A96.5

BOJANGLES' #541

2501 N TRYON ST, Charlotte, NC 28206

Restaurant · NC permit/State ID 2060015509

Latest gradeA (96.5)

Last inspectedOct 20, 2026

Inspections on record37

On record sinceJul 16, 2013

Score history

Jul 16, 2013Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 96.5 · 9 violations

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Back handsink near 3-comp temping at 74F. Ensure all sinks used for handwashing provides at least 100F water. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Bathroom handsinks unable to provide flow of water continuously for 15 seconds. Repair sinks.

#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. Box with multiple tomatoes with white residue accumulation held in walk-in cooler. CDI- PIC voluntarily discarded items.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw sausage patties being held above Bo rounds in reach-in freezer. CDI- PIC adjusted storage order after discussion with EHS. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 shredded lettuce and metal pan of pasteurized eggs being held above 41F in flip top. CDI- PIC voluntarily discarded items due to container being low and unlikely to use. 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 .

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees with or around food, clean equipment and single use articles should have hair covered or restrained. EHS discussed with PIC during inspection.

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

Corrected during inspection

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 box holding red bottle caps with heavy liquid accumulation and white/grey/green residue accumulation on inside of box. CDI- PIC had items removed from box and stored away from potential contamination.

#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 bottom of reach in freezer, areas on and around holding equipment and cooking equipment, all needing cleaning. *REPEAT*

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed prep sink hot water nozzle not functioning.

#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 facility needing cleaning in hard to reach places under equipment. Walls in establishment with residue accumulation needing cleaning. *REPEAT*

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Jun 17, 2026 A 97 · 7 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated trainings have been put on schedule. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat solution in 3-comp sink below 150ppm while actively sanitizing dishes. CDI- PIC emptied sink and replaced solution to above 200ppm. Began process of changing out low bag. 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

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live crawling insect and a live flying insect. EHS discussed pest control measures with PIC.

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

4-501.11 Maintain equipment in good repair. Observed walk-in freezer with heavy ice buildup on pipes. Unit was functioning properly at time of inspection. Observed 2-door reach-in freezer with water droplets forming on fan. Directly over packaged foods.

#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 soda machine and nozzles, bottom of reach in freezer, areas on and around holding equipment and cooking equipment, all needing cleaning. *REPEAT*

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed back drain under 3-comp needing to be clean and unclogged.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Nov 14, 2025 A 96 · 5 violations

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling not wrapped or having lids.

#37 · Food properly labeled: original container −2

Repeat violation

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 shakers without labels to identity contents. REPEAT

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed racks in walk in coolers rusted.

#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 handles of cooler doors (throughout facility)in need of cleaning, inside of reach in cooler in need of cleaning, door on ice machine in need of cleaning . 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 facility in need of cleaning , especially hard to reach places. REPEAT

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Jul 2, 2025 A 93 · 8 violations

Inspector comments: Facility is voluntarily closing. EHS will leave card, once WIC’s and prep units are up and running properly facility can open back up. PIC will need to provide invoice along with what was needed to repair units. PIC can provide this information via text or email. Once information is received facility can re-open and EHS will come out and check equipment. EHS has also completed a product disposition sheet as well.

#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 items blocking hand sink 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying. CDI..Items were removed from in front of sink, sink was cleaned out, paper towels were added

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41. Please check temp chart. CDI..Items were voluntarily discarded and facility has voluntarily closed. EHS will return in 3 days to check cold holding. 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 −1.5

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 without time stamp. CDI time was added.

#37 · Food properly labeled: original container −1

Repeat violation

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 squeeze bottles without labels throughout facility. REPEAT

#41 · Wiping cloths: properly used & stored −0.5

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp towel on prep table. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed Prep unit with ambient air at 57F with standing liquid on bottom shelf. Observed Chicken WIC ambient air at 50F, Observed produce cooler ambient air at 43F. Facility has voluntarily closed. Repair tech was called out.

#49 · Non-food contact surfaces clean −0.5

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 several lids covering food with debris and build up. Also observed WIC’s, prep unit, and under grill in need of cleaning.

#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 broken tiles throughout facility. REPEAT 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 massive amounts of food debris throughout facility. Copious amounts of grease build up behind cook line and under grill.REPEAT

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Mar 17, 2025 A 95.5 · 9 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was given another.

#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. Observed sanitizer at 3 comp sink at 20ppm quart during dish washing. CDI. PIC manually added the sanitizer to increase concentration to 200ppm quart, 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

#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 seasoning shaker with label that had rubbed off and was no longer labeled.

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head coverings. Repeat

#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 moist in-use wiping cloth placed on prep surface. CDI-Employee moved cloth to be laundered.

#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 dishes in the cleaned dish area.

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.18 Maintain wash, rinse, and sanitize solutions clean. OBSERVED build up on wash solution at 3 comp sink.

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Observed clogging at can wash area. Needs to be unclogged.

#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 broken and loose floor tiles throughout facility and WI freezer. Repeat 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 and buildup on behind cooling lines and under equipments throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

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Nov 13, 2024 A 95 · 6 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects in the kitchen area. Repeat ***improvement from last time.

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a big ring. Repeat

#49 · Non-food contact surfaces clean −1

Repeat violation

#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 broken and loose floor tiles throughout facility and WI freezer. Repeat 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 and buildup on behind cooling lines and under equipments throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

#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 drinks stored on food prep area in kitchen. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils.

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Jul 16, 2024 A 92 · 8 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 food employee use handwashing sink to dump container of ice. -CDI- EHS educated PIC and food employee on proper use of handwashing sink. -0-

#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 all the food in one of the WI coolers to be out of temperature. PIC indicated that. The raw 0chicken was just brought in and taken to the other cooler. All other TCS food was voluntarily discarded. Repeat Unit was placed out of service. Will be back tomorrow to check on the unit. 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 .

#28 · Toxic substances properly identified stored & used

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 bucket with sanitizer in it stored directly above good. CDI. PIC removed.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies upfront in the kitchen area. Repeat

#40 · Personal cleanliness −1

Repeat violation

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-502.11(A) Maintain utensils in good repair. Observed one of the WI coolers in disrepair. Repeat

#49 · Non-food contact surfaces clean −1

Repeat violation

#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 broken and loose floor tiles throughout facility and WI freezer. 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 and buildup on behind cooling lines and under equipments throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

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Apr 2, 2024 A 90.5 · 10 violations

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

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 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 . Observed employees wash hands for 3 seconds, turn off faucet without a barrier and then dry hands. Hands were contaminated. CDI-EHS explained observation to PIC and PIC demonstrated proper hand washing. Employees correctly washed hands.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in one of the RI coolers to be out of temperature. Unit temperature was 70F. Food was voluntarily discarded and unit placed out of service. Will be back in 3 days to check on the unit. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in walk in cooler. Establishment has regular pest control service. PIC has been advised to contact pest control services to prevent insect infestation.

#40 · Personal cleanliness −1

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no protective head coverings. Observed PIC with no hair cover. **REPEAT* 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist band.

#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 moist in-use wiping cloth placed on prep surface. CDI-Employee moved cloth to be laundered.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying rack. Allow all items to air dry after W/R/S.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-502.11(A) Maintain utensils in good repair. Observed one of the WI coolers in disrepair. Repeat

#49 · Non-food contact surfaces clean −1

Repeat violation

#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 broken and loose floor tiles throughout facility. Observed missing tiles on the ceilings 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 and buildup on behind cooling lines and under equipments throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

#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 phones stored on food prep surfaces in kitchen. Designate an area for the storage of employee phones away from equipment, customer food, and utensils.

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Nov 14, 2023 A 90.5 · 12 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. Per PIC, he will be taking CFPM classes this week. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 3 food employees wash hands without using a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated employees on using a barrier to turn off faucet and food employees re-washed hands. **REPEAT** -4- 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 food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employee on proper handwashing techniques and food employee properly rewashed hands. 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 . 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed PIC touch parts of face and arms and return to food prep without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands.

#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 food debris, greasy surfaces and stickers on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. 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 .

#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-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed Cole slaw with no date in RIC near front line. Observed several items hot holding with improper date marks/labels. (I.e. Macaroni and cheese labeled “pinto beans” and prepared 11/13/2023). Observed sliced tomatoes in sandwich prep prepared with no date mark. Per PIC, Cole slaw and sliced tomatoes were prepared yesterday, Mac and cheese and other items on hot hold line are prepared fresh daily. -CDI-PIC properly date marked items with no date and corrected date marks of items prepared today. -0- 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

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no protective head coverings. Observed PIC with no beard guard. **REPEAT** -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 PIC with wrist watch.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle stored in ice at drink dispenser at drive thru line. -CDI- PIC removed. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-501.11 Maintain equipment in good repair. Observed reach in freezer doors not properly closing. **REPEAT** -1-

#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 abundance of food splash, residues, and debris on shelving, non-food contact surfaces of all cooking, cold holding, and hot holding equipment. Observed food debris and residue inside reach in coolers, WICs, freezers. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

#51 · Plumbing installed; proper backflow devices −2

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at back handwashing sink. Observed leak at front handwashing sink. **REPEAT** -2-

#53 · Toilet facilities: properly constructed, supplied & cleaned

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed strong urine odor in men’s bathroom. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed shelves and other items outside of waste bins. -0-

#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 broken and loose floor tiles throughout facility. 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 and buildup on walls throughout establishment. Observed abundance of food debris and grease buildup on floors throughout establishment. Observed dust buildup on vent covers. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

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Aug 17, 2023 A 91 · details not yet loaded