Restaurant · Wake County, NC

Bojangles #27

Name: Bojangles #27
Address: 3920 Jones Sausage Rd, Wake County, NC

3920 Jones Sausage Rd

Last inspected Jan 20, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jan 20, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Core: Hand sink is 83F in the men's restroom. Provide at least 100F water at handsinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority: Chicken fillet is 121F and sausage is 121F in the steam table. Maintain TCS foods in hot holding at 135F or above. CDI-The chicken fillets and sausage were reheated to above 165F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Liquid eggs are 52F on ice. Sliced tomatoes are 38-50F on ice. Keep all TCS food at or below 41F when held cold. CDI-More ice was added to the eggs. The top layer of the sliced tomatoes were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B) Priority foundation: Metal stem thermometer that reads from 0-220F is reading 75F in ice water. Metal stem thermometers shall be calibrated to 32F in ice water. CDI-The metal stem thermometer was calibrated to 32F in ice water.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Jan 20, 2026 · Original Source

1 - Inspection

Jul 15, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Hand sink is 96F in the men's restroom. Provide at least 100F water at handsinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Wake County Environmental Services, Jul 15, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 Cleaning Procedure (P) A male employee put raw sausage patties on the grill and did not wash his hands. The same employee fried some chicken he removed his gloves and put on new gloves without washing his hands. Employees must wash their hands after engaging in activities that will contaminate the hands. Employees must wash their hands after they change gloves. CDI.. The was instructed on proper handwashing. The employee was instructed on when hand washing must take place. CDI.. The employee was properly washing his hands before the end of the inspection.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

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 There were several food items at the start of the inspection that had passed the time of discard still being sold. Once the hold time has expired the food items must bed discarded. CDI.. The food items were placed in the trash can by the manager on duty.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the equipment around the cooking equipment. Clean the shelves in the walk-in cooler.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Using Drain Plugs (C) The drain plug on the recycle unit is missing. All recycle units must have a drain plugs.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 10, 2025 · Original Source

1 - Inspection

Oct 28, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) The handwashing sink near the office did not have any paper towel. All handwashing sink must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) There were dishes that were stored as clean that were greasy to the touch. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI... The dishes were placed back at the three compartment sink to be washed again.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow air drying process to take place. There were some dishes that were stacked wet.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Oct 28, 2024 · Original Source

1 - Inspection

May 17, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean but had flour and dried food debris. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Clean around the grill and cooking equipment. Clean the stove top. Equipment must be kept free of an accumulation of Food residue and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; The grout on the floor is missing and needs to be replace. Floors must be smooth and easily cleanable. ; 6-501.12; Core; Clean the floor around the deep fryers and cooking equipment to remove the food debris. Physical Facilities must be cleaned as often as necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Replace the blown light bulbs under the hood. ; 6-403.11; Core; There was employee food stored above food in the walk-in freezer. Area designated for Employees to eat drink; and must be located so that Food; Equipment. Linens; and Single Service items are protected.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, May 17, 2024 · Original Source