Saturday April 21st, 2018 7:08PM

Food Inspections

ZAXBY'S #00-304

Inspected by: Lydia Hoffhines
Inspection Date: 03/15/2017
Inpection Notes

1-2A Violation of Code: [511-6-1.03(2)(a)-(o)] Observed employees performing numerous duties incorrectly regarding correct procedures for using time as a control , properly sanitizing food contact surfaces, preventing cross-contamination on clean food contact surfaces, and properly cleaning utensils before storage/reuse. The CFSM/PIC must ensure employee compliance to food safety practices according to their assigned duties. Active managerial control must be practiced for correcting food handling practices that are risk factors for foodborne illness. Recommend prioritizing employee training by providing more hands-on education and establishing expectations for how duties are preformed. The PIC/CFSM is also responsible for maintaining the establishment in clean condition and good repair such as addressing the needed maintenance of the plumbing system. New Violation. 2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed employee drink from an open cup and later discarded into a trash can. Employees drinks must be kept in single service cups with tight fitting lids and straws. COS- Cup already discarded, discussed with PIC monitoring drink practices for employees in food prep areas. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(b)] Paper towel dispenser at front handsink not working, PIC replaced batteries and dispenser still not working. COS- PIC furnished paper towels at sink as temporary solution and to immediately have dispenser repaired/replaced. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.06(2)(c)] Back handwashing sink varies between 72-94F when adjusted to the highest temperature setting. Handwashing sinks must be equipped to provide tempered water at least 100F through a mixing valve or combination faucet. PIC relayed information to district manager. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed dried food debris and residues on clean food containers stored on air drying rack and food contact surfaces of slicing/chopping equipment. Clean food contact surfaces of utensils to sight and touch before storage/reuse. COS- PIC moved items to staging area at 3 compartment sink for re-WRS. Corrected On-Site. Repeat Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Observed employee squeegee floor then use squeegee on bottom shelf of prep table amongst clean utensils to remove standing water on shelf. This procedure cross-contaminates the food contact surfaces of utensils stored on the shelf with materials from the floor and floor drains, utensils must be re-cleaned and sanitized anytime contamination may have occurred. COS- PIC moved all utensils to staging area at 3 compartment sink for re-WRS. Corrected On-Site. Repeat Violation. 6-1D Violation of Code: [511-6-1.04(6)(i)] Using time as a control for holding wings and boneless chicken in hot cabinet per PIC. Procedure for recording/tracking the time a product is made is not being practiced. Employees must maintain a method of compliance which indicates when food is prepared for the purpose of establishing a 4 hour mark from the time the food was removed from temperature control. COS- PIC volunteered to ensure food currently in hot cabinet to remain no more than 2 hours past the first batch of time control items that were prepared for the day. Corrected On-Site. New Violation. 14B Violation of Code: [511-6-1.05(10)(a)] Pans and containers being stored wetnested on racks, allow utensils to air dry before stacking. New Violation. 16B Violation of Code: [511-6-1.06(2)(r)] Plumbing system unable to furnish water to plumbing outlets at required temperatures consistently. Adjustments or use of a faucet at one location of the establishment appears to substantially impact the water temperature at another faucet. When front handsink adjusted to cold water only, sink dispenses water at 106F (able to wash hands) but appears to impact ability for other plumbing outlets to reach required minimum temperatures. Under regular use, handsinks must maintain a minimum of 100F (but not scalding) and 3 compartment sink wash solution must maintain a minimum of 110F when cleaning utensils. Repeat Violation.

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