Zaxby's

15C: .05(7)(a)2,3Observed mold like substance and debris on the seals of the prep table cooler units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All units must be cleaned to the sight and touch by 2/20/26.

6-1A: .04(6)(f)Observed 13 white milks and 17 chocolate milks in the reach in cooler with temperatures greater than 41 degrees F. The milks were placed in the unit from the walk in cooler greater then 24 hours ago. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All milks were discarded.

13A: .02(1)(d)The most recent inspection report from 8/5/24/was not posted in the facility or in the drive thru window for customers to evaluate. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Education was provided to the person in charge discussing that all routine, follow up, and required additional routine inspection reports must be displayed for the customers to see regardless of the score earned. The person in charge displayed the inspection report from 8/5/24.

15A: .05(6)(q)1&3Observed the ambient temperature of a reach in cooler greater than 41 degrees F. The unit was holding TCS items; milks. 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) Corrective Actions: The unit was disconnected and awaiting to be removed from the facility. The milks were discarded.

2-1B: .03(5)(c)Observed an employee relocate a trashcan and handle food contact equipment , Observed an employee handle a dripping sanitizer bucket and pick up buns from the grill, Observed an employee handle raw chicken wings and proceed to touch the walk in cooler door without washing their hands in between changing tasks. 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: Education was provided to all food employees discussing when to wash their hands. All employees properly washed their hands before putting on new gloves and changing task. Any possibly contaminated food items were discarded.

4-1A: .04(4)(n)1Observed an employee relocate a trashcan and handle food contact equipment with the same gloves. Observed an employee handle a dripping sanitizer bucket and pick up buns from the grill with the same gloves. Observed an employee handle raw chicken wings and proceed to touch the walk in cooler door with the same gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Education was provide to the employees discussing when to change their gloves. All employees removed their gloves and washed their hands before putting on new gloves to proceed with their new task.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed tomatoes that were washed and placed back into their original packaging (cardboard box with lid) stored directly over lemonade. Observed raw chicken stored directly over ready to eat bacon in the walk in cooler. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: Education was provided to the person in charge; discussing proper storage to comply with separation and protection. The lemonade was relocated above the tomatoes.

12B: .03(5)(i)Observed a food employees without their hair and beards properly restrained. 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 (1/2"). (C) Corrective Actions: Education was provided to the person in charge discussing all employees restraining their hair to prevent possible contamination. All employees restrained their hair and beards.

15A: .05(6)(a)Observed the lids of the prep top coolers broken. 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) Corrective Actions: The facility must have the lids repaired so that they are screwed together properly within the given time frame.

15A: .05(6)(q)1&3Observed the ambient air temperature of the drive thru prep cooler greater than 41 degrees; see the temperature log below. The unit was cold holding TCS food items. Ambient air temperature shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: The shredded cheese was discarded. The facility will not use the unit to hold TCS items unit it is properly calibrated to 41 degrees or below.

17C: .07(5)(a),(b)1,2,3Observed ceiling tiles with heavy stain and the walls in the back dish area with dust and debris. 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) Corrective Actions: **All surfaces must be cleaned to the sight and touch. **