A92.5
BOJANGLES` #168
11137 E INDEPENDENCE BV, Matthews, NC 28105
Restaurant · NC permit/State ID 2060010105
Latest gradeA (92.5)
Last inspectedSep 22, 2026
Inspections on record37
On record sinceOct 18, 2013
Score history
Oct 18, 2013Higher is betterSep 22, 2026
Inspections & violations
Sep 22, 2026 A 92.5 · 7 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up both in and out of cleaned dishes. CDI. PIC removed to be cleaned. CDI. PIC removed to be cleaned. Repeat
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed basket of fries being held on TPHC without start/discard label. CDI. PIC indicated that they were just removed from cooking. Stickers were placed on the fries for time.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored in WI above food items.CDI. PIC removed.
Also observed the bottle had no label. CDI. PIC labeled. Repeat
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled and damp wiping cloths stored on counter tops throughout facility. Also observed wet wiping cloths in solution at 0ppm quat. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations. Repeat
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed to be washed.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 cleaning needed on RI coolers and WI cooler walls. Repeat
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the waste area.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters outside. Repeat
May 21, 2026 A 92 · 12 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees unable to response to questions about employee health or locate it in the facility. The policy was later located at the back of the building in dry storage area.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed coffee cup stored directly on prep surface with condensation from the ice coffee leaking on the surface. CDI. PIC removed.
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 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage, hot holding at 113. CDI. PIC voluntarily discarded.
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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored on prep unit. Observed sanitizer buckets stored directly by food items through out the kitchen. CDI. PIC removed.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed containers of butter placed by biscuit station with no label. Observed container if spice by fries with no label.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing wrist watch while preparing foods. -0-
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled and damp wiping cloths stored on counter tops throughout facility. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations. Repeat
#45 · Single-use & single-service articles: properly stored & used −1
Repeat violation
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. Observed single use items stored with splashes and build up on them upfront in the kitchen area. Repeat
#49 · Non-food contact surfaces clean −1
Repeat violation
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 build on all equipments through out the facility including the soda machine, shelves in the WI cooler. Increase cleaning frequency. REPEAT*** (1 pt). Repeat
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 food debris on the floors throughout the kitchen, under cooking equipment and in WI cooler floors. Also observed build up on hood and ceiling. Increase cleaning frequency repeat.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored through out the kitchen.
Dec 30, 2025 A 92.5 · 5 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs, cold holding in prep line at temperatures above 41F. CDI. PIC voluntarily discarded.
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 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed basket of fries being held on TPHC without start/discard label. CDI. PIC indicated that they were just removed from cooking. Stickers were placed on the fries for time. REPEAT
#45 · Single-use & single-service articles: properly stored & used −1
Repeat violation
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. Observed single use items stored directly on the floor. Also observed single use items stored with splashes and build up on them. Repeat
#49 · Non-food contact surfaces clean −1
Repeat violation
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 build on all equipments through out the facility including the ice machine cover. Increase cleaning frequency. REPEAT*** (1 pt). Repeat
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 food debris on the floors throughout the kitchen, under cooking equipment and in WI cooler floors. Increase cleaning frequency repeat.
Dec 15, 2025 B 84.5 · 14 violations
#8 · Hands clean & properly washed −2
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands for less than 20 seocnds. CDI. Education was provided on hand washing. PIC was encouraged to monitor employees hand washing to ensure compliance. Facility was also provided with hand washing signs that show hand washing process.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up both in and out of cleaned dishes. CDI. PIC removed to be cleaned.
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 .
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed harsh browns, sausage gravy, hot holding at temperatures below 135F. CDI. PIC voluntarily discarded.
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 .
#23 · Proper date marking & disposition −3
Repeat violationFollow-up verification required
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed ranch sauce, lettuce in the WI without dates. PIC voluntarily discarded. PIC indicated that they are out of stickers. Needs to be ordered.
Will be back within 3 days to check on dates. Repeat
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Follow-up verification required
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed basket of fries being held on TPHC without start/discard label. Fries were voluntarily discarded. PIC indicated that they are out of time stickers.
Will be back to check on the time.
#36 · Thermometers provided & accurate −1
Repeat violationFollow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a working thin probe thermometer. VR required within 10 days. Repeat
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour stored at the back with water leaks on it. CDI. PIC removed. Repeat
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no presence of sanitizer buckets and multiple soiled and damp wiping cloths stored on counter tops throughout facility. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations. Repeat
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed to be washed.
#45 · Single-use & single-service articles: properly stored & used −0.5
Repeat violation
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. Observed single use items stored directly on the floor. Also observed single use items stored with splashes and build up on them. Repeat
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.11 Maintain equipment in good repair. Observed broken shelves in the WI. REPEAT
**** IMPROVEMENT FROM LAST TIME.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 large amounts of food debris in the RI freezer. Also observed build on all equipments through out the facility including the ice machine cover. Increase cleaning frequency. REPEAT*** (1 pt). Repeat
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the waste area.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters outside. Repeat
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 food debris on the floors throughout the kitchen and in WI cooler floors. Also observed build up on vents. Increase cleaning frequency repeat.
Jul 16, 2025 A 95.5 · 13 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). OBSERVED lettuce with no dates in RI, slaw with wrong date on it. CDI. PIC voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used
Corrected during inspectionRepeat violation
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored on prep unit. CDI. PIC removed. Repeat.
**** improvement from last time.
#36 · Thermometers provided & accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer. VR required within 10 days.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of small flying insects in the dry storage area.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items in the WI cooler stored above leaks in the ceilings. CDI. PIC removed.
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no presence of sanitizer buckets and multiple soiled and damp wiping cloths stored on counter tops throughout facility. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations.
#45 · Single-use & single-service articles: properly stored & used
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. Observed single use items stored directly on the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-502.11(A) Maintain utensils in good repair. Observed leaks in the WI cooler.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 large amounts of food debris in the flip top unit. Also observed large amounts of grease residue on the fryers. Increase cleaning frequency. REPEAT*** (1 pt). Repeat
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed water leaks from roof in the kitchen.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the waste area.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 food debris on the floors throughout the kitchen. Increase cleaning frequency. (0.5 pts) repeat
****improvement from last time.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table.
Mar 11, 2025 A 95 · 6 violations
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken nuggets in a hot holding unit at 127F. Other items in the unit were above 150F. PIC stated that they were placed in that unit a little after noon. -CDI- PIC reheated the nuggets to 177F. (0 pts)
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 .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed coleslaw in the low boy unit at the end of the service line at 44F. PIC stated that they containers of coleslaw had been in there since the day before. The ambient temperature of the unit was 46F. Also observed sliced tomatoes, cut lettuce, and American cheese at 43F in the flip top unit by the cook line. The ambient temperature of the flip top unit was exactly 41F. PIC voluntarily discarded all of the necessary food items in both units and adjusted the temperature in the flip top unit. PIC placed a maintenance order for the low boy unit. REPEAT*** VERIFICATION REQUIRED*** (3 pts)
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled bottle of disinfectant spray by the service line. -CDI- PIC labeled the bottle.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in quat sanitizer solution at less than 100ppm. -CDI- PIC replaced the sanitizer solution with new solution at 200ppm. (0.5 pts)
#49 · Non-food contact surfaces clean −1
Repeat violation
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 large amounts of food debris in the flip top unit. Also observed large amounts of grease residue on the fryers as well as the outside of the hood system. Increase cleaning frequency. REPEAT*** (1 pt)
#55 · Physical facilities installed, maintained & clean −0.5
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 heavy amounts of food debris on the floors throughout the kitchen. Increase cleaning frequency. (0.5 pts)
Nov 18, 2024 A 95.5 · 5 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomatoes cut lettuce, and American cheese in a flip top unit above 41F. Also observed ham in a low boy above 41F. PIC stated that the tomatoes, lettuce, and cheese were meant to be holding cold but were prepared earlier in the morning but the it was held in that unit overnight. -CDI- PIC placed the tomatoes, lettuce, and cheese in the WIC to quickly cool and voluntarily discarded the ham. REPEAT***
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 .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of biscuits stored directly on the floor in the WIC. -CDI- PIC immediately corrected the storage of the biscuits.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 large amounts of build up on the sides of the fryer units as well as around the bottom of the grill unit. REPEAT***
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed hose with attached nozzle under continuous pressure during inspection. -CDI- Water was turned off and EHS discussed backflow with PIC. No points deducted**
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
Observed the handsink in the men's restroom started to detach from the wall. In need of repair.
Jul 31, 2024 A 93 · 14 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal beverages stored on ledge of fryer and biscuit station prep table alongside prepared foods as well as a bag of doritos stored inside of prep top with resale foods. CDI - Personal foods removed. -0.5-
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception of one gloved food employee handle personal cellular device, place it into back pocket and transition into preparing foods with out following proper hand washing procedures. CDI - EHS intervened and coached employee. Employee discarded gloves and washed hands. -0-
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build up on food contact surface of ice chute. Equipment is cleaned nightly, according to food employee present. CDI - Food employee thoroughly cleaned equipment during inspection. -0-
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 degrees F between 30-60 minutes, according to food employees present. Refer to temperature observation chart. CDI - All foods transferred to walk-in cooler and left vented to cool down. -3-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed two baskets of fries being held on TPHC without start/discard label. Food employee present advised that the larger batch was made 5 minutes prior and the smaller batch would be discarded. CDI - Time label placed on large batch, second batch voluntarily discarded. -1-.
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pests on floors in back room. Remove. -0-
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing protruding rings while preparing foods. -0-
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no presence of sanitizer buckets and multiple soiled and damp wiping cloths stored on counter tops throughout facility. CDI - Wiping cloths removed by PIC and fresh sanitizer buckets made for food prep stations. -0.5-
#45 · Single-use & single-service articles: properly stored & used
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. Observed two stacked boxes and one box containing single service cups stored on the floor in back room. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed split gasket at small door adjacent to biscuit station leading into walk-in cooler. Repair. -0-
#49 · Non-food contact surfaces clean −1
Repeat violation
REPEAT VIOLATION: 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 ice build-up inside of standing reach-in freezer. Also observed accumulated debris on sides of cooking equipment, on counter top behind drive through soda machine and non-food contact surfaces of lobby soda machine. -1-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at 3-compartment sink. Repair. -0-
#55 · Physical facilities installed, maintained & clean
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. Also observed water dripping from two ceiling tiles (between 3-compartment sink and entrance to walk-in cooler and front counter). No physical contamination coming into contact with food or single service food containers observed. Repair.
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 cleaning needed to remove debris on floors throughout facility especially under and behind equipment at grill area and front counter hot case. -0-
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed left airpod stored on biscuit station prep table along side goods. CDI - PIC removed device and thoroughly cleaned area for compliance. -0.5-
Mar 4, 2024 A 95.5 · 5 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC struggled to demonstrate knowledge of foodborne illness and prevention when asked about employee health policy. CDI EHS educated PIC about foodborne illnesses and symptoms to look for. -1 point
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a container of pooled eggs at 47f. CDI PIC voluntarily discarded . Repeat -1.5 points
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a container of slaw with no date mark. PIC states it was made today. CDI proper date mark was placed on slaw. -0 points
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#37 · Food properly labeled: original container −1
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed containers of butter placed by biscuit station with no label. -1 point
#49 · Non-food contact surfaces clean −1
Repeat violation
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. EHS observed grease and build up on counter top surfaces of grill station and debris at bun warmer machine. Repeat -1 point
Nov 8, 2023 A 94 · 8 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled hand towel with breaded chicken crumbs stored in hand sink. CDI-PIC removed towel and sanitized sink
#21 · Proper hot holding temperatures −3
Repeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken and white meat chicken hot holding in serving line and warmer below 135 (refer to temperature chart). CDI-Items were voluntarily discarded. -REPEAT VIOLATION-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs in low boy at 60F and raw bo filets at wet batter station cold holding at 50F. CDI-PIC Placed items into walk in cooler for rapid cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working squirt bottles at grill and beside Hot holding serving line.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 cleaning needed to remove food debris and grease on bun toaster/warmer, countertop surfaces at grill stations, and on interior and exteriors of cold holding units. -REPEAT VIOLATION-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at hand sink and 3 compartment sink.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 flooring throughout kitchen with low grout lines, observed broken floor tiles near batter station. -REPEAT VIOLATION-
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. observed cleaning needed to remove food debris and dirt on floors throughout facility especially under and behind equipment at grill area and at Bo biscuit station.
Jul 19, 2023 A 95 · 10 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with debris on blade. CDI-PIC placed item at 3 compartment sink to be cleaned.
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 .
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one of the bo-filets recently cooked in the fry basket with a final cook temperature of 155F. CDI-PIC fully cooked Bo-filet in fry basket to 211F.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding in warmer at 116 as well as a tray of light and dark meat chicken hot holding at front hot holding station at 119-126. CDI-PIC discarded items
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
#36 · Thermometers provided & accurate −0.5
Corrected during inspection
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed two food thermometers, one at the sandwich prep station and the other at the grill and neither were operable. CDI-PIC replaced thermometers with new set of thermometers.
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing and handling food without hair restraints.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 in use wiping cloths stored on grill counter tops and at dry storage area.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 cleaning needed to remove food debris and grease on bun toaster/warmer as well as on countertop surfaces at grill stations.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened during inspection.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 flooring throughout kitchen with low grout lines. Also observed cleaning needed to remove food debris and dirt on floors throughout facility especially under and behind equipment. -REPEAT VIOLATION-
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed insufficient light in walk in freezer due to blown light bulb. Replace light bulb.
Jun 2, 2023 A 96 · 5 violations
#12 · Food received at proper temperature −1
Corrected during inspection
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Observed 7 boxes of chicken received between 44-48F and a box of romaine received at 51F. CDI: Items are to be sent back to supplier.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fries being held on TPHC without start/discard label. CDI: PIC placed time label on fries.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed hot holding table near stove not working. PIC stated they have placed a repair ticket.
#49 · Non-food contact surfaces clean −1
Repeat violation
REPEAT
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 food debris in the bottom of reach in freezer.
#55 · Physical facilities installed, maintained & clean
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 flooring throughout kitchen with low grout lines.
Nov 1, 2022 A 92.5 · details not yet loaded
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Jul 7, 2022 A 96 · details not yet loaded
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May 3, 2022 A 94 · details not yet loaded
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Jan 6, 2022 A 93.5 · details not yet loaded
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Oct 25, 2021 A 95.5 · details not yet loaded
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Jan 26, 2021 A 94 · details not yet loaded
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Aug 11, 2020 A 92.5 · details not yet loaded
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Dec 6, 2019 A 93 · details not yet loaded
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Jul 17, 2019 A 93.5 · details not yet loaded
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Dec 20, 2018 A 94 · details not yet loaded
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Oct 23, 2018 A 96 · details not yet loaded
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Jun 1, 2018 A 94.5 · details not yet loaded
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Dec 27, 2017 A 95.5 · details not yet loaded
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Oct 5, 2017 A 95 · details not yet loaded
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Mar 16, 2017 A 94.5 · details not yet loaded
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Nov 17, 2016 A 96 · details not yet loaded
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Jul 20, 2016 A 96.5 · details not yet loaded
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Mar 28, 2016 A 97.5 · details not yet loaded
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Dec 21, 2015 A 95 · details not yet loaded
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Oct 1, 2015 A 98 · details not yet loaded
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Jun 2, 2015 A 98.5 · details not yet loaded
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Dec 24, 2014 A 99 · details not yet loaded
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Aug 15, 2014 A 96.5 · details not yet loaded
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Feb 27, 2014 A 97 · details not yet loaded
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Oct 18, 2013 A 99 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BOJANGLES` #168” or State ID 2060010105). Inspection type (routine vs. follow-up) is not published in the county's data.