Bojangles

Inspector notes: 5 STAFF MEMBERS PRESENT AT THE TIME OF INSPECTION. THE GENERAL MANAGER WAS THE ONLY STAFF MEMBER OBSERVED TO WASH THEIR HANDS DURING THE DURATION OF THE INSPECTION. HANDS MUST BE WASHED WITH SOAP AND WARM WATER IN BETWEEN ALL TASKS, INCLUDING BETWEEN GLOVE CHANGES. ALL STAFF MUST BE PROPERLY TRAINED IN PROPER SANITARY PROCEDURES OF FOOD SERVICE ESTABLISHMENTS.

Inspector notes: HAND TOWEL DISPENSER NON-FUNCTIONAL AT HAND SINK BY HOT HOLDING LINE. ALL HANDWASHING SINKS MUST BE PROPERLY EQUIPPED WITH HAND SOAP AND PAPER TOWELS FOR DRYING AT ALL TIMES. HAND WASH SINK BY PICK-UP STATION BLOCKED BY MOP AND BROOM, SCRAPS OF RAW CHICKEN VISIBLE IN BASIN. HANDWASH SINKS ARE TO BE USED ONLY FOR HANDWASHING, AND SHOULD BE KEPT FREE FOR EASY ACCESS AT ALL TIMES. A TRASHCAN MUST BE LOCATED AT EACH HANDWASHING STATION. 10 DAYS TO FIX ISSUES.

Inspector notes: OBSERVED STAFF MEMBERS WITH SEVERAL LARGE, INTRICATE RINGS ON SEVERAL FINGERS, AND STAFF WITH LONG SLEEVE SHIRTS WHERE THE CUFF COVERS THE WHOLE HAND WHEN STANDING WITH ARMS RESTING AT THE SIDE. NEITHER OF THESE PRACTICES ARE PROPER FOR A FOOD SERVICE ENVIRONMENT. STAFF ARE LIMITED TO A SINGLE PLAIN BAND FOR JEWELRY AND CLOTHING MUST BE CONDUCIVE TO THE CLEANLINESS REQUIRED FOR A FOOD SERVICE ENVIRONMENT.

Inspector notes: OBSERVED STAFF USING ONLY ONE GLOVE DURING FOOD PREP, PUTTING A GLOVE ON THE DOMINANT HAND AND USING UTENSILS WITH UNGLOVED OFF-HAND. THIS IS AN UNACCEPTABLE PRACTICE. GLOVES MUST BE WORN ON BOTH HANDS, AND MUST BE CHANGED WHEN CHANGING TASKS. HANDS MUST BE WASHED IN BETWEEN ALL GLOVE CHANGES.

Inspector notes: OBSERVED NONFOOD CONTACT SURFACES OF EQUIPMENT AND TABLES TO BE VISIBLY DIRTY. ALL SURFACES OF FOOD SERVICE ESTABLISHMENT MUST BE CLEANED OFTEN ENOUGH TO PREVENT BUILDUP OF GRIME AND DEBRIS.