Zaxby's

Inspector notes: The quaternary ammonium (quat) sanitizer dispenser was not dispensing sanitizer at the required concentration. The manager on duty contacted maintenance to repair the dispenser. Sanitizer must be available at all times in the facility and between the concentration of 150–400 ppm. The inspector instructed staff to manually prepare sanitizer by adding sanitizer to buckets, diluting with water, and checking the concentration with test strips until the proper concentration is achieved.

Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods in bread station area unit being cold held above 41°F. Half a pan of raw chicken measured 59F and PIC could not verify when product was removed from refrigeration. Chicken wash measured 61F and PIC could not verify when chicken wash was prepared. Both items were discarded. Small pan of bleu cheese stored in front right cold top cooler measured 56F-60F for over 4 hours. All other items in cooler were 41F or below. Inspector noted pan was more shallow than any other item stored in the same prep top cooler. Bleu cheese discarded. The following portion packets of dressings: ranch, honey mustard, bleu cheese, citrus vinaigrette, and lite vinaigrette stored in open air cooler located in front service area measured 47F-57F for less than...

Inspector notes: Knife stored in handwashing sink near dishwashing area and several dirty pans and utensils were stored in handsink on the main line. All items removed from sinks

Inspector notes: Observed reach-in cooler with milks and juices and prep-top cooler with milks, juices, and dressings holding at temperature greater than 41°F. COS: Ice added to prep top foods to keep below 41°F; and items in reach-in cooler were removed. Keep juices and milks in walk-in or other reach-in coolers until front service cooler can be repaired.