ZAXBYS OF TRUSSVILLE health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Walls and ceilings throughout the establishment had debris accumulation.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // The ventilation hood systems had grease accumulation at the time of the inspection.

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. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Equipment throughout the entire establishment had debris accumulation on the exterior.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// The CFSM certificates have not been registered with JCDH. The establishment still had the CFSM document in the files. PIC, Jacob, was instructed to make sure every CFSM registers there approved course with JCDH.

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. // The interior of the storage cabinets had stains and debris accumulation

4-501.11(A) Maintain equipment in good repair (general). 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). // (1) one of the storage cabinets doors is missing a handle and another door does not close all the way. (2) One of the RI coolers did not have an ambient thermometer

Allow utensils to air dry before stacking.// Wet stacking of dishes on the clean dish shelf.