ZAXBY'S

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the pass through window warmer, chicken wings (121F - Hot Holding); chicken breast (120F - Hot Holding) in drawers with no timer set. Operator discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler by the pass through window, slaw (44/45F - Cold Holding); shredded cheese (45F - Cold Holding). Ambient air inside reach in cooler at 45F. Operator removed all items to the walk in cooler at conclusion of inspection dropped 1 degree each. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the pass through window warmer, chicken wings (121F - Hot Holding); chicken breast (120F - Hot Holding) in drawers with no timer set. Operator discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on deflector plate of bulk ice bin, operator cleaned and sanitized. Syrup residue build up around ice chute of lobby soda dispenser. Corrective Action Taken Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee with beard working on cook line fryer station with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Boxes of fries on cook line stored on the floor, per operator employee was putting away before a few orders came in.

Basic - Standing water in bottom of reach-in-cooler. In two door standup reach in cooler at pass through window, standing water at base of cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the center cook line prep station; chicken wings (121F - Hot Holding). No time tracking turned on, operator placed chicken wings in the fryers, chicken wings second temperature (190F - Hot Holding). In the hot hood unit on the cook line;boneless chicken (116F - Hot Holding); chicken wings (112F - Hot Holding).Operator placed both back in the fryer, boneless chicken second temperature (167F - Hot Holding); chicken wings second temperature (183F - Hot Holding). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dining room soda dispenser spice chute has mold like substance build up, operator had employee clean and sanitize. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink by warewashing area soap dispenser batteries not functioning. Operator switched with sanitizer batteries. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on clean sanitizer wipes. Operator relocated the employee phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over prep table, clean metal containers stacked while wet. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink by three compartment sink leaking from pipe into bucket, per operator informed at the beginning of shift.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line drawer reach in cooler, chicken (61/55F - Cold Holding). Employee has placed containers of ice in cooler to attempt to keep cool. Employee discarded the chicken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line drawer reach in cooler, chicken (61/55F - Cold Holding). Employee has placed containers of ice in cooler to attempt to keep cool. Employee discarded the chicken. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on the mop sink red hose side after the splitter.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of the soda dispenser in the lobby has mold like substance build up around the sides of the ice chute.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line drawer reach in cooler not properly sealing, cardboard used to prop up shelves to hold closed and vent cover missing from front portion of reach in cooler. Operator has placed work order for maintenance. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in freezer, bag of employee personal food stored over cases of food to be served to customers. Employee relocated the personal food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf opposite he three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on the side of the filters of the hood system over the breading station fryers. Dust over cook line hood system.

Basic - Stored food not covered. On the bottom shelf of the wire prep rack, bulk seasoning containers left open. Operator had employee close the containers. Corrected On-Site