Bojangles # 2019

Inspector notes: Observed employee pick debris off the floor and did not wash hands prior to handling and serving food to customers. CA:. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and...

Inspector notes: Observed black organic growth inside the ice machine in the main kitchen at the time of inspection. CA:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC that the ice machine must be thoroughly cleaned and sanitized according to manufacturer instructions. Regular maintenance and monitoring are required to prevent mold and microbial contamination, ensuring ice remains safe for consumption.

Inspector notes: Observed hot water at handwashing sink did not reach the minimum required temperature of 80°F during time of inspection. CA: 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf Advised PIC hat handwashing sinks must provide water of at least 80°F and to repair or adjust water heater as needed.