ZAXBY'S

Observed employees working without a beard guard and hair restraint. Some employees donned hair restraint after being informed EHS was in the facility and before EHS could address the issue with the manager.(i) Hair Restraints.

1. 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. EHS spoke with the manager about hair restraints and the male employee who needed a beard guard.

Observed employees a female employee with a black watch on her wrist and a male employee with a gold bracelet on his wrist. (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. EHS informed the manager that no jewelry is allowed except for a plain wedding band.

EHS observed cole slaw (47), lettuce (46), blue cheese (47) and ambient temp (44) above 41 degrees Fahrenheit.
f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P All food items were prepped today. PIC instructed employees to place ice on items. This was COS.

EHS observed chicken tenders raw (42 & 43-two bags) in prep top unit near fryers above 41 degrees Fahrenheit. Ambient temp of prep top cooler was at 52 degrees. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

EHS observed CH- makeline (44F) (sandwich topping sides) with an ambient temperature above 41 degrees Fahrenheit. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Informed PIC to have makeline repaired or replaced. Due to the holidays EHS will give two weeks for make lines to be repaired. This must be corrected by 1/13/25

EHS observed chicken prep top cooler with an ambient temp of 52F.

3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. PIC will have prep top cooler replaced. This must be corrected by 1/13/25

Observed the following: female employee prepping seasoning cups drop something, pick it up, and proceed to finish prepping; same employee touching head covering all without washing hands afterwards; male cook drank from disposable, cup,lid, and straw without washing hands afterwards and then proceed back to the food prep line(fryer/chicken station). (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

EHS informed PIC of the need to inform staff of when to wash hands(when switching tasks or when any form of contamination occurs).

Observed no paper towels present at the front handsink. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf EHS informed PIC of the need to assure soap, paper towels, and hot water are present at all times at each handsink.

Observed flies present through the facility. (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. EHS informed PIC of the need to have control measures in place for insects.

Observed facility's need to clean all equipment on the prep line from food splatter and droppings, batter droppings on clean equipment in dish pit area. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need to clean.

Observed the facility in need of cleaning throughout from food splatter on walls and residues on flooring.(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.