Bojangles

Corrective action: Observed employees switching tasks such as entering or leaving the kitchen or dealing with customers and the cash register without a handwash before returning to food prep. Discussed with the person in charge that a handwash is necessary whenever there is a change in tasks that could lead to cross-contamination.

Corrective action: Observed no paper towels at hand washing sink near chicken breading station. Spoke to person in charge about ensuring the hand sinks are always supplied. Paper towels were provided during inspection.

Corrective action: Observed a pan of liquid eggs cold holding in an ice bath next to the griddle around 47°F for less than four hours. Discussed with the person in charge that ice baths must be maintained to fully cover each side of the pan for adequate cold holding capabilities. Liquid eggs were moved to the reach in cold holding for the duration of the inspection.

Corrective action: Observed two shaker bottles of seasoning without labels identifying their contents. Discussed with the person in charge about ensuring labels are on the package for easy identification and to prevent potential cross-contact with allergens. Labels were added during the inspection.

Corrective action: Observed a large air gap around the back door in the kitchen next to the mop sink. Discussed with the person in charge about ensuring adequate weather stripping to prevent pests from entering the facility. The person in charge said they will get a work order in to adjust the weatherstripping.