ZAXBY'S #74325

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal and plastic containers with sticker and food residue stored as clean. CDI - PIC moved items to 3-comp sink for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken tenders in breading bin at 55F. Per PIC, chicken was placed in bin around opening at 10am. CDI - PIC moved product to WIC for rapid cooling. Tenders at 42F after an hour of cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken under compressor fan leak in walk-in freezer. PIC had employee move boxes away from drip and entered maintenance request.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris in container used to store tongs used for raw chicken in cold drawer. Per PIC, tongs and container are cleaned at the end of the night. EHS educated PIC to clean container and tongs at least every four hours.

4-501.11 Maintain equipment in good repair. Observed small leak at drain pipe of walk-in freezer compressor fan. Repair leak.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back area near drive thru. PIC to address frequency of pest control service.

5-205.15 Maintain a plumbing system in good repair. Observed leak along plumbing lines for detergent and sanitizer dispensing system at 3-comp sink. Per PIC, work order for repair has been submitted.

-REPEAT- 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal containers stored on the dry dish rack wet stacked. PIC moved containers into a self-draining position.

-REPEAT- 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup in corners of prep line shelving and door gaskets. Observed liquid residue buildup on bottom interior surface of chicken thawing cabinet. PIC to address cleaning frequency.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen area. Control insects to prevent infestation. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wiping cloths draped on side of sanitizer buckets. CDI - Wiping cloths were completely submerged. -0.5 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed recently washed food storage containers on drying rack with pooled water (wet stacking). -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and residues along gaskets of refrigerated drawers, on shelving, and on cold holding units. Recommend higher frequency and more thorough cleaning. -0 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training for employees being trained on reportable foodborne illnesses or symptoms. PIC stated employees are trained by computer modules during onboarding process but has no way to verify. *CDI - EHS provided copy of employee health policy agreement. PIC had and will have all current and future employees read, sign and date document going forward. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Raw Chicken at breading station next to fryers above 41F. Item was in two stacked containers creating an extra layer for cold air to get through to keep item cold. Flip Top also opened frequently or left open. These could be the reasons for temperature violation. *CDI - PIC removed bottom metal container to allow for food item to be in better contact with cold air from unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests in back employee area. PIC stated pest control has come out a couple times to address issue.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Large bus tub labeled for Employee food located on top shelf in WIC above establishment food items for customers. *CDI - PIC placed bus tub on bottom shelf to remove the possibility of contamination.