Food Inspections

ZAXBY'S #00-304

Inpection Notes

Violation of Code: [511-6-1.03(1)(a)-(c)] Improvement observed regarding active managerial control and staff performance of safe food handling practices. Better awareness of the internal food temperatures of TCS foods: cooling, being transferred to different cooling units, and being placed on ice is needed. Recommend maintaining a record log of internal TCS food temperatures held in different compartments and various locations of cooling units and ice baths to ensure thermostats/components in bottom portion of makeline units are properly functioning when supplementing the top portion with ice baths. Cold holding units should operate according to manufacturer's specifications. Temperature logs should be taken to ensure cut leafy greens among other ambient room temperature prepared TCS are cooling from 70F to 41F with 4 hours. Recommend adding sufficient amounts of ice to water baths when washing produce to facilitate the cooling process. CFSM should revisit the employee health policy to ensure management and employees are receiving continued education and information about their health, symptoms, and activities as they relate to diseases that are transmissible through food. CFSM is also responsible for maintaining the establishment in good repair and clean condition. New Violation. 12A Violation of Code: [511-6-1.04(4)(t)] Air conditioning vent directly above salad makeline cooler and cutting board accumulating droplets of condensation that can potentially drip non-potable water onto foods being prepared below. Air conditioning unit not working in cookline area per CFSM. During preparation, unpackaged foods must be protected from environmental sources of contamination. COS- droplets wiped from vent. CFSM and staff to prepare foods on far end of cutting board away from drip and monitor vent and wipe as necessary until a/c unit repaired. Corrected On-Site. New Violation. 12A Violation of Code: [511-6-1.04(4)(r)] Foods stored on rack below evaporator fan walk-in cooler where condensate drips. Push cart of foods placed in center of walk-in cooler where condensate dripping along conduit to light fixture. Foods cannot be stored under lines in which water has condensed. COS- CFSM relocated foods away from areas with drips and potential splash. To potentially help reduce condensation, have seal and insulation around cooler door/threshold inspected and repaired as needed to ensure unit holds a tight seal. Corrected On-Site. New Violation. 17C Violation of Code: [511-6-1.07(5)(n)] Broken equipment and items no longer used stored in outside area behind kitchens back door. The premises must be kept free of items that are unnecessary to operation and maintenance of the establishment. New Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Accumulation of trash and debris located behind walk-in cooler and freezer. Accumulated grease and residues on walk-way surfaces in area behind back kitchen door. All physical facilities must be kept clean and maintained in good repair. New Violation.

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