ZAXBY'S

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed raw cut chicken breast cooling in walk in cooler with lids on tight and stacked. COS: lids were removed and pans where unstacked to allow proper cooling. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Current inspection report not posted at time of the inspection. C/A:511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Advised to have posted on the wall in clear view for costumers to see.

Physical facilities installed, maintained, and clean — Inspector Note: Observed air vents and ceiling tiles unclean with dust debris build up above the single use storage. Observed floors near dry storage unclean to sight. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned and increase cleaning frequency.

Insects, rodents, and animals not present — Inspector Note: Observed gnats behind ice machine and dead roach in main kitchen. Advised to properly place ice machine so water from drain pipe is not dripping directly on to floor causing standing water. CA: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 2. Routinely inspecting the premises for evidence of pests; 4. Eliminating harborage conditions.

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer at the 3 compartment sink reading 400+ ppm Quats. COS: Sanitizer sink was remade to read 200ppm Quats. Advised to use test strips while preparing solutions. CA:511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P