LITTLE C, INC /ZAXBY'S

Observed handwashing station filled with ice.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Corrective action: Employee removed ice from handwash station and discussed with PIC to ensure employees do not use handwashing station for anything other than hand washing.

Observed items on the salad prep table and inside with temperatures above 41F. EHS informed PIC to move the items as the unit was not maintaining temperature; Salad items were prepped this morning and placed in the unit. EHS informed PIC not to place anything in the until it can be serviced and maintains temperatures of 41F and below.

Observed 6 cases of salsa in the WIC with use thru dates of 7/30, 7/31, and 8/3. (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. EHS informed PIC; PIC removed items from the unit for counting before discarding.

Observed the salad prep unit with an ambient temperature of 48F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC of the need to refrain from placing items in the unit until it can maintain temperatures of 41F and below.

Observed missing hood panels or slats on the hood vent system. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to determine the cause of the gaps on the hood vent and repair.

EHS observed floors in prep/cook are not sealed to floor; damaged flooring with pooling water under the 3C sink, splatter and heavily stained ceiling tiles and walls; missing light covers, damaged mop sink area(allows water to pool if it gets into the holes in the lining).

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

PIC is to have ceiling tiles replaced or clean. PIC is ensure that walls are being cleaned at a frequency to avoid build up. PIC is to speak with owner about replacing the damaged flooring in the prep area and mop sink area as they both serve as trip/slip hazards and/or contamination hazards.

EHS observed black mold like substance on ice machine.

(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC instructed employee to clean out machine. This was COS.

EHS observed hanging gasket on salad Ref Unit. PIC informed EHS that gasket was just repaired.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

PIC is to have gasket repaired or replaced. This must be corrected by 1/3/24

EHS observed floors in prep/cook are not sealed to floor. EHS also observed splatter and heavily stained ceiling tiles and walls. PIC informed EHS that ceiling tiles are being replaced and ordered but does not have a work order or order confirmation of new ceiling tiles. PIC also stated that restaurant is receiving renovations in June. PIC informed EHS that walls have been hard to clean, and facility has tried to scrub walls and stains have remained. PIC stated walls will be addressed during renovations.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

PIC is to have ceiling tiles replaced or clean. PIC is ensure that walls are being cleaned at a frequency to avoid build up. EHS also informed PIC another option is to paint walls. This must be corrected by 1/3/23

EHS observed a pan of tomatoes with the discard date of 6/20/23 @4:56pm. PIC informed me that it was excess tomatoes.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

PIC tossed tomatoes. This was COS.

EHS observed heavily stained and discoloration of ceiling tiles. EHS also observed heavily stained walls. PIC informed EHS that hood system was just cleaned so the ceiling tiles are next to be replaced.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

PIC is to have ceiling tiles either replaced, or cleaned. PIC is to also have walls either cleaned or repainted. This must be corrected by 06/23/23