ZAXBYS health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) /// Plumbing leak at the faucet of the handwash sink near the prep line.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. /// Paper towels not available in the back handwash sink near 3 compartment sink. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. /// Handwash soap not available at the handwash sink near 3 compartment sink. 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Handwash sink in the back near prep area did not provide hot water at all.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on the interior and exterior of equipment.

Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling. /// Grease observed on the ventilation hood filters.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls of the facility.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handling certificates not available for cooks on duty.

3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed cooked grilled chicken hot holding at 115F-130F. COS PIC discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and food debris observed on the exterior of equipment.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Handwash sink near the R.I. freezer was non-functional.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls/ceiling of the facility.