Restaurant · Wake County, NC

Bojangles #36

Name: Bojangles #36
Address: 8680 Glenwood Ave, Wake County, NC

8680 Glenwood Ave

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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Score 98

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 29, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Numerous containers of portioned house-made ranch dressing holding well above 41 F. Refer to temperature chart. TCS (Time/Temp. Control for Safety) foods in cold holding shall be maintained at 41 F or less. CDI - House-made ranch dressing voluntarily discarded by PIC.

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 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Ice buildup present on the interior ceiling of the reach-in freezer (across from the fryers on the cook line). Equipment shall be in good repair and proper adjustment. Remove ice buildup and if ice buildup persists; contact a technician for evaluation.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee belongings stored above single-use/service articles in dry storage. Employee items shall be stored in a designated area to prevent contamination. Personal items may be stored on the lowest shelving possible (so long as they are spaced apart from facility items); or obtain additional coat hooks/storage racks for personal belongings in a designated area.

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, Sep 29, 2026 · Original Source

1 - Inspection

Apr 13, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed some cups of coleslaw holding at 43F in the lowboy cooler at the expo station. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Coleslaw was moved into walk-in cooler for cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.14Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.14; Core; Observed wet containers stored above a chicken breading station; exposing unpackaged breading mixture; liquid egg wash; and raw chicken to drying sanitizer. During preparation; unpackaged food shall be protected from environmental sources of contamination. CDI - Containers removed from shelving to dry in a different location. Ensure containers are dry before storing them over unpackaged foods.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 2-302.11(B)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-302.11(B); Priority foundation; Observed some food employees handling food utensils and working around food without gloves. Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI - Informed PIC and had food employees don gloves.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-501.11(B)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11(B); Core; The handle of the small door in the biscuit prep area is damaged and cannot fully close. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. CDI - PIC has stated a maintenance request has been filed for this door. Repair before the next inspection.

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

Official record from Wake County Environmental Services, Apr 13, 2026 · Original Source

1 - Inspection

Jan 12, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed a food employee handling raw chicken; then moving to handle sanitized trays without washing their hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; unwrapped single service and single use articles; and: During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI - PIC directed food employee to wash their hands and removed trays to the dirty side of the 3-compartment sink to be washed.

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.

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed a container of pinto beans holding below 135F; see temperature table. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above; except when time is used as the public health control. CDI - PIC voluntarily discarded out-of-temperature beans.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(4)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(4); Priority; Observed a food employee not discarded sausages under time holding as they reached their labeled discard time; instead newer sausage patties were added to the same container and mingled with older ones. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be cooked and served; served at any temperature if ready-to-eat; or discarded; within 4 hours from the point in time when the food is removed from temperature control. CDI - PIC had older sausages voluntarily discarded. REHS strongly recommends more training regarding foods under time holding.

In plain English

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

More about other finding

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed one container of sanitizer stored next to bags of cups and lids as well as a container of sanitizer stored next to bags of bread buns. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the listed items. CDI - Sanitizer containers were relocated to prevent contamination.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed condensation drip onto a box of raw chicken inside the chicken walk-in cooler. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Address source of drip and move chicken boxes until drip is fixed.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Jan 12, 2026 · Original Source

1 - Inspection

Jun 10, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11(B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(B); Priority foundation; Observed a food employee rinsing a wiping clothing in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to ensure behavior does not continue.

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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; Observed brown residue buildup on the interior of all of the sweet tea dispenser nozzles. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Nozzles removed for cleaning.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; One container of liquid eggs in an ice bath was holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less except when time is used as the public health control CDI - PIC voluntarily discarded liquid eggs.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed damaged ceiling tiles over the rack for the soda bag boxes. Physical facilities shall be maintained in good repair. CDI - PIC stated that a work order has been placed for these damaged tiles. Ensure ceiling tiles are replaced before the next inspection. Repeat.

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

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

1 - Inspection

Oct 29, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed cut lettuce cooling inside container not sufficiently covered in ice. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Ice added to product.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed damaged floors; missing tiles and low grout in the kitchen near the fryer. Observed elevated floor panel inside walk in freezer. This is a trip hazard. Physical facilities shall be maintained in good repair.

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

Official record from Wake County Environmental Services, Oct 29, 2024 · Original Source

1 - Inspection

Apr 23, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 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;Observed a buildup up of food debris inside prep sink drain. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.

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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed sausage and grilled chicken holding below 135F. TCS foods shall be held at 135F or greater. Items discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority Foundation; Observed employee actively washing dishes in soapy water solution 105F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Hot water added.

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

Official record from Wake County Environmental Services, Apr 23, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Observed paper towel dispenser not operating at the beginning of the inspection. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels. Dispenser repaired during 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed light debris inside large ice machine and black and brown residue inside self service ice machine in the dining area. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.; 4-702.11; Priority; Observed dishes not immersed in sanitizer solution while team member was actively washing dishes manually. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. EHS provided training to employee.

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

criticalCode 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;Observed pimento cheese and cut lettuce holding above 41F. TCS foods shall be held at 41F or below. Items discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core;Observed thick dust on piping above makeline shelf. Physical facilities shall 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

Official record from Wake County Environmental Services, Jan 4, 2024 · Original Source