ZAXBY'S

Violations (5)

• 2-2DCritical

  Georgia Food Code .07(3)(b)Observed

  .07(3)(b)Observed no paper towels and hand sink across from wing fryer Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: sink supplied with paper towels

  Priority Foundation

• 2-2DCritical

  Georgia Food Code .06(2)(o)Observed

  .06(2)(o)Observed hand sink and chicken prep station blocked by rolling tray A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: tray removed from in front of the handsink

  Priority Foundation

• 6-1ACritical

  Georgia Food Code .04(6)(f)Observed

  .04(6)(f)Observed multiple items cold holding in cold hold unit that were at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: per person in charge items placed in unit from walk in cooler at 9:45. Items marked for time control. Procedures provided and reviewed with person in charge.

  Priority

• 15ACritical

  Georgia Food Code .05(1)(a)Observed

  .05(1)(a)Observed cold hold unit with an ambient air temperature of 43.7 Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)

  Priority

• 12B

  Georgia Food Code .03(5)(h)Observed

  .03(5)(h)Observed employee handing food while wearing multiple bracelets Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: All bracelets removed from employees wrist

  Core