ZAXBY'S

EHS observed by the hot holding table the bottles that contains different sauces such as the garlic, ranch etc. The lids of the bottles needed to be wiped off routinely to reduce build up. Also EHS noticed around the hot holding area where the fries and chicken tenders are kept there is built up of food debris and seasoning in that area.

CA-PIC needs to make sure that employees are routinely wiping down the make table to reduce build up and spills.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS noticed all the reach in coolers in the area where the grill and hot holding cabinets are. All the reach in coolers in that area had food debris inside of the unit and around the gaskets.

CA-PIC needs to make sure that employees are routinely cleaning out the reach in coolers to reduce food debris appearing in the units.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 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 observed ceiling tiles stained and walls needing to be clean. Also EHS observed a hole in the ceiling tile right above the grill.

CA-PIC needs to make sure that the facility is being cleaned routinely to reduce any stains or build up happening.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed the need to clean hood vents over chicken fryers. PIC informed EHS that hood system was just serviced two weeks ago, when fire department came to inspect. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS Informed PIC that hood vents can be taken down to clean. PIC informed EHS that hood vents will be cleaned once a week. This must be corrected by 04/08/24

Observed food splatter on walls behind prep top coolers and walls next to fryer and grills.

5. Maintenance and Operation. (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.

Informed PIC to have walls cleaned at a frequency to avoid buildup. This must be corrected by 04/08/24

EHS observed stained and food splatter on ceiling tiles. District manager informed EHS that ceiling tiles is cleaned by a company approx. once or twice a month. DM informed EHS that since renovations, the company has not been out just yet.

(5) Maintenance and Operation.

(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.

Informed PIC to ensure that ceiling tiles are cleaned or replaced. This must be corrected by 04/08/24

EHS observed lettuce base/mix in WIC for salad exceeding the cooling window. The lettuce mix was prepped on 08/17/23. The temperature range was between 42-43 degrees.

d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less.

PIC is to toss salad in WIC. EHS advised that when lettuce mix is being prepped to allow enough time to cool by leaving either slightly uncovered or uncovered fully. This must be corrected by 08/18/23

EHS observed food in WIF thawed out or beginning to thaw out .EHS took temps of boneless chicken wings and fried pickles the temps were at 26. EHS inspected packages to see if food was hard frozen and the fried pickles were completely soft and boneless wings were semi-soft. EHS asked PIC are there any issues with WIF and PIC informed EHS there have been no issues.

(q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. 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.

EHS informed PIC to have WIF serviced. EHS also advised PIC frozen food temps should be close to 0 as possible, 32 and below is considered frozen. This must be corrected by 08/18/23

EHS observed need to clean inside of prep top cooler. EHS observe mold like substance on the inside of prep top cooler. EHS also observed the need to clean RIC at breading table, and RICs under make line.

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.

PIC is to ensure that non-food contact surfaces are cleaned at a frequency to prevent build up. This must be corrected by 08/21/23

Observed food splatter on walls, stained walls, and ceilings. EHS also observed panel on condenser in WIC is not bolted with the rest of the panels. EHS also observed hood vents and walls for fryers with built up grease.

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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

PIC is to have ceilings either cleaned or replace, walls and hood system vents and walls clean, and panel repaired in WIC. This must be corrected by 08/21/23