ZAXBY'S

Observed two containers of raw chicken, one container of prepared slaw, and two containers of bites held past the date marked use by date. CA: all food items must be used or discarded by their marked use by date. COS: all items voluntarily discarded.

Observed single service cup lids stored for use on the soda machine catch-tray grate in the drive-thru service area. Ready for use lids had splash debris from the soda machine. CA: single use items must be stored in a manner that prevent contamination. COS: lids discarded and new lids moved to an appropriate location.

Observed food and physical debris on equipment door handles, on interior shelves and bottoms of coolers, the outside of the paper towel dispenser by the chicken prep station, on shelves beneath prep tables, on cooler drawer rails and gaskets, and on the shelves and the floor of the dry good storage area. Observed standing liquid in the bottom on the ric by the chicken prep station. CA: These areas should be cleaned and sanitized as often as necessary with an approved sanitizer to keep them free of debris and prevent contamination of in-use utensils, food items, and employee hands. COS: surfaces sanitized

Observed a hole in the wall beneath the "clean" drainboard of the 3-compartment sink. CA: All walls in warewashing areas must be easily cleanable, nonporous, hard, and of sound design. Manager will place work order for the hole.

Observed items in cold-holding line and on counters (non TCS) that were not stored covered. All containers of food must be stored with a lid or cover to protect them from debris. Keeping food containers covered at cold-holding lines will also help maintain proper cold holding temperatures.

Observed employees with beards exceeding 1/2 inch not wearing beard nets upon inspectors arrival. Proper hair restraints must be worn at all times employees are in the main kitchen. Observed employees with items on hands or wrists that were not a plain wedding band.

Observed working stock of single-use wax paper contaminated by sauce and food debris. Staff informed and items discarded.

Observed employees touching clothes or face when wearing single-use gloves. Observed employees change gloves without washing hands. Employees must change gloves whenever changing tasks, after touching clothing, face, arms, etc., or whenever gloves are dirty. Hands must be washed everytime gloves are changed.

Observed dirty dishes left on the floor of the dish pit. Dirty dishes must be stacked on the 'dirty' side of the 3-compartment sink and properly washed, rinsed, sanitized, and air dried as often as necessary to prevent the 'dirty' side of the sink from overflowing and to maintain a working stock of clean dishes.

Observed food debris on equipment handles, doors, and interior bottoms, under storage shelves in walk in freezer, on bottom shelves of prep tables, on floors and walls by main kitchen breading and dryer station, and on food storage containers and storage shelving. These areas should be cleaned as often as necessary with an approved sanitizer to keep them free of debris and prevent contamination of in-use utensils, food items, and employee hands. Observed in-use utensils with debris on the handles that would result in the contamination of gloves. In-use utensils must be exchanged when dirty.

Observed freshly prepared sanitizer buckets in use with QUAT sanitizer concentration less than 200 ppm. Buckets filled directly from 3-compartment sink dispenser. Inspector identified two air bubbles in the line. Staff MUST check the concentration of sanitizer dispensing everyday to ensure proper concentration is maintained and should check the concentration of sanitizer each time a sanitizer bucket is made. COS Sanitizer lines were primed and air bubbles removed. Shaws will be contacted to service the dispenser unit and ensure proper functioning.

Observed fatty bacon hot held at 95 and 121 degrees and a chicken filet hot held at 119 degrees in warmer drawers. Observed chicken wings hot held at 121 and 123 degrees and chicken tenders hot held at 127 and 133 degrees in a warmer cabinet. COS All food items were voluntarily discarded and the unit temperatures were adjusted. Manager was instructed to take food item temperatures regularly to ensure proper hot holding temperatures are maintained at all times.

Observed dried food debris on air-drying clean dishes and food storage containers as well as on air-drying rack shelves. Observed mold-like debris on interior baffle of large ice machine in the front food service area. Observed mold-like debris on the handle of the ice scoop for the small ice bin in the front food service area. All food contact services must be sanitized thoroughly and as often as necessary to prevent debris and mold-like accumulation.

Observed food debris on equipment handles, doors, and interior bottoms, under storage shelves in walk in freezer, on bottom shelves of prep tables, on floors and walls by main kitchen breading and dryer station, and on food storage containers and storage shelving. These areas should be cleaned as often as necessary with an approved sanitizer to keep them free of debris and prevent contamination of in-use utensils, food items, and employee hands.