ZAXBY'S

Observed a container of raw chicken tempt at 57F in the designated meat prep cooler. The ambient of the cooler was 62.2F. Food employee stated it had been in the cooler for 30 minutes. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: PIC relocated container of TCS food to walk in cooler to rapidly cool.

Observed expired CFSM certificate posted for public view in the food service establishment. CA: 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.3 All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

Observed the ambient temperature of the cooler at 62.2F. CA: Advised to repair cooler. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed ice not covered in ice bin by drive thru window while not in use.CA: Discussed with PIC to maintain ice bin closed when not in use since it's located next to opening to the exterior. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed container of salad not completely submerged in an ice bath. Salad tempted at 46F. PIC removed container of cut salad to walk in cooler to rapidly cool to 41F or below. CA: Discussed with PIC to use smaller containers while using the ice bath method to submerge container around ice. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient;or (vii) Other effective methods.