ZAXBY'S

Food employees at grill station wearing bracelets. The only jewelry that may be worn on hands or lower arms while prepping food is a plain ring such as a wedding band. COS: PIC (CFSM) had food handlers remove bracelets.

Observed water from handwashing sink in main kitchen draining onto floor surface. Keep plumbing system in good repair.PIC will contact plumber.

Observed open dumpster doors. Waste handling units shall be kept covered with tight-fitting lids or door

4 bottles (12FLOZ) of pasteurized milk with state "keep refrigerated " label store in front service cooler with temperature of 48F. Temperature control for safety food cold held must be maintained at 41 degrees Fahrenheit or below. COS: Person in charge voluntarily discarded milk, placed a maintenance work order for cold unit and will keep milk in ice bath.

Food employee prepping salads with no hair restraint. COS: Food employee put on hat.

No proper chemical test kit provided for measuring the concentration of the sanitizer solution (EPA #84150-3). PURELL Surface Sanitizer is an alcohol based sanitizer. It has been approved for use in food service establishments in Georgia. It is to be used as the final sanitizing step when cleaning food contact surfaces. Approved test strips are required for the use of this product as a sanitizer.

Person in charge not ensuring employees are cooking Time/Temperature Control for Safety Foods , through daily oversight of the employees'routine monitoring of the cooking temperatures. Person in charge not monitoring or ensuring employees are preventing cross contamination of ready-to-eat foods and food contact surfaces--Food employee was on her cellphone, leaning on her elbows on cutting board /top prep-cooler at main kitchen. Cook didn't know final cooking temperature (chicken) or knowledge of having a food thermometer. Per Person in charge, food employees are new and need more time for training.

COS: Person in charge talked to food employees of tracking final cooking internal temperatures and write it down , also informed food employees how to prevent cross-contamination with ready to eat food and food contact surfaces. Cutting board on prep top cooler was washed and sanitized and employee washed hands.

Old fryer equipment, shelving units, wooden pallets stored in dumpster area. Remove these items to prevent a place for insect /rodent harborage.