ZAXBY'S

Observed through discussion with employee that one cooler in main kitchen is not working; this cooler contained a milk bath for chicken and raw chicken tenders. Ice was being used to keep the food and milk bath cool. The chicken and the milk bath were both above 41F. Observed sauce cooler ambient temperature above 41F with TCS food stored there reading above 41F CA: 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) COS: Food employee and PIC stated that the raw chicken, milk bath, and TCS sauces were all placed in the coolers at 10am (2 hours prior to temperature check from inspection). Discussed with PIC and employee that they have until 2pm to get raw chicken, TCS sauces and milk bath to 41 or below in another cooler. The raw chicken and milk bath were moved to the walk in cooler. Initially, ice was added to the TCS sauces to cool them down. Then, the TCS foods in both coolers were moved to working coolers and walk in cooler. Do not use the two cooler in disrepair until they can be properly adjusted to cold hold 41F or below.

Observed handwashing sink in drive thru section of facility without hand soap. Observed men's restroom soap dispenser in disrepair, leaving men's restroom without hand soap. CA: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: PIC restocked soap at the drive thru handwashing sink. Employee repaired the hand soap dispenser in the men's restroom.

Observed drive thru hand sink without paper towel for hand drying. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf COS: PIC supplied drive thru hand sink with paper towel.

Observed one fly in the drive thru section, one fly near the fryers, and two flies in the warewashing section of the facility (4 flies in total in kitchen). CA: 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; Discussed with PIC that an insect catching device may be purchased and placed away from food prep, warewashing, and cooking areas (by the back door was suggested). Discussed with PIC that they have fly catching equipment in place.

Current permit is not posted.

No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No chemical test kit provided when using chemical sanitizer at three-compartment sink.

Observed ceiling vent screen covered with accumulation of dust on surface. Informed PIC to schedule monthly cleaning to prevent buildup. Observed back door with light appearing underneath in right corner. Informed PIC to provide replace weather stripping to prevent entrance of pest into establishment.