ZAXBYS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in at cook line: hard boiled eggs (46F - Cold Holding); shredded cheddar (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in excess of 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in at cook line: hard boiled eggs (46F - Cold Holding); shredded cheddar (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in excess of 4 hours. See stop sale. Pull out drawer at grill: chicken (49F - Cold Holding) Reach in at cook line: sliced American cheese (48F - Cold Holding); white American cheese (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator placed ice packs on chicken. Operator placed sliced cheeses in tall stainless reach in cooler across from cook line. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried pickles (115F - Hot Holding); fried cheddar bites (122F - Hot Holding) Observed at hot holding pan on cook line. Per operator, out of temperature for approximately 15 minutes. Operator discarded products. Corrective Action Taken Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator, at least 1 employee hired less than 60 days. No proof of employee health reporting at time of inspection. Employee health procedure sent to operator. Warning

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. Warning

Intermediate - No hot running water at three-compartment sink. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temperature at 75 degrees/prep area /kitchen Warning

Basic - Floor soiled/has accumulation of debris. Under cook line equipment. Warning

Basic - No hot running water at mop sink. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer/kitchen Warning