Zaxby's Restaurant, 125 Hillcrest Pkwy., Chesapeake, VA 23322 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding walk-in freezer units, employee hygiene (artificial nails and nail polish), labeling seasoning and manufacturer date marks.
No violation noted during this evaluation. | 12/23/2015 | Risk Factor | |
Permit displayed. Certified food manager (CFM) certificate not posted. Active managerial control observed. Facility organized and but needs cleaning. Spoke with CFM regarding general sanitation practices.
- Food - Condiments - Protection
Observation: Condiments (sprinkles) are not stored or dispensed in a manner to prevent contamination.
Correction: Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the one door and two door reach in units in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean sanwich wrappers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation:
Cabinets under the soda fountain and tea urns in the customer self service area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the walk-in refrigerator noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: 2 Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Live house flies observed throughout the kitchen. Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
07/22/2015 | Routine | |
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