ZAXBY'S

Observed items in prep top coolers (tomatoes, lettuce, sliced cheese, shredded cheese, coleslaw) at temperatures above 41F. PIC discarded items from the prep top cooler. Rule: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed no ambient thermometers in the walk-in freezer, reach in freezer, and both reach in coolers. Rule: 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars. 4. Temperature measuring devices shall be designed to be easily readable. 5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf.

Observed pipe draining onto floor creating puddle of water around the hand washing sink. Instructed PIC to adjust pipes so it can easily flow into floor drain. 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.

Observed handle of scoop covered by the flour mixture. PIC removed the handle for wash, rinse and sanitize. Replaced with new scoop with handle facing outward. Rule: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food;.

511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. NOTE: Observed detergent and sanitizer buckets with no third rinse bucket. Informed PIC to either do two sanitizer buckets or add a bucket for the rinse step.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; NOTE: Observed ice scoop to be stored on hand rail. Ice scoop should be stored in area that is easily cleanable and can be wash/rinsed/sanitized each day. PIC to wash, rinse, sanitize ice scoop and move to a different spot.

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. NOTE: Observed reach in cooler doors to have an accumulation of food debris. PIC had surfaces sanitized.

511-6-1.06(5)(q) - Cleaning Receptacles, in manner to prevent contamination and build-up (C) (q) Cleaning Receptacles. 1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule. 2. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. NOTE: Observed grease build up on grease trap at time of inspection. Informed pic that dumpster area should be cleaned to avoid pests. Both dumpster doors were also open at time of inspection. PIC closed doors upon inspection of garbage area.

Reach-in-cooler between the handwashing sink and fryers was not cold holding temperatures below 41F, see temperature observations. PIC moved chicken to walk-in-cooler and will have a 4 hour hold time to COS. Chicken was removed from the walk-in-cooler at 12pm and will be used or discarded by 4pm. PIC is having the remaining chicken cooked at 3:40pm to be used before 4pm. PIC already has contacted maintenance to have the RIC looked at and repaired. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Do not use the RIC until it has been repaired or replaced and is able to function properly and maintain a temperature of 41F or below.