45 |
repair fry holder on the hot line so it does not have to be held in place with a towel or box. |
| 2012-10-09 |
39 |
observed wiping cloths not stored dry or in sanitizer. |
| 2012-10-09 |
38 |
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. |
| 2012-10-09 |
38 |
employees shall keep their fingernails trimmed; filed; and maintained so the edges and surfaces are cleanable and not rough. unless wearing intact gloves in good repair; a food employee may not wear fingernail polish or artificial fingernails when workin |
| 2012-10-09 |
37 |
observed an employee was servicing the fryers while cooked fries were sitting directly next to this area. food must be protected and taken out of areas where servicing or cleaning is occurring. cdi by instruction. |
| 2012-10-09 |
26 |
observed gasoline container stored with catering supplies for weekend game day catering. |
| 2012-10-09 |
19 |
observed chicken wings hot holding at 125-135f. cdi by voluntary disposal by the facility. |
| 2012-10-09 |
2 |
facility does not have an employee health policy. information left. cdi. |