ZAXBY'S

Observed 2-employees wash hands at hand sink in main kitchen without using soap.

C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped.

2. 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;

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

(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, 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;

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

3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: Employees notified and washed hands properly.

1. Observed employee put raw chicken in fryer wearing gloves, remove gloves and done new gloves, then handle ready to eat bread and touch clean equipment on cook line in main kitchen.
2. Observed employee wearing gloves pull up pants and return to preparing food on cook line in main kitchen.

C/A: 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:

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

(ii) After using the toilet room;

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

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

(v) After handling soiled equipment or utensils;

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

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

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

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

COS: All employees washed hands.

Observed multiple flies in the main kitchen, the dumpster, and the dining room. Observed dead flies in the dining room.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Food debris and grease accumulation was observed underneath the prep table, inside the reach in cooler underneath the grill and around the outside panels of the fryers. Grease accumulation was observed on the hoods and backsplash above the grill and fryers inside the kitchen.CA Equipment and nonfood contact surfaces must be free of accumulation and maintained to prevent contamination.

Observed employee handling food with facial hair longer than 1/2 inch in main kitchen.

C/A: 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 ice scoop stored in soiled container with standing water along wall in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Ice scoop cleaned and sanitized.

Observed heavily soiled vent grates along ceiling of front food service area of facility.

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

Observed several TCS food cold holding at above 41F in stove drawers, Baine-marie cooler, and WIC in main kitchen (see asterisks).

C/A: All TCS food which is cold held must be maintained at 41F and below.

COS: Discarded and food in WIC placed on ice; PIC advised WIC temperature fluctuated due to cleaning for less than 1 hour.

Observed TCS food (fried chicken wings pan #1) hot holding at below 135F in hotbox in main kitchen (see asterisks).

C/A: TCS foods which are hot held must be maintained at 135F and above.

COS: Food discarded.

Observed cold foods stored on top of prep area at temperatures exceeding 41°F. COS: Food >41°F discarded by manager.

Observed light fixture in dry storage area without adequate protection. CA: Install light shield panel or plastic tubes over bulbs.