ZAXBY'S

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris. Sandwich press on cook lube

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cold hold drawers on cook line, food, trash debris Inside cubbies of hot hold unit

Basic - Old food stuck to clean dishware/utensils. Amber pans in hot hold unit Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. not enough sanitizer solution in bucket to cover towels, at front counter. Operator added water Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On amber pans for hot holding Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler at prep line -cooked eggs (45F - Cold Holding), in drop in cooler for 3 hours, operator moved to vertical cooler, will monitor temperature of drop in cooler Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist jewelry on one cook Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of vertical freezer on end of cook line Handle of single door cooler At chicken breading station Outside of ice chute at self serve in lobby, operator began to clean.

Basic - Old food stuck to clean dishware/utensils. Amber pans for hot hold

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above 3 compartment sink Floor drain soiled under 3 compartment sink Floor next to soda machine in drive through.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line has debris in it

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired as of 02/01/2022.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fryer hot window - fried chicken breast (113F - Hot Holding); boneless chicken wings (124F - Hot Holding);, per operator stored in unit less than 2 hours. Operator opted to discard food. Corrected On-Site

Basic - Interior of ice machine/bin with rust that has pitted the surface Observed ice machine with rust at twist screws holding up plastic shields.