ZAXBY'S

2-1B: .03(5)(c)Observed an employee return from the lobby to the front service area without washing hands. Also observed an employee handle raw chicken, take off gloves, then put on new gloves.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Person in charge had the employee wash hands before returning to work. The employee washed took off dirty gloves, washed hands and put on new gloves.//

6-1A: .04(6)(f)Observed multiple food items ( Cole Slaw, Zensation salad mix, asian salad mix, Lettuce, cheese slices, cheese shredded, prepped raw chicken, blue cheese crumbles, and whipped cream) that were being held above 41° F in the center cold holding station, the walk in cooler and the cooling drawer under the grill. The walk in cooler had been left open. At the time the walk in cooler was 43.3° F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All food items were discarded by the person in charge. The ambient temperature of the walk in cooler was taken after door was left closed. Ambient temperature was 36.6° F when walk-in remained closed.

15A: .05(6)(a)The drawer cooler underneath the grill is not holding a temperature of 41° F or below.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

6-1B: .04(6)(f)Observed a tray of chicken that was being held lower than 135° F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded the chicken.//