ZAXBY'S

Contamination prevented during food preparation, storage, display — Inspector Note: Observed cookies left uncovered with the presence of flies in the kitchen. Also observed a container of breader stored below the hand sink in the kitchen area. Gallon jugs stored on the top of shelf without a lid to cover the container. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Personal cleanliness — Inspector Note: Observed employees handling and preparing food in the kitchen without an effective beard restraint. Also observed employees with long flowing hair in the drive thru area. Employees were advised to restrain their hair as a result of observing long hair on the exterior of cups. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service items stored on the floor next to the ice machine. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Plumbing installed; proper backflow devices — Inspector Note: Observed hot water not provided at the preparation sink. PIC will have the hot water repaired by 7/15/2026. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed bags of trash and debris stored behind the dumpsters causing pest activity (Flies). PIC will clean the dumpster area by 7/15/26. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the wall above the three compartment sink not clean. Black accumulation observed on the wall and in the calking area. Wall beneath the hand sink contained build up on the hot line. The wall beside the ice machine is accessible causing debris to get trapped. Observed condensation leaking from the ceiling in the kitchen area. 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. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an employee cup stored on top of the glove storage area in the kitchen area. PIC corrected on site by removing and discarding the cup. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Insects, rodents, and animals not present — Inspector Note: Observed several live flies throughout the kitchen. Pest control will need to treat the exterior and interior for flies by 07/15/26. Observed a dead fly on the exterior of the ice bin. PIC will email a copy of the pest control report to [REDACTED EMAIL] by 7/15/26.

Insects, rodents, and animals not present — Inspector Note: Observed the drive thru window not closing properly. PIC stated that the window is off track and it has been an ongoing issue. Advised PIC to repair the drive thru window window 5 days by 7/20/26.

Food separated and protected — Inspector Note: Observed raw chicken stored next to cooked bacon bits in the walk in cooler. Also observed a box of rice crispy treats stored next to chemicals in the chemical storage area. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several carts of bread stored in the chemical/safety station in the kitchen. Advised PIC to remove the bread from the area due to the chemicals being stored in the same area (COS). 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the reach in cooler connected to the prep top on the line in need of repairing. The electrical component of the unit must be fixed. PIC stated that each time the floors are pressure washed the water causes the unit to trip which completely cuts it off. The unit went off during the inspection going up to 51F and once turned back on it went down to 39F. Advise PIC to keep ice underneath all food items on that side until repairs have been made and to constantly monitor the unit to see if it has powered off. Please send a completed work order to [REDACTED EMAIL] by 1/14/26.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation on the bottom floor of the thawing cabinet. The cabinet must be cleaned regularly to avoid build up. Observed a black mold like accumulation around the exterior surface of the back wall of the drink machine and around the ice chute (drive thru window). 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed the caulking around the 3-compartment sink with a black mold like build up. Please remove the caulking and reseal the sink. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors in the walk in freezer and the dry storage area in need of cleaning due to build up of old food accumulation and exposed single use cups on the floors.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the bulk breader container and garbage can blocking access to the handwashing sink where the raw chicken is being prepared and cooked. Advised PIC to remove both items so that their is access to the handwashing sink at all times (COS). 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf