Premises Information


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Name

BOJANGLES` #446

Address

6915 ALBEMARLE RD

City/State/ZIP

CHARLOTTE

28227

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/24/2025

Final Score @ Grade

General Comments

Upon arrival observed multiple employees who had just arrived. Prior to that only shift manager was scheduled and working as well as employee preparing biscuits. Facility duties are unable to be safely accomplished with one staff member on duty to prepare and serve a highly trafficked facility. Additionally multiple hot holding and cold holding equipment were not functioning properly, some for an extended period of time. Safety priority and priority foundation item violations were due to equipment not working properly and lack of staff. EHS asked that GM was called to inquire about multiple broken, essential pieces of cold holding equipment. PIC stated that the response from GM was for the shift manager to field the inquiries. PIC is not authorized to call for repairs or able to answer how or when the repairs may happen.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	No	No	2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Facility has multiple hot and cold holding units not operating, unable to safely hold food at proper temperatures. Observed hand sinks with soap and hand drying equipment not operating properly. PIC has Pf and P violations due to inoperable equipment. PIC and crew working with non operational equipment. Facility is placed on ITS for non functioning essential equipment. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
10	1	Handwashing sinks supplied & accessible	No	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lids and rags in hand sink. CDI PIC removed. 6-301.11 Handwashing Cleanser, Availability (Pf) Observed no soap at one sink. Soap dispenser was missing. Must be repaired. VR required 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one sink, paper towel dispenser not operating at other sink. Moved paper towels to sink with operating soap dispenser. Facility has one extra paper towel roll. VR required.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with debris and build up. Observed lid of pot, stored clean, food contact surface, with dust and debris on top and build up on lid. CDI Lid was placed back to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items held in prep unit not functioning properly, holding above 41F. VR required. Items discarded. Placed on ITS for non operational equipment that are essential. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for all TPHC items except for blanched fries. All items were being properly time stamped and discarded on time. CDI written procedures were written with PIC and will maintained in an area were all employees can easily locate. Multiple items placed on TPHC due to non functioning equipment. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in kitchen area.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of oil sitting in direct contact with floor. Must be stored 6 inches above.
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without wearing a head covering.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment stacked wet, “wet nesting”. Allow to air dry first before stacking.
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed prep unit and RIC not functioning. Observed shelving broken in RIC unit by drive through and RIF. Observed hot wells and hot drawer not functioning properly. Observed ice and water build up in RIF. Facility placed on ITS for prep unit, RIC for biscuit station, hot well unit, and hot drawer. Units are essential for daily operations and for permit conditions.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed multiple shelving, surfaces, lids, outsides of equipment with heavy build up and residue. Clean with more frequency and more thoroughly.
51	1	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. Observed hot wells flowing discharge water free flowing. Should have shut off valve. Observed leaking at both hand sinks.
53	0	Toilet facilities: properly constructed, supplied & cleaned	No	No	No	6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavily soiled restroom. Clean.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	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 soap dispenser not attached to wall at one hand sink. 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 several places with standing water on the floors, heavy buildup on walls and floors. More frequent cleaning is required.