ZAXBYS

Intermediate - Handwash sink in front service area used as a dump sink .

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.observed some employees missing. Person in charge had employees read and sign report. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over fryer hood filters soiled with grease.

Basic - Standing water or very slow draining water in handwashing sink on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line hard boiled eggs (46F - Cold Holding). Person in charge stated they had been there for approximately 1 hour and removed some from the over filled pan and placed in reach in cooler. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gabriel Cheryl Kimberlee Stacey zoe andy gerlean

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed on employee a wrist bracelet while engaging in food preparation . Employee removed and washed hands. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting tomatoes that were not washed before cutting. Person in charge educated employee and voluntarily discarded tomatoes. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. : No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof of health activities. Printed a copy to Person in charge. Person in charge had all employees working read and sign. . Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in front dining area soda machine ice dispenser shoot has mold like substance.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer and reach in freezer on cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area on cooks line reach in cooler gasket soiled with mold like substance.

Basic - Open dumpster lid on north end of parking area. Person in charge closed lid. Corrected On-Site

Basic - Ice buildup in walk-in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Person in charge inverted single service containers. Corrected On-Site