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Bojangle’s Famous Chicken N’ Biscuits – Rockmart, located at 999 Nathan Dean Pkwy, Rockmart, GA 30153, received a score of 62 points out of a possible 100 points during their 09/23/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee battering raw chicken then grab ice scoop to fill up ice bath without washing his hands first in main kitchen. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and when switching between working with raw food and working with ready-to-eat food. COS: Employee washed hands, got clean ice scoop before getting ice for ice bath.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee wash his hands and not dry them in main kitchen. CA: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms: rinse under clean, running warm water, apply an appropriate amount of cleaning compound, rub together vigorously for at least 10 to 15 seconds while, paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and creating friction on the surfaces of the hands and arms, finger tips, and areas between the fingers, thoroughly rinse under clean, running warm water and immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: Educated employee on proper handwashing procedure. Employee dried hands.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no paper towels at back handwash sink in main kitchen. PIC stated the batteries were out. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. COS: PIC instructed employee to keep roll of paper towels on dispenser until it has batteries.
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee rinse squeeze bottle of icing in front handwash sink in main kitchen. Observed ice scoop stored in back handwash sink basin in main kitchen. CA: A handwashing sink shall be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. COS: Educated employee that handwash sink can only be used for handwashing. PIC had sink cleaned.
Violation #5:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bodily fluid kit does not have a EPA registered disinfectant for Norovirus at the facility. CA: A facility shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. *PIC to get an EPA registered disinfectant for Norovirus for their bodily fluid clean up kit.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food contact surfaces such as grills and chicken batter station not cleaned to sight and touch. Observed clean dishes not cleaned to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC stated flour from biscuit station gets all over clean equipment and food storage. *Employees will deep clean areas not cleaned to sight and touch.
Violation #7:
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple TCS items (sliced cheese, tomatoes, scrambled egg mix) in prep top cooler in main kitchen above 41 degrees F (see temp log). Observed scrambled egg mix in ice bath above 41 degrees F (see temp log). CA: TCS foods shall be maintained at 41 degrees Fahrenheit and below or 135 and above. COS: Items were discarded as they had been in cooler greater than 4 hours and no temperature log to confirm if they were in temperature. New products were placed on ice baths. Instructed PIC to place container of water in prep top cooler and monitor once repaired. Prep top cooler not to be used until health dept. checks back and confirms unit is holding properly.
Violation #8:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sanitizer wipes stored above prep-top and on counter above canned goods. Observed an opened bottle of degreaser on shelf with clean equipment. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating them by spacing or partitioning and locating them in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. COS: Wipes were re-located to lower shelving so that they could not cause contamination.
Violation #9:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(e)1,2,4 – equipment, utensil, linens, stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed bag of half gallon jugs stored on ground in walk in cooler in main kitchen. CA: Cleaned equipment and utensils, laundered linens, and 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 above the floor. COS: Items were removed from floor.
Violation #10:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed nonfood contact areas such as sides of fryer, floors, and walls with excessive food debris and grease accumulation. Observed raw chicken juices on floor in walk in cooler in main kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. *Areas to be cleaned and maintain a cleaning schedule to allow cleanliness to sight and touch. Health dept. to check back.
Violation #11:
17A – toilet facilities: properly constructed, supplied, cleaned
511-6-1.06(5)(h) – toilet room receptacle, covered (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed trash cans in women’s restrooms not covered. CA: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Violation #12:
17D – adequate ventilation and lighting; designated areas used
511-6-1.05(3)(d) – ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed grease drippings and stains on hood vent filters and walls behind cooking equipment in main kitchen. PIC stated hood vent above dryers was not working but part was ordered to repair it. CA: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
Violation #13:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed daylight visible at bottom of exterior door in main kitchen. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
Additional remarks:
Discussed:
-ServSafe to be posted
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