ZAXBY'S

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-09-11: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flying insects in the following locations: 3 in dry storage area, 7 in food preparation area. Call back for employee training due 11/10/24.Warning** Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed grill press with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near employee entrance, manager replaced during inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance as well as ice chutes on soda dispensers in drive thru and dining room.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 140 dead flying insects in sticky tape in the following locations: 20 near cold holding serving line, approximately 60 in front of grills, approximately 35 near chicken prep station, and 25 in dry storage area. Call back for employee training due 11/10/24. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of clear containers in ware washing area.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape in breading area, in front of grill area, and near cold holding serving line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.

Basic - Working containers of food removed from original container not identified by common name. Observed flour near prep station, no label.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees change gloves without washing hands.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee touch trash, was hands for 5 seconds.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/23. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed chicken tenders 112F, chicken tenders 112F, chicken wings 117F.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed chicken tenders 112F, chicken tenders 112F, chicken wings 117F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders 112F, chicken fillet 119F, chicken wings 117F per manager out for 30 minutes.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand washing sink by three compartment sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents with grease debris.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal drink in reach in cooler front line.

Basic - Food stored on floor. Observed breaded pickle chips stored on floor in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards.