ZAXBY'S

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make line reach-in coolers: shredded cheese 44f for undetermined amount of time, raw chicken tenders 46f for undetermined amount of time, Asian coleslaw at 46f ambient cooling for 3.5 hours in central make line reach-in cooler. Compared to other items' temperatures, Asian coleslaw did not appear to be cooling down in time. Instructed operators to use ice to help Asian coleslaw rapidly chill. After 30 minutes, temperature only made it to 45f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make line reach-in coolers: salad lettuce 46f for 2 hours, shredded cheese 44f for undetermined amount of time, raw chicken tenders 46f for undetermined amount of time. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Asian coleslaw at 46f ambient cooling for 3.5 hours in central make line reach-in cooler. Compared to other items' temperatures, Asian coleslaw did not appear to be cooling down in time. Instructed operators to use ice to help Asian coleslaw rapidly chill. After 30 minutes, temperature only made it to 45f. See stop sale. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food handlers present, no certified food manager present.

Basic - Floor soiled/has accumulation of debris. Floors behind shake mixer soiled with spilled soda syrup. Floors in prep/ ware washing area are soiled with coagulated grease.

High Priority - Presence of insects, rodents, or other pests. Upon inspection observed two live maggots in the following locations: one on the floor under the handsink in the kitchen area and one on the floor under the cold hold drawers/flat top grill in kitchen. Warning

Basic - Dead roaches on premises. Upon inspection observed two dead roaches on the floor by mop sink area in the kitchen. Warning

High Priority - Vacuum breaker at mop sink faucet or on fitting/splitter added to mop sink faucet not in correct location. Upon inspection observed vacuum breaker attached to faucet instead of attached to splitter where red hose is attached.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Drain cover(s) missing. Upon inspection observed drain cover not attached in mop sink.

Basic - Garbage can located outside has no lid or lid open/broken. Upon inspection observed right side lid missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upon inspection observed top of make line on cook line has minor buildup on corner.

Basic - Single-service articles improperly stored. Upon inspection observed Togo platters not inverted, operator corrected storage. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Upon inspection observed standing water in reach in cooler right side on cook line.

Basic - Working containers of food removed from original container not identified by common name. Upon inspection observed milk wash container not labeled, operator labeled during inspection. Corrected On-Site