GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Bojangles
Address:  9135 Roosevelt HWY
City:  PALMETTO Time In:  10 :  40 AM Time Out:  12 :  55 PM
Inspection Date:    03/06/2024   CFSM:   Brenda Digs 1/29
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-011136
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

84
Grade

B
Date

07/07/23
Prior Score

95
Grade

A
Date

03/17/23
CURRENT SCORE CURRENT GRADE
 
65
 
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Brenda Digs Date:   03/06/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:  
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Bojangles
Permit #
FSP-060-011136
Date
03/06/2024
Address
9135 ROOSEVELT HWY
City/State
PALMETTO GA
Zipcode
30268
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach In Cooler, Cheese, sliced 48.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Cheese, shredded 46.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, coleslaw 49.0 ° F
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] Observed PIC/facility could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has any of the following symptoms:
(i) Vomiting, (ii) Diarrhea, (iii) Jaundice, (iv) Sore throat with fever or (v) A lesion containing pus such as a boil or infected wound that is open or draining. PIC instructed to train employees on the employee health policy and keep documentation of training onsite.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed an ice bin with no overhead protection. Observed (coleslaw) found stored in (reach in cooler next to drive through window) uncovered and subject to contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C)
(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed unattended prep top cutting board with stains and crumps of old food not cleaned nor sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC cleaned and sanitized board.  Corrected On-Site.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed temperature control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in kitchen area coleslaw at 49 F, shredded cheese 46 F, and sliced cheese 48. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC moved foods to walk in cooler.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed missing date marking on various food items (raw prepped chicken in walk in cooler, coleslaw in reach in cooler, and other ready to eat foods in prep top cooler. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed the failure to label all working containers of sauces (butter, lemon pepper, Mayo, hot sauce barbecue, etc). Food Storage Containers should be identified with Common Name of Food with the exception of containers holding food that can be readily and unmistakably recognized, such as dry pasta. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC that all squeeze bottles must be labeled to be identified.  Repeat Violation.
10D Violation of Code: [511-6-1.04(8)(b)] Observed expired milk (2/29/24)in reach in cooler in the kitchen. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.
PIC discarded.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(z)] Observed in reach in cooler coleslaw stored uncovered. Observed hot holding grits stored uncovered on counter top table and is subject to the entry of water due to the nature of its surrounding (unclean wet floor, kitchen equipment and prep top counter next to it). Miscellaneous Sources of Contamination: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC covered foods.  Corrected On-Site.  Repeat Violation.
   
   
Person in Charge (Signature)    Date: 03/06/2024
Inspector (Signature) Queenette Ohaya Date: 03/06/2024
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Bojangles
Permit #
FSP-060-011136
Date
03/06/2024
Address
9135 ROOSEVELT HWY
City/State
PALMETTO GA
Zipcode
30268
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
12B Violation of Code: [511-6-1.03(5)(i)] Observed employee with no hair/beard restraint. 511-6-1.03(5)(i) - Hair Restraints (C)
(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily
cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain
loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC will provide hair restraints.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed wet wiping cloth on top of sink and not stored in sanitizing solution between uses. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). PIC instructed to mix sanitizer and have napkin in a solution.  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] Observed in a storage area single used cups and items stored on floor. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. PIC moved stored boxes 6 inches above the floor. PIC stored off the floor.  Corrected On-Site.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] Observed facility has no test strip and sanitizer solution. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device:
In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC instructed to get test strips and use sanitizer.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler, walk in freezer, kitchen floor, in every kitchen corners, and on dinning floor. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed broken tiles on kitchen floor, in walk in freezer and cooler, and missing wall base by a freezer door and tiles are not properly maintained. Observed broken floor and pool of water underneath the ice machine in the kitchen. PIC will ensure all repairs are done as soon as possible, and do deep cleaning and maintain clean (in 2 weeks).  Repeat Violation. Correct By: 03/20/2024
Remarks Teaching moment... Intervention recommended and probably closing for a day to repair and clean up.
Person in Charge (Signature)    Date: 03/06/2024
Inspector (Signature) Queenette Ohaya Date: 03/06/2024
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