A99

CHARLOTTE CONVENTION CENTER BOJANGLES

501 S COLLEGE ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060015475

Latest gradeA (99)

Last inspectedOct 9, 2026

Inspections on record33

On record sinceAug 22, 2013

Score history

Aug 22, 2013Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 99 · 2 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the 1 door RIC by the biscuit station to be obstructed from use by a garbage can and a dust pan placed directly in front of the handwash sink. CDI - Garbage can and dust pan moved, un-obstructing access to the handwash sink.

#49 · Non-food contact surfaces clean

Corrected during inspection

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 the underside of the lips to some of the metal insert containers stored as clean to have buildups of food debris. Spots observed contaminated with food debris were not food contact surfaces and did not contaminate other dishes when stored on the shelf. CDI - Dishes removed from the clean dish rack and placed at the 3 comp sink to be W/R/S.

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May 20, 2026 A 99.5 · 2 violations

#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 the 3 sanitizer buckets throughout the kitchen to be testing at quaternary ammonia levels of <50ppm. The sanitizer bag at the sanitizer dispenser was observed to be almost out, resulting in air gaps in the line when filling the buckets and causing the sanitizer levels to be off. CDI - All 3 buckets emptied and refilled with properly concentrated 200ppm quaternary ammonia solutions.

#55 · Physical facilities installed, maintained & clean

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 the ceiling at the cookline to have accumulations of dust/debris.

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Feb 6, 2026 A 99 · 1 violation

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a can of “household use only” ant and roach spray stored on the chemical storage rack in the back kitchen area. CDI - PIC voluntarily discarded.

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Sep 3, 2025 A 99 · 4 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a container of whole milk buttermilk that was stored in the 2 door lowboy in the back kitchen area that had mold around the container opening. CDI - PIC voluntarily discarded.

#49 · Non-food contact surfaces clean

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. - Observed the back kitchen area handwash sink with a continuous stream of water flowing out of it while the handwash sink was not in use. PIC stated they have a work order in for it already and their engineering department is just waiting for another part to come in to repair the foot pedal.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee energy drink stored on the top shelf of the cookline opentop/lowboy refrigerator. CDI - PIC relocated employee beverage.

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Apr 14, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Jan 27, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Sep 11, 2024 A 99 · 3 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 Pan of eggs in hot holding measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Eggs discarded. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer at 3-compartment sink measured above 400 ppm. Quat sanitizer shall be 150-400 ppm. Have chemical company adjust sanitizer so it dispenses at 150-400 ppm. CDI - Solution diluted to 300 ppm.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Have chemical company repair dispenser so quat sanitizer dispenses at 150-400 ppm. 0 pts.

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Apr 30, 2024 A 97.5 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizers shall be 150-400 ppm. CDI - PIC emptied sink and refilled it with 200 ppm solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#40 · Personal cleanliness −0.5

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing biscuits was wearing a watch. Food employees must not wear jewelry on their hands or wrists. REPEAT

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Store wet wiping cloths in properly concentrated sanitizer. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in freezer door. 0 pts.

#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. Buildup on walls throughout kitchen. Clean walls more frequently. REPEAT

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Nov 17, 2023 A 96.5 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee braid hair, not wash hands, pick up single-use boxes, and portion/pack food. Observed another employee touch their nose, not wash hands, continue to scoop ice and prepare drinks. CDI-EHS explained observations to PIC, EHS educated PIC, and employees properly washed hands.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by a large trash can. CDI-Trash can was moved and hand sink was made acessible.

#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 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 . Observed open pasteurized liquid egg product without a date mark. Employee stated this was opened on Monday. CDI-PIC added correct date mark to opened RTE TCS food.

#24 · Time as a Public Health Control; procedures & records

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 various sandwiches, like chicken and sausage, held on TPHC per PIC without time stamps. CDI-PIC added correct time stamp to sandwiches held on TPHC.

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food while wearing an assortment of bracelets. Remove. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed two employees with painted nails preparing food, without gloves. CDI-Employees washed hands and donned gloves.

#49 · Non-food contact surfaces clean

#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 food splash on walls throughout kitchen. Observed buildup on wall coving throughout kitchen. Increase cleaning frequency/thoroughness in these areas.

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Oct 18, 2023 A 98.5 · 7 violations

#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 employee dump ice water into hand sink. CDI-Employee was educated and no other handwashing violations were observed during inspection.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sliced American cheese stored over fill line in prep top unit at 46F. PIC stated they had recently put the cheese into prep top. CDI-Overstacked cheese was removed and placed in WIC to quickly cool.

#37 · Food properly labeled: original container

Corrected during inspection

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 seasonings near serving line. CDI-PIC labeled working containers of seasonings.

#38 · Insects & rodents not present; no unauthorized animals

6-202.13 Properly locate mechanical insect control devices. Observed pest control devices stored with unprotected single-use items. Store pest control devices in a way to prevent contamination.

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee working with bangle bracelets and a watch. Remove.

#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 three quat sanitizer buckets at 50ppm. CDI-PIC remade sanitizer buckets to correct ppm.

#45 · Single-use & single-service articles: properly stored & used −0.5

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. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use food wraps stored outside of protective packaging, on same shelf as pest control device. Observed dust pan stored over single-use French fry containers near dry storage. Observed premade boxes with liners stored in the upward position without any protection from contamination.

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Apr 13, 2023 A 98 · details not yet loaded