Premise Information Return to Inspections Name BOJANGLES #519 Rules Governing Inspection Scores. Address 5231 OLD DOWD RD Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP CHARLOTTE NC 28208 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Mecklenburg Residential Care and Local Confinement:  Select Rules Inspection Date 7/20/2022   Final Score @ Grade 93 A NC Department of Environmental Health:  Website General Comments EHS observed vomit and diarrheal clean up kit and written procedures during the inspection.

Violations   Critical Violations SHOWN in RED    NA=Not Applicable   NO=Not Observed   CDI=Corrected During Inspection   R=Repeat Violation   VR=Verification Required   Violation Item Demerits Violation Description NA NO CDI R VR Comments 16 0 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety 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. - Observed several employees using a thin probe thermometer without being sanitized before use. CDI- PIC had employee properly clean and sanitize thin probe after education was provided. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside ceiling of ice machine with minor dark debris build up. 21 1.50 Proper hot holding temperatures No No Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed country ham, chicken breast, and sausages below 135F. See temp chart. PIC was able to reheat chicken and voluntarily discarded the ham and sausages. 22 1.50 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT- Observed slaw and sliced cheese above 41F. CDI- PIC voluntarily discarded the slaw and was able to cool the sliced cheese since it had been less than 1hr out of temp. NOTE: Improvement with cold holding has been noted since the last inspection. However if the violation occurs again point deduction increase will occur. 38 1 Insects & rodents not present; no unauthorized animals No No No Yes No 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed fruit flies throughout the facility. Observed one large dead brown bug. NOTE: PIC provided invoices of treatment from 7/13. PIC stated another return visit is to occur within a week. NOTE: Point deduction will increase if violation is noted on next inspection. 40 0 Personal cleanliness No No 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 several employees preparing food with hair on the head without a head cover. 41 0 Wiping cloths: properly used & stored No No No No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wiping cloths wet and on prep tables. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed several dry cloths with food debris left on them on prep tables and counters. 45 1 Single-use & single-service articles: properly stored & used No No No Yes No 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - REPEAT- Observed portion cups and to go boxes stored on the floor of dry storage areas. 47 0.50 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.11 Maintain equipment in good repair. - REPEAT- Observed several cold hold holding units either malfunctioning or not functioning at all. Observed walk in freezer frosting over and door not closing all the way with split gaskets. Observed wic condenser leaking. 49 0.50 Non-food contact surfaces clean No No No Yes No 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed all cooking equipment, inside cold holding equipment and shelving throughout the facility in need of cleaning due to food debris and grease residue build up. NOTE: Point deduction has returned to half since improvement has been noted since last inspection however point deduction will increase if violation occurs during next inspection. 55 1 Physical facilities installed, maintained & clean No No No Yes No 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. - REPEAT- Observed cleaning throughout the kitchen needed on floors and walls under and behind equipment.