Restaurant · Wake County, NC

Bojangles #54

Name: Bojangles #54
Address: 3900 Nc 55 Hwy, Wake County, NC

3900 Nc 55 Hwy

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jul 21, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Grilled chicken breast coming off the grill did not reach 165F throughout all parts. Temperature ranged from 155F to 190F. Cook raw animal foods to required temperatures. Chicken shall achieve a final cook temperature of at least 165F. CDI- chicken placed back on grill to continue cooking to at least 165F. Chicken achieved the required final cook temperature after second refire. Ensure raw chicken with uneven thickness is cooked thoroughly in all parts. Use facility food thermometer to verify temperatures.

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 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Scoop handles observed laying in ice and flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- scoop handles removed. Full point may be taken for repeat violations.

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

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; Reach-in freezer door handle is broken and tape residue is present where attempted repair was made. Maintain equipment in good repair. Repair or replace freezer door handle and ensure any repair complies with sanitation standards in the food code (smooth; nonabsorbant; easily cleanabale).

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Inside of metal cabinet below ice bin at drive thru area is heavily soiled. Tops of biscuit ovens have dust and debris accumulation. Can opener mount on counter is heavily soiled. Green residue is present around sliding door of ice machine. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; A small drip is coming from the ceiling in front of office door. Drip is not occurring over food; single-service articles or clean equipment during inspection. Floor near mop sink is damaged/crumbling and no longer smooth. Physical facilities shall be maintained in good repair. PIC has placed a work order for roof leak in the past. Repair ceiling to remain dry from leaks. Repair floor near mop sink. 6-501.12; Core; Mop sink is heavily soiled. 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, Jul 21, 2026 · Original Source

1 - Inspection

Mar 30, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Towel dispenser in chicken prep area was not dispensing towels upon arrival. Provide paper towels or approved alternative for hand drying at each handwash sink. CDI- towel dispenser was opened and blockage was cleared. No point taken

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 3-501.14 (B)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 (B); Priority; Coleslaw made around 7:00am this morning was observed at 52 - 53F. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must cool to 41F within 4 hours. CDI- coleslaw voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Coleslaw likely failed to cool by being packaged too soon and placed in units that are not deigned to cool food. Quickly cool foods using methods such as open/vented shallow pans; large ice baths and active stirring or rapid cooling equipment (walk-in refrigeration or freezer). Cold air must flow around product to remove the heat. CDI- reviewed cooling methods. Coleslaw was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Scoop handles observed laying in dry rice and flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- scoop handles removed. No point taken

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

notedCode 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; Inside of metal cabinet below ice bin at drive thru area is heavily soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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, Mar 30, 2026 · Original Source

1 - Inspection

Aug 13, 2025

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode 2-301.12 (A)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 (A);(B); Priority; Observed an employee rinse their hands in a prep sink and dry with a cloth at the fryer station after handling raw chicken. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- employee was instructed to wash hands at a handwash sink using soap. Cloth was placed with soiled linens. 2-301.15; Priority Foundation; Employees shall only wash their hands in designated handwashing sinks; not prep sinks or warewashing sinks. CDI- educational moment.

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 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; The handwashing sink in the prep area was blocked by a chicken marinating cart and the lid to the chicken marinating device was stored in the basin of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- cart and lid were removed.

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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Counter-mounted can opener blade was observed with visible residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other equipment was observed clean. No points taken

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 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Some chicken breast coming out of the fryer was failing to reach 165F through entire product. Cook raw animal foods to required temperatures. Chicken shall achieve a final cook temperature of at least 165F. CDI- chicken placed back in the fryer to continue cooking. (see temp chart).

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; A few small drips are coming from the ceiling in at least 3 places near dry storage and in front of office door. Drips were not occurring over food; single-service articles or clean equipment during inspection. Physical facilities shall be maintained in good repair. PIC has placed a work order for roof leaks. EHS will follow up on 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, Aug 13, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; The following items are held on time control for safety: chicken batter dip; blanched French fries; cooked French fries; cut lettuce; cut tomato; cheese slices; cooked sausage; cooked bone-in chicken; and cooked chicken Supremes. Grilled boneless chicken and fried steak were also being held on time but these items are not listed in the TPHC manual. Ensure all foods held on time instead of temperature control are written in the TPHC procedures manual. No timestamp was written for cut tomato; lettuce or cheese upon entry. According to TPHC procedures; the current start time and two-hour discard time are written on a sign at the wrap station with a dry erase marker. CDI - time known and added by PIC; (15 minutes prior to inspection). Ensure timestamps are written as soon as foods are removed from temperature control to comply with procedures and to ensure accuracy so that foods are not held past 2-4 hours; per corporate procedure. Full points may be taken for repeat violations. Additional foods were added to TPHC paperwork.

In plain English

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

More about other finding

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Multiple drain flies present under ice bin inside cabinet emanating from a soiled floor drain. Keep the premises free of insects; rodents; and other pests by using approved pest control methods and keeping facility free of harborage conditions.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; A scoop handle was laying in the Mac n Cheese at the serve line. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- scoop removed. 3-304.12 (B); Core; Ice scoop handle laying in ice. Flour handle laying in flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- scoop handles removed from food

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

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; Reach-in freezer door handle is broken and part of handle is moving when pulled on. Maintain equipment in good repair. Repair freezer door handle. No point taken.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Front sides of reach-in cooler at makeline were soiled with black residue. Tops and sides of ovens have dust; flour and residue accumualtion. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Front of reach-in cooler was cleaned during inspection. All other equipment was observed clean. Full point not taken.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor drain and the area around it under the cabinet near serving line are heavily soiled. Physical facilities shall be maintained clean. Clean this area.

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, May 5, 2025 · Original Source

1 - Inspection

Dec 12, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized metal containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged to air dry completely prior to stacking.

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

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A few containers and pieces of equipment stored as clean sticky to the touch; soiled with food; debris; and old stickers. Food-contact surfaces shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; Both ice lids at soda stations are soiled with black accumulation. Additionally; the ice machine shoots (large ice machine in the dish area) are soiled with pink and black accumulation. Ice machines; ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; The following items are held on time control for safety: chicken batter dip; blanched French fries; cooked French fries; cut lettuce; cut tomato; cheese slices; cooked sausage; cooked bone-in chicken; and cooked chicken Supremes. No timestamp was written for sausage at the wrap station upon entry. EHS observed an employee writing an expiration time for the sausage at 10:15 AM; while EHS was beginning the inspection; using 10:15 AM as the starting point for the expiration time. Sausage was in the steam well on time control prior to 10:15 AM; rendering the expiration time written by an employee inaccurate. According to TPHC procedures; once cooked sausage is introduced to a clean pan; the current start time and two-hour discard time are written on a sign at the wrap station with a dry erase marker. CDI - Cook time known by PIC. Ensure timestamps are written as soon as foods are removed from temperature control to comply with procedures AND to ensure accuracy so that foods are not held past 2-4 hours; per corporate procedure.

In plain English

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

More about other finding

notedCode 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; Front line cooler tracks soiled with debris. The bottom floor (inside) of the tall reach-in freezer across from the fryers on the cook line is soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; 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

Official record from Wake County Environmental Services, Dec 12, 2024 · Original Source

1 - Inspection

Aug 1, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 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; Multiple metal containers stored as clean sticky to the touch and soiled with food and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Items moved for thorough cleaning. ; 4-602.11; Core; Both ice lids at soda stations soiled with black accumulation. Ice machines; ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; All TCS (Time/Temperature Control for Safety) foods holding above 41 F in the bottom portion of the wrap station cooler; and in the drive through lowboy cooler. Refer to temperature chart above. The wrap station cooler holding ambient at 49-50 F; and the drive through lowboy cooler holding ambient at 52 F. All foods voluntarily discarded. PIC placed work orders for both coolers. VR - EHS will return to ensure the bottom portion of the wrap station cooler; and the drive through lowboy cooler are able to maintain 41 F or below.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; The following items are held on time: cut lettuce; cut tomato; cheese slices; sausage; bacon; bone-in chicken; and chicken Supremes. No timestamp written for cut lettuce; cut tomato; cheddar cheese; and American cheese at the wrap station. According to TPHC procedures; each item will be labeled with the time from temperature removal and the discard time. The food shall be marked or otherwise identified to indicate the time when the food is removed from temperature control. CDI - Times removed from temperature control known by an employee. Ensure timestamps are written as soon as foods are removed from temperature control to comply with procedures AND to ensure accuracy so that foods are not held past 2-4 hours; per corporate procedure.

In plain English

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

More about other finding

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized metal containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged to air dry completely prior to stacking.

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

minorCode 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; Excessive ice buildup present on shelving and the top of the tall reach-in freezer across from the fryers. As mentioned above; the wrap station cooler and the drive through lowboy cooler are unable to maintain 41 F or below. Excessive ice buildup present inside of the drive through cooler. Equipment shall be maintained in a state of repair. Work orders placed.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No chlorine test strips available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Test strips ordered.

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; Front line cooler tracks soiled with debris. Outsides of large white flour bins soiled with debris. The bottom floor (inside) of the tall reach-in freezer across from the fryers on the cook line is soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; 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

Official record from Wake County Environmental Services, Aug 1, 2024 · Original Source

1 - Inspection

Mar 25, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; There was no soap available in the handwashing sink near breading station. Each handwashing sink shall be provided with a supply of hand cleaning liquid soap. CDI - PIC provided soap.

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

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 that TCS foods in the flip top cooler were above 41F; see chart above. The facility uses time holding for quality control not safety so TCS foods must cold hold at 41F or below. Ambient air in the cooler above 50F. TCS foods (time/temperature control for safety food) shall be maintained at 41F or below. CDI - foods moved to walk-in cooler for recooling. PIC called a technician to repair the cooler. Next time full credit might be taken.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed one spray bottle of multisurface cleaner stored above single-service straws. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; and single-service/use articles. CDI - the cleaner moved to proper area by PIC.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed that small containers of coleslaw were stored in the drive-thru reach-in cooler without proper cooling process (prepped 20 minutes before inspection). Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination. CDI - the food was moved to walk-in cooler to facilitate faster cooling.