ZAXBY'S (Walnut Grove)

Observed tea nozzles and soda machine ice/nozzle area in lobby with excessive build up ; not cleaned at a frequency to maintain cleanliness to sight and touch. CA: CFSM will have employee break down items and clean tonight

Observed time/temperature control for safety (TCS) foods cold holding above 41 degrees Fahrenheit in prep cooler pico 44, sliced cheese 46/ food was discarded /cooler to be serviced

Observed food stored on floor./Chicken boxes that were placed to thaw were moved to shelf off of floor

Observed chicken being placed in pans for thawing under fly strips that had flies on them. Removed fly strips from ceiling in kitchen.

Observed employee with no beard guard/restraint./ If beard is over half and inch long a beard guard is required / placed on

Observed back door cracked open and several flies in kitchen. CA: Pointed out to PIC, back door was then closed. Back door must be closed after employees come in or out. Facility has established pest control devices in facility.

Observed cups and to go plates,Single use articles and/or single service articles are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used.

Observed time/temperature control for safety (TCS) foods cold holding above 41 degrees Fahrenheit in walk-in cooler (lettuce- 48F; raw chicken- 49F; sliced cheese- 48F; ranch dressing- 48F; sliced tomatoes- 48F; shredded cheese- 48F; see temperature chart). CA: Discussed with PIC. Items had been held in walk-in cooler for longer than 4 hours. PIC discarded TCS items in walk-in cooler. <b>Walk-in cooler must not be used for TCS items until it has been serviced. Call Health Department to recheck walk-in cooler prior to bringing back into service, 770-387-2614.</b>

Observed time/temperature control for safety (TCS) food items holding above 41 degrees Fahrenheit in prep top coolers and on ice baths (prep top coolers: salad- 46F; coleslaw- 49F; ranch dressing- 50F; blue cheese- 60F; ice baths in front service area: ranch dressing- 60F; see temperature chart). CA: Discussed with PIC. Items had been held on prep top cooler for longer than 4 hours and were discarded. Ranch dressing in front service area had been held for less than 4 hours and was moved to walk-in freezer to rapidly cool. Educated PIC on holding items on ice (items held on ice baths should be held below the level of the ice to ensure cold holding). Discussed keeping lids of prep top cooler closed when not in use.

Observed bulk ice machine lid not cleaned at a frequency necessary to maintain food contact surfaces clean to sight and touch. CA: Manager immediately detail cleaned the bulk ice machine.

Observed multiple containers of prepared salad mix and prepped chicken filets cooling tightly covered in the walk in cooler. CA: Instructed PIC that foods removed from refrigeration to prep must be cooled to 41°F within 4 hours; foods in cooling must be uncovered to promote proper cooling. PIC immediately uncovered all pans of cooling foods.