ZAXBY'S RESTAURANT

4-2B: .05(7)(b)The chicken and French fry transfer pans and bowls stored at room temperature are cleaned and sanitized once between 2:30 p.m. and 10:30 p.m. If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. (P) Corrective Actions: The pans will be cleaned and sanitized at 6:30 p.m.

6-1A: .04(6)(f)Time/temperature for safety foods held in the coolers were measured between 46-62°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

15C: .05(7)(d)An accumulation of debris was observed on nonfood-contact surfaces. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

15C: .05(7)(a)2,3An accumulation of debris was observed on food-contact surfaces of cooking equipment. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)

17C: .07(1)(a)Exposed cement and broken pieces of flooring were observed in the walk-in freezer. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(5)(a),(b)1,2,3An accumulation of debris was observed on ceiling tiles. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

4-2B: .05(7)(a)1Observed ice machine with mold-like substance inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were recleaned, sanitized, and spaced to allow air drying.