BOJANGLES # 2019

Certified Food Protection Manager — Inspector Note: Observed no Certified Food Safety Manager (CFSM) present during the time of inspection. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf PIC was advised to register for the CFSM examination and email ([REDACTED EMAIL]) proof of registration to the health authority.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black organic growth inside the ice machine during the time of inspection. CA: (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC was advised to discard the ice and clean and sanitize the ice machine according to the manufacturer’s instructions.

Nonfood-contact surfaces clean — Inspector Note: 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.

Hot and cold water available; adequate pressure — Inspector Note: 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.

Hands clean and properly washed — Inspector Note: 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 the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P Advised proper handwashing immediately after any potential contamination.