Zaxby's

Inspector observed mold accumulation in the interior of the ice machine located in the dry storage area of the facility. Ice had small specks of debris in the ice used for consumption. Manager closed down ice machine and will sanitize.

Observed handwashing sink located in the Main Kitchen to have a significant leak. Water was accumulated all over Main Kitchen floor causing a slip hazard. Another handwashing sink located in the back next to the three-comp sink was also leaking. Please have these repaired as soon as possible.

The quaternary ammonium (quat) sanitizer dispenser was not dispensing sanitizer at the required concentration. The manager on duty contacted maintenance to repair the dispenser. Sanitizer must be available at all times in the facility and between the concentration of 150–400 ppm. The inspector instructed staff to manually prepare sanitizer by adding sanitizer to buckets, diluting with water, and checking the concentration with test strips until the proper concentration is achieved.

Observed Time/Temperature Control for Safety (TCS) foods in bread station area unit being cold held above 41°F. Half a pan of raw chicken measured 59F and PIC could not verify when product was removed from refrigeration. Chicken wash measured 61F and PIC could not verify when chicken wash was prepared. Both items were discarded.

Small pan of bleu cheese stored in front right cold top cooler measured 56F-60F for over 4 hours. All other items in cooler were 41F or below. Inspector noted pan was more shallow than any other item stored in the same prep top cooler. Bleu cheese discarded.

The following portion packets of dressings: ranch, honey mustard, bleu cheese, citrus vinaigrette, and lite vinaigrette stored in open air cooler located in front service area measured 47F-57F for less than 4 hours. Per manufacture's labels all aforementioned dressings must be kept refrigerated. Inspector noted dressings were stored in plastic cans and PIC changed plastic pans to metal, all dressings were rapidly cooled to 41F.

Knife stored in handwashing sink near dishwashing area and several dirty pans and utensils were stored in handsink on the main line. All items removed from sinks

Observed reach-in cooler with milks and juices and prep-top cooler with milks, juices, and dressings holding at temperature greater than 41°F. COS: Ice added to prep top foods to keep below 41°F; and items in reach-in cooler were removed. Keep juices and milks in walk-in or other reach-in coolers until front service cooler can be repaired.