A99.5

BOJANGLES #1020 AIRPORT

5501 JOSH BIRMINGHAM PY, B9, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060022077

Latest gradeA (99.5)

Last inspectedOct 19, 2026

Inspections on record34

On record sinceMay 22, 2014

Score history

May 22, 2014Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 99.5 · 3 violations

Inspector comments: EHS thoroughly canvassed establishment for indications of pests onsite due to ongoing issue with mice, as noted in previous inspections, and as described by PIC as still requiring continual abatement. EHS checked behind and beneath all cooking equipment, coolers, and ice machine. The metal panel at the front counter was also removed to allow visualization, as PIC stated this is the primary area where traps are left and mice (about 1 per week) are observed. PIC states NO mice, droppings, or other indications have been found in the food, food prep, or storage equipment. EHS noted beneath the counter a white ponder which PIC states is for pest abatement, placed by the pest control company. According to PIC, this is removed on a bi-weekly basis. When establishment notices mouse in trap during morning check, they alert pest control, who comes to empty and replace trap. PIC and other staff were given business card and encouraged to reach out with any updates or changes. PIC is informed not to operate if there are ever indications of pests in food or food prep areas. EHS will continue to make follow up visits between inspections to verify successful abatement.

#23 · Proper date marking & disposition

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 no date mark on open bag of shredded lettuce which employee stated to be opened yesterday. CDI- Undated lettuce voluntarily disposed. (-0)

#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 metal containers nesting while damp on wall mounted rack above 3 comp sink. CDI- dishes spaced out to dry. (-0)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 4 of 4 fryer baskets with deteriorated wire coming apart from metal frame. EHS advised PIC to replace and maintain greater replacement frequency. (-0.5)

View this inspection on the county portal ›

Jun 5, 2026 A 98.5 · 3 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 stack of dishes stored as clean above 3 comp sink covered in dust. CDI- Dishes re-w/r/s. (-0)

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed green beans on prep top stated in wait to begin TPHC at 130F. CDI- Food handler reheats greenbeans >165F before labeling for TPHC. (-1.5)

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

4-501.11 Maintain equipment in good repair. Observed warped metal at hand sink faucet in ware-washing area. PIC states a work order and replacement part have been placed. (-0)

View this inspection on the county portal ›

Nov 25, 2025 A 98 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink, and no hand soap at front hand sink. CDI- PIC restocks both hand sinks. All food handlers advised to stop tasks and wash hands. (-1)

#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 in use to sanitize at 3 comp sink basin with <50ppm quat. CDI- Sink drained and refilled to 250ppm quat. (-0)

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed densely packed stack of sliced American cheese in front lowboy. CDI- PIC brings cheese to complete cooling in WIC. EHS advises not cooling cheese in such dense stacks, or in lowboys. (-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 multiple soiled washing cloths on prep surfaces throughout back and front of stores, and one sani-bucket with wiping cloths stored in 0PPM quat. CDI- Wiping cloths placed into bucket with proper concentration quat. Bucket at 0PPM refilled to 250ppm. (-0.5)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at fliptop across from cook line with deep scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)

View this inspection on the county portal ›

Sep 4, 2025 A 98 · 3 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 hand sink basin with food debris and used wiping cloth. CDI- PIC sanitizes basin. (-0)

#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 table top can opener with encrusted food debris on blade. CDI- can opener brought to ware-washing for W/R/S. (-1.5) 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

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 cardboard barrier over prep top in back of kitchen. EHS discusses proper non-food contact surfaces with PIC and suggests using a plastic or sealed wood, non-absorbent alternative going forward. (-0.5)

View this inspection on the county portal ›

May 28, 2025 A 97.5 · 8 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed good employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

#15 · Food separated & protected −1.5

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 box of raw bacon stored over pasteurized liquid eggs. -CDI- PIC corrected storage order. -1.5- 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 sliced American cheese in prep unit and cold drawer between 42-45F. -CDI- PIC voluntarily discarded items. -0- 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 .

#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 2 squeeze bottles in prep unit with no labels. -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 2 food employees with bracelets. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0.5-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit with deep grooves. Resurface or replace. -0-

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored over retail items in WIC and WIF. -CDI- PIC relocated items. **REPEAT** -0.5- 6-303.11 Provide required lighting intensity. Observed lighting missing at drink dispensing station due to construction. Replace.

View this inspection on the county portal ›

Feb 6, 2025 A 98.5 · 4 violations

Inspector comments: Observed buttermilk holding on ice between 41-44F. Buttermilk was colder at bottom of unit and at temp at top of unit. EHS educated PIC about ensuring that container is completely immersed in ice to ensure that temperatures are being maintained at 41F or below in all parts. -CDI- PIC voluntarily discarded and replenished supply. Observed no other CH violations at time of inspection. No violations marked today.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at FOH handwashing sink due to soap dispenser not functioning. -CDI- PIC replenished soap supply. -1-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tong stored on top of hot holding unit. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

#55 · Physical facilities installed, maintained & clean −0.5

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 paper towel dispenser and soap dispenser at FOH handwashing sink not functioning. Repair. -0.5-

#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 speaker stored on chicken prep station. -0-

View this inspection on the county portal ›

Aug 30, 2024 A 96.5 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

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. -CDI- EHS educated food employee on proper handwashing techniques and food employee properly rewashed hands. -0- 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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, these items were not in use. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

#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 cut lettuce above 41F in prep unit. Observed raw bacon and raw ham above 41F in cold drawer. Per PIC, items had been out for use. -CDI- PIC placed items in WIC to rapidly cool back down. **REPEAT** -3- 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 .

#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 squeeze bottles in prep unit with no. Labels. Observed 2 containers of flour with no labels. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes commingled with dirty dishes. -0.5-

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

4-501.11 Maintain equipment in good repair. Observed both paper towel dispensers broken. Repair or replace. -0-

View this inspection on the county portal ›

Jun 28, 2024 A 98 · 4 violations

#8 · Hands clean & properly washed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee did not wash hands before donning new gloves. CDI - Stopped and directed to wash hands.

#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 Cheese and raw chicken batter recorded above 41F (see chart). CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#43 · In-use utensils: properly stored −0.5

Repeat violation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for flour stored in with handle touching product. Keep handle out of product.

#49 · Non-food contact surfaces clean

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. Gaskets, shelves, general NFCS areas in need of cleaning.

View this inspection on the county portal ›

Feb 5, 2024 A 99 · 2 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping water in the handwashing sink. CDI EHS educated employee and he cleaned and sanitized handwashing sink.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scooper handle touching flour. CDI PIC replaced scooper and put in new scooper.

View this inspection on the county portal ›

Jul 17, 2023 A 97 · details not yet loaded