Zaxby's

Inspector notes: Observed employee fail to wash hands after touching clothing CA: PIC immediately had employee wash hands, educated employee on the importance of proper hand washing.

Inspector notes: Observed dark matter inside ice machine CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed debris on handles of back of house RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed dark matter on gaskets of RIC and WIC CA: Observed debris on handles of back of house RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed dust on vents of ice machine CA: Observed debris on handles of back of house RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed pink biofilm inside basin of front food service hand sink CA: Observed debris on handles of back of house RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed employee come from dining room area and return to handle food without washing hands CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled...

Inspector notes: Observed chicken hot holding at 91F and fish 104F on hot holding table CA: PIC discarded food into trash

Inspector notes: Observed hand-sink temperature 72F 3-compartment sink temperature 62F, and prep sink temperature 70F CA: PIC immediately saw that hot water tank was off and turned on, bringing prep-sink to 110F and hand-sink 85F

Inspector notes: Observed hot table not holding at proper hot holding temperature CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Inspector notes: Observed temperature sensors inside RIC offline and unable to obtain cold holding temperature CA: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Inspector notes: Observed debris on handles of back of house RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed dust of vents of ice machine CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed temperature digital screens not operating properly at BOH RIC CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Inspector notes: Observed dark matter on the inside of ice machine CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed debris on lowboy handles CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed bug catching device directly above dishes in dish pit area CA: The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.