8: Observed hand sink by the 3 comp withough paper towels, the sink basin blocked by a prep container, and access to the sink block by boxes. COS pic cleared access, took prep container to the 3 comp, and restocked the dispenser. Also discussed hand sinks are for handwashing only, not for prep.
8: Observed hand sink by the office without paper towels and when pic deplaced the towels the dispenser did not work properly. COS by pic placing towels ontop the dispenser and letting gm know - gm replied a work order has been submitted.
19: Observed chicken wings the the hot tray all temping in the 120°s. Pic unsure exactly when wings were cooked. COS embargoed 3lbs of wings, discussed holding temps
Additional Comments
Compliant sent in stating customer got a cup of water and there were ants in the cup. Made pic aware of complaint at the begining and also completed the routine inspection as it was due.
Regarding pest control: pic was aware, stated they have a work ticket for pest control to come out for july, in the mean time they clean entry ways, drive jn window, and drink areas regularly. Pic able to show pest control records - see photo, gm will email the digital copy for june. Did not see any live insects in the kitchen and lobby at the time of investigation.
Email: 375@bojangles.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan