ZAXBY'S

Observed salads, boiled eggs, ranch, and southwest ranch holding above 41f in the ice bath in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Ranches discarded. Boiled eggs and salads were recently prepped; placed in walk-in cooler to finish cooling.

Observed wiping cloths stored in quat sanitizer bucket measuring 0 ppm in the main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer measuring 200-400 ppm when using quat. COS: PIC re-made bucket measuring 200 ppm quat.

Observed TCS foods (see asterisk* items) holding above 41 on the prep top cooler window side. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items Discarded.

Observed TCS foods (see asterisk* items) holding below 135F under the heat lamp and warmer pass thru in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Discarded.

Observed multiple TCS foods (see asterik* items) stored above 41F in the prep top cooler in the main kitchen. Observed ranch holding above 41F on the counter top in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items Discarded.

Observed grilled peppers/onions and grilled chicken holding below 135F in the warmer pass thru in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Peppers/onions reheated on the grill to 170F and placed back in warmer pass thru. Chicken discarded.

Observed employee drink stored directly above prep table used to store bread/buns. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Drink discarded.

Food prep staff observed lathering hands less than 10 seconds.

CA: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

COS: Hands properly washed.

Food prep staff observed only changing gloves after breading raw chicken and handling (breaking tenders open to ensure fully cooked) cooked tenders.

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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

Dining area soda nozzle observed with build-up. CA: Food contact surfaces must be cleaned to sight and touch.

Ice machine observed with brown, slimy build-up.
CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Two food prep staff with beards longer than .5" observed working without beard restraints. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed broken/missing floor tiles in multiple areas of the main kitchen. CA: Physical facilities must remain in good repair.

Observed sliced pickles and cucumbers stored in containers in walk-in cooler in main kitchen uncovered. C/A: All food must be stored covered and protected from contamination unless food is in the cooling process. COS: PIC provided lid for both food items.

Observed food container soiled with food debris stored for use on dish rack above clean dishes in dish machine area of main kitchen. C/A: Maintain equipment and utensils clean to sign and touch. COS: PIC moved dish to 3-compartment sink to be washed and sanitized.

Observed no internal thermometers located inside cold holding units throughout main kitchen/prep area of facility. C/A: Provide internal thermometers for all cold holding units.

Observed tile coving damaged/missing along floors in several areas near first sandwich prep area in main kitchen and in dishwashing area of facility. C/A: Repair areas; ensure floors are maintained in good repair and clean.

Observed several holes along wall in dishwashing area in main kitchen of facility. C/A: Repair walls; maintain clean and in good repair.