ZAXBY'S

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the front-service handsink hot water valve shut off. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. COS: PIC turned on valve for hot water at the front-service hand sink.

Nonfood-contact surfaces clean — Inspector Note: Observed nonfood contact surfaces of shelving above the 3-compartment sink stored as clean with residue. Advised PIC Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to thoroughly clean nonfood contact surface of the shelving unit near the 3-compartment sink of the main kitchen.

Hot and cold water available; adequate pressure — Inspector Note: Upon arrival, observed hot water not available at hand sink #1 in the man kitchen area. Advised PIC Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. COS: PIC turned on hot water for hand sink #1 in the main kitchen.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surface of ice machine shoot stored as clean with black mold-like substance in the main kitchen. Advised PIC equipment and utensils food contact surfaces shall be at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of ice machine shoot.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces of the interior of multiple sauce bowls used to toss wings stored as clean with staining above warmer pass-thru #1. Advised PIC that all food contact surfaces shall be cleaned to sight and touch. Advised PIC to replace stained sauce bowls.